chicken soup, chicken mushroom soup, creamy chicken soup, tortellini soup

Creamy Chicken, Mushroom, and Tortellini Soup


  • 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


  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.