Creamy Chicken Tortellini Soup

This Creamy Chicken Tortellini Soup is comfort food at its finest! Tender shredded chicken, cheese tortellini, fresh spinach, and veggies come together in a creamy, flavorful broth. Ready in just 40 minutes, this easy soup recipe is perfect for busy weeknights or chilly days!

Back when we lived in Houston, we didn’t get much of a winter. Since my hubby and I both grew up in Chicago, we missed the cold weather and snow! We’d still turn on the fireplace, grab blankets, and make a big pot of soup, even if it meant running the air conditioning, ha-ha!

One week, after making my Ultimate Chicken Noodle Soup, I decided to change things up. I added cheese tortellini, a few different veggies, and seasonings to a creamy chicken broth, and the whole family loved it!

This soup is perfect for family dinners, chilly nights, or feeding a crowd. I like making it on the stovetop in my Dutch oven, but a large soup pot works great too. Plus, the leftovers are just as tasty!

Want a sausage version? Try my Creamy Sausage Tortellini Soup!

Quick Look: Creamy Chicken Tortellini Soup

• Taste: Creamy, flavorful chicken broth with thyme and a little kick from optional red pepper flakes.
• Texture: Tender shredded chicken, cheese-filled tortellini, spinach, and veggies in a creamy broth.
• Total Time: 40 minutes (10 minutes prep, 30 minutes cook).
• Skill Level: Easy, beginner-friendly.
• Tools: Large soup pot or Dutch oven.
• Servings: Makes 8 servings.

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Ingredient Notes

See printable recipe card below for exact ingredients and step-by-step directions.

• Chicken Breasts: Boneless, skinless chicken breasts cook right in the broth and are shredded before serving.
• Cheese Tortellini: Adds cheesy flavor and makes the soup filling. Refrigerated or frozen tortellini works; adjust cooking time according to the package.
• Chicken Broth: The base of the soup. Use low-sodium broth if you prefer to control the salt.
• Heavy Whipping Cream: Gives the broth its creamy texture without making it too thick.
• Vegetables: Onion, red bell pepper, carrots, garlic, and fresh spinach add flavor and color.
• Seasonings: Thyme, fresh parsley, salt, and black pepper add flavor. Red pepper flakes are optional for a little heat.
• Olive Oil: Used to sauté the vegetables before adding the chicken and broth.

Variations & Substitutions

• Rotisserie Chicken: Short on time? Use shredded rotisserie chicken instead of raw chicken breasts. Add it toward the end, just long enough to heat through.
• Vegetables: Swap the spinach for kale, add celery, or toss in extra carrots and onions.
• Make it Spicy: Add extra red pepper flakes for more heat, or leave them out for a milder soup.
• Slow Cooker: Add the chicken, broth, vegetables, garlic, and seasonings to your crockpot. You can skip the olive oil since you’re not sautéing the vegetables. Cook on low for 6-8 hours or high for about 4 hours, until the chicken reaches 165°F. Shred the chicken, then stir in the tortellini and cook until tender, following the package directions as a guide. Stir in the heavy cream and spinach just before serving.

How to Make Creamy Chicken Tortellini Soup

Step 1: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened.

Step 2: Add the chopped bell pepper, carrots, and minced garlic. Sauté for another 3 minutes, stirring occasionally.

Step 3: Add the raw chicken breasts, then pour in the chicken broth. Stir in the thyme, red pepper flakes, salt, and black pepper. Bring to a simmer, reduce the heat slightly, and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 4: Remove the cooked chicken from the pot and place it on a cutting board. Shred using two forks.

Step 5: Turn the heat back to medium and stir the cheese tortellini into the simmering broth. Cook according to package directions, stirring occasionally to prevent sticking. Add the shredded chicken back to the pot.

Step 6: Once the cheese tortellini is tender, remove the pot from heat. Stir in the heavy cream, fresh spinach, and parsley until the spinach wilts. Taste and season with additional salt and black pepper as needed.

Soup Tips

• Don’t Overcook the Tortellini: Cook just until tender, following the package directions. Overcooking can make the pasta mushy.
• Adjust the Creaminess: For a thicker, creamier soup, add a little extra heavy cream. If the broth gets too thick, stir in additional chicken broth.
• Keep the Heat Low: Once the heavy cream is added, avoid boiling the soup. High heat can cause the creamy broth to separate.
• Season to Taste: Start with less salt, especially if using regular chicken broth. Taste before serving and add more salt, black pepper, or red pepper flakes as needed.

Serving Suggestions

This creamy chicken soup is filling on its own, but I love serving it with my Homemade Crusty Bread for dipping into the broth. My Black Angus Cheesy Garlic Bread or a simple green salad are great options too! Sprinkle a little grated Parmesan cheese on top before serving if you’d like.

Storage & Reheating

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The tortellini will absorb some of the broth as it sits.
• Freezer: Freeze in an airtight, freezer-safe container for up to 3 months. Keep in mind that the cream may separate and the tortellini can become softer once thawed. For best results, freeze the soup before adding the cream and tortellini, then add those when reheating.
• Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of chicken broth if the soup has thickened.

Creamy Chicken Tortellini Soup Recipe FAQs

More Tortellini Recipes To Try

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