This tasty soup is the perfect combination of cajun and comfort. It’s loaded with fiery tomatoes, tender chicken and cheesy tortellini. A 30 minute one-pot soup that will soon be a family favorite!
The recipe includes one tablespoon of cajun. This was an appropriate amount to give it some zing, but not so much that my family refused to eat it. The tomatoes with green peppers also adds to the seasoning. You can add more or less of the seasoning per taste.
This is basically an amazing pasta dish turned into soup. Who doesn’t love that!? I used Barilla Collezione Three Cheese tortellini. It was the perfect size and amount. Store leftovers in an airtight container in the refrigerator. Add extra chicken broth to thin out the soup when reheating. Enjoy!
Creamy Cajun Chicken Tortellini Soup
Ingredients
- 2 tablespoons butter
- 1 small white onion, diced
- 5 cloves garlic, minced
- 1 tbsp cajun seasoning
- 5 cups chicken stock
- 14.5 ounce can diced tomatoes with green chilis, undrained
- 1 cup heavy cream
- 12 ounces cheese tortellini (Barilla Collezione 3 cheese is perfect)
- 3 cups shredded rotisserie chicken
- 1 cup grated parmesan reggiano cheese (plus extra for topping)
- salt and pepper, to taste
- green onions, sliced for garnish
Instructions
- Heat butter in large dutch oven over medium-high heat. Add onions and garlic and sauté for approximately 5 minutes or until translucent and fragrant. Stir in cajun seasoning. Next, stir in broth, diced tomatoes, and heavy cream. Bing mixture to a rolling boil, then add the tortellini and reduce heat to medium. Cook 10-12 minutes, stirring regularly and making sure that soup particles aren’t getting stuck to the bottom of the pan and burning. Reduce heat under dutch oven to low and add chicken pieces. Stir in the grated parmesan. Let soup simmer an additional 2-3 mins for chicks to heat through. Add salt and pepper to taste.Portion warm soup into serving bowls. Garnish with sliced green onions and additional parmesan cheese.
