I remember a weeknight when I opened the fridge to find only a rotisserie chicken and a bag of refrigerated tortellini, and that small pantry rescue turned into the coziest bowl of creamy chicken tortellini soup that we all wanted seconds of, steam fogging the windows and dinner on the table in under an hour.
Why You’ll Love It
This soup is fast, filling, and forgiving. It comes together with pantry staples and a cooked chicken so you can have a warm dinner on busy nights, everyone from kids to adults loves the cheesy tortellini and tender chicken, and it fits weeknight routines because most of the work is chopping and simmering.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 cup heavy cream
- 1 pound cooked chicken, shredded (rotisserie works well)
- 9 ounces refrigerated cheese tortellini (about 1 package)
- 2 cups packed baby spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan, plus extra for serving
- 2 tablespoons chopped fresh parsley, optional
- Crusty bread for serving, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant. Add the dried Italian seasoning.
- Pour in the chicken broth and bring the pot to a gentle simmer. Cook for 8 minutes to let flavors meld.
- Add the tortellini and cook according to package instructions until al dente, usually 3 to 5 minutes.
- Stir in the shredded chicken and baby spinach, cook until the spinach wilts, about 1 to 2 minutes.
- Reduce heat to low and stir in the heavy cream and grated Parmesan. Warm through for 2 minutes, do not boil after adding cream. Taste and adjust salt and pepper.
- Ladle into bowls and finish with extra Parmesan and chopped parsley. Serve with crusty bread.
Recipe Variations
- Lighter version Swap heavy cream for half and half or use 1 cup milk plus 1 tablespoon flour whisked in to thicken.
- Tomato twist Add 1 cup crushed tomatoes with the broth for a creamy tomato chicken tortellini soup.
- Green boost Stir in frozen peas or chopped broccoli with the tortellini for more vegetables.
- Dairy free Use coconut milk for creaminess and omit the Parmesan or use a dairy free alternative.
Make Ahead: You can shred the chicken and chop the vegetables up to 24 hours ahead and store them covered in the fridge. Make the full soup and cool, then refrigerate for up to 3 days; reheat gently on the stove. If you plan to freeze, leave out the tortellini, freeze the soup base without pasta for up to 3 months, then thaw and cook fresh tortellini when reheating.
Frequently Asked Questions
How long will leftovers keep How should I reheat them
Leftovers keep 3 days in the fridge. Reheat gently over low heat, add a splash of broth if the soup seems thick, avoid boiling to keep tortellini from falling apart.
Can I use frozen tortellini
Yes frozen tortellini works, cook time may be a minute or two longer. Add them to simmering broth and follow package timing.
Can I make this vegetarian
To make it vegetarian use vegetable broth and swap tortellini filled with cheese or vegetables, omit the chicken and add extra beans or mushrooms for protein.
Is there a gluten free option
Use gluten free tortellini and check that the broth and other packaged ingredients are labeled gluten free.
Creamy Chicken Tortellini Soup
This soup is fast, filling, and forgiving. It comes together with pantry staples and a cooked chicken so you can have a warm dinner on busy nights, everyone from kids to adults loves the cheesy tortellini and tender chicken, and it fits weeknight routines because most of the work is chopping and simmering.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 cup heavy cream
- 1 pound cooked chicken, shredded (rotisserie works well)
- 9 ounces refrigerated cheese tortellini (about 1 package)
- 2 cups packed baby spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan, plus extra for serving
- 2 tablespoons chopped fresh parsley, optional
- Crusty bread for serving, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant. Add the dried Italian seasoning.
- Pour in the chicken broth and bring the pot to a gentle simmer. Cook for 8 minutes to let flavors meld.
- Add the tortellini and cook according to package instructions until al dente, usually 3 to 5 minutes.
- Stir in the shredded chicken and baby spinach, cook until the spinach wilts, about 1 to 2 minutes.
- Reduce heat to low and stir in the heavy cream and grated Parmesan. Warm through for 2 minutes, do not boil after adding cream. Taste and adjust salt and pepper.
- Ladle into bowls and finish with extra Parmesan and chopped parsley. Serve with crusty bread.
Conclusion
This creamy chicken tortellini soup is a practical weeknight lifesaver that still feels a little special. It relies on simple steps and a handful of ingredients to deliver comfort quickly, and it adapts well to what you have on hand. Trust the timing for the tortellini and the final gentle warming after the cream goes in, and you will have a reliably creamy, satisfying soup that becomes a repeat favorite.
