Creamy Chicken Tortellini Soup

This one-pot soup is a comforting, hearty meal combining tender shredded chicken, delicious cheese tortellini, and aromatic vegetables in a velvety, creamy broth. It’s an ideal choice for a cold evening and is ready in about 40 minutes!

Table of Contents

• Ingredients for Creamy Chicken Tortellini Soup
• Simple Step-by-Step Instructions
• Tips & Customizations
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Creamy Chicken Tortellini Soup

This wonderful recipe serves 6 people:

• Fat
  • Butter: 2 tbsp
  • Olive oil: 1 tbsp
• Aromatics
  • Medium onion, diced: 1
  • Garlic, minced: 3 cloves
  • Medium carrots, sliced: 2
  • Celery stalks, sliced: 2
• Seasoning
  • Dried thyme: 1 tsp
  • Dried oregano: 1 tsp
  • Black pepper: 1/2 tsp
  • Salt: 1 tsp (plus more to taste)
  • All-purpose flour: 1/4 cup (optional for thickening)
• Soup Base
  • Chicken broth: 6 cups
  • Cooked shredded chicken (rotisserie or leftover): 2 cups
  • Cheese tortellini (fresh or refrigerated): 1 package (9 oz)
• Finishing
  • Heavy cream (or half-and-half): 1 cup
  • Fresh spinach: 2 cups (optional)
  • Grated parmesan cheese: 1/2 cup
  • Fresh parsley: 1 tbsp (for garnish)

Simple Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are nice and soft. Add the garlic and cook for 1 minute more until fragrant.

Step 2: Season and Build Flavor

Stir in the thyme, oregano, salt, and black pepper. Optional thickening step: If you want a heartier, thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly to create a light roux.

Step 3: Add Broth and Chicken

Pour in the chicken broth and bring it to a gentle boil. Add the shredded chicken and let the soup simmer for about 10 minutes to really let those flavors meld together.

Step 4: Add Tortellini

Stir in the tortellini and cook according to the package directions (usually just 3–5 minutes) until the pasta is barely tender (al dente). Be careful not to overcook them!

Step 5: Stir in the Cream and Spinach

Reduce the heat to low. Add the heavy cream and fresh spinach (if using). Gently heat the soup through, but do not let it boil at this point, which helps prevent the cream from curdling.

Step 6: Finish with Parmesan

Stir in the grated parmesan until it is fully melted and incorporated into the creamy broth. Taste the soup and add a bit more salt or pepper if needed.

Step 7: Serve

Ladle the warm soup into bowls and garnish with fresh parsley and an extra sprinkle of parmesan cheese.

Tips & Customizations

• Freezing Advice: If you plan to freeze leftovers, only freeze the broth base and chicken. Add fresh tortellini and cream when you reheat the soup, as they don’t freeze well.
• Thickening Assurance: For the smoothest sauce, always add the heavy cream and parmesan over low heat or after turning the heat off.
• Garnish Ideas: Serve with crusty bread for dipping, or add a little flavor with a drizzle of olive oil or cracked black pepper.

FAQs (Frequently Asked Questions)

Can I use frozen tortellini?

Yes, you can! You might need to add a few minutes to the cooking time to ensure they are cooked through. Follow the package directions.

What kind of cooked chicken works best?

Rotisserie chicken is a wonderful time-saver, but any leftover baked or boiled chicken breast or thigh meat will work perfectly once shredded.

What can I use to replace the heavy cream?

Half-and-half or even evaporated milk are good substitutes, although they will yield a slightly thinner texture than heavy cream.

Davis Janet

Creamy Chicken Tortellini Soup

This one-pot soup is a comforting, hearty meal combining tender shredded chicken, cheese tortellini, and aromatic vegetables in a velvety, creamy broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Dish, Soup

Cuisine: Comfort Food, Italian-American

Calories: 455

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp Butter (Fat)
• 1 tbsp Olive oil (Fat)
• 1 medium Medium onion, diced (Aromatics)
• 3 cloves Garlic, minced (Aromatics)
• 2 medium Medium carrots, sliced (Aromatics)
• 2 stalks Celery stalks, sliced (Aromatics)
• 1 tsp Dried thyme (Seasoning)
• 1 tsp Dried oregano (Seasoning)
• 0.5 tsp Black pepper (Seasoning)
• 1 tsp Salt (plus more to taste) (Seasoning)
• 0.25 cup All-purpose flour (optional for thickening) (Seasoning)
• 6 cups Chicken broth (Soup Base)
• 2 cups Cooked shredded chicken (rotisserie or leftover) (Soup Base)
• 1 package (9 oz) Cheese tortellini (fresh or refrigerated) (Soup Base)
• 1 cup Heavy cream (or half-and-half) (Finishing)
• 2 cups Fresh spinach (optional) (Finishing)
• 0.5 cup Grated parmesan cheese (Finishing)
• 1 tbsp Fresh parsley (for garnish) (Garnish)

Equipment

• large pot one-pot method

Method

 

1. Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened. Add the garlic and cook for 1 minute more.
2. Stir in thyme, oregano, salt, and black pepper. If you prefer a thicker soup, sprinkle the $1/4text{ cup}$ flour over the vegetables and cook for 1–2 minutes, stirring continuously to create a roux.
3. Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken and let the soup simmer for about 10 minutes to deepen the flavor.
4. Stir in the tortellini and cook according to package instructions, usually 3–5 minutes, until just tender. Avoid overcooking to prevent mushy pasta.
5. Reduce the heat to low. Add the heavy cream and spinach. Let the soup gently heat through without boiling to prevent curdling.
6. Stir in the grated parmesan until melted and incorporated. Taste and adjust seasoning if necessary.
7. Ladle into bowls and garnish with fresh parsley and additional parmesan if desired.

Notes

Do not freeze the soup with the tortellini or cream; freeze the broth base and add fresh tortellini and cream when reheating. To ensure a creamy finish, add the heavy cream and parmesan on low heat or off the heat to prevent curdling. If a thicker soup is desired, use the $1/4text{ cup}$ of flour to create a roux in Step 2.

Conclusion

This Classic Easy & Creamy Chicken Tortellini Soup is a simple, comforting, and hearty one-pot meal that the entire family will love on a chilly night!