Creamy Asiago Chicken and Mushroom Tortellini Soup

There’s something almost magical about a cozy, creamy soup brimming with flavor—and Creamy Asiago Chicken and Mushroom Tortellini Soup is just that. This dish feels like a big, warm hug in a bowl, perfect for those evenings when you crave comfort but still want something a little elevated.

The origins of this soup are inspired by classic Italian flavors—Asiago cheese, rich mushrooms, and tender tortellini—but with a modern, creamy twist that makes it a little more indulgent. Legend has it that tortellini itself was shaped after the goddess Venus’s navel (yes, really!), and whether you believe the lore or not, trust me—this soup captures a little bit of that mythical magic in every spoonful.

Picture this: the nutty sharpness of Asiago melting into velvety broth, juicy chicken soaking up every flavorful note, and those tender pasta pockets giving little bursts of cheesy joy. You’re going to love this, friend. Let’s dive in!

Why You’ll Love Creamy Asiago Chicken and Mushroom Tortellini Soup

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.

Is this Creamy Asiago Chicken and Mushroom Tortellini Soup for you? Let’s see. Creamy Asiago Chicken and Mushroom Tortellini Soup is…

1. Ultra-Creamy and Comforting: Each spoonful is silky, rich, and packed with cozy flavors.
2. Bursting with Flavor: Earthy mushrooms, aromatic thyme, and savory chicken make every bite exciting.
3. Restaurant-Worthy: Fancy enough to impress guests, but easy enough for a weeknight dinner.
4. Customizable: Swap the tortellini for gluten-free options or add in extra veggies!
5. Perfect for Leftovers: Tastes even better the next day after the flavors meld together.

Quick Tip: Grate the Asiago cheese fresh from a block—it melts so much better and makes the soup even creamier.

Ingredients in Creamy Asiago Chicken and Mushroom Tortellini Soup

Here’s the magic of this soup—it’s made with simple ingredients, but the result is rich, hearty, and unforgettable. Let’s break it down:

Oil or Butter: Provides a luscious base for sautéing the aromatics and mushrooms.

Mushrooms: Add that savory, earthy depth that makes the broth taste like it simmered for hours.

Onion: Sweet and mellow, the perfect background flavor to build the soup.

Garlic: The ultimate flavor booster—rich, aromatic, and totally essential.

Thyme: Fresh and woodsy, adding a herbaceous lift to the soup.

Flour (or Rice Flour): Helps thicken the broth to creamy perfection.

White Wine (or Broth): Adds a splash of brightness and depth to deglaze the pan.

Chicken Broth: The savory backbone that ties everything together.

Cheese Tortellini: Little pockets of cheesy happiness, cooked right in the broth.

Chicken Breasts (or Thighs): Tender and juicy, soaking up all the broth’s savory goodness.

Heavy/Whipping Cream: Takes the creaminess to luxurious levels.

Dijon Mustard: A secret weapon for adding a subtle tang that cuts through the richness.

Asiago Cheese (or Parmesan): Nutty, bold, and melt-in-your-mouth dreamy.

Salt and Pepper: Essential for seasoning to taste and bringing out all the other flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Heat a large soup pot over medium heat and add your oil or butter. Let it get nice and hot to give the mushrooms a beautiful sear.

Sauté the Aromatics: Add mushrooms and cook until golden and tender. Stir in the onions and garlic, cooking until fragrant and soft.

Build the Flavor: Sprinkle in the thyme and flour, stirring constantly to create a roux-like base. This step is key to a luxuriously thick soup.

Deglaze the Pot: Pour in the white wine (or broth), scraping up any browned bits stuck to the bottom—those bits are pure flavor!

Add the Broth and Chicken: Stir in the chicken broth and nestle the chicken breasts into the pot. Simmer until the chicken is cooked through and tender.

Cook the Tortellini: Remove the chicken, shred it with two forks, then return it to the pot. Add the tortellini and cook until tender.

Creamy Finish: Stir in the heavy cream, Dijon mustard, and Asiago cheese. Let it all melt into the broth, making it creamy and dreamy.

Season to Taste: Finish with salt and pepper, adjusting to your preference.

Serve and Enjoy: Ladle the soup into bowls and top with a sprinkle of extra Asiago or a pinch of fresh thyme. Trust me—you’ll want seconds.

How to Make Creamy Asiago Chicken and Mushroom Tortellini Soup?

Fresh Salads: A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.

Crusty Bread: You’ll want a slice (or three) to sop up every last drop of that heavenly broth.

Creamy Accompaniments: A spoonful of sour cream or Greek yogurt on top is pure magic.

Vegetable Sides: Roasted carrots or a medley of green veggies bring a colorful, nutritious touch.

As a Standalone: Honestly, this soup is so hearty it can easily be the star of the meal all on its own.

Nutrition Information (Per Serving)

• Serving Size: 1 portion
• Calories: 420
• Sugar: 4g
• Sodium: 520mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 110mg

How to Serve Creamy Asiago Chicken and Mushroom Tortellini Soup?

• Ladle into deep bowls for maximum cozy factor.
• Sprinkle with extra Asiago or fresh thyme for a finishing touch.
• Serve with a basket of warm, crusty bread nearby for dunking.

Additional Tips

Prep Ahead: Chop your mushrooms, onions, and garlic the night before to save time.

Spice It Up: Add a pinch of red pepper flakes for a little heat.

Dietary Adjustments: Use gluten-free tortellini and rice flour to make it fully gluten-free.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove to keep that creamy texture.

Double the Batch: It freezes beautifully! Just leave out the tortellini when freezing and add it fresh when reheating.

Tips & Variations/Quick Tips:

• For an even deeper flavor, add a parmesan rind to the broth while simmering.
• Swap Asiago with Gruyère or a sharp white cheddar for a different cheesy profile.
• Add baby spinach at the end for a pop of color and extra nutrients!

FAQ Section

Q1: Can I substitute Asiago with Parmesan?
A1: Absolutely! Parmesan is a great swap and still gives that savory, nutty kick.

Q2: Can I make this dish ahead of time?
A2: Yes! Prepare the soup up to the cream step. Reheat and stir in cream and cheese right before serving.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.

Q4: Can I freeze this dish?
A4: Yes, but freeze it without the tortellini. Add fresh tortellini after reheating.

Q5: What’s the best way to reheat this dish?
A5: Reheat slowly on the stovetop over medium-low heat, stirring often.

Q6: Can I double the recipe?
A6: Definitely! It’s a great soup to make a big batch and freeze some for later.