Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 package (9 oz) cheese tortellini
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion until soft, about 4 minutes.
- Add the minced garlic, diced carrots, and diced celery; cook until vegetables begin to soften, about 5 minutes.
- Stir in the dried thyme and season lightly with salt and pepper.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded cooked chicken and cheese tortellini; simmer until tortellini are cooked through, about 7–9 minutes.
- Reduce heat to low and stir in the heavy cream. Warm gently; do not boil once the cream is added.
- Taste and adjust salt and pepper if needed. Remove from heat.
- Ladle into bowls and garnish with chopped fresh parsley.
Notes
Use freshly shredded chicken for best texture; rotisserie chicken works great to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free (with substitutions)