Description
This Easy & Creamy Chicken Tortellini Soup is a comforting and hearty dish combining tender shredded chicken, cheese-filled tortellini, fresh vegetables, and a creamy parmesan broth. Perfect for a cozy meal, it brings together rich flavors and a smooth texture in just 40 minutes.
Ingredients
Scale
Veggies & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Seasonings & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 1 tablespoon fresh parsley (for garnish)
Liquids & Dairy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated parmesan cheese
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 package (9 oz) cheese tortellini (fresh or refrigerated)
- 2 cups fresh spinach (optional)
- 1/4 cup all-purpose flour (optional for thickening)
Instructions
- 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 5–7 minutes until they soften. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Season and Build Flavor: Stir in the dried thyme, oregano, salt, and black pepper. If you prefer a thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly to avoid lumps.
- Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken and reduce the heat to let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Add Tortellini: Stir in the cheese tortellini and cook according to the package instructions, usually 3–5 minutes, until the tortellini are tender but not overcooked.
- Stir in the Cream and Spinach: Lower the heat to prevent boiling, then add the heavy cream and fresh spinach. Gently heat through, stirring occasionally, ensuring the cream does not curdle and the spinach wilts evenly.
- Finish with Parmesan: Mix in the grated parmesan cheese until it melts completely and enriches the soup’s flavor. Taste the soup and adjust salt or pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and additional parmesan cheese if desired. Serve hot and enjoy your comforting bowl of chicken tortellini soup.
Notes
- Use fresh or refrigerated tortellini for best texture; frozen may require longer cooking.
- The flour is optional and used only if a thicker soup consistency is preferred.
- You can substitute heavy cream with half-and-half for a lighter version, but avoid boiling after adding cream to prevent curdling.
- Leftover rotisserie chicken makes the recipe quick and flavorful.
- Fresh spinach is optional but adds color and nutrients; kale or other greens can be substituted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Tortellini Soup, Creamy Chicken Soup, Easy Chicken Soup, Comfort Food, Cheese Tortellini Soup
