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Easy & Creamy Chicken Tortellini Soup (40-Minutes) Recipe

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★★★★★

5 from 84 reviews

This Easy & Creamy Chicken Tortellini Soup combines tender shredded chicken, cheese tortellini, and fresh vegetables in a savory and comforting broth enriched with heavy cream and Parmesan cheese. Perfect for a cozy meal, this hearty soup comes together quickly and is ideal for weeknight dinners or anytime you crave a warm, satisfying bowl.

Ingredients

Scale

Sauté Base

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste

Thickening Agent (Optional)

  • 1/4 cup all-purpose flour

Soup Liquids & Core Ingredients

  • 6 cups chicken broth
  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 package (9 oz) cheese tortellini (fresh or refrigerated)
  • 1 cup heavy cream (or half-and-half)
  • 2 cups fresh spinach (optional)

Finishing Touches

  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 5 to 7 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
  2. Season and Build Flavor: Stir in the dried thyme, oregano, salt, and black pepper. For a thicker soup, sprinkle the all-purpose flour over the vegetables and cook while stirring continuously for 1 to 2 minutes to cook out the raw flour taste.
  3. Add the Broth and Chicken: Pour in the chicken broth and bring the soup to a gentle boil. Add the shredded chicken and allow the soup to simmer for about 10 minutes, letting the flavors meld.
  4. Add Tortellini: Stir in the cheese tortellini and cook according to the package instructions, usually 3 to 5 minutes, until the tortellini are tender but not overcooked.
  5. Stir in the Cream and Spinach: Reduce the heat to low. Add the heavy cream and fresh spinach (if using). Gently heat the soup without boiling to prevent the cream from curdling and allow the spinach to wilt.
  6. Finish with Parmesan: Stir the grated Parmesan cheese into the soup until melted and fully incorporated. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy.

Notes

  • You can use leftover cooked chicken or a rotisserie chicken to save time.
  • For a lighter soup, substitute half-and-half for heavy cream or omit the cream entirely.
  • Add fresh spinach for extra nutrients; kale or Swiss chard can be used as alternatives.
  • If you prefer a thicker soup, the optional flour is a helpful thickening agent.
  • Store leftovers in the refrigerator for up to 3 days; reheat gently to prevent curdling.

Keywords: Chicken Tortellini Soup, Creamy Chicken Soup, Easy Chicken Soup, Tortellini Soup Recipe, Comfort Food Soup, Weeknight Dinner

Find it online: https://bitesizedbenny.com/easy-and-creamy-chicken-tortellini-soup-40-minutes-recipe/