Creamy Chicken Tortellini Soup Recipe

This recipe is a game-changer because it combines comfort and indulgence with its creamy, cheesy tortellini and tender chicken, making it the ultimate cozy dish in a bowl. Plus, the addition of fresh spinach and aromatic herbs gives it a healthy twist while still keeping it totally Instagram-worthy!

I adore creating recipes that channel the essence of comfort and warmth, and my Creamy Chicken Tortellini Soup does just that. I sauté a fresh duet of vegetables in olive oil—like onions, carrots, and celery—that lays a flavor-boosting foundation.

Fresh thyme and basil infuse the broth with their herbaceous delight. Cheese tortellini makes it a meal, while pulled rotisserie chicken makes it easy.

And it wouldn’t be creamy without heavy cream, right? Finally, a sprinkle of freshly grated Parmesan makes the whole thing downright decadent.

Ingredients

Olive Oil: Adds richness and depth; is a heart-healthy fat.

Onion: Adds rich flavor; plentiful in antioxidants; low in calories.

Garlic: Elevates immune system, supplies aromatic wallop.

Carrots are sweet, colorful, and rich in beta-carotene and fiber.

Celery is crisp, low in calories, and abundant in vitamins A and K.

Chicken Broth: Tasty foundation, delivers collagen, and deepens flavor.

Chicken, when cooked, is high-quality protein; it is essential for sinew maintenance.

Tortellini with Cheese: Carbs for energy, creamy cheese filling.

The heavy cream contributes a creamy texture and is rich in fat-soluble vitamins.

Spinach: Superfood; it is packed with iron, vitamin K, and vitamin C.

Parmesan cheese is rich in calcium, and its nutty flavor comes from the fact that it is aged for a long time.

Ingredient Quantities

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• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 9 ounces package cheese tortellini
• 1 cup heavy cream
• 2 cups fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese
• Optional: fresh parsley for garnish

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Instructions

1. In a large pot over medium heat, warm the olive oil. To the pot, add the diced onion and sauté until it turns translucent, about 5 minutes.

2. Add the minced garlic, diced carrots, and diced celery. Sauté for another 3-4 minutes until the vegetables yield slightly to the heat and soften.

3. Into the pot, add the dried thyme, basil, oregano, black pepper, and salt. Combine with the vegetables in the pot and cook for 1 minute, until fragrant.

4. Add the chicken broth to the mixture and bring it to a boil. Turn the heat down and let it simmer for about 15 minutes until the vegetables have softened and are nearly tender.

5. Incorporate the shredded cooked chicken into the pot, and mix thoroughly to unite the ingredients.

6. Carefully combine the cheese tortellini, then prepare it according to the directions on the box, which instruct that the pasta be cooked in boiling water for a duration of 5 to 7 minutes, or until it has reached the “al dente” stage.

7. Add the heavy cream and cook for an additional 2-3 minutes on low heat.

8. Chop fresh spinach and add it. Stir it occasionally to have it melt into the soup.

9. Add the grated Parmesan cheese, stirring until it has melted and is completely blended in.

10. Serve the soup piping hot, garnished with fresh parsley if you like. Then, enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Mixing bowl (optional, for holding prepared vegetables)
9. Cheese grater (if grating Parmesan yourself)

FAQ

• Can I use frozen tortellini instead of fresh?You can indeed use frozen tortellini. Just prolong the cooking time a bit more than what’s stated in the package directions.
• Can I substitute the heavy cream with a lighter option?You can use half-and-half or whole milk for a lighter version, but the soup will be less creamy.
• Is it possible to make this soup vegetarian?Use vegetable broth in place of chicken broth and don’t add chicken; if you feel you must have an animal protein, use a plant-based substitute in this recipe.
• How long will leftovers last in the fridge?The soup may be kept in the fridge for as long as 3 days, if it is in an airtight container.
• Can I add other vegetables to this soup?Of course, you can incorporate vegetables such as mushrooms, bell peppers, or zucchini to elevate flavor and nutrition.
• How can I thicken the soup if needed?For a thicker consistency, mix a tablespoon of cornstarch with water and add it to the soup, letting it simmer until thickened.
• What is the best way to reheat the soup?Warm slowly on the stovetop over low heat, stirring now and then to keep the cream from curdling.

Substitutions and Variations

1 tablespoon of vegetable oil, not olive oil
Minced garlic from 2 cloves can be replaced with 1/2 teaspoon of garlic powder.
1 teaspoon dried thyme can be swapped for 1 1/2 teaspoons Italian seasoning.
You can replace 9 ounces of cheese tortellini with 9 ounces of any stuffed pasta.
You can replace 1 cup of heavy cream with 1 cup of half-and-half for a lighter option.

Pro Tips

1. Layer Flavor with Herbs For a more robust flavor, try adding the dried herbs (thyme, basil, oregano) in two stages: add half when you sauté the vegetables and the other half towards the end of simmering. This can help maintain a fresh herbal aroma.

2. Enhanced Creaminess To make the soup even creamier, consider blending a portion of it before adding the tortellini and heavy cream. Use an immersion blender or a regular blender (carefully, as it’s hot) to blend about a cup of the soup until smooth, then return it to the pot.

3. Customizable Protein While the recipe calls for cooked chicken, you can substitute with cooked turkey or even cooked sausage for a different taste profile. Roast chicken also adds a richer flavor compared to just boiled chicken.

4. Tortellini Perfection Cook the tortellini separately to its “al dente” stage and then add it to the soup just before serving. This prevents the tortellini from becoming overly soft and doughy in the soup.

5. Spinach Freshness Add the fresh spinach just before serving to keep its vibrant green color and fresh taste. Consider using a generous amount, as spinach wilts significantly in volume once added to the hot soup.