Chicken Tortellini Soup

Chicken Tortellini Soup
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Calories 215 cals
Total Fat 11 g
Cholesterol 42 mg
Dietary Fiber 1 g
Sodium 667 mg
Protein 9 g
Total Carbohydrate 20 g

Prep Time: 45 Minutes

Time to Table: 45 Minutes

Serves: 15 (1 cup per serving)


  • 2 9-ounce packages packaged chicken tortellini
  • 2 cups sliced carrots
  • 1 cup sliced mushrooms
  • 1 teaspoon fresh tarragon
  • 1 teaspoon fresh thyme
  • 1 tablespoon sliced green onions
  • 2 tablespoons chopped red bell pepper
  • 1/4 cup butter
  • 2 tablespoons flour
  • 8 cups chicken broth
  • 2 cups Daisy Sour Cream
  • 1/4 teaspoon black pepper


Pre-cook the tortellini according to the package directions. Rinse in cold water and set aside. Steam the carrots until tender. Meanwhile, slice the mushrooms and then chop the tarragon and thyme; set aside. Slice the green onions and chop the red bell peppers; set aside. Melt the butter in a saucepan until light brown. Add the flour to make a light roux. Slowly add the chicken broth while whisking. Whisk the mixture until it is smooth and creamy. Bring the mixture to a boil; boiling for 1 minute. Remove from heat and whisk in the sour cream. Add the carrots and mushrooms to the broth. Fold in the herbs, green onion, and red bell peppers. Add the cooked tortellini and heat on low taking care not to boil. Cook until heated thoroughly and serve.


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