Are you looking for a hearty, comforting soup that’s perfect for a chilly evening? Look no further than this creamy chicken tortellini soup, packed with tender vegetables and rich, cheesy tortellini. You’ll love this recipe because it’s easy to make, customizable with your favorite ingredients, and can be ready in under 40 minutes. Whether you’re a busy weeknight cook or a weekend meal prep enthusiast, this soup is sure to become a new favorite.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy evenings
- Customizable with your favorite vegetables and protein
- Creamy, comforting broth filled with cheesy tortellini
- Can be made in under 40 minutes, ideal for weeknight dinners
Key Ingredients & Substitutions
To make this creamy chicken tortellini soup, you’ll need the following ingredients:
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 ribs celery, sliced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 12 ounces refrigerated cheese tortellini
- 2 cups cooked shredded chicken breast
- 2 cups fresh baby spinach, packed
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped If you enjoy this recipe, be sure to also try our delicious Creamy Hamburger Potato Soup.
For a gluten-free version, you can substitute the all-purpose flour with a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then add it to the soup in place of the flour.
The unsalted butter adds a rich and creamy texture to the soup, while the yellow onion, carrots, and celery provide a flavorful base. The garlic adds a punch of flavor, and the Italian seasoning, smoked paprika, sea salt, and black pepper enhance the overall taste. The cheese tortellini is the star of the show, with its creamy filling and tender pasta. The cooked shredded chicken breast adds protein and texture, while the fresh baby spinach adds a burst of nutrients. The heavy cream and Parmesan cheese make the soup rich and indulgent.
Step-by-Step Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 6 to 8 minutes until the vegetables are softened and the onion is translucent.
2. Add the minced garlic to the pot and cook for 60 seconds until fragrant, being careful not to burn it.
3. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to form a roux, which will serve as the thickening base for the soup.
4. Slowly whisk in the chicken broth, pouring a little at a time to ensure the flour incorporates smoothly without lumps. Stir in the Italian seasoning, smoked paprika, sea salt, and black pepper.
5. Bring the soup to a gentle boil, then reduce the heat to medium-low. Let the broth simmer for 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
6. Add the refrigerated cheese tortellini and the shredded chicken to the pot. Increase the heat slightly to maintain a simmer and cook for 3 to 5 minutes, or until the tortellini is tender and floats to the top.
7. Stir in the heavy cream and the fresh baby spinach. Continue to cook for another 1 to 2 minutes until the spinach is wilted and the soup is rich and creamy.
8. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve immediately while hot.
For more delicious soup recipes, be sure to check out our Easy Soup Recipes collection, featuring a variety of hearty and comforting soups perfect for any occasion.
Expert Chef Tips & Troubleshooting
To achieve a thicker, creamier soup consistency, make sure to cook the flour and butter roux for at least one minute before whisking in the broth. This will help to prevent lumps and ensure a smooth texture. Additionally, be careful not to overcook the tortellini, as it can become mushy and unappetizing.
If you’re looking for a similar recipe with a twist, try our Tortellini Salad recipe, featuring cheese-filled tortellini tossed with fresh vegetables and a tangy dressing.
When cooking the soup, make sure to stir constantly to prevent the bottom from burning. Also, be careful when adding the heavy cream, as it can curdle if the soup is too hot. To prevent this, temper the cream by slowly pouring it into the soup while stirring constantly.
To add some extra flavor to the soup, you can add some diced bell peppers or mushrooms to the pot along with the onion, carrots, and celery. You can also add some dried basil or oregano to the soup for extra depth of flavor.
Storage, Make-Ahead & Reheating
To store this creamy chicken tortellini soup, let it cool completely, then refrigerate or freeze it in airtight containers. When reheating, make sure to heat the soup to a minimum internal temperature of safe minimum internal temperatures to ensure food safety. For more information on safe food handling and storage, follow official guidance on food safety guidelines for leftovers page.
When reheating the soup, you can add some extra cream or cheese to make it even richer and creamier. You can also add some cooked pasta or rice to make the soup more filling.
Serving Suggestions
This creamy chicken tortellini soup is perfect for serving with some crusty bread or crackers. You can also serve it with a side salad or some roasted vegetables for a well-rounded meal. If you’re looking for a more substantial meal, you can serve the soup with some grilled chicken or a side of roasted meat.
Some other serving suggestions include:
- Serving the soup in a bread bowl for a fun and creative twist
- Adding some diced ham or cooked sausage to the soup for extra protein
- Serving the soup with a side of garlic bread or breadsticks
- Adding some chopped fresh herbs, such as parsley or basil, to the soup for extra flavor
Creamy Chicken Tortellini Soup
Equipment
- Large Dutch Oven
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 large carrots peeled and sliced into rounds
- 2 ribs celery sliced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 12 ounces refrigerated cheese tortellini
- 2 cups cooked shredded chicken breast
- 2 cups fresh baby spinach packed
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 6 to 8 minutes until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and cook for 60 seconds until fragrant, being careful not to burn it.
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to form a roux, which will serve as the thickening base for the soup.
- Slowly whisk in the chicken broth, pouring a little at a time to ensure the flour incorporates smoothly without lumps. Stir in the Italian seasoning, smoked paprika, sea salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat to medium-low. Let the broth simmer for 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
- Add the refrigerated cheese tortellini and the shredded chicken to the pot. Increase the heat slightly to maintain a simmer and cook for 3 to 5 minutes, or until the tortellini is tender and floats to the top.
- Stir in the heavy cream and the fresh baby spinach. Continue to cook for another 1 to 2 minutes until the spinach is wilted and the soup is rich and creamy.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve immediately while hot.
Notes
- Calories: 452
- Protein: 24g
- Carbohydrates: 34g
- Fat: 23g
- Saturated fat: 13g
- Cholesterol: 92mg
- Sodium: 1445mg
- Potassium: 320mg
- Fiber: 3g
- Sugar: 4g
Frequently Asked Questions
How do I prevent the tortellini from getting soggy in leftovers?
To keep your pasta from becoming mushy, it is best to cook the tortellini separately and add it only to the portions you plan to eat immediately. Store the remaining creamy broth and the cooked pasta in separate airtight containers in the refrigerator, then combine them during reheating to maintain the perfect “al dente” texture.
Can I use rotisserie chicken for this recipe?
Using shredded rotisserie chicken is an excellent time-saving shortcut that allows you to finish the soup in approximately 35 minutes. Simply add the pre-cooked chicken during the last five minutes of simmering along with the tortellini and spinach to ensure the meat is heated through without becoming dry.
Is it possible to freeze creamy chicken tortellini soup?
Freezing is not recommended for the fully assembled soup because the dairy-based broth can separate and the pasta often becomes mushy upon thawing. If you want to meal prep this dish, freeze the vegetable and broth base separately, then add the fresh cream and tortellini when you are ready to heat and serve the meal.
How can I achieve a thicker, creamier soup consistency?
The key to a thick base is allowing the flour and butter roux to cook for at least one minute before slowly whisking in your broth to ensure a smooth, clump-free texture. For an even more decadent result, use heavy cream instead of milk and ensure the soup reaches a gentle simmer, which fully activates the thickening power of the roux.
