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Ultimate Creamy Chicken Tortellini Soup

Close-up of a white bowl filled with creamy chicken tortellini soup, featuring tortellini, shredded chicken, carrots, and spinach.
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Make this rich, velvety Creamy Chicken Tortellini Soup for a satisfying, easy weeknight dinner. It tastes like restaurant-style comfort food made right at home.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth (low sodium preferred)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach (optional)
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Add the minced garlic, Italian seasoning, thyme, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a simmer. Return the cooked chicken to the pot. Reduce heat to low, cover, and let it simmer for 10 minutes to cook the chicken through and allow flavors to meld.
  5. Increase the heat to medium-low. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are tender.
  6. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy. Do not let the soup boil after adding the cream.
  7. If using, stir in the fresh spinach until it wilts, about 1 minute. Taste the soup and add salt as needed.
  8. Serve this hearty chicken recipe immediately.

Notes

  • For a Tuscan Chicken Soup variation, add 1/2 cup sun-dried tomatoes (drained) along with the broth.
  • If you prefer shredded chicken, cook the chicken breasts whole in the broth until done, then remove and shred before returning them to the soup.
  • This recipe makes a richer broth soup by using heavy cream instead of milk.

Nutrition

Find it online: https://hearthbite.com/creamy-chicken-tortellini-soup-recipe/