If there were ever a dish to wrap you in comfort and fill your kitchen with irresistible aroma, it’s Creamy Chicken Tortellini Soup. Imagine plump cheese tortellini floating in a silky broth, with tender bites of chicken, sweet carrots, and vibrant spinach coming together in every spoonful. Perfect for chilly evenings or whenever you crave something homey and satisfying, this soup delivers cozy flavors and a dash of elegance—making it a go-to recipe that’s as delightful for family gatherings as it is for a solo treat.
Ingredients You’ll Need
The lineup for this soup is simple but each item brings something important, whether that’s flavor, color, or creamy texture. These are pantry staples with a few fresh touches to create a bowl full of goodness. Here’s what you’ll need, along with a tip or fun fact for each:
- Olive oil: Adds a subtle richness and helps the veggies soften evenly at the start.
- Butter: Gives the base a buttery backbone for luxurious mouthfeel.
- Yellow onion (diced): Sweet and savory, onions create the aromatic foundation every hearty soup needs.
- Garlic (minced): Don’t skimp here—garlic infuses the broth with an undeniable warmth!
- Carrots (sliced): Bring sweetness and color, making each ladleful visually inviting.
- Celery (sliced): Essential for classic soup flavor and a slight crunch.
- Dried thyme: Earthy and fragrant, thyme is a must for that “homemade” soup flavor.
- Dried basil: Adds a gentle herby note that pairs especially well with chicken and cheese.
- Red pepper flakes (optional): For just a little kick—add as much or as little as you like.
- Chicken broth: The soul of the soup, it brings all the other flavors together in harmony.
- Cooked shredded chicken: Use leftovers or grab a rotisserie chicken for a shortcut—either way, it delivers protein and heartiness.
- Refrigerated cheese tortellini: These pillowy pasta bites are the star of the soup, giving you satisfying cheesy pockets in every bite.
- Baby spinach: Wilts beautifully into the hot soup and adds a pop of color and nutrition.
- Heavy cream: The magic ingredient for that dreamy, creamy texture that defines this soup.
- Salt and black pepper: Essential for balancing the flavors right at the end—taste and adjust!
- Grated Parmesan and chopped parsley (optional): The perfect finishing touches for a restaurant-style look and an extra burst of flavor.
How to Make Creamy Chicken Tortellini Soup
Step 1: Sauté Aromatics and Vegetables
Start by warming your olive oil and butter together in a large soup pot over medium heat. Toss in the diced onion, sliced carrots, and celery and let them cook for about 5–6 minutes, stirring frequently. The vegetables should begin to soften and the kitchen will fill with the sweet, familiar scent that tells you something delicious is on the way!
Step 2: Add Garlic and Herbs
Once the veggies are soft, stir in your minced garlic, dried thyme, dried basil, and those optional red pepper flakes. Only cook for about a minute—just enough for the garlic and herbs to bloom and become fragrant, but not so long that anything burns. You’ll notice a deepening of flavor almost instantly.
Step 3: Build the Brothy Base
Pour in the chicken broth and give everything a gentle stir. Increase the heat to bring the soup to a simmer. This is the stage where the flavors start coming together, soaking into the veggies and creating a cozy backdrop for our star ingredients.
Step 4: Add Chicken and Tortellini
Now, add the shredded chicken and the package of cheese tortellini directly to the pot. Let the soup simmer for 6–8 minutes, just until the tortellini is tender and the chicken is warmed through. These few minutes bring all the hearty elements to life without overcooking the pasta.
Step 5: Stir in Spinach and Cream
Reduce the heat to low, then add your baby spinach and pour in the heavy cream. Stir gently and let the soup warm through for another 2–3 minutes, just until the spinach is wilted and the broth becomes deliciously creamy. Give it a taste and season with salt and black pepper to your liking.
How to Serve Creamy Chicken Tortellini Soup
Garnishes
Top each steaming bowl with a generous sprinkle of grated Parmesan and a pinch of fresh chopped parsley. The cheese melts ever so slightly, adding a salty tang, while the parsley delivers color and freshness that really makes the soup pop.
Side Dishes
Creamy Chicken Tortellini Soup is lovely on its own, but it’s also fantastic with sides. Try serving it with warm, crusty bread for soaking up every drop, or offer a simple green salad brightened with a lemony vinaigrette for a lighter pairing.
Creative Ways to Present
If you’re feeding a crowd or simply want to have fun, ladle the soup into hollowed-out bread bowls for an impressive presentation. You might also serve smaller portions as a first course at a dinner party—the tortellini and creamy broth always steal the show!
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Chicken Tortellini Soup, allow any leftovers to cool to room temperature. Store them in an airtight container in the refrigerator for up to three days. The flavors will continue to meld and the soup may thicken slightly as it sits—never a bad thing!
Freezing
If you want to freeze this soup, do so before adding the spinach and cream for the best results. Tortellini can become extra soft if frozen in broth, so consider freezing without the pasta and adding in a fresh batch when reheating. Store in freezer-safe jars or zip-top bags for up to three months.
Reheating
To reheat, place the soup in a pot over low to medium heat and warm gently. If the soup has thickened, add a splash of broth or milk to reach your desired consistency. Stir occasionally and avoid boiling to keep the cream from separating. Garnish once more with Parmesan and parsley if you like!
FAQs
Can I make Creamy Chicken Tortellini Soup ahead of time?
Absolutely! Prepare the base up to a day in advance, stopping before you add the tortellini, spinach, and cream. When you’re ready to serve, bring the soup back to a simmer and finish with the last steps so everything tastes delightfully fresh.
What’s the best chicken to use for this recipe?
Rotisserie chicken is a wonderful shortcut here, offering tender, flavorful meat without any fuss. Leftover cooked chicken or even roasted turkey work perfectly. Just shred or chop and stir it in!
Can I make a lighter version?
Definitely! Swap the heavy cream for half-and-half or even whole milk. You’ll get a slightly lighter broth but still enjoy that signature creaminess. For even more vegetables, toss in broccoli florets or peas as well.
Is there a vegetarian way to make this soup?
Sure thing. Use vegetable broth instead of chicken broth, omit the chicken, and add extra tortellini or beans for protein. Opt for cheese-filled tortellini, and you’ll have a delicious vegetarian twist on Creamy Chicken Tortellini Soup.
My tortellini got mushy—what happened?
This can happen if the pasta cooks too long or sits in hot broth for extended periods. To keep tortellini perfectly tender, add it near the end of cooking and serve promptly. Leftovers may have softer pasta, but the flavor is still top-notch!
Final Thoughts
I hope you’re as excited to make this Creamy Chicken Tortellini Soup as I am to share it with you. One spoonful and you’ll know why it’s become such a favorite in my kitchen. Whether you’re feeding a group or treating yourself, this soup is warmth, comfort, and a little bit of culinary magic all in one bowl—give it a try, and let me know how you love to make it your own!
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Creamy Chicken Tortellini Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Chicken Tortellini Soup, a hearty and satisfying dish perfect for chilly days. This soup combines tender chicken, cheese-filled tortellini, and fresh spinach in a rich, creamy broth seasoned with aromatic herbs.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 1/2 cups cooked shredded chicken
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups baby spinach
- 1 cup heavy cream
- Salt and black pepper to taste
Garnish:
- Grated Parmesan
- Chopped parsley
Instructions
- Sauté Vegetables: In a large soup pot, heat olive oil and butter. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, basil, and red pepper flakes; cook until fragrant.
- Add Broth and Protein: Pour in chicken broth, add chicken and tortellini, and simmer until tortellini is cooked.
- Finish Soup: Reduce heat, add spinach and cream, cook until spinach wilts and soup is creamy. Season with salt and pepper.
- Serve: Garnish with Parmesan and parsley, if desired.
Notes
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- You can also use rotisserie chicken for convenience.
- Add mushrooms or peas for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
