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I am so super excited for you guys to try this soup! I have not been doing this blogging gig for very long, but usually I will cook something and take the pictures and then in about 3 days’ time I will have edited the pictures and written the post. But this time I did everything in record time because I couldn’t wait to get it out there for everyone! It was so good, I can’t wait for the leftovers for lunch tomorrow. (Which will probably taste even better after all the flavors have melded in the fridge over night.)

My cookbook collection is growing ya’ll! My latest addition is Chungah Rhee’s Damn Delicious which is anything but a misnomer! (*Affiliate link.) (Also, check out her blog here.)

There are so many recipes I want to try in this book. While drooling my way through it, I saw two soup recipes: One-Pot Spinach and Tomato Tortellini Soup and Creamy Chicken and Mushroom Soup. They both looked equally yummy. Eeny, meeny, miney… Hey! Why don’t I combine them? I decided to use these two recipes as the inspiration for this Creamy Chicken, Mushroom, and Tortellini Soup. As soon as I tasted it I immediately regretted making it when anyone else was home to taste it.

Welp, let’s get down to business.

Cut up 1.5 pounds of chicken breast into cubes and add to a dutch oven or large pot on medium high heat. Season with salt, pepper, and garlic powder. Cook until done and remove from pot. Set aside.

Add 3 tablespoons of butter to the pot. Once melted, add one chopped medium yellow onion, 4 minced garlic cloves, 3 large peeled and chopped carrots, and 8-10 thinly sliced baby bella mushrooms. Note: If you cannot find baby bella (crimini) mushrooms any other fresh mushroom you can find will work. Season with salt, pepper, and 1/2 teaspoon dried thyme. Cook until veggies are tender.

Sprinkle in 1/4 cup plus 2 tablespoons all-purpose flour and stir around for about a minute. Then add 6 cups chicken broth, a bay leaf, and the cooked chicken. Stir constantly for about 4 minutes until it starts to thicken. Add 2/3 cup half and half and stir until heated through. Add 10 ounces refrigerated 3-cheese tortellini and cook for 7 minutes.

Garnish with fresh parsley (I used curly) and grated Parmesan.

This is a perfect comfort food!

Comment below and let me know how you like this one. Take a pic and tag me on Instagram @dredgeanddrizzle!

chicken soup, chicken mushroom soup, creamy chicken soup, tortellini soup
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Creamy Chicken, Mushroom, and Tortellini Soup

Ingredients

  • 1.5 lbs. chicken breast cubed
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • 3 tablespoons butter
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • 3 large carrots peeled and chopped
  • 8-10 baby bella mushrooms thinly sliced
  • 1/2 teaspoon thyme
  • 1/4 cup + 2 tbsp. all-purpose flour
  • 6 cups chicken broth
  • 1 bay leaf
  • 2/3 cup half and half
  • 10 oz. refrigerated 3-cheese tortellini
  • parsley for garnish
  • grated Parmesan optional

Instructions

  1. Cube the chicken and place in dutch oven or large pot on medium high heat. Season with salt, pepper, and garlic powder and cook until done. Remove from pot and set aside.

  2. Add butter to the pot and melt. Add the onion, garlic, carrots and mushrooms. Season with salt, pepper, and thyme. Cook until veggies are tender.

  3. Sprinkle in the flour and stir for 1 minute. Add the chicken broth, bay leaf, and cooked chicken. Stir constantly for 4 minutes until broth starts to thicken.

  4. Add the half and half and stir until heated through then add the tortellini and cook for an additional 7 minutes.

  5. Garnish with parlsey and Parmesan, if desired.

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