Yet another easy soup recipe you can just throw together with no peeling, chopping, or dicing! Introducing: Easy and Creamy Chicken and Tortellini Butternut Squash Soup! You can literally toss some ingredients into a large soup pot, set it to simmer on the stove top, and let the pot & stove do pretty much all the work.
Keeping in line with my Souper January series of easy-to-prep, souper yummy, souper nutritious, and souper hearty soups and stews, this one’s another winner for both the minimal time it takes to prep it and for the yummy and flavorful taste! Because of the butternut squash soup, the flavor is a bit sweet, but you cut the edge of the sweetness with the cream, tortellini, and Parmesan cheese. Here are the simple ingredients I used (you can use whatever kind of tortellini you want, including a whole wheat blend, but I love the color the spinach tortellini adds to this soup):
I forgot the Parmesan cheese in the photo. I definitely did not forget to add it to this soup. It adds so much flavor!
You literally empty some ingredients into a soup pot, set it to simmer, and you can pretty much walk away. The only work you have to do is shredding the chicken after it cooks inside the broth (and shredding takes about 2 minutes), and then remembering to add the tortellini, cream, and Parmesan towards the end of cooking the broth, veggies, and chicken. It is so easy, and just look how pretty it is! You can almost see all the flavor!
This is a perfect meal to have on hand for an easy-to-prep meal for busy weeknights or for last-minute company. You can keep most of the ingredients on hand in the pantry/freezer – just pick up cream and cheese (or use what you already have in stock – I’m never afraid of using some substitutes if I need to!) and you’ve got yourself a ridiculously simple soup to make!
You can serve this with a salad and some warm bread (both of which I will never turn down), but I always try to add in a big handful of veggies to my soups so if I’m short on time, the soup stands as a full meal on its own – complete with color, nutrients, and heartiness to fill up some bellies around my table! I hope this brings warmth and smiles to your table.
- 16oz package frozen cauliflower florets
- 16oz package frozen sliced carrots
- 1lb raw boneless, skinless chicken breast (thawed)*
- 32oz carton Pacific Creamy Butternut Squash Soup
- 32oz chicken broth
- 9 oz package refrigerated uncooked tortellini (I used Buitoni Spinach Cheese, but you can use whatever kind you'd like)
- ½ c heavy cream
- ½ c shredded Parmesan cheese**
- Add cauliflower, carrots, chicken breast, soup, and broth to a large soup pot on stove top over medium heat.
- Stir, cover, and bring to a rolling simmer.
- Slightly reduce heat (so the soup doesn't bubble over but continues to simmer) and simmer for 30 minutes or until chicken is cooked and tender enough that it shreds easily.
- Remove cover and shred chicken using 2 forks into bite-sized pieces (I just shred it inside the soup pot).
- Stir in uncooked tortellini and cook for 8 minutes.
- Stir in cream and cheese and continue to cook for 2-3 minutes.
- Ladle into bowls and serve topped with a little more cheese - Parmesan, Mozzarella, or an Italian blend.
**You can use grated or shredded Parmesan cheese. I like the texture of the shredded Parmesan, but either one will give great flavor!
Also: you can absolutely use fresh carrots & cauliflower in this recipe, I am just giving the option of frozen vegetables in order to provide a nutritious recipe that you can easily make without having to do any chopping, peeling, or dicing. If you use fresh v. frozen, you may not need to cook the soup quite as long, as I don't thaw my vegetables before tossing them into the broth to cook on the stove top.
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