If you’re craving cozy comfort in a bowl, this Creamy Chicken Tortellini Soup is about to become your new go-to. Picture tender bites of chicken, pillowy cheese tortellini, sweet carrots, and baby spinach mingling in a silky, Parmesan-laced broth. Every spoonful wraps you up like your favorite sweater. The best part? It comes together in under an hour and tastes like something you’d find at a charming neighborhood café. Whether you’re feeding your family on a chilly night or sharing with friends, this soup is guaranteed to bring smiles all around.
Ingredients You’ll Need
You don’t need a long grocery list to make this soul-warming soup shine. Each ingredient plays its part—adding flavor, color, and creaminess in just the right way. Gather these simple but essential elements for the most satisfying bowl of Creamy Chicken Tortellini Soup.
- Olive oil: This is your flavor foundation, helping the veggies soften and develop depth right from the start.
- Yellow onion: A diced onion adds savory sweetness and helps build a classic soup base.
- Garlic: Minced garlic brings a punch of aromatic flavor—don’t skip it!
- Carrots: Sliced carrots add vibrant color and natural sweetness to every bite.
- Celery: A couple of stalks deliver classic soup texture and subtle, fresh flavor.
- Dried thyme: Just a dash creates a lovely, earthy aroma that makes your kitchen smell amazing.
- Dried basil: A sprinkle of dried basil complements the tortellini and chicken with a herbaceous lift.
- Black pepper: For a hint of gentle heat in the background.
- Salt: Everyday seasoning to elevate and balance all the other flavors.
- Low-sodium chicken broth: The soup’s soul—choose a flavorful broth for best results.
- Cooked shredded chicken: Rotisserie chicken works perfectly for convenience and flavor, making this step a breeze.
- Refrigerated cheese tortellini: These little dumplings plump up beautifully and add richness and comfort with every bite.
- Baby spinach: Satisfy your veggie craving—just stir in at the end for a pop of green and freshness.
- Heavy cream: This is the magic touch, transforming your soup into a creamy, dreamy experience.
- Grated Parmesan cheese: Adds nutty, salty depth and a wonderful finish—don’t forget to save a little extra for topping!
How to Make Creamy Chicken Tortellini Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion, garlic, carrots, and celery. Sauté everything for about 5 to 6 minutes, stirring occasionally, until the veggies are softened and the kitchen is filled with that unmistakable “soup’s on” aroma. Let the onions get a touch translucent—this step builds the delicious base for your Creamy Chicken Tortellini Soup.
Step 2: Add the Seasonings
Next, sprinkle in the thyme, basil, salt, and black pepper. Stir it all together to let the dried herbs wake up in the gentle heat. This is where the layers of flavor deepen, setting the stage for that classic, herbaceous taste we love in this soup.
Step 3: Pour in the Broth and Simmer
Pour in your chicken broth and give everything a good stir. Crank up the heat just a little to bring the pot to a gentle simmer. When you see soft bubbles, add the cooked shredded chicken and simmer together for about 5 minutes. This warms the chicken and allows the flavors to mingle beautifully.
Step 4: Cook the Tortellini
Now it’s time for the cheese tortellini to shine! Add the tortellini to the pot and cook according to the package directions—usually about 5 to 7 minutes—until they’re plump, tender, and floating at the top. Be gentle with your stirring so the delicate dumplings don’t break apart.
Step 5: Add the Spinach
Toss in the baby spinach and let it cook for about 2 minutes, just until wilted. This quick step not only adds color and nutrients but also gives the soup a touch of fresh, garden flavor.
Step 6: Finish with Cream and Cheese
Reduce the heat to low and pour in the heavy cream, followed by the grated Parmesan. Stir gently while the cheese melts and the soup transforms into a creamy, irresistible masterpiece. Once everything is steaming and well combined, taste a spoonful—adjust the salt or pepper if needed before ladling into bowls.
How to Serve Creamy Chicken Tortellini Soup
Garnishes
A sprinkle of grated Parmesan and a shower of fresh cracked black pepper are classic choices. For extra color, try a few torn basil leaves or chopped parsley. A drizzle of good olive oil can add another layer of richness, making each bowl of Creamy Chicken Tortellini Soup look and taste restaurant-worthy.
Side Dishes
A crusty baguette or warm garlic bread is a must-have for dunking and soaking up every last drop. Pair the soup with a crisp green salad tossed in a zippy vinaigrette to cut through the creaminess, or serve with roasted vegetables for a more comforting spread.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun and hearty meal—you’ll get oohs and aahs from everyone at the table. For parties, pour the Creamy Chicken Tortellini Soup into small mugs or appetizer bowls for an easy, handheld starter. Add festive skewers of roasted veggies or grilled chicken on the side for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool before transferring it to airtight containers. Store leftovers in the refrigerator for up to three days. You’ll find that the flavors deepen overnight, making the soup even more delicious the next day.
Freezing
If you want to freeze Creamy Chicken Tortellini Soup, scoop it into freezer-safe containers. For best results, freeze before adding the tortellini and dairy—add those fresh when reheating, to preserve the texture and creaminess. Soup can be frozen for up to three months. Thaw in the fridge overnight before reheating.
Reheating
Reheat your soup low and slow on the stovetop, stirring frequently so the cream doesn’t separate and the tortellini don’t overcook. Add a splash of broth or cream if the soup seems too thick, and taste for seasoning before serving. Microwave reheating works, too—just use medium power and stir every minute until piping hot.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add a few extra minutes to the cooking time to ensure the tortellini are cooked through. There’s no need to thaw them first—straight from the freezer is fine.
What can I use instead of heavy cream?
If you’d like a lighter version, try using half-and-half or whole milk. For a non-dairy option, full-fat coconut milk will add plenty of richness while keeping things creamy.
Can I use rotisserie chicken?
Rotisserie chicken is honestly one of the secrets to making this Creamy Chicken Tortellini Soup a super fast weeknight meal. Just shred or chop and it’s ready to go in the pot!
Is Creamy Chicken Tortellini Soup gluten-free?
Most cheese tortellini are made with wheat flour, so the soup as written isn’t gluten-free. If needed, look for gluten-free tortellini in the specialty section or swap in gluten-free pasta shapes instead.
How can I thicken the soup?
For a heartier consistency, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) before adding the cream. This will give your Creamy Chicken Tortellini Soup a luxurious, café-style thickness.
Final Thoughts
Nothing says “welcome home” like a pot of Creamy Chicken Tortellini Soup simmering on the stove. The blend of creamy broth, hearty morsels, and savory cheese tortellini is the kind of comfort you’ll crave again and again. Give it a try and see how easy, crowd-pleasing, and truly delicious homemade soup can be!
Print
Creamy Chicken Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of a creamy chicken tortellini soup that is rich, hearty, and perfect for any occasion. This easy recipe is a delicious combination of tender chicken, cheese-filled tortellini, fresh vegetables, and a creamy broth that will warm you up from the inside out.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in thyme, basil, salt, and pepper. Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and cook for 5 minutes.
- Add the tortellini and cook according to package instructions, usually 5–7 minutes, until tender.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Reduce heat to low and add the heavy cream and Parmesan cheese. Stir gently until the soup is heated through and creamy. Serve warm.
Notes
- You can use rotisserie chicken for convenience.
- For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) before adding the cream.
- Substitute kale for spinach if desired.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
