Creamy Cajun Chicken Tortellini Soup
Creamy Cajun Chicken Tortellini Soup
Ingredients
- 6 slices bacon, chopped
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Poggiolieats Cajun seasoning, to 2 tablespoons, as needed
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 2 tablespoons flour
- 4 cups chicken stock
- 1 package cheese tortellini
- 2 1/2 cups heavy cream
- 1 cup mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup fresh basil, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 2
Add the chicken breasts to the pot with the olive oil and season with 1 to 2 tablespoons of Poggiolieats Cajun seasoning. Cook the chicken until fully done and no longer pink in the center, about 6-8 minutes per side. Remove the chicken from the pot and shred it using two forks. Set aside.
⏱️ 15 min
- 3
In the same pot, add the diced onion, carrot, and celery. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the flour over the cooked vegetables and stir to coat, cooking for 1-2 minutes to cook out the raw flour taste. Pour in the chicken stock and bring the mixture to a simmer, stirring constantly to prevent lumps.
⏱️ 5 min
- 5
Add the package of cheese tortellini and the shredded chicken to the simmering soup. Cook according to package directions, or until the pasta is just tender, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in the heavy cream and return the reserved crispy bacon to the pot. Let the soup simmer gently for 2-3 minutes until it is slightly thickened.
⏱️ 3 min
- 7
Lower the heat to low. Stir in the shredded mozzarella and grated Parmesan cheese until both cheeses are completely melted and the soup is creamy and smooth.
⏱️ 2 min
- 8
Finish the soup by stirring in the fresh chopped basil. Season to taste with salt and black pepper. Serve hot, with additional Parmesan and fresh basil for garnish, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Chicken Tortellini Soup
- 6 slices bacon, chopped
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Poggiolieats Cajun seasoning, to 2 tablespoons, as needed
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 2 tablespoons flour
- 4 cups chicken stock
- 1 package cheese tortellini
- 2 1/2 cups heavy cream
- 1 cup mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup fresh basil, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
⏱️ 8 min - 2
Add the chicken breasts to the pot with the olive oil and season with 1 to 2 tablespoons of Poggiolieats Cajun seasoning. Cook the chicken until fully done and no longer pink in the center, about 6-8 minutes per side. Remove the chicken from the pot and shred it using two forks. Set aside.
⏱️ 15 min - 3
In the same pot, add the diced onion, carrot, and celery. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the flour over the cooked vegetables and stir to coat, cooking for 1-2 minutes to cook out the raw flour taste. Pour in the chicken stock and bring the mixture to a simmer, stirring constantly to prevent lumps.
⏱️ 5 min - 5
Add the package of cheese tortellini and the shredded chicken to the simmering soup. Cook according to package directions, or until the pasta is just tender, about 3-5 minutes.
⏱️ 5 min - 6
Stir in the heavy cream and return the reserved crispy bacon to the pot. Let the soup simmer gently for 2-3 minutes until it is slightly thickened.
⏱️ 3 min - 7
Lower the heat to low. Stir in the shredded mozzarella and grated Parmesan cheese until both cheeses are completely melted and the soup is creamy and smooth.
⏱️ 2 min - 8
Finish the soup by stirring in the fresh chopped basil. Season to taste with salt and black pepper. Serve hot, with additional Parmesan and fresh basil for garnish, if desired.
⏱️ 2 min