Creamy Chicken Tortellini Soup – Cozy, Hearty, and Comforting
There’s something about a creamy soup that just feels like a warm hug, especially when it involves tender chicken and pillowy cheese tortellini. This Creamy Chicken Tortellini Soup brings together rich broth, fresh vegetables, and a silky finish that makes it feel special without being fussy. It’s weeknight-friendly, crowd-pleasing, and perfect for chilly evenings or anytime you need a bowl of comfort.
Best of all, it’s easy to adapt to what you have on hand. One pot, big flavor, and leftovers that taste even better the next day.
Creamy Chicken Tortellini Soup - Cozy, Hearty, and Comforting
Ingredients
Method
- Sauté the aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, carrots, and celery.Cook, stirring occasionally, until the vegetables soften and the onion is translucent, about 6–8 minutes.
- Add garlic and spices: Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for 30–60 seconds, just until fragrant.
- Simmer the base: Pour in the chicken broth and season with a pinch of salt and pepper. Bring to a gentle boil, then reduce to a simmer for 8–10 minutes, until the carrots are just tender.
- Add chicken and tortellini: Stir in the shredded chicken.Bring the soup back to a gentle simmer, then add the tortellini. Cook according to package directions, usually 3–5 minutes, until the tortellini are tender and floating.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream, Parmesan, and spinach.Warm through for 2–3 minutes, stirring gently, until the spinach wilts and the soup is creamy. Do not boil.
- Finish and adjust: Stir in the lemon juice. Taste and adjust salt and pepper.If the soup is thicker than you like, add a splash of broth or water to loosen.
- Serve: Ladle into bowls and top with extra Parmesan and fresh herbs, if using. Serve with crusty bread.
What Makes This Special
- Balanced richness: The cream adds body and silkiness, while fresh herbs and a splash of lemon keep it bright.
- Fast and satisfying: Using rotisserie chicken and store-bought tortellini saves time without sacrificing flavor.
- One-pot simplicity: Everything cooks in the same pot, which means fewer dishes and more time to relax.
- Family-friendly: Mild flavors and cheesy pasta make this a hit with kids and adults alike.
- Make-ahead friendly: You can prep components in advance and assemble quickly when you’re ready to eat.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3–4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
- 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 9–12 ounces refrigerated cheese tortellini
- 1 cup heavy cream (or half-and-half for lighter)
- 2 cups baby spinach, roughly chopped
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, carrots, and celery.Cook, stirring occasionally, until the vegetables soften and the onion is translucent, about 6–8 minutes.
- Add garlic and spices: Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for 30–60 seconds, just until fragrant.
- Simmer the base: Pour in the chicken broth and season with a pinch of salt and pepper. Bring to a gentle boil, then reduce to a simmer for 8–10 minutes, until the carrots are just tender.
- Add chicken and tortellini: Stir in the shredded chicken.Bring the soup back to a gentle simmer, then add the tortellini. Cook according to package directions, usually 3–5 minutes, until the tortellini are tender and floating.
- Make it creamy: Reduce the heat to low. Stir in the heavy cream, Parmesan, and spinach.Warm through for 2–3 minutes, stirring gently, until the spinach wilts and the soup is creamy. Do not boil.
- Finish and adjust: Stir in the lemon juice. Taste and adjust salt and pepper.If the soup is thicker than you like, add a splash of broth or water to loosen.
- Serve: Ladle into bowls and top with extra Parmesan and fresh herbs, if using. Serve with crusty bread.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The tortellini will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
- Freezer: Cream and tortellini don’t freeze well together.For freezing, store the soup base (without tortellini, cream, and spinach) for up to 3 months. When reheating, add fresh tortellini, cream, and spinach at the end.
- Reheating: Warm gently on the stove over low to medium-low heat. Avoid boiling to prevent the cream from curdling and to keep the pasta tender.
- Meal prep tip: Keep cooked tortellini separate if you expect leftovers.Add to each bowl as you serve and ladle hot soup over the top.
Benefits of This Recipe
- Protein-packed and filling: Chicken and cheese tortellini make this a satisfying meal without needing sides.
- Vegetable boost: Onion, carrot, celery, and spinach add flavor, fiber, and color, making each bowl feel wholesome.
- Quick comfort: Ready in about 35 minutes with simple ingredients you likely have on hand.
- Flexible: Easy to customize for dietary preferences, spice levels, and what’s in your fridge.
- Great for gatherings: Scales well and stays warm in a slow cooker on low for serving.
What Not to Do
- Don’t boil after adding cream: High heat can cause the soup to separate or feel greasy.
- Don’t overcook the tortellini: It can turn mushy quickly. Check it a minute earlier than the package suggests.
- Don’t skip seasoning: Taste at the end. A pinch of salt, pepper, and a splash of lemon can brighten the whole pot.
- Don’t add Parmesan too early: Stir it in off the boil to keep the soup smooth and prevent clumping.
- Don’t crowd the pot with raw, dense veggies: If adding extras like potatoes, dice small and simmer longer before adding tortellini.
Alternatives
- Lighter version: Use half-and-half or evaporated milk instead of heavy cream.Add an extra handful of spinach for more greens.
- Gluten-free approach: Swap in gluten-free tortellini or use gluten-free gnocchi. Check broth labels to ensure they’re gluten-free.
- Dairy-free swap: Use a splash of unsweetened cashew cream or coconut milk for creaminess, and omit the Parmesan or use a dairy-free alternative.
- Add-ins: Mushrooms, peas, or chopped kale work well. For a smoky note, stir in a bit of cooked bacon or a pinch of smoked paprika.
- Herb variations: Fresh thyme, parsley, or basil can replace Italian seasoning.Finish with a drizzle of good olive oil for richness.
- From raw chicken: Brown 1 pound of diced chicken in the pot with salt and pepper before the vegetables. Remove, sauté the veg, then return the chicken with the broth to cook through.
FAQ
Can I use frozen tortellini?
Yes. Add it straight from the freezer and adjust the cooking time according to the package.
It may need an extra minute or two to become tender.
How do I make it thicker?
Let the soup simmer a few extra minutes before adding cream to reduce slightly. Or whisk 1 teaspoon cornstarch with 2 teaspoons cold water and stir in at the end, warming gently until it thickens.
What kind of chicken works best?
Shredded rotisserie chicken is ideal for speed and flavor. Leftover roasted or poached chicken also works.
Just avoid dry, overcooked chicken by adding it near the end to warm through.
Can I make it ahead?
Yes, but for best texture, store the soup base and tortellini separately. Reheat the base, add fresh tortellini to cook, then finish with cream, spinach, and Parmesan before serving.
Is there a good vegetarian version?
Use vegetable broth, skip the chicken, and add extra vegetables like mushrooms or white beans for protein. Cheese tortellini keeps it hearty and satisfying.
Why is my soup curdling?
Curdling happens when cream is boiled or added to very hot liquid.
Lower the heat before stirring in cream and cheese, and warm gently without boiling.
What can I serve with it?
Crusty bread, a simple green salad, or roasted vegetables pair well. Garlic bread is also a classic choice.
Final Thoughts
Creamy Chicken Tortellini Soup is the kind of recipe that turns a regular evening into something cozy and restorative. It’s simple to make, endlessly adaptable, and reliably delicious.
Keep a bag of tortellini in the fridge, a carton of broth in the pantry, and you’re halfway there. Make it your own with herbs, greens, or a hint of spice—and enjoy every comforting spoonful.
