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Creamy Chicken Tortellini Soup Recipe

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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

Scale

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

  1. 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.
  2. Sauté the Veggies: In the same pot, melt butter. Add diced onion, carrots, celery, and garlic. Sauté until tender and aromatic, about 5 minutes.
  3. 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.
  4. Add Tortellini: Stir in the tortellini and cook for 3–5 minutes until they float to the top and are fully cooked.
  5. 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.
  6. 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.
  • Author: Chef Sofia
  • 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