Creamy Chicken Tortellini Soup Recipe Card
This creamy chicken tortellini soup is a rich, comforting one-pot meal made with tender chicken, cheesy tortellini, hearty vegetables, and a smooth, savory broth. It’s quick to prepare and perfect for cozy weeknight dinners.
Ingredients
🥕 For the Soup Base:
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- Salt and pepper, to taste
🍗 Protein & Pasta:
- 2 cups cooked chicken (shredded or diced)
- 8–10 oz cheese tortellini (refrigerated or frozen)
🥣 Creamy Broth:
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
🌿 Optional Add-Ins:
- 1 cup baby spinach or kale
- ½ teaspoon lemon zest or juice for brightness
- Additional herbs (parsley, thyme, basil) to taste
Instructions
Step 1: Sauté the Base
- Warm olive oil in a large soup pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic, salt, and pepper. Cook for 1 more minute.
Step 2: Add Liquids & Simmer
- Pour in chicken broth and bring to a gentle boil.
- Stir in Italian seasoning and red pepper flakes.
- Lower heat and stir in heavy cream. Simmer for 5 minutes.
Step 3: Add Chicken & Tortellini
- Stir in cooked chicken and tortellini. Simmer for 5–7 minutes or until tortellini is tender.
- Add spinach (if using) and cook just until wilted.
- Stir in Parmesan and adjust seasoning to taste.
Step 4: Serve
- Ladle into bowls and garnish with more Parmesan or fresh herbs. Serve hot with crusty bread.
Notes
📝 Notes
- Want a thicker soup? Add a cornstarch slurry or 2 oz cream cheese.
- Rotisserie chicken is a great shortcut.
- For added flavor, deglaze veggies with a splash of white wine before adding broth.