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Creamy Blackened Chicken Tortellini Soup Recipe

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4.8 from 82 reviews

A rich and creamy blackened chicken tortellini soup featuring tender cheese tortellini, flavorful shredded chicken, kale, and a blend of parmesan and cheddar cheeses in a comforting, thickened broth enhanced with blackened seasoning and garlic.

Ingredients

Soup Ingredients

  • 1 tablespoon Extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 (8 oz.) package organic cheese tortellini
  • 2 cups shredded chicken breasts
  • 3 tablespoons organic all-purpose flour
  • 1-2 tablespoons Blackened seasoning
  • 4 cups vegetable or chicken stock/broth
  • 1 cup organic heavy cream
  • 3 tablespoons white cooking wine
  • 1 cup chopped kale, organic
  • 1 cup freshly-grated parmesan cheese
  • 1 ½ cups mild or sharp cheddar cheese, organic

Instructions

  1. Heat the Olive Oil and Sauté Garlic: In a medium-sized dutch oven pot over medium-high heat, add the olive oil. When heated, add the minced garlic and sauté until fragrant, about 1-2 minutes.
  2. Add Flour and Blackened Seasoning: Stir in the blackened seasoning and flour, mixing well to combine and coat the garlic to form a roux base.
  3. Incorporate Stock and Thicken: Slowly add the chicken or vegetable stock while stirring frequently to prevent lumps. Continue stirring until the mixture thickens slightly.
  4. Add Tortellini, Cream, Wine, Chicken, and Kale: Stir in the cheese tortellini, heavy cream, white cooking wine, shredded chicken breasts, and chopped kale. Mix everything thoroughly to combine.
  5. Simmer the Soup: Let the soup simmer gently for 8-10 minutes until the tortellini are fully cooked, the soup thickens nicely, and the kale softens.
  6. Melt the Cheeses: Stir in the freshly grated parmesan and cheddar cheese until they melt completely and the sauce becomes smooth and creamy.
  7. Serve: Remove the soup from heat and ladle it immediately into bowls. Optionally, top with extra grated parmesan and serve with a side of bread if desired. Enjoy!

Notes

  • Adjust blackened seasoning according to your spice preference, starting with 1 tablespoon if you prefer milder heat.
  • Use fresh tortellini for best texture; frozen can be used but adjust cooking time accordingly.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
  • White cooking wine can be substituted with dry vermouth or skipped if preferred.
  • Kale adds nutrition and texture, but spinach or Swiss chard can be alternatives.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.