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Rich and Creamy Chicken Tortellini Soup

Close-up of a white bowl filled with creamy chicken tortellini soup, featuring chunks of chicken, spinach, and carrots.
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Make this comforting, hearty, and cheesy chicken tortellini soup for an easy weeknight dinner. This recipe delivers a rich and creamy base that tastes homemade.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Stir in the Italian seasoning, thyme, and pepper. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to blend.
  6. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float.
  7. Reduce the heat to the lowest setting. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy. Do not let the soup boil after adding the cream.
  8. Stir in the fresh spinach until it wilts, about 1 minute. Taste the soup and add salt as needed.
  9. Serve your hearty soup immediately.

Notes

  • For a quicker meal, use pre-cooked, shredded rotisserie chicken instead of raw chicken breasts. Add the shredded chicken during Step 4.
  • If you prefer a thicker soup base, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup during Step 6 and cook until thickened.
  • Use meat-filled tortellini if you prefer a heartier flavor profile over cheese tortellini.

Nutrition

Find it online: https://kingscook.com/creamy-chicken-tortellini-soup-recipe/