If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, you’ve got to try this Creamy Chicken Tortellini Soup Recipe. It’s the kind of soup that my family absolutely goes crazy for, and I bet you will too once you make it. The tender tortellini, hearty shredded chicken, and those vibrant veggies all come together in this rich, creamy broth that’s just so satisfying. Stick around—I’m going to walk you through everything so your soup turns out just perfect!
Why You’ll Love This Recipe
- Rich and Comforting: The creamy broth paired with tender chicken and tortellini makes every spoonful a delightfully cozy experience.
- Simple Ingredients: You won’t need anything fancy—just everyday staples that come together beautifully.
- Quick Family Favorite: I love how it’s super easy to make on a weeknight yet impresses everyone.
- Versatile and Adaptable: You can switch up veggies, add spices, or swap the tortellini to make it just how you like it.
Ingredients You’ll Need
Every ingredient in this Creamy Chicken Tortellini Soup Recipe plays a role in building those comforting layers of flavor. I always recommend fresh veggies and quality broth to get the best taste, but I’ll share a few tips on each to help you shop smart.
- Olive oil: A good quality extra virgin olive oil adds a subtle fruitiness and helps soften the veggies.
- Onion: I prefer yellow onions for their mild sweetness when cooked down slowly.
- Carrots: The sweetness here balances the tomato sauce—make sure to peel them for the best texture.
- Celery: Adds that classic aromatic crunch—fresh is best for flavor.
- Garlic: Fresh cloves, minced fine, give this soup its inviting aroma.
- Italian seasoning: A blend of herbs that brings all the Mediterranean vibes to the pot.
- Tomato sauce: Provides a subtle tang and color—it’s one of those little things that makes this soup so special.
- Bay leaves: These need simmering to release their magic—don’t skip them!
- Chicken broth: I always use low-sodium so I can adjust salt to taste; homemade stock is even better if you have the time.
- Shredded chicken: Leftover roast chicken or a simple poached breast works perfectly here.
- Baby spinach: Fresh spinach wilts nicely, adding color and nutrients without overpowering flavors.
- Cheese tortellini: This is the star pasta—opt for fresh refrigerated pasta if you can for that pillowy texture.
- Salt and pepper: Essential for seasoning to bring all the flavors together.
- Fresh thyme: A great herb garnish that adds a lovely earthy note.
- Crushed red pepper: Use to add a kick if you like a little heat in your soup.
Variations
I’m all about making this Creamy Chicken Tortellini Soup Recipe your own. Over time, I’ve played with different veggies and pasta types, and let me tell you, that flexibility keeps it fresh and fun every time I make a batch.
- Vegetarian variation: Swap the chicken broth for vegetable broth and skip the chicken, adding mushrooms for extra depth—I tried this for a friend once, and even meat-eaters loved it!
- Spicy twist: Add a pinch of cayenne or extra crushed red pepper flakes if you want a warming heat that wakes up your taste buds.
- Different pasta: Can’t find tortellini? Cheese ravioli or even small shells work wonderfully. I occasionally switch it up for texture variety.
- Seasonal veggies: In fall or winter, chopped kale replaces spinach nicely, and diced butternut squash adds a subtle sweetness.
How to Make Creamy Chicken Tortellini Soup Recipe
Step 1: Sauté Your Flavor Base
Start by heating the olive oil in a large pot over medium heat. Toss in diced onions, carrots, and celery. Stir occasionally as they soften, about 5–8 minutes. This is when the aroma really starts to build—trust me, it’s one of my favorite moments. Then, add the minced garlic and Italian seasoning, stirring for about a minute until fragrant. Be careful not to burn the garlic—you want it fragrant, not bitter.
Step 2: Build the Broth with Tomato and Herbs
Next, pour in your tomato sauce along with the bay leaves and chicken broth. If you’re using homemade stock, even better—it boosts flavor and richness. Bring everything to a boil, then lower the heat and let it simmer gently for 10 to 15 minutes. This step deepens the flavors as the vegetables soften fully and the bay leaves infuse the broth.
Step 3: Add Chicken, Spinach, and Tortellini
Remove the lid and stir in your shredded chicken, fresh spinach, and cheese tortellini. Here’s a little trick I learned: don’t cover the pot now; letting the soup simmer uncovered helps thicken the broth a bit while the pasta cooks. Cook for about 6–8 minutes—watch the tortellini carefully so it becomes tender but doesn’t fall apart into mush.
Step 4: Season and Garnish
Last but not least, taste your soup and season with salt and pepper to your liking. I love sprinkling fresh thyme and crushed red pepper flakes on top for a beautiful, flavorful finish. You can even add a bit of grated Parmesan if you like things a little cheesier.
Pro Tips for Making Creamy Chicken Tortellini Soup Recipe
- Don’t Overcook Tortellini: They cook fast, so keep a close eye to avoid them turning mushy.
- Use Low-Sodium Broth: It gives you control over seasoning, so you won’t end up with an overly salty soup.
- Fresh Herbs Make a Difference: I always garnish with fresh thyme or parsley for brightness and fragrance.
- Simmer Uncovered at the End: Helps thicken the broth slightly and concentrates flavors perfectly.
How to Serve Creamy Chicken Tortellini Soup Recipe
Garnishes
I love finishing this soup with bright garnishes: a sprinkle of fresh thyme or basil, a pinch of crushed red pepper flakes for a little heat, and sometimes a little freshly grated Parmesan cheese. These add layers of flavor and make each bowl feel special.
Side Dishes
My go-to sides are warm crusty bread or garlic breadsticks for dipping. A simple green salad with a light vinaigrette also balances the richness of the soup beautifully.
Creative Ways to Present
For special occasions, I like to serve this soup in mini bread bowls—kids love it, and it’s incredibly fun to eat. Fresh herb sprigs on top and a drizzle of good olive oil or cream add that extra wow factor when guests arrive.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find the flavors actually deepen after a day or two. Just keep the portion sizes small so it reheats evenly and quickly without overcooking the tortellini.
Freezing
Freezing this soup is a bit tricky because tortellini can get mushy when frozen and reheated. I recommend freezing the broth and shredded chicken separately from the tortellini. When you’re ready to eat, cook fresh tortellini and add it to the reheated soup. It keeps the soup tasting fresh and perfect.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent sticking. If the soup looks too thick after resting, just add a splash of chicken broth or water to loosen it up. Avoid microwaving for too long, as the tortellini can get rubbery.
FAQs
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Can I use frozen tortellini in this soup?
Yes, you can use frozen tortellini! Just add a couple extra minutes to the cooking time since frozen pasta needs a bit longer to cook through. Be sure to keep an eye on the texture so it doesn’t overcook and become mushy.
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How do I make this soup creamier?
If you want even creamier soup, Stir in a splash of heavy cream or half-and-half at the end of cooking. Alternatively, a little cream cheese or mascarpone melted in works beautifully and adds richness without overpowering the other flavors.
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Can I prepare this soup in a slow cooker?
Absolutely! Start by sautéing the veggies and garlic on the stove, then transfer everything to the slow cooker with the remaining ingredients (except tortellini and spinach). Cook on low for 4-6 hours, adding tortellini and spinach in the last 20-30 minutes to avoid overcooking.
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What if I don’t have shredded chicken ready?
No worries! You can quickly poach chicken breasts or thighs in your broth while the soup simmers, then shred the meat and stir it back in. It’s a fast way to get fresh chicken right into your soup.
Final Thoughts
This Creamy Chicken Tortellini Soup Recipe is one of those meals I keep coming back to because it’s just so heartwarming and easy to make. I love how it warms up even the coldest evenings and brings my family together at the table. Give it a try—you’ll find that this soup is a fantastic crowd-pleaser and surprisingly simple to whip up. Trust me, once you make it, it might become your new weeknight favorite too!
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Creamy Chicken Tortellini Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Tortellini Soup is a hearty and flavorful Italian-inspired dish, perfect for warming up on chilly days. Packed with tender shredded chicken, fresh spinach, and delicate cheese tortellini simmered in a savory broth enriched with vegetables, tomato sauce, and Italian seasonings, this soup offers a perfect balance of taste and nutrition. Easy to prepare and full of wholesome ingredients, it’s an ideal meal for family dinners or cozy lunches.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 5 cloves garlic, minced
Seasonings and Broth
- 2 teaspoon Italian seasoning
- 1 (14.5 ounce) can tomato sauce
- 2 bay leaves
- 8 cups low-sodium chicken broth, or homemade chicken stock
Proteins and Greens
- 2 cups shredded chicken, plus more as needed
- 5 ounces baby spinach
Pasta and Garnishes
- 1 (20 ounce) package refrigerated cheese tortellini
- Salt and pepper, to season
- Fresh thyme, to garnish
- Crushed red pepper flakes, to garnish
Instructions
- Sauté Vegetables and Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, chopped carrots, and celery. Cook, stirring occasionally, for 5 to 8 minutes until the vegetables begin to soften. Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
- Add Broth and Tomato Sauce: Add the bay leaves, tomato sauce, and chicken broth (store-bought or homemade) to the pot. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 10 to 15 minutes to develop the flavors.
- Add Chicken, Spinach, and Tortellini: Stir in the shredded chicken, fresh baby spinach, and cheese tortellini. Simmer gently for 6 to 8 minutes until the tortellini are tender and cooked through, being careful not to overcook to prevent them from falling apart.
- Season and Garnish: Taste the soup and season with salt and pepper as needed. Remove bay leaves. Serve hot, garnished with fresh thyme and a sprinkle of crushed red pepper flakes for added heat if desired.
Notes
- Use low-sodium chicken broth to better control the salt levels.
- If you prefer, substitute fresh tortellini with frozen or dried; adjust cooking times accordingly.
- Shredded rotisserie chicken works well for a quick shortcut.
- For a vegetarian version, omit chicken and use vegetable broth instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add grated Parmesan cheese on top for an extra savory touch.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/3 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: thirtyeight g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
