This Creamy Chicken Tortellini Soup is comfort food at its finest! Shredded chicken, tender veggies, and cheese tortellini in a creamy broth. Everyone will love this easy and delicious soup recipe.
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Creamy Chicken Tortellini
Living here in Houston, we don’t get much of a winter/cold season. We get a few days here and there, and by cold, I mean maybe 40’s. However, since both my hubby and I grew up in Chicago, we both love and miss the “really cold” weather/snow.
To make up for our lack of it, we “pretend”. We still turn the fireplace on, make cozy, warm soups, use blankets on the couch, etc. We may have to turn the air conditioning on in order to do so, but we’re both okay with that, ha-ha!
Last week, I was in the mood for soup. I had just made my Ultimate Chicken Noodle Soup the week before, so I wanted to change it up a bit. Using tortellini, a few different veggies, and some seasonings, it completely changed the taste and the whole family thoroughly enjoyed it!
Nothing screams comfort food more than a warm bowl of soup in cooler weather, right? Plus, leftovers are always just as tasty and soup makes plenty to serve to lots of people if having friends/family, or a gathering!
I served mine with some warm French bread, but a side salad would pair perfectly as well.
You can cook it on the stovetop in a large soup pot or use a Dutch oven like I do (my favorite). You can even make in the slow cooker by adding everything as directed minus the pasta. Add that in about 1-2 hours before serving! *If making in slow cooker, low for about 6-8 hours, or high for about 4 hours.
Ingredients Needed for this Creamy Tortellini Soup
Olive Oil
Onion- peeled and chopped
Red Pepper- seeded and chopped
Carrots- sliced
Garlic- minced
Chicken Breasts- boneless/skinless
Chicken Broth
Tortellini- cheese filled
Heavy Whipping Cream
Spinach- fresh is best
Parsley- dried or fresh
Thyme- dried or fresh
Red Pepper Flakes
Salt/Pepper- to taste
How to make Creamy Chicken Tortellini Soup
- Sauté. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Sauté for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Sauté another 3 minutes.
- Simmer. Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, salt, and ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer for 15 minutes, until the chicken is cooked through. Remove the chicken and place on a cutting board.
- Cook Pasta. Turn the heat back to medium. With the broth still simmering, stir in the Cheese Tortellini. Stir well so it doesn’t stick. Then shred the chicken and place back in the soup.
- Cream and Season. Once the tortellini is cooked through, turn off the heat. Stir in heavy cream, spinach, and parsley. Taste, then salt and pepper as desired.
Frequently Asked Questions
How long does this soup store? You can store this recipe in your fridge inside an airtight container for 3 to 4 days. To freeze, store in airtight container for up to 3 months. Just make sure to thaw it at room temperature, undisturbed, before stirring or reheating so tortellini doesn’t fall apart.
Will precooked chicken work in this? Absolutely! That is a great idea if short on time!
Can I change up the vegetables? Yes! Feel free to add or omit whatever veggie you prefer!
Can I make this in a slow cooker? Yes! Check out that version HERE!
More Soup Recipes to try:
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Creamy Chicken Tortellini Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red pepper, de-seeded and diced
- 2 cups carrots, sliced
- 6 garlic cloves, minced
- 1 lb chicken breasts, boneless
- 8 cups chicken broth
- 10 oz cheese filled tortellini
- ⅓ cup heavy whipping cream
- ½ cup fresh spinach leaves
- 2 teaspoon parsley
- 1 teaspoon thyme
- ½ teaspoon red pepper flakes (optional)
- salt/pepper (to taste)
Instructions
- Add the olive oil and onion to a large pot over medium heat.
- Allow to sauté for about 3 minutes, then add in the red pepper, carrots, and garlic.
- Saute for an additional 3 minutes.
- Add in the raw chicken breasts, broth, parsley, thyme, red pepper flakes, salt, and pepper.
- Allow mixture to simmer for about 15-20 minutes, or until chicken is cooked through.
- Remove chicken and shred using two forks.
- Place chicken back into soup mixture and add in the tortellini.
- Stir well and allow to cook for about 10 minutes.
- Remove from heat and stir in the heavy cream and spinach. Add additional salt and pepper if desired.
- Serve and enjoy!
Sharon says
Love this recipe. Can I freeze it?
Kristin says
Absolutely! I’ve frozen the leftovers before and its thawed great!