Creamy Chicken Tortellini Soup

This soup is creamy, hearty, and packed with tender chicken and cheesy tortellini. One spoonful, and you’re wrapped in a warm, comforting hug.

I made it on a chilly day, and it was an instant favorite. The broth is rich and creamy, the tortellini are soft and cheesy, and the chicken? Perfectly tender and full of flavor.

It’s cozy, filling, and perfect for a cold night or when you need a little comfort. Great for family dinners, meal prep, or just when you’re craving something extra special.

Let’s make a pot of this creamy, dreamy soup! It’s easy, satisfying, and ready to warm you up. Grab your spoon—dinner is served!

Why You’ll Love This Recipe

• A Perfect Balance: The velvety broth, the richness of the cheese tortellini, and the tender chicken create a beautiful harmony of flavors and textures.
• A One-Pot Wonder: It’s made in a single pot, which means fewer dishes and a simpler cleanup.
• Flexible and Forgiving: Whether you use leftover rotisserie chicken, homemade broth, or frozen tortellini, it’s easy to adapt this soup to what you have on hand.

What You Need to Know Before You Start

• Prep Time & Cook Time:
  Prep Time: 15 minutes to dice the vegetables and prepare the ingredients.
  Cook Time: 30 minutes, giving enough time for the flavors to meld and the tortellini to become tender.
  Total Time: 45 minutes from start to finish—ideal for a weeknight meal.
• Servings:
  This recipe makes a generous pot of soup, enough to serve about 6 people as a main course. If you’re feeding a crowd, it’s easy to double the recipe—just make sure you’re using a large enough pot to hold everything.
• Difficulty:
  This recipe is approachable for beginners, but satisfying enough for experienced cooks. It doesn’t require fancy techniques—just a bit of chopping, stirring, and simmering.

Required Kitchen Tools

Before you begin, gather these tools to make the process smooth:

• A large soup pot or Dutch oven to hold the broth, vegetables, chicken, and tortellini.
• A sharp knife and sturdy cutting board for dicing the onions, carrots, and parsley.
• Measuring cups and spoons to portion out ingredients accurately.
• A wooden spoon or spatula for stirring as the soup cooks.
• A ladle for serving the soup into bowls.

Ingredients for Creamy Chicken Tortellini Soup

Here’s what makes this soup rich and full of flavor:

• Butter: About 2 tablespoons to start. It melts into the pot, softening the vegetables and adding a base of flavor.
• Onion (diced): A small to medium onion, diced finely. This brings sweetness and depth to the soup base.
• Carrots (diced): Use 2 medium carrots, diced into small pieces. They add color and natural sweetness to balance the richness of the cream.
• Garlic (minced): About 2 cloves. Garlic adds warmth and aroma to the broth.
• Chicken broth: Use 4 cups of good-quality chicken broth, homemade if possible. It’s the backbone of the soup, so the better the broth, the better the flavor.
• Cooked shredded chicken: About 2 cups. This can be rotisserie chicken, poached, or any leftover cooked chicken you have. Shred it into bite-sized pieces for easy eating.
• Heavy cream: 1 cup of heavy cream stirred in towards the end to give the broth its silky, velvety finish.
• Italian seasoning: 1 teaspoon of a dried herb blend like oregano, basil, and thyme to layer in savory, aromatic flavors.
• Salt and black pepper: Start with 1/2 teaspoon of each and adjust to taste as the soup simmers.
• Red pepper flakes (optional): For those who like a little kick, add 1/4 teaspoon for a gentle heat.
• Cheese tortellini: About 2 cups of fresh or frozen cheese tortellini. They cook right in the soup, soaking up the flavors.
• Frozen peas: 1 cup of frozen peas stirred in towards the end for a pop of color and freshness.
• Parmesan cheese (grated): A generous 1/2 cup stirred in before serving for extra depth and richness.
• Fresh parsley (chopped, for garnish): A handful of fresh parsley sprinkled over the top of each bowl for a bright, herbal finish.

How to Make Creamy Chicken Tortellini Soup Step-by-Step

1. Sauté the Aromatics

Start by placing your soup pot or Dutch oven over medium heat. Melt the butter until it’s bubbling gently, then add the diced onion and carrots. Cook, stirring occasionally, for about 5-7 minutes or until the vegetables soften and the onions turn translucent. Add the minced garlic and stir for another minute, just until fragrant. This step builds the foundation of the soup’s flavor.

2. Add the Broth and Chicken

Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the cooked shredded chicken, ensuring it’s well distributed throughout the pot. Allow it to simmer for about 5-7 minutes, letting the flavors meld together. If you’re using rotisserie chicken or leftover chicken, this step helps warm the meat while infusing it with the broth’s flavor.

3. Season and Add the Tortellini

Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust the seasoning as needed. Once the broth is seasoned to your liking, gently add the cheese tortellini. If you’re using frozen tortellini, there’s no need to thaw—it will cook directly in the simmering broth. Let it cook for 7-10 minutes or until the tortellini is tender and floats to the surface.

4. Finish with Cream and Peas

Reduce the heat to low. Pour in the heavy cream, stirring gently to create a rich, creamy broth. Add the frozen peas and stir them into the soup. Let the soup simmer for another 3-5 minutes, just until the peas are warmed through and the broth has thickened slightly.

5. Add the Cheese and Garnish

Turn off the heat and stir in the grated Parmesan cheese. The cheese melts into the soup, adding an extra layer of savory depth. Just before serving, sprinkle chopped fresh parsley over the top for a touch of brightness and color.

Variations for Creamy Chicken Tortellini Soup

• Swap the Protein: Try using cooked turkey, ham, or even Italian sausage instead of chicken for a different flavor profile.
• Make it Veggie: Skip the chicken and add extra vegetables like spinach, kale, or zucchini for a vegetarian version. Use vegetable broth instead of chicken broth.
• Change the Tortellini: Use spinach and ricotta tortellini or mushroom tortellini for a twist on the classic.
• Add More Herbs: Stir in fresh basil or thyme just before serving for an extra burst of flavor.
• Make it Spicy: Add a dash of hot sauce or more red pepper flakes for a soup with a bit of heat.

Serving and Decoration

How to Serve Creamy Chicken Tortellini Soup:

• In Deep Bowls: This hearty soup is best served in deep bowls that can hold all the tortellini and broth.
• Garnished with Fresh Herbs: Sprinkle each bowl with chopped fresh parsley for a pop of color and a touch of freshness.
• With Crusty Bread: Pair the soup with slices of warm, crusty bread or garlic toast to soak up the creamy broth.
• As a Complete Meal: This soup is filling on its own, but you can also serve it alongside a crisp green salad for a balanced meal.

Storing Creamy Chicken Tortellini Soup

• Refrigerate Leftovers: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheat Gently: Warm the soup over low heat on the stovetop, stirring often to prevent the cream from separating. You may need to add a splash of broth or water to loosen the texture.
• Freezing Not Recommended: Because of the cream and tortellini, freezing is not ideal. The tortellini can become mushy when thawed, and the cream may separate.

Tips and Tricks for Success

• Don’t Overcook the Tortellini: Keep an eye on the tortellini as it cooks; it should be tender but not falling apart.
• Adjust the Seasoning Gradually: Taste the broth as you cook and add salt, pepper, or red pepper flakes in small amounts until it’s just right.
• Use High-Quality Broth: The broth is the base of the soup, so choose one with a rich flavor for the best results.
• Heavy Cream or Half-and-Half: Heavy cream gives a rich, velvety texture. For a lighter option, you can use half-and-half.

Nutrition

Nutrient	Per Serving (Approximate)
Calories	430 kcal
Protein	25g
Carbohydrates	35g
Fat	22g
Saturated Fat	12g
Fiber	3g
Sodium	780mg

Creamy Chicken Tortellini Soup FAQs

Can I use frozen tortellini?
Yes, frozen tortellini works well. Just add them directly to the simmering broth—no need to thaw.

Can I make it ahead?
It’s best served fresh, but you can prepare the broth and chicken ahead of time. Add the tortellini and cream when you’re ready to serve.

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds a nice flavor to the soup.

Conclusion

This Creamy Chicken Tortellini Soup brings together everything we love about comfort food: a creamy, flavorful broth; tender chicken; and cheesy tortellini that make every spoonful satisfying. It’s a dish that feels special yet simple enough for everyday cooking. Whether you’re feeding a family on a busy night or preparing a cozy weekend meal, this soup is sure to become a favorite. With its easy steps, adaptable ingredients, and rich flavors, it’s a recipe worth keeping in your collection.