There’s something magical about a pot of Chicken Tortellini Soup simmering on the stove that makes my whole house feel like home. I first fell in love with this recipe on one of those chaotic winter evenings when my kids were little – I needed something comforting, fast, and guaranteed to please everyone. The moment that creamy broth, tender tortellini, and shredded chicken came together, I knew I’d found our new favorite “hug in a bowl.” Now, whenever I smell the garlic and herbs warming in the pot, my family comes running to the kitchen. It’s become our go-to for sick days, rainy Sundays, and those nights when we all just need a little extra comfort. The best part? It comes together with simple ingredients in about the same time it takes to argue about what to watch on TV!
Table of Contents
Table of Contents
Why You’ll Love This Chicken Tortellini Soup
This isn’t just any soup—it’s the kind of meal that makes people hover around the stove, spoon in hand, stealing bites before it even hits the table. Here’s why it’s become my family’s ultimate comfort food:
- Crazy creamy without being heavy – The blend of chicken broth and just enough cream creates this luxurious texture that coats every bite of tortellini and chicken. (Psst—you can swap in half-and-half if you want it lighter!)
- Weeknight magic in 40 minutes – I’ve made this after soccer practice while helping with homework. The prep is simple, and most of the cook time is hands-off simmering.
- Hidden veggies the kids won’t pick out – The carrots practically melt into the broth, and the spinach wilts into silky ribbons. My kids don’t even realize they’re eating three different vegetables!
- Leftovers taste even better – The flavors cozy up together overnight. Just wait until you taste it the next day—the tortellini soaks up all that herby, creamy goodness.
- Rotisserie chicken shortcut – I always grab a pre-cooked chicken when I’m in a rush. Three cups of shredded meat and you’re golden—no extra pots to wash!
Trust me, this is the soup you’ll make when you need warmth, comfort, and something everyone will actually eat without complaints. It’s saved dinner time at my house more times than I can count!
Chicken Tortellini Soup Ingredients
Gathering these simple ingredients feels like opening a cozy Italian pantry! Here’s what you’ll need to make this soul-warming soup:
- 2 tbsp unsalted butter – That golden richness at the start makes all the difference.
- 1 medium yellow onion, diced – About the size of a baseball when whole.
- 3 medium carrots, peeled and sliced into coins – I like them about ¼-inch thick so they soften just right.
- 2 stalks celery, sliced – Don’t skip these – they add that classic soup flavor base!
- 4 cloves garlic, minced – Because garlic makes everything better.
- ¼ cup all-purpose flour – Our magic thickener for that creamy texture.
- 6 cups chicken stock – Low-sodium lets you control the salt level.
- 1 cup heavy cream – The secret for luxurious richness (but see my swap tips below!).
- 1 lb (about 3 cups) cooked shredded chicken – Rotisserie chicken works wonders here.
- 1 package (10-20 oz) refrigerated cheese tortellini – Fresh from the refrigerated aisle, not frozen.
- 3 cups fresh baby spinach – It wilts down to nothing but adds great nutrition.
- 1 tsp salt – Start here, then adjust at the end.
- ½ tsp black pepper – Freshly ground if you have it.
- 1 tsp Italian seasoning – That perfect herby blend.
- ½ tsp paprika – Just a hint for depth.
- Optional garnish – Fresh parsley and grated Parmesan for serving.
Ingredient Notes & Substitutions
I’ve tested this soup every which way – here are my best swap ideas when the pantry isn’t cooperating:
- Heavy cream too rich? Half-and-half works beautifully, or even whole milk in a pinch (just add an extra tablespoon of flour).
- No rotisserie chicken? Bake 2 chicken breasts at 375°F for 25 minutes with olive oil, salt, and pepper. Shred while warm.
- Veggie variations: Swap spinach with kale (add it 5 minutes earlier) or toss in a diced zucchini with the carrots.
- Gluten-free option: Use gluten-free flour and check your tortellini labels carefully.
- Dairy-free hack: Coconut milk makes a surprisingly delicious substitute for cream – just use the full-fat canned version.
One ingredient I don’t recommend substituting? Those little cheese tortellini pillows – they’re the heart of this soup! Though in a real pinch, cheese ravioli would work too.
How to Make Chicken Tortellini Soup
Okay, let’s get cooking! I’ve made this soup so many times I could do it in my sleep – but don’t worry, I’ll walk you through each step so yours turns out perfect. Here’s how we turn those simple ingredients into pure comfort:
- Start with the good stuff: Melt your butter in a large pot over medium-high heat (I use my favorite Dutch oven). Toss in the onions, carrots, and celery. Cook for 5-7 minutes until they start to soften – you want the onions translucent but not browned. This is where all the flavor begins!
- Garlic time: Add the minced garlic and stir for just 1 minute – until you smell that amazing aroma. Careful not to let it burn! Now sprinkle the flour over everything and keep stirring for another minute. This cooks out the raw flour taste and creates our thickening base.
- Bring on the broth: Slowly pour in the chicken stock while stirring constantly – this prevents lumps! Add the salt, pepper, Italian seasoning, and paprika. Crank the heat to bring it to a boil, then immediately reduce to a gentle simmer. Let it bubble happily for 10 minutes – this is when the flavors really start getting cozy.
- Chicken and pasta party: Stir in your shredded chicken and all those adorable tortellini. The pasta only needs 3-5 minutes to cook – set a timer! Fresh tortellini cooks fast, and overcooked tortellini turns mushy (we’ll talk more about that in the pro tips).
- Creamy finish: Pour in the heavy cream and add the spinach. The spinach wilts almost instantly – just 1-2 minutes of stirring. At this point, take a taste and adjust the salt if needed. Sometimes I add an extra pinch of Italian seasoning if I’m feeling fancy.
Pro Tips for the Best Chicken Tortellini Soup
After burning a batch (oops) and learning the hard way about mushy tortellini, here are my battle-tested secrets:
- Pasta perfection: Undercook the tortellini slightly – it keeps cooking in the hot soup even off the heat. Aim for al dente when you bite into one.
- Thickness control: Too thick? Add ¼ cup more broth. Too thin? Make a quick slurry (1 tbsp flour + 2 tbsp cold water) and whisk it in while simmering.
- Cream caution: Never let the soup boil after adding cream – it can curdle. Keep it at a gentle simmer.
- Leftover strategy: The tortellini absorbs liquid overnight. When reheating, have extra broth on hand to loosen it up.
- Fresh is best: Use refrigerated tortellini, not frozen – frozen ones release too much starch and make the soup gummy.
My biggest tip? Have everything prepped before starting – this soup comes together fast once you begin cooking. Now go grab your biggest soup spoon – it’s time to eat!
Print
Creamy Chicken Tortellini Soup in Just 40 Minutes
A creamy and comforting Chicken Tortellini Soup packed with tender vegetables, shredded chicken, and cheese tortellini. Perfect for a cozy family dinner.
- Total Time: 40 mins
- Yield: 6 servings 1x
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken stock (low sodium preferred)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 lb (approx. 3 cups) cooked shredded chicken
- 1 package (10–20 oz) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- Optional garnish: Fresh parsley and grated Parmesan cheese
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
- Slowly pour in the chicken stock while stirring. Add the salt, pepper, Italian seasoning, and paprika. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Stir in the shredded chicken and cheese tortellini. Simmer for 3–5 minutes until the pasta is tender.
- Stir in the heavy cream and fresh spinach. Cook for 1–2 minutes until the spinach wilts and the soup is creamy.
- Taste and adjust salt if needed. Serve hot with Parmesan cheese.
Notes
- Rotisserie chicken works perfectly for this recipe.
- For a lighter version, substitute heavy cream with half-and-half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Serving Suggestions for Chicken Tortellini Soup
Oh, the joy of ladling this steamy, creamy soup into bowls! But let’s talk about turning it into a proper meal – because in my house, we never serve soup without its perfect partners. Here’s how I make it feel extra special:
- The bread situation: A crusty baguette is non-negotiable. I warm slices in the oven until golden, then rub them with a cut garlic clove while still hot. The crisp exterior soaks up the creamy broth like a dream. No time for baking? Store-bought garlic bread works in a pinch!
- Cheese, please: Set out a small bowl of freshly grated Parmesan with a microplane – it makes all the difference compared to the pre-shredded stuff. My kids love watching the fluffy cheese snow drift over their soup.
- Green on the side: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Just toss baby arugula with olive oil, lemon juice, salt, and a whisper of honey. Takes 2 minutes and makes the meal feel balanced.
- Herb confetti: I keep parsley stems in water like flowers just for this soup. A quick chop of the leaves over each bowl adds fresh color and flavor. No parsley? Basil or chives work great too.
- The dipper duo: For kids (or kid-like adults), add carrot sticks and celery stalks on the side. They double as edible spoons for fishing out tortellini – messy but fun!
On really cozy nights, I serve the soup in wide, shallow bowls with all the toppings in little dishes at the table. It turns dinner into an interactive experience where everyone can customize their perfect bite. And if you’re feeling fancy? A drizzle of good olive oil and a crack of black pepper at the end makes it restaurant-worthy!
Storing and Reheating Chicken Tortellini Soup
Let’s be real – this soup is so good you might not have leftovers. But if you do (or if you’re smart like me and make a double batch), here’s how to keep it tasting fresh and fabulous:
- Fridge storage: Cool the soup completely (I spread it out in a shallow container to speed this up). Store airtight for up to 3 days. The tortellini will soak up some broth – just stir in a splash of water or chicken stock when reheating.
- Freezer hack: Freeze just the broth and chicken portion for up to 2 months. Add fresh tortellini when reheating to avoid mushy pasta. Pro tip: label with the date – freezer amnesia is real!
- Reheating magic: Warm gently on the stovetop over medium-low, stirring often. If the microwave’s calling your name, do 30-second bursts with stirring in between to prevent hot spots.
- Pasta rescue: If your tortellini turns too soft, add a handful of fresh spinach or kale at the end – the texture contrast helps.
- The no-no: Don’t freeze the fully assembled soup with tortellini – it turns the pasta into sad little sponges. Learned this the hard way after a freezer clean-out disaster!
My favorite leftover trick? Turn it into next-day “soup bake” – pour it into a baking dish, top with mozzarella, and broil until bubbly. The kids think it’s a whole new meal!
Chicken Tortellini Soup Nutritional Information
Okay, let’s talk nutrition – but in a real, non-scary way! I know some folks like to track these things (my sister-in-law has a whole spreadsheet for her macros), so here’s the scoop on what’s in each comforting bowl:
- Calories: About 450 per generous serving (we’re talking a proper soup bowl here, not those tiny cups!)
- Protein: 25g – thanks to all that chicken and cheesy tortellini
- Carbs: 35g (the tortellini does most of the heavy lifting here)
- Fiber: 4g from all those sneaky veggies you’re happily eating
- Fat: 22g – but hey, it’s the good kind of creamy comfort
A few quick notes: these numbers are estimates based on standard ingredients. Your exact counts might dance around a bit depending on your chicken’s leanness or whether you go wild with the Parmesan topping (no judgment here – I’ve been known to create cheesy mountains).
If you’re watching sodium, definitely use low-sodium broth and hold back on extra salt – the tortellini and cheese bring their own salty goodness. And for my low-carb friends? Sadly, this isn’t the recipe for you – but I’ve got a killer keto chicken soup that’s equally comforting!
Honestly? Some nights nutrition takes a backseat to pure comfort, and that’s okay too. This soup is packed with real ingredients and love – and that counts for something in my book!
Chicken Tortellini Soup FAQs
I get asked about this soup all the time – here are the questions that pop up most often (along with my tried-and-true answers after making this dozens of times!):
Can I freeze Chicken Tortellini Soup?
Here’s the deal – you can, but with a big asterisk! The creamy broth and chicken freeze beautifully, but the tortellini turns mushy when thawed. My workaround? Freeze just the broth and chicken portion, then cook fresh tortellini when reheating. It adds 5 minutes but saves the texture. Frozen portions keep for 2 months max – any longer and the cream can separate.
How do I make this soup dairy-free?
I’ve tested this for my lactose-intolerant cousin with great results! Swap the butter for olive oil, use full-fat coconut milk instead of cream (the canned kind, not the drinkable stuff), and skip the Parmesan garnish. The coconut flavor actually pairs surprisingly well with the Italian herbs – just don’t tell my Italian grandma I said that!
My soup got too thick overnight – help!
Oh, I’ve been there! Those little tortellini are thirsty pasta pillows. Just stir in warm chicken broth (about ¼ cup at a time) when reheating until it reaches your perfect consistency. If you’re out of broth, hot water with a pinch of salt works in a pinch too.
Can I use frozen tortellini instead of fresh?
I don’t recommend it – frozen tortellini releases way more starch as it cooks, making your soup gluey. If it’s all you’ve got, cook the tortellini separately first (don’t use the cooking water!) and add it at the very end. But really, the refrigerated kind from the deli section is worth the extra trip!
What’s the best way to reheat leftovers without overcooking the pasta?
Low and slow is the key! Warm it on the stovetop over medium-low heat, stirring frequently. The microwave works too – just do 30-second bursts with stirring in between. If the tortellini still feels too soft, toss in a handful of fresh spinach at the end – the texture contrast helps.
There you have it – my family’s beloved Chicken Tortellini Soup recipe that’s saved countless weeknight dinners! I’d love to hear how it turns out in your kitchen. Did your kids gobble up the spinach without noticing? Did you add an extra pinch of paprika like I sometimes do when I’m feeling adventurous? Drop a comment below and let me know your favorite tweaks – I read every single one (usually while eating leftover soup straight from the fridge at midnight, if we’re being honest).
If this recipe brings your family as much comfort as it has mine, I’d be so grateful if you’d give it a 5-star rating. It helps other home cooks find this cozy bowl of goodness too. And hey, snap a photo of your steaming pot – tag me @FrostyRecipes so I can see your masterpiece! Nothing makes me happier than seeing your soup successes.
Now grab your biggest soup spoon and dig in. Here’s to warm bowls, happy bellies, and the simple joy of a recipe that feels like home. Buon appetito!
