Q1: Why do you need to temper the cottage cheese before adding it to the soup?

Tempering is a crucial step when adding any cold dairy (like milk, cream, sour cream, or cottage cheese) to a very hot liquid. By whisking a small amount of the hot broth into the blended cottage cheese first, you are gently and gradually raising its temperature. This prevents the dairy proteins from seizing up or "shocking" when they hit the hot soup, which is what can cause a sauce to curdle or become grainy. It's a simple, foolproof step for a perfectly smooth result.

Q2: Can you actually taste the cottage cheese in the finished soup?

No, not at all! Once the cottage cheese is blended until it is completely smooth, its signature curds and texture disappear entirely. When it's stirred into the flavorful, spiced soup base, it simply adds a wonderful, rich creaminess and a very subtle tang, similar to what you would get from using heavy cream or sour cream, but with a massive boost of protein.

Q3: Can I make this soup in a slow cooker?

Yes, this is a great recipe to adapt for the slow cooker! You should still follow the first step of sautéing the vegetables and blooming the spices on the stovetop first, as this builds a crucial layer of flavor. Then, transfer the sautéed vegetables to your slow cooker and add the corn, tomatoes, broth, and chicken. Cook on Low for 4-6 hours or on High for 2-3 hours . Then, stir in the tempered cottage cheese and the uncooked tortellini during the last 15-20 minutes of cooking on the High setting.

Q4: What is the best way to store soup that has pasta in it?

Pasta is like a little sponge, and it will continue to absorb the liquid in your soup as it sits in the refrigerator, making the pasta very soft and the soup much thicker. While the leftovers of this soup are still delicious, if you are making it specifically for meal prep and want the best texture, the ideal method is to store the soup base and the cooked tortellini in separate containers . Then, you can simply combine them in your bowl when you reheat them.

Q5: Can I use fresh corn instead of frozen?

Yes, absolutely! If you have fresh, sweet summer corn, it would be a fantastic addition. You will need about 1 1/2 to 2 cups of fresh corn kernels (from about 2-3 ears of corn). You can add them to the pot at the same time you would add the frozen corn.

The Best 30-Minute Creamy Protein Soup (with Tortellini!)

Name: The Best 30-Minute Creamy Protein Soup (with Tortellini!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 Tablespoon avocado oil; 2 medium bell peppers, diced (about 2 cups); 1 cup diced onion; 1 Tablespoon minced garlic; 1 Tablespoon chili powder; 1 teaspoon cumin; 1/4 teaspoon cayenne; 2 teaspoons salt; 12 ounces frozen corn; 1 (14.5-ounce) can diced fire-roasted tomatoes, not drained; 6 cups chicken broth; 2 cups diced cooked chicken breast; 1 1/2 cups cottage cheese, blended; 18 ounces refrigerated cheese tortellini; Lime juice and shredded cheese for serving (optional)

The Best 30-Minute Creamy Protein Soup (with Tortellini!)

A hearty and creamy high-protein soup featuring chicken, cheese tortellini, and a unique cottage cheese base. The soup starts with sautéed bell peppers and onions seasoned with chili powder and cumin. A savory broth is created with fire-roasted tomatoes and chicken stock, then enriched with cooked chicken and corn. The creaminess comes from blended cottage cheese that is tempered and whisked into the soup. Refrigerated cheese tortellini is cooked directly in the finished soup for a quick, one-pot meal.

Author: Grace
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6-8 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: Fusion

Ingredients

Scale

1 Tablespoon avocado oil
2 medium bell peppers, diced (about 2 cups)
1 cup diced onion
1 Tablespoon minced garlic
1 Tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne
2 teaspoons salt
12 ounces frozen corn
1 (14.5-ounce) can diced fire-roasted tomatoes, not drained
6 cups chicken broth
2 cups diced cooked chicken breast
1 1/2 cups cottage cheese, blended
18 ounces refrigerated cheese tortellini
Lime juice and shredded cheese for serving (optional)

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Instructions

In a large Dutch oven, heat the avocado oil over medium-high heat. Add the diced peppers, onions, and garlic, and sauté until the onions begin to soften.
Sprinkle in the chili powder, cumin, cayenne, and salt. Stir well and sauté for another 2-3 minutes until fragrant.
Add the frozen corn and the can of fire-roasted tomatoes (with juices). Stir well.
Pour in the chicken broth and the diced cooked chicken. Allow the soup to come to a low boil.
Let the soup cook for 5 minutes.
Temper the Cottage Cheese: Place the blended cottage cheese in a bowl. Add 1/4 to 1/3 cup of the hot broth from the soup to the cottage cheese and whisk vigorously.
Slowly pour the tempered cottage cheese mixture back into the soup, stirring constantly until it is fully incorporated.
Add the refrigerated tortellini to the soup and allow it to cook for about 5 minutes, or until tender.
Serve hot with a squeeze of lime juice and a sprinkle of shredded cheese, if desired.

Notes

This is a one-pot meal, making for easy cooking and cleanup.
Using pre-cooked chicken and refrigerated tortellini helps this meal come together quickly.
The key technique for the creamy base is to blend the cottage cheese until smooth and then temper it with hot broth before adding it to the pot. This prevents the cottage cheese from curdling and ensures a smooth texture.

Nutrition

Serving Size: 1/6 of recipe
Calories: 450-550
Sugar: 10-15 g
Sodium: 1300-1600 mg
Fat: 15-20 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 8-10 g
Protein: 30-40 g
Cholesterol: 80-100 mg

Find it online: https://www.eatswithsoul.com/creamy-protein-soup/