Cream of Chicken with Tortellini Soup

Here’s what we had for lunch on a snowy cold day this week.  I had cooked chicken to use, and some of the cheese tortellini in the cupboard.  I also freeze chopped onion and celery so I had a real head start on this recipe.  Don’t boil the tortellini hard; it will break up.
 I like dried shelf-stable cheese tortellini; the least expensive is the Priano brand from Aldi’s.  The other brand in this area is from Barilla; its good but is more expensive.   Of course, you can also use a package of refrigerated tortellini, or you can use plain noodles instead and cook until they are done.                  
Cream of Chicken with Tortellini Soup
  5           cups  Chicken Stock
     2/3    cup  Celery -- medium dice
     2/3    cup  Carrots -- very thinly sliced
     1/2     cup  onion -- diced
  9           ounces  Dried cheese tortellini -- purchased
  1           cup  whole milk
  6           tablespoons  flour
  3           cups  cooked chicken -- large dice
     2/3    cup  peas -- optional
  1 1/2    tablespoons  sherry
  1 1/2    teaspoons  poultry seasoning
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, onion and tortellini. Simmer uncovered for about 8-10 minutes, until the tortellini are cooked. (Change time if using other pasta - follow package directions).
Make a slurry of the milk and flour, stir into the broth. Add the cooked chicken meat and peas and heat through until thickened and hot, about 4-5 minutes. Season to taste and serve.
6 Servings


  1. Oh my goodness that looks delicious. I am so glad you are not giving up your blog or I wouldn't be able to try this out during our snowstorm this weekend!

  2. I love the way you use up what you have. My mom is so good at that too. Very creative. And this soup sounds delicious! I think many people have most of the ingredients on their shelves.

  3. Replies
    1. It is, isn't it? One of my husband's favorites.


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