Creamy, dreamy and full of flavor, this comforting Chicken Tortellini Soup will be on your must make list, forever!
This easy dinner is perfect for busy weeknights and will satisfy the belly and the soul.
Step-by-step photos and instructions are below!
This flavorful cozy soup really has it all. Tender tortellini, fresh spinach, tomatoes, shredded chicken in a creamy broth. It’s as easy as it is delicious, this recipe comes together quickly on your stove top and can be on your table in under 30 minutes.
Much like my classic chicken noodle soup, this is a soup I make during colder temperatures. It’s pure comfort food that tastes amazing and fills our bellies!
My whole family loves when they come in from being outside in the cold weather to a yummy bowl of cheesy tortellini soup. Who wouldn’t?
Sprinkle a little parmesan cheese over the finished soup, and dinner is done!
What you’ll find in this post:
Why you’ll love this recipe:
- Easy to find, simple ingredients. You probably have most of them already! If not, you will find everything at your local grocery store.
- Budget friendly. This is a great soup to use up leftovers. You can use up the last of that tub of spinach, add some leftover chicken and whatever else you find in the pantry!
- Quick prep time.
Frequently Asked Questions
How to prevent the tortellini from overcooking?
Add the tortellini and cook for only 10 minutes. Your pasta will be firm (al dente) and perfect.
What is cheese tortellini?
It’s small, hat-shaped pasta stuffed with cheese. Find it in the frozen section, the fresh deli section, or find it dried in the pasta section of your grocery store.
How to serve tortellini soup?
This is hearty enough to be a main dish, but goes great with bread and salad to round things out.
What to serve with Creamy Chicken Tortellini Soup
Crusty bread is always a winner! Try my homemade garlic bread or Garlic Cheese Bread and a salad like my Arugula Salad alongside this delicious meal. Caesar salad is also a great side!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheat the soup until it is extremely hot and steamy. Make sure to use a thermometer or your finger to test the temperature before eating so you don’t burn your mouth.
Substitutions/Additions
If you want more fresh vegetables, sauté some diced carrots and celery with the onion.
You can use frozen spinach if you prefer.
A pinch of red pepper flakes will boost the heat!
Chicken stock or vegetable stock can easily be switched out for the other. Use what you have.
Leftover chicken is great in this, but if you don’t have it, poach some chicken breasts in stock or broth, or try Oven Baked Chicken Breasts.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Garlic and onion. These form the flavor base. Use fresh garlic cloves, and mince them finely.
- Seasonings: Italian Seasoning, kosher salt and ground black pepper. Dried thyme is great if you don’t have Italian Seasoning.
- Tomato paste. This adds a deeper tomato flavor than just adding tomatoes alone. Skip it if you don’t have it, but definitely add it in if you have it on hand.
- Stock. Chicken stock, vegetable stock or a good quality chicken broth. Use whatever you have.
- Tomatoes. Canned tomatoes. I use the diced ones.
- Tortellini. I use frozen cheese tortellini, and don’t bother to thaw it. If you are using fresh cheese tortellini, the cooking time will be shorter. Dried tortellini will have a similar cook time to frozen tortellini.
- Shredded Chicken. This recipe uses cooked chicken. I use leftover rotisserie chicken. If you have raw chicken, poach boneless skinless chicken breasts or chicken thighs in chicken broth. Readers have also used cooked ground turkey and ground turkey sausage with great results.
- Spinach. I use fresh baby spinach. Dial it up and add more to your liking. Frozen spinach can also be used.
- Cream. This is optional, but is how we get that yummy creamy broth. Half and Half is a great substitute, but some softened cream cheese or a dollop of sour cream also works.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Kitchen Knife
- Cutting Board
- Dutch Oven or large soup pot.
- Wooden Spoon
- Measuring cups
- Measuring spoons
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Dice the onion, mince the garlic and measure out your seasonings, tomato paste, and stock.
Roughly chop the spinach and measure the cream.
Make the soup
In a large pot or large Dutch oven heat the olive oil over medium heat and sauté the onion until softened.
Add the garlic cook 30 seconds.
Add the Italian seasoning, salt, pepper tomato paste, chicken stock and canned tomatoes to the pot.
Bring to a boil then reduce to a simmer. Add the tortellini, chicken and spinach leaves.
Cook over low heat until the tortellini is cooked and tender (about 10 minutes). Remove from the heat and stir through the spinach and heavy cream.
Ladle into soup bowls and sprinkle with parmesan, if using.
Devour.
More delicious soup recipes:
Do you love homemade soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Butternut Squash Soup (with apple). One of my all-time favorite soups, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Avgolemono Soup (from Country Living)
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Creamy Chicken Tortellini Soup
Video
Recommended Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 32 ounces chicken stock
- 2 14.5 ounces cans diced tomatoes
- 1 lb frozen tortellini (about 4 cups)
- 2 cups cooked chicken (diced)
- 2 ounces baby spinach leaves (roughly chopped)
- ½ cup heavy cream
Optional:
- ½ cup parmesan cheese (shredded)
Directions
- In a large Dutch oven heat the olive oil and sauté the onion until softened.
- Add the garlic cook 30 seconds.
- Add the Italian seasoning, salt, pepper tomato paste, chicken stock and canned tomatoes to the pot.
- Bring to a boil then reduce to a simmer.
- Add the tortellini, chicken and spinach leaves and cook until pasta is tender (about 10 minutes).
- Remove from the heat and stir through the heavy cream.
- Ladle into bowls and sprinkle with parmesan, if using.
- Devour.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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