Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup

1 tablespoon DeLallo Extra Virgin Olive Oil
1 large sweet onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 cups carrots, sliced
4 cloves garlic, minced
1 1/4 pounds boneless skinless chicken breast (2 large breasts)
9 cups chicken broth
8.8 ounces DeLallo Three-Cheese Tortellini Pasta
1/4-1/3 cup heavy cream

  • Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  • Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
  • Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.

  • For Full Instruction:

    Rated 4/5 based on 166 Reviews


    1. Couple things. The ingredients don’t list the spices and it doesn’t say when to put in the cream.

    2. I had to look at a similar recipe which stated the cream is added last, after you shred chicken and put it back in. It certainly isn’t a thorough recipe, but as far as spices (which I didn’t buy because I didn’t see them listed as ingredients), I guess we have to wing it?

    3. If you look under where the instructions end, there's a really SMALL link that says For Full Instruction: It takes you to the full recipe! Hope this helps! I'm going to try today lol

    4. The soup was delicious but had to do my best guess on the red pepper and thyme. The full instruction link was not working for me but I was in a hurry to get this done I put the cream in at the end.