When it comes to cozy, comforting soups, creamy chicken tortellini soup takes the cake. Every spoonful is like a warm hug—rich, hearty, and just a little indulgent. But hey, we all deserve a treat, right?
This soup holds a special place in my heart. Growing up, Mama Lou would whip it up every time Ouma visited, filling our kitchen with laughter and a mouthwatering aroma. The blend of tender chicken, cheesy tortellini, and creamy broth became our family’s symbol of comfort and togetherness. And now, I’m sharing that same warmth with you.
Table of Contents
Ingredients You’ll Need
Gathering ingredients can be overwhelming, but trust me, this soup uses everyday items you probably already have:
- Chicken breast – boneless, skinless chicken breasts are best for shredding. Rotisserie chicken is great if you’re short on time.
- Tortellini – fresh, refrigerated cheese tortellini is my go-to. Frozen works fine, but fresh has a softer bite.
- Veggies – carrots, celery, onion, garlic, and spinach. These add both flavor and color, making each bite feel fresh and vibrant.
- Chicken broth – homemade broth is amazing, but store-bought is perfectly fine. I use low-sodium so I can control the saltiness.
- Heavy cream – for that velvety texture we all crave.
- Parmesan cheese – freshly grated, of course, because life’s too short for anything less.
- Olive oil and butter – the best soups start with both. Trust me.
- Herbs & spices – thyme, basil, salt, pepper. Simple but essential.
Step-by-Step Instructions for Perfect Soup
Step 1: Cook the Chicken
Heat olive oil in a large pot, add chicken breasts, and cook until golden brown on both sides. Once done, shred them gently. Rotisserie chicken fans can skip this step and shred it right off the bone. I’m a huge fan of shortcuts—no shame.
Step 2: Veggie Goodness
In the same pot, melt some butter and sauté diced carrots, celery, onions, and minced garlic. Cook them until they’re softened and aromatic—about five minutes. This step makes your kitchen smell heavenly.
Step 3: Bring It Together
Pour in the chicken broth, shredded chicken, thyme, and basil. Let it simmer gently. Low and slow is key here—this builds flavors beautifully and keeps everything tender and juicy.
Step 4: The Tortellini Touch
Stir in your tortellini. They cook quickly, usually just 3–4 minutes. You’ll know they’re ready when they float happily at the top of the pot, plump and inviting.
Step 5: Creamy Finish
Finally, pour in heavy cream, sprinkle in freshly grated Parmesan cheese, and toss in spinach leaves. Let the spinach wilt gently. Stir carefully to combine, taste for seasoning, and adjust as needed.
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Creamy Chicken Tortellini Soup Recipe
This creamy chicken tortellini soup recipe is the ultimate comfort food, packed with tender shredded chicken, cheesy tortellini, and fresh vegetables, all wrapped in a rich, velvety broth. It’s a nostalgic favorite in Chef Sofia’s kitchen, perfect for chilly nights and cozy dinners.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
Creamy Base
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Finishing Touches
- 2 cups baby spinach
- 10 ounces fresh cheese tortellini (refrigerated)
- Fresh parsley, for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large soup pot. Add chicken breasts and cook until browned on both sides. Remove from pot, let rest, then shred into bite-sized pieces.
- Sauté the Veggies: In the same pot, melt butter. Add diced onion, carrots, celery, and garlic. Sauté until tender and aromatic, about 5 minutes.
- Simmer the Soup: Pour in chicken broth. Add thyme, basil, and the shredded chicken. Simmer gently for 15 minutes to allow the flavors to meld.
- Add Tortellini: Stir in the tortellini and cook for 3–5 minutes until they float to the top and are fully cooked.
- Make It Creamy: Lower the heat, then add heavy cream, Parmesan cheese, and spinach. Stir gently until the spinach wilts and the soup is creamy. Taste and adjust seasoning.
- Serve and Enjoy: Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or garlic toast.
Notes
- For a shortcut, use rotisserie chicken instead of cooking from scratch.
- You can swap tortellini with ravioli or gnocchi if preferred.
- To lighten the soup, use half & half instead of heavy cream.
- Best enjoyed fresh, but can be refrigerated for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Why This Soup is Special (My Honest Take)
Here’s the deal—this creamy chicken tortellini soup isn’t just delicious; it’s practically therapeutic. Every time I stir this soup, memories flood back to when Mama Lou showed me how gently she stirred the pot, humming softly. Cooking is emotional, and this soup captures that perfectly. It’s more than food; it’s comfort in a bowl.
Now, a quick heads-up—this isn’t the lowest calorie soup out there. But IMO, life’s about balance. I’d rather have a slightly indulgent bowl that’s deeply satisfying than something watered down. If you’re looking to lighten it up, swap cream for half & half, or even whole milk. It’ll still taste wonderful, just slightly less indulgent.
Tips for the Best Creamy Chicken Tortellini Soup
- Don’t Overcook the Tortellini: Tortellini can turn mushy fast. Watch it closely and keep your heat gentle.
- Fresh Herbs Rock: A sprinkle of fresh parsley or basil just before serving brightens everything up dramatically.
- Serve it Hot: Soups like this are best enjoyed piping hot. Plus, it reheats beautifully, making it ideal for leftovers.
- Pair it Right: A crusty baguette or fresh garlic bread alongside makes the experience complete.
Common Questions & My Honest Answers
Can I freeze creamy chicken tortellini soup?
Technically, yes. But fair warning: creamy soups don’t freeze as gracefully as clear broths. The texture may change slightly when reheated. Personally, I prefer refrigerating leftovers and enjoying them within 2–3 days.
Can I use other pasta?
Absolutely! Ravioli, small shells, or mini gnocchi all work wonderfully. Tortellini just happens to be my family’s tradition.
Any vegetarian alternatives?
Replace chicken broth with vegetable broth and skip the chicken entirely. Toss in mushrooms or zucchini for heartiness. Still delicious!
Wrapping it Up
Creamy chicken tortellini soup isn’t just a recipe—it’s nostalgia, warmth, and comfort served in a bowl. Whether you’re cooking for family, friends, or just yourself, this soup feels like home.
So yeah, if you’ve been sleeping on this recipe, now’s the time to wake up and give it a shot. Trust me—you’ll thank yourself later. Oh, and maybe call your family to join in too, because meals like this taste even better shared. For more cozy recipes like this, explore my favorite collection of Soup & Casseroles—guaranteed comfort in every bite.
Happy cooking—may your soup bowls always overflow with delicious memories!
