Print

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/easy-and-creamy-chicken-tortellini-soup-recipe/