Easy & Creamy Chicken Tortellini Soup Recipe

Introduction

Chicken Tortellini Soup is a comforting and creamy dish perfect for any day you crave warmth and flavor. Packed with tender shredded chicken, cheese tortellini, and fresh vegetables, this easy-to-make soup comes together quickly for a satisfying meal.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt, plus more to taste
• 1/4 cup all-purpose flour (optional for thickening)
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie or leftover)
• 1 package (9 oz) cheese tortellini (fresh or refrigerated)
• 1 cup heavy cream or half-and-half
• 2 cups fresh spinach (optional)
• 1/2 cup grated parmesan cheese
• 1 tablespoon fresh parsley, for garnish

Instructions

1. Step 1: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
2. Step 2: Stir in the dried thyme, oregano, salt, and black pepper. If you prefer a thicker soup, sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring continuously to avoid lumps.
3. Step 3: Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken, then reduce the heat and simmer the soup for about 10 minutes to deepen the flavors.
4. Step 4: Stir in the cheese tortellini and cook according to the package instructions, usually 3 to 5 minutes, until the pasta is tender.
5. Step 5: Lower the heat to low. Add the heavy cream and fresh spinach if using. Heat gently without boiling to prevent the cream from curdling, stirring occasionally.
6. Step 6: Stir in the grated parmesan cheese until it melts and blends into the soup. Taste and adjust seasoning with extra salt or pepper if needed.
7. Step 7: Serve the soup hot, garnished with fresh parsley and additional parmesan cheese if desired.

Tips & Variations

• Use leftover rotisserie chicken for a quick and flavorful option.
• For a lighter version, substitute heavy cream with half-and-half or omit the cream entirely.
• Fresh spinach can be replaced with kale or swiss chard for added variety.
• If you prefer a thicker soup, do not skip the flour step or add more broth and reduce it longer.
• Adding a pinch of red pepper flakes can add a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to avoid curdling the cream. You can freeze the soup without the tortellini for up to 2 months; add fresh tortellini when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well—just adjust the cooking time according to the package instructions, usually a minute or two longer than fresh.

Is it possible to make this soup dairy-free?

To make the soup dairy-free, omit the butter and replace the cream with a coconut milk or almond milk alternative. Use a dairy-free cheese substitute or skip the parmesan cheese garnish.

Easy & Creamy Chicken Tortellini Soup Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

This easy and creamy Chicken Tortellini Soup features tender shredded chicken, cheese tortellini, and fresh vegetables in a rich, flavorful broth with herbs and parmesan. Perfect for a comforting weeknight meal, it combines the heartiness of chicken soup with the indulgence of cream and cheese-filled pasta, ready in just 40 minutes.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt (more to taste)
• 1/4 cup all-purpose flour (optional for thickening)
• 6 cups chicken broth

Proteins & Pasta

• 2 cups cooked shredded chicken (rotisserie or leftover)
• 1 package (9 oz) cheese tortellini (fresh or refrigerated)

Dairy & Greens

• 1 cup heavy cream (or half-and-half)
• 2 cups fresh spinach (optional)
• 1/2 cup grated parmesan cheese

Garnish

• 1 tablespoon fresh parsley, chopped

Instructions

1. Sauté the Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 5 to 7 minutes until the vegetables are softened. Then add the minced garlic and sauté for another 1 minute, releasing its aroma.
2. Season and Build Flavor: Stir in the dried thyme, dried oregano, salt, and black pepper to coat the vegetables evenly. For a thicker soup, sprinkle the flour over the vegetables and continue cooking, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste.
3. Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Add the cooked shredded chicken and reduce the heat to let the soup simmer for about 10 minutes, allowing the flavors to meld and deepen.
4. Add Tortellini: Stir in the cheese tortellini and cook according to the package instructions (typically 3 to 5 minutes) until the pasta is tender but still holds its shape.
5. Stir in the Cream and Spinach: Lower the heat to a gentle simmer and add the heavy cream and fresh spinach. Heat through carefully without bringing to a boil to prevent curdling; cook just until the spinach wilts and the soup is warmed.
6. Finish with Parmesan: Stir in the grated parmesan cheese until fully melted and incorporated into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and extra parmesan cheese if desired. Serve hot for a comforting meal.

Notes

• Use rotisserie chicken or leftover cooked chicken to save time and enhance flavor.
• For a lighter version, substitute heavy cream with half-and-half or omit cream altogether.
• If you prefer a thicker soup, adding flour helps but can be skipped for a lighter broth.
• Fresh spinach is optional but adds color and nutrients; kale or other greens can also be used.
• Adjust seasoning at the end to cater to your taste, especially salt and pepper.

Keywords: Chicken tortellini soup, creamy chicken soup, easy chicken soup, cheese tortellini recipe, stovetop soup, comfort food