Go Back
Creamy Chicken Tortellini Soup

Chicken Tortellini Soup

Creamy Chicken Tortellini Soup is a rich, comforting, 40-minute meal perfect for busy weeknights or cozy evenings at home. Tender shredded chicken, cheese-filled tortellini, and a velvety broth come together with aromatic vegetables and classic herbs to create a hearty one-pot soup the whole family will love.
It's customizable, freezer-friendly (with modifications), and simple enough for beginners while flavorful enough to impress guests. This satisfying soup delivers warmth, creaminess, and irresistible comfort in every bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 Servings
Calories 455 kcal

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt more to taste
  • ¼ cup all-purpose flour optional for thickening
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken rotisserie or leftover
  • 1 package (9 oz) cheese tortellini fresh or refrigerated
  • 1 cup heavy cream or half-and-half
  • 2 cups fresh spinach optional
  • ½ cup grated parmesan cheese
  • 1 tablespoon fresh parsley for garnish

Instructions
 

Sauté the Aromatics

  • Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 minute more.

Season and Build Flavor

  • Stir in thyme, oregano, salt, and black pepper. If you prefer a thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring continuously.

Add the Broth and Chicken

  • Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken and let the soup simmer for about 10 minutes to deepen the flavor.

Add Tortellini

  • Stir in the tortellini and cook according to package instructions, usually 3–5 minutes, until just tender.

Stir in the Cream and Spinach

  • Reduce the heat to low. Add the heavy cream and spinach. Let the soup gently heat through without boiling to prevent curdling.

Finish with Parmesan

  • Stir in the grated parmesan until melted and incorporated. Taste and adjust seasoning if necessary.

Serve

  • Ladle into bowls and garnish with fresh parsley and additional parmesan if desired.
Keyword Chicken Tortellini Soup