Chicken Tortellini Soup
A creamy chicken tortellini soup recipe is the ultimate comfort dish. This recipe blends tender chicken, vibrant vegetables, and cheesy tortellini in a creamy yet light broth perfect for any occasion.
Warm, inviting, and packed with flavor, this soup is ideal for weeknights or when you’re craving something cozy. With minimal prep and wholesome ingredients, it’s a crowd-pleaser that brings restaurant-quality flavor home.
Key Ingredients for the Perfect Chicken Tortellini Soup
- Chicken Breast – Provides a lean, tender protein that complements the soup’s creaminess.
- Three-Cheese Tortellini – Adds rich, cheesy goodness and makes the soup hearty.
- Chicken Broth – Forms the flavorful base for a light yet comforting broth.
- Carrots and Sweet Onion – Bring natural sweetness and depth of flavor to the dish.
- Fresh Parsley and Spinach – Add a pop of color and freshness, elevating the presentation.
- Heavy Cream – Gives the soup its signature creamy finish without overwhelming richness.
- Thyme and Crushed Red Pepper – Add aromatic and subtle spice for a balanced flavor profile.
How to Make Creamy Chicken Tortellini Soup
- Start with the aromatics. Sauté onions, carrots, and red bell pepper in olive oil for a flavorful base. Add garlic for a fragrant kick.
- Simmer the broth. Add chicken breasts, broth, thyme, and seasonings. Simmer until the chicken is tender and easy to shred.
- Cook the tortellini. Remove the chicken, then cook the pasta in the simmering broth until perfectly tender.
- Combine and finish. Return the shredded chicken to the pot. Stir in cream, spinach, and parsley for a velvety, fresh finish. Adjust the seasoning to taste.
Pro Tips for This Cozy Soup
To make this recipe even more foolproof, remember to keep the tortellini slightly undercooked if you plan to store leftovers—it will continue to soften in the broth. For extra richness, use full-fat cream, but a lighter option like half-and-half works beautifully, too.
Swap out the spinach for kale or add other veggies like zucchini for a twist. For a bolder flavor, sprinkle freshly grated Parmesan or drizzle a touch of truffle oil before serving.
Storing and Reheating Chicken Tortellini Soup
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over medium heat, stirring occasionally, to preserve the creamy texture. Avoid freezing, as the tortellini can lose its structure and the cream may separate.
Enjoy this creamy chicken tortellini soup as a warm hug in a bowl!
Chicken Tortellini Soup Recipe
Ingredients
- 9 cups chicken broth
- 2 cups carrots sliced
- 2 tablespoons packed frozen spinach or 1/2 cup fresh baby spinach leaves
- 1 1/4 pounds boneless skinless chicken breast 2 large breasts
- 1 large sweet onion peeled and chopped
- 2 tablespoons fresh chopped parsley
- 1/4 –1/3 cup heavy cream
- 1 red bell pepper seeded and chopped
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
- 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
- 4 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- Salt and pepper to taste
Instructions
- Heat a large saucepot over medium flame. Drizzle in the olive oil and add the chopped onions. Sauté for approximately 3 minutes, allowing them to soften. Incorporate the chopped bell pepper, sliced carrots, and minced garlic, and cook for an additional 3 minutes.
- Place the whole chicken breasts into the pot, followed by the chicken broth, thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes or until the chicken is thoroughly cooked. Remove the chicken and transfer it to a cutting board.
- Adjust the heat back to medium and ensure the broth is simmering steadily. Add the tortellini, stirring well to prevent clumping. While the pasta cooks, shred or chop the chicken into bite-sized pieces. Return the chicken to the pot.
- Continue cooking the tortellini until tender, about 10–14 minutes. Turn off the heat and mix in the heavy cream, spinach, and chopped parsley. Adjust the cream quantity to your liking. Taste the soup and season further with salt and pepper if needed.