Looking for a Creamy Tortellini Soup? This light and creamy version is packed with carrots, leeks and chicken breast!
Friends, if you’ve been following along here for a while, you know that I am passionate about ending hunger in our communities. So much so, that I’ve been working with Harvesters Community Food Network for the past two years to raise awareness about hunger in the Kansas City area. Today, I’m sharing this Creamy Tortellini Soup recipe, packed with vegetables and chicken. But, I’m also asking for your help! I am trying to raise enough funds to provide 3,000 Thanksgiving meals this year through Harvesters, and with your help, we can make it happen!
From now until Thanksgiving, if you donate to Harvester’s using this link, my husband and I will match your donation up to $500! This is tax deductible, and a little bit goes a LONG way. For every dollar donated, Harvesters can purchase and distribute food for three complete meals. They do such incredible work, feeding over 140,000 people every month. I totally get that we aren’t always in a place where there’s cash to spare. If that’s the case, you could consider giving your time, or giving your voice! Harvesters also has a super fun option to purchase holiday tributes with fun illustrations and recipes by great local chefs.
On to the soup, this is a slightly creamy tortellini soup, packed with vegetables (carrots and leeks) and lean chicken breast. I use rotisserie chicken breast, which saves so much time. This soup is ready in just less than an hour, and is made creamy through the addition of half and half. Make sure that you remove the soup from the burner and allow it to cool just bit before adding the half and half. If it’s still boiling hot, you’re at risk for the creaminess to curdle! Yuck!
- 2 large leeks, pale parts only, cut into 1⁄2 inch chunks
- 2 stalks of celery, cut into 1⁄2 inch chunks
- 3 peeled carrots, cut into 1⁄2 inch chunks
- 2 tablespoons of olive oil
- 1 tablespoon of unsalted butter
- 1⁄2 teaspoon of black pepper
- 2 teaspoons of dried tarragon leaves
- 1⁄4 teaspoon of cayenne pepper
- 2 fresh twigs of thyme
- 9 cups of vegetable broth
- 4 cups of cooked chicken, shredded
- 14oz bag of three cheese tortellini
- 1⁄4 cup of water
- 1⁄4 cup of cornstarch
- 1 cup of half and half
- Additional salt and pepper to taste, optional
- In a large pot over medium high heat add in oil and butter. Once butter begins to melt, add in clean leeks. Stirring occasionally, allow the leeks to cook for about 4 minutes, or until softened. Next, add in celery, carrots and seasonings. Add in vegetable broth and lower heat to a simmer, cook for 20-25 minutes or until carrots are tender.
- While you’re waiting, in a small bowl whisk together water and cornstarch, set aside. Once carrots are tender remove thyme and add in chicken and tortellini, raise heat to medium high heat, and cook until tortellini has softened, about 4-6 minutes. Next add in cornstarch slurry and stir gently until broth has thickened, about 2 minutes.
- Turn off heat and allow soup to cool slightly before adding in half and half. Stir gently once and serve immediately.
- In order for the soup not to curdle add in half and half right before serving and do not over mix it.
- Garnish with freshly grated Parmesan cheese and serve with toast and a salad.
This post is in partnership with Harvesters, but all opinions remain my own.