Creamy Blackened Chicken Tortellini Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
- 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.
- 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.
- Incorporate Stock and Thicken: Slowly add the chicken or vegetable stock while stirring frequently to prevent lumps. Continue stirring until the mixture thickens slightly.
- 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.
- 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.
- Melt the Cheeses: Stir in the freshly grated parmesan and cheddar cheese until they melt completely and the sauce becomes smooth and creamy.
- 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.
