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Avatar photoDavis 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. It's an easy and deeply satisfying family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American, Italian-American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Butter (Fat)
  • 1 tbsp Olive oil (Fat)
  • 1 Medium onion, diced (Aromatics)
  • 3 cloves Garlic, minced (Aromatics)
  • 2 Medium carrots, sliced (Aromatics)
  • 2 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) (Finishing)

Equipment

  • Large pot or Dutch oven One-pot cooking

Method
 

  1. 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 softened. Add the garlic and cook for 1 minute more.
  2. Stir in the thyme, oregano, salt, and black pepper. If you want a thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring continuously to create a light roux.
  3. 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 allow the flavors to deepen.
  4. Stir in the tortellini and cook according to the package instructions (usually 3–5 minutes), until the pasta is just tender. Avoid overcooking.
  5. Reduce the heat to low. Add the heavy cream and spinach (if using). Gently heat the soup through without letting it boil to prevent the cream from curdling.
  6. Stir in the grated parmesan until it is fully melted and incorporated. Taste the soup and adjust the salt and pepper seasoning if needed.
  7. Ladle the soup into bowls and garnish with fresh parsley and extra parmesan.

Notes

To ensure a creamy finish without curdling, stir in the heavy cream and Parmesan on low heat or completely off the heat. Do not overcook the tortellini, as it can become mushy. If freezing, freeze the broth base only, and add the fresh tortellini and cream when reheating. Serve with crusty bread or a fresh side salad.