Creamy Chicken Tortellini Soup 🌶️ The Cajun seasoning gives the chicken a little kick, and we LOVED it with the cheese tortellini! Creamy, cozy and so good y’all! Ingredients * 1½–2 lbs boneless, skinless chicken breasts * Britscookin Cajun Seasoning, to taste * 1 tsp paprika * Black pepper, to taste * ½ Tbsp Britscookin Garlic & Herb * 1–2 Tbsp olive oil * 2 Tbsp butter * 1 medium yellow onion, diced * 2–3 carrots, sliced or diced * 2 celery stalks, diced * 4–5 cloves garlic, minced * 1 Tbsp all-purpose flour * 6 cups chicken bone broth * 1 bay leaf * ½ tsp dried thyme * 1 tsp dried parsley * ½–1 tsp black pepper, for the soup * ¼ tsp cayenne pepper (use less or omit for less heat) * 1½ cups dried cheese tortellini * ½ cup heavy cream * ⅓ cup freshly grated Parmesan * Salt, if needed * Parsley, Parmesan & red pepper flakes, for serving Instructions 1. Season & brown the chicken. Season the chicken generously with Cajun seasoning—I went pretty heavy here—along with paprika and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the chicken well on both sides. Remove and set aside; it doesn’t need to be fully cooked yet. 2. Cook the veggies. Reduce heat to medium and add the butter. Add onion, carrots and celery and cook for 5–7 minutes, stirring occasionally and scraping up all those browned bits from the chicken. 3. Add the garlic & seasonings. Add the garlic, thyme, dried parsley, black pepper, Britscookin Garlic & Herb and cayenne. Cook for about 30 seconds, just until fragrant. 4. Add the flour. Sprinkle in 1 tablespoon flour, stir to coat the vegetables and cook for about 1 minute to cook out the raw flour taste. 5. Add the broth. Slowly pour in the chicken bone broth, scraping the bottom of the pot as you go. Add the bay leaf and return the chicken to the pot. 6. Simmer. Bring to a boil, then reduce to a simmer and cook until the chicken reaches 165°F. Remove the chicken and shred into bite size pieces. 7. Cook the tortellini. Add the dried cheese tortellini directly to the simmering broth and cook until tender. 8. Finish it. Return the shredded chicken to the pot. Reduce the heat to low and stir in the heavy cream, followed by the Parmesan. Stir until melted and the broth is creamy! Taste before adding salt. Adjust with additional Cajun seasoning, black pepper or cayenne if needed. Serve topped with Parmesan, parsley and red pepper flakes. **The tortellini will continue soaking up broth as it sits, so add a splash of extra broth when reheating if needed. — @britscookinのTikTok