Name: Creamy Chicken Tortellini Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 4 cups low-sodium chicken broth; 2 cups cooked shredded chicken; 9 oz refrigerated cheese tortellini; 2 cups fresh spinach; 1 cup heavy cream; 1/4 cup grated Parmesan cheese

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If you’re looking for the ultimate cozy hug in a bowl, this Creamy Chicken Tortellini Soup is about to become your new go-to comfort dish. Brimming with pillowy cheese tortellini, tender chicken, colorful veggies, and a luscious, creamy broth, each spoonful is pure satisfaction. Whether you need a nourishing weeknight dinner or a soothing meal for chilly weather, this soup shines with flavor and heartiness. The best part? It’s ridiculously easy to make and sure to warm up any table.

Creamy Chicken Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Creamy Chicken Tortellini Soup are a mix of simple staples and a few fresh standouts. Each one brings something special to the pot, working together for that irresistible creamy finish and classic, homey taste.

Olive oil: Adds a fruity richness and helps sauté the veggies to bring out their flavors.
Yellow onion: A classic aromatic foundational for sweetness and depth.
Garlic cloves: Bring a punch of savoriness—feel free to add an extra clove if you’re a garlic lover!
Carrots: Give the soup color, slight sweetness, and a rustic, home-cooked feel.
Celery stalks: Deliver freshness and a little earthiness that balances the creaminess.
Dried thyme: Brings a woodsy element that pairs perfectly with chicken.
Dried basil: Adds a hint of herby brightness to lift each bite.
Salt: Essential for drawing out the flavors of every ingredient.
Black pepper: Lends a subtle heat and depth. Adjust to taste!
Crushed red pepper flakes (optional): For a gentle touch of warmth—totally customizable if you prefer more or less spice.
Low-sodium chicken broth: The flavorful base that ties everything together; low-sodium lets you control the salt.
Cooked shredded chicken: Offers hearty protein—rotisserie chicken is a perfect shortcut for busy nights.
Refrigerated cheese tortellini: Little pasta pockets bursting with cheesy goodness; fresh or frozen can work with slight cooking time adjustments.
Fresh spinach: Adds color, nutrients, and a bright bite at the end. Kale substitutes beautifully, too.
Heavy cream: Delivers the creamy, dreamy finish that makes this soup so indulgent.
Grated Parmesan cheese: Brings saltiness and umami—don’t skip it for that irresistible cheesy layer!

How to Make Creamy Chicken Tortellini Soup

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot or Dutch oven over medium heat. When it shimmers, toss in the diced onions, sliced carrots, and celery. Sauté for 5 to 6 minutes until everything softens and the onions turn nicely translucent—this builds a flavorful foundation for your Creamy Chicken Tortellini Soup.

Step 2: Add Garlic and Spices

Next, stir in the minced garlic along with the dried thyme, dried basil, salt, black pepper, and optional red pepper flakes. Sauté for just 1 minute, letting the garlic and herbs bloom in the heat and fill your kitchen with an incredible aroma.

Step 3: Pour in Broth and Simmer

Pour in the low-sodium chicken broth, scraping up any brown bits from the bottom of the pot. Bring everything to a simmer—this is when all those flavors start melding beautifully, creating the soup’s savory backbone.

Step 4: Add Chicken and Tortellini

Stir in your cooked, shredded chicken along with the cheese tortellini. Simmer gently for about 5–7 minutes, just until the tortellini float and are tender, soaking up all that savory broth and goodness.

Step 5: Make it Creamy and Finish with Greens

Now comes the magic! Stir in the fresh spinach, heavy cream, and Parmesan cheese. Let everything cook for another 2–3 minutes until the spinach wilts and the soup becomes luxuriously creamy. Take a taste and adjust the seasoning to your liking.

How to Serve Creamy Chicken Tortellini Soup

Garnishes

The right garnish really takes your Creamy Chicken Tortellini Soup from great to gorgeous. Try a sprinkle of extra Parmesan cheese, a scattering of fresh chopped parsley, or a twist of black pepper for a picture-perfect finish. Red pepper flakes can add a little pop if you love extra heat.

Side Dishes

This soup is perfectly satisfying on its own, but if you want to round out your meal, serve it with warm crusty bread or airy garlic knots—they’re made for dipping into that creamy broth! A simple green salad brings freshness, or try roasted veggies for a cozy, complete table.

Creative Ways to Present

For an extra-special presentation, serve your Creamy Chicken Tortellini Soup in bread bowls for restaurant-style flair, or ladle it into colorful mugs for a fun lunch or appetizer. Topping with fresh herbs or lemon zest gives each bowl a pop of color and a boost of bright flavor.

Make Ahead and Storage

Storing Leftovers

Allow your soup to cool, then transfer it to airtight containers. Creamy Chicken Tortellini Soup will keep well in the fridge for up to 3 days. You may notice the tortellini continue to soak up broth as it sits, but that just makes the soup even more comforting and thick the next day.

Freezing

You can absolutely freeze this soup—but wait to add the tortellini and dairy until reheating for best texture. Freeze cooled soup (without the cream, Parmesan, or tortellini) in containers for up to 2 months. Add the tortellini and cream when you’re ready to enjoy.

Reheating

Reheat chilled Creamy Chicken Tortellini Soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If the soup has thickened, add a splash of milk or broth to loosen it up. Stir well and serve hot—top with fresh garnishes to revive those flavors.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini work beautifully; just add a couple of extra minutes to the simmering time until they’re cooked through and perfectly tender.

What’s a good substitute for spinach?

Kale is a fantastic alternative if you want something heartier—just chop it small and give it a few extra minutes to wilt. Swiss chard also works well in this recipe.

How can I make Creamy Chicken Tortellini Soup gluten-free?

Swap the regular tortellini for a gluten-free brand or use gluten-free pasta. Double-check your broth and other packaged ingredients to ensure they meet your dietary needs.

Can I use leftover turkey instead of chicken?

Yes! Leftover turkey is a great swap, especially after the holidays. Just shred it as you would chicken and follow the recipe as directed.

Why did my soup thicken after sitting?

The pasta continues to absorb liquid even after cooking, making the soup thicker as it sits in the fridge. Just add a little extra broth or milk when reheating to bring it back to the perfect creamy consistency.

Final Thoughts

There’s truly nothing as comforting as a big bowl of Creamy Chicken Tortellini Soup, and I hope it finds a cozy spot at your table soon. This simple, soul-warming dish is a delicious way to make any day feel special—so go on, give it a try and enjoy every creamy, cheesy, chicken-filled bite!

Creamy Chicken Tortellini Soup Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting bowl of Creamy Chicken Tortellini Soup that’s perfect for chilly days. This hearty soup is loaded with tender chicken, cheese tortellini, fresh spinach, and a creamy broth that is sure to warm you up from the inside out.

Ingredients

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For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
4 cups low-sodium chicken broth
2 cups cooked shredded chicken
9 oz refrigerated cheese tortellini
2 cups fresh spinach
1 cup heavy cream
1/4 cup grated Parmesan cheese

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat olive oil. Add onion, carrots, and celery. Sauté until softened.
Add Seasonings: Stir in garlic, thyme, basil, salt, pepper, and red pepper flakes. Cook until fragrant.
Simmer: Pour in chicken broth. Add chicken and tortellini. Simmer until tortellini are tender.
Finish Soup: Stir in spinach, heavy cream, and Parmesan. Cook until spinach wilts and soup is creamy.
Serve: Adjust seasoning if needed and serve hot.