Easy & Creamy Chicken Tortellini Soup (40-Minutes) Recipe

Introduction

This Chicken Tortellini Soup is a cozy, creamy comfort food that comes together in about 40 minutes. Packed with tender chicken, cheese tortellini, and fresh spinach, it’s perfect for a satisfying weeknight meal or a chilly day treat.

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
• 1/2 teaspoon black pepper
• 1 teaspoon salt (more to taste)
• 1/4 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)
• 1/2 cup grated parmesan cheese
• 1 tablespoon fresh parsley (for garnish)

Instructions

1. Step 1: 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 the minced garlic and cook for 1 minute more, stirring frequently.
2. Step 2: Stir in the dried thyme, oregano, salt, and black pepper. If you want a thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly to avoid lumps.
3. Step 3: Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken and reduce the heat to a simmer. Let it cook for about 10 minutes to develop the flavors.
4. Step 4: Add the tortellini to the pot and cook according to package instructions, usually 3–5 minutes, until tender but not mushy.
5. Step 5: Lower the heat and stir in the heavy cream and fresh spinach. Heat gently without boiling to prevent the cream from curdling, just until the spinach wilts.
6. Step 6: Stir in the grated parmesan cheese until melted and combined. Taste and adjust seasoning if necessary.
7. Step 7: Serve the soup hot, garnished with fresh parsley and extra parmesan if desired.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream or omit the cream altogether and use more broth.
• If you prefer, swap fresh spinach for kale or Swiss chard for a different leafy green texture.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use gluten-free flour or omit it entirely if you want a gluten-free soup; just skip the thickening step.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream. If the soup thickens too much when stored, add a splash of broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Adjust the cooking time according to package instructions, usually adding a minute or two to the cooking time.

Can I make this soup without cream?

Absolutely. You can omit the cream and increase the chicken broth for a lighter, broth-based soup. The soup will still be flavorful thanks to the herbs and parmesan cheese.

Easy & Creamy Chicken Tortellini Soup (40-Minutes) Recipe

---

★★★★★

4.8 from 145 reviews

• Author: Gabriel
• Total Time: 40 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This creamy Chicken Tortellini Soup is a comforting and hearty meal perfect for any day. It features tender shredded chicken, cheese tortellini, fresh vegetables, and a rich broth thickened with a touch of cream and parmesan. Ready in just 40 minutes, this soup strikes a perfect balance of flavors and textures, making it an ideal lunch or dinner option.

---

Ingredients

Scale 1x2x3x

Soup Base

• 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
• 1/2 teaspoon black pepper
• 1 teaspoon salt (more to taste)
• 1/4 cup all-purpose flour (optional for thickening)
• 6 cups chicken broth

Protein & Pasta

• 2 cups cooked shredded chicken (rotisserie or leftover)
• 1 package (9 oz) cheese tortellini (fresh or refrigerated)

Dairy & Greens

• 1 cup heavy cream (or half-and-half)
• 2 cups fresh spinach (optional)
• 1/2 cup grated parmesan cheese

Garnish

• 1 tablespoon fresh parsley (for garnish)

---

Instructions

1. 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, then add the minced garlic and cook for an additional 1 minute until fragrant.
2. Season and Build Flavor: Stir in the dried thyme, oregano, salt, and black pepper. If you want a thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring continuously to form a light roux.
3. Add the Broth and Chicken: Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken, then reduce heat and let the soup simmer for about 10 minutes to allow flavors to meld.
4. Add Tortellini: Stir in the cheese tortellini and cook according to package instructions, usually 3–5 minutes, until just tender but not overcooked.
5. Stir in the Cream and Spinach: Lower the heat to low, then add the heavy cream and fresh spinach. Gently heat through without boiling to prevent the cream from curdling and to allow the spinach to wilt.
6. Finish with Parmesan: Stir in the grated parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley and additional parmesan cheese if desired. Serve warm and enjoy!

Notes

• Use rotisserie chicken for a quick and flavorful protein addition.
• Fresh tortellini cooks faster and has a tender texture compared to frozen or dried.
• To make the soup thicker, don’t skip the flour step; it helps create a creamy texture.
• Spinach is optional but adds a nice pop of color and nutrients.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but be careful to heat gently.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; pasta may absorb liquid so you can add extra broth when reheating.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken tortellini soup, creamy chicken soup, easy chicken soup recipe, tortellini soup, quick dinner soup, comforting soup