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Creamy Chicken, Broccoli & Mushroom Tortellini Soup

A comforting and creamy soup filled with tender chicken, broccoli, mushrooms, and cheese tortellini, perfect for any busy weeknight or cozy weekend.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced Use your favorite variety
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with half-and-half or milk substitute
  • 2 cups fresh broccoli florets
  • 12 oz cheese tortellini Store-bought for a quick option
  • to taste Salt and pepper
  • Optional: freshly grated Parmesan and parsley for garnish

Method
 

Cooking
  1. Start by heating the olive oil in a large pot over medium heat.
  2. Add the diced chicken and sauté until it’s cooked through—about 5-7 minutes.
  3. Stir in the onions and garlic. Let them cook for a few minutes until the onions become translucent.
  4. Add the sliced mushrooms and cook until they’re soft—around 4-5 minutes.
  5. Pour in the chicken broth and bring to a boil. Once bubbling, reduce the heat and let simmer for about 10 minutes.
  6. Stir in the heavy cream, then add the broccoli and tortellini. Cook until the tortellini is tender, about another 5-7 minutes.
  7. Season with salt and pepper to taste and garnish with freshly grated Parmesan and parsley before serving.

Notes

This soup keeps well in the fridge for meal prep. No tortellini? Substitute with another pasta or rice. For a lighter version, use half-and-half or milk instead of heavy cream.