Your New Favorite Cozy Bowl: Creamy Chicken Tortellini Soup

Hey there, friend! Can you smell that? It’s the kind of aroma that wraps around you the second you step inside on a crisp autumn day—a little savory, a little herby, and a whole lot of comforting. It’s the smell of a simmering pot on the stove, promising a meal that’s as good for the soul as it is for the belly. And let me tell you, this Creamy Chicken Tortellini Soup with Spinach & Herbs is that promise, delivered in a big, steaming bowl.

If you’re anything like me, you believe that the best recipes are the ones that feel like a warm hug. They’re unpretentious, deeply satisfying, and have a magical way of turning an ordinary Tuesday into something a little more special. This soup is exactly that. It’s the culinary equivalent of your favorite cozy sweater. We’re talking tender, pillowy cheese tortellini bobbing in a rich, savory broth, with juicy shredded chicken and vibrant pops of green spinach in every spoonful. It’s a meal that manages to feel both luxuriously creamy and wonderfully nourishing all at once.

The best part? This isn’t a recipe that will have you chained to the stove for hours. We’re leaning on smart, flavorful shortcuts (hello, rotisserie chicken!) and a simple, one-pot method that means you get maximum flavor with minimal cleanup. So, grab your favorite soup pot and that well-loved wooden spoon. We’re about to create some serious kitchen magic that will have everyone asking for seconds.

A Soup That Tells a Story

This soup always takes me right back to my first tiny apartment, the one with the kitchen so small you could practically touch all four walls at once. I had just graduated, my budget was tighter than the lid on a stubborn pickle jar, and my culinary confidence was, well, a work in progress. But I had a brand-new Dutch oven (a splurge gift to myself) and a fierce determination to host my first “real” Friendsgiving.

The problem? My oven was notoriously unreliable. The solution? A giant, bubbling pot of soup that could be made entirely on the stovetop. I threw in what I had—a leftover rotisserie chicken carcass I’d turned into broth, some cheese tortellini on sale, and the last of the week’s veggies. As it simmered, my doubts simmered away with it. The smell filled every corner of that little apartment, and when my friends arrived, their faces lit up. We gathered around my rickety coffee table, bowls in hand, and that soup became more than just a meal. It was the centerpiece of a night filled with laughter, connection, and the proud realization that I could, in fact, cook up a little bit of joy. It’s been a staple in my recipe rotation ever since.

Gathering Your Ingredients

This is where the fun begins! Let’s break down our cast of characters. One of the things I love most about this recipe is its flexibility. Don’t be afraid to make it your own!

2 tbsp Olive Oil: Our cooking fat of choice! It adds a lovely, fruity base note. If you’re out, butter or avocado oil work beautifully.
1 small Onion, diced: The aromatic foundation of so many great soups. It builds a sweet, savory depth that you just can’t skip.
2 Carrots, peeled and sliced: They add a touch of natural sweetness and a wonderful pop of color. No carrots? A diced sweet potato would be a fun, vibrant swap.
2 Celery Stalks, chopped: The third member of the classic “holy trinity” (along with onion and carrots). It provides a subtle, earthy flavor that grounds the whole soup.
3 cloves Garlic, minced: Because what’s a cozy soup without garlic? It’s non-negotiable for that deep, soul-warming flavor. Fresh is best here!
1 tsp dried Italian Seasoning: This is our flavor powerhouse! It’s a convenient blend of herbs like oregano, thyme, and basil. No blend? Use ½ tsp dried oregano and ½ tsp dried basil.
½ tsp Salt, plus more to taste: Season as you go! This first addition helps draw moisture out of the veggies, building layers of flavor.
¼ tsp Black Pepper: A little peppery kick to balance the richness.
6 cups Chicken Broth: The liquid gold of our soup! For the best flavor, I highly recommend using a low-sodium broth so you can control the salt level yourself.
2 cups cooked, shredded Chicken: This is our brilliant shortcut! A rotisserie chicken is your best friend here—it’s flavorful, tender, and saves you so much time. Of course, leftover roasted or poached chicken works perfectly too.
1 (9 oz) package refrigerated Cheese Tortellini: The star of the show! I prefer the fresh, refrigerated kind for their tender, pillowy texture. You can use frozen, just add a couple of extra minutes to the cooking time.
2 cups Baby Spinach: We’re sneaking in some greens! They wilt down beautifully and add a lovely color and nutrient boost. Kale or Swiss chard are great, sturdy alternatives.
½ cup Heavy Cream (optional): This is what takes the soup from “great” to “OMG, this is incredible!” It adds a luxurious, velvety richness. For a lighter version, you can skip it or use half-and-half.
Fresh Parsley or Parmesan for garnish: The finishing touches! A sprinkle of fresh, chopped parsley adds a bright, fresh flavor, and a snowstorm of grated Parmesan cheese brings a salty, umami punch. Don’t you dare skip these!

Let’s Get Cooking: Your Step-by-Step Guide

Okay, apron on? Let’s do this! I’ll walk you through each step, sharing all my favorite little chef hacks along the way.

Step 1: Sauté the Veggies (The Flavor Foundation)

Grab your largest soup pot or Dutch oven and place it over medium heat. Add the olive oil. Once the oil shimmers, it’s ready! Toss in your diced onion, sliced carrots, and chopped celery. We’re not looking to brown them here, just to soften them up and sweeten them. Give them a good stir and let them sauté for 5-6 minutes. You’ll know they’re ready when the onion becomes translucent and the whole kitchen smells amazing. Now, add the minced garlic. Chef’s Hack: We add the garlic later so it doesn’t burn and turn bitter. Cook for just one more minute, until it’s fragrant. Ah, that’s the good stuff.

Step 2: Build the Broth & Simmer

Now, pour in all that glorious chicken broth. It will sizzle and steam wonderfully—that’s the sound of flavor building! Sprinkle in the dried Italian seasoning, salt, and pepper. Give everything a big stir, scraping up any little bits that may have stuck to the bottom of the pot (that’s pure flavor, my friend!). Crank the heat up to high and bring the broth to a rolling boil. Once it’s bubbling away, immediately reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes. This quiet simmering time is crucial—it allows the vegetables to become perfectly tender and lets all those herbs and seasonings get to know each other and mingle.

Step 3: Add the Chicken & Tortellini

Lift the lid—can you believe that aroma? Now, stir in your pre-cooked, shredded chicken. This is where the soup becomes a hearty, complete meal. Next, gently add the entire package of cheese tortellini. Important Chef’s Note: Don’t just dump them in and walk away! Give them a gentle stir to make sure they’re all submerged in the broth and not sticking together. Let the soup come back up to a gentle simmer and cook according to the package directions, which is usually about 5-7 minutes. The tortellini will float to the top and become plump and tender.

Step 4: Wilting the Greens & The Creamy Finish

We’re in the home stretch! Turn off the heat. This is key—we’re using the residual heat of the soup to cook our next ingredients perfectly. Stir in the two big handfuls of baby spinach. It will seem like a lot at first, but watch the magic! In less than a minute, it will wilt down into beautiful, vibrant green ribbons. Now, for the pièce de résistance: if you’re going for the creamy version, this is when you slowly stream in the ½ cup of heavy cream. Stir it in gently, and you’ll see the broth transform into a velvety, pale beauty. Let it sit for a minute just to warm through.

Step 5: The Final Taste Test

This is the most important step of any recipe. Grab a clean spoon and taste your creation! Does it need another pinch of salt? A crack of black pepper? This is your moment to make it perfect for *your* palate. Once it’s seasoned to your liking, it’s ready to serve.

How to Serve Your Masterpiece

Ladle this beautiful, steaming soup into deep, wide bowls. This isn’t a dainty dish—it deserves a proper vessel! Top each bowl with a generous sprinkle of freshly chopped parsley for a burst of color and freshness, and then, go to town with a fluffy mountain of freshly grated Parmesan cheese. I love serving this soup with a thick, crusty slice of garlic bread or a warm, buttery dinner roll for dipping. It’s a complete, comforting, and utterly delicious meal all on its own.

Make It Your Own: Fun Recipe Twists

One of the best things about this soup is how adaptable it is. Feel free to play around!

Spicy Kick: Add a pinch of red pepper flakes when you sauté the garlic, or stir in a tablespoon of pesto at the very end.
Different Protein: Not a chicken fan? Diced Italian sausage (browned first) is phenomenal, or keep it veggie-friendly with cannellini beans.
Swap the Greens: Use chopped kale or Swiss chard instead of spinach. Just add them a minute or two earlier since they’re a bit sturdier.
Lighter Version: Omit the heavy cream for a brothy, but still incredibly flavorful, soup. You can also use half-and-half for a lighter creamy touch.
Different Pasta: No tortellini? Cheese ravioli, mini meatballs, or even simple ditalini pasta would be delicious.

Olivia’s Chef Notes & Kitchen Confessions

Over the years, this recipe has seen many iterations. I once, in a pre-dinner party panic, accidentally used a package of *frosting*-filled pastries thinking they were tortellini. Let’s just say it was a sweet and savory experiment that did NOT make it to the blog! Lesson learned: always read the package label.

My biggest evolution with this recipe has been learning the power of patience in that first step—really letting the onions, carrots, and celery soften and sweeten slowly makes a world of difference in the depth of the final broth. Also, I’ve become a firm believer in the optional heavy cream. It started as a “sometimes” treat, but it’s now a permanent part of my recipe because life is too short for bland soup! This soup also freezes surprisingly well (just leave out the cream and spinach, add those fresh when you reheat), so I often double the batch and stash some away for a future busy day.

Your Soup Questions, Answered!

Q: My tortellini got really mushy and fell apart. What happened?

A: This usually means they were overcooked. Remember, refrigerated tortellini only need 5-7 minutes to cook through. As soon as they are tender, move on to the next step. Also, the pasta will continue to absorb liquid as the soup sits, so if you have leftovers, the tortellini will be much softer the next day—it’s still delicious, just a different texture!

Q: Can I make this in a slow cooker or Instant Pot?

A: Absolutely! For the Slow Cooker: Sauté the veggies in a pan first, then add them to the slow cooker with the broth, seasoning, and chicken. Cook on LOW for 6-7 hours or HIGH for 3-4. In the last 30 minutes of cooking, add the tortellini and spinach. Stir in the cream at the end. For the Instant Pot: Use the sauté function for the veggies. Add everything EXCEPT the tortellini, spinach, and cream. Cook on HIGH pressure for 5 minutes, then do a quick release. Switch back to sauté, add the tortellini, cook for 5-7 minutes, then turn off and stir in spinach and cream.

Q: The soup seems a bit too thick after adding the tortellini. How can I thin it out?

A: No problem at all! The tortellini starch will naturally thicken the broth. Simply add an extra ½ to 1 cup of chicken broth or even a bit of water until it reaches your desired consistency. Give it a quick stir and let it heat through.

Q: Can I use frozen tortellini?

A: You sure can! There’s no need to thaw it first. Just add the frozen tortellini directly to the simmering broth and cook for a minute or two longer than the package directions for refrigerated tortellini suggest, until they are tender and cooked through.

Creamy Chicken Tortellini Soup with Spinach & Herbs

Author: OliviaBennett

Print Recipe

Description

There’s nothing quite like a warm, creamy soup to wrap you up in comfort on a chilly day. This Creamy Chicken Tortellini Soup is hearty, easy, and full of rich flavor. Tender cheese tortellini, juicy chicken, and a creamy, herbed broth make this a perfect one-pot meal you’ll turn to again and again.

Ingredients

Scale

2 tbsp olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 tsp dried Italian seasoning
½ tsp salt (plus more to taste)
¼ tsp black pepper
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great!)
1 (9 oz) package refrigerated cheese tortellini
2 cups baby spinach
½ cup heavy cream (optional but amazing)
Fresh parsley or grated Parmesan, for garnisH

Instructions

Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
Build the Broth
Pour in chicken broth. Add Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until veggies are tender.
Add Chicken & Tortellini
Stir in shredded chicken and tortellini. Simmer 5–7 minutes, or until tortellini are tender and floating.
Finish with Spinach & Cream
Turn off the heat. Stir in spinach until wilted, then pour in heavy cream. Mix gently to create a smooth, creamy texture.
Taste & Serve
Adjust seasoning as needed. Ladle into bowls and top with fresh parsley or Parmesan. Serve with crusty bread for dipping!

Notes

Make it lighter: Swap heavy cream for half-and-half or omit it.
Want it spicy? Add a pinch of red pepper flakes or stir in pesto.
Meal prep tip: Leave out the spinach and cream if freezing—add them fresh when reheating.

Quick Nutritional Breakdown (Per Serving)

This is a general estimate based on the ingredients listed and can vary based on specific brands and substitutions (like omitting the cream).

Calories: ~320
Protein: 24g
Fat: 15g
Carbohydrates: 22g
Fiber: 2g

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Final Thoughts

So there you have it—a bowl of pure comfort that’s as simple to make as it is delicious to eat. This Creamy Chicken Tortellini Soup is more than just a recipe; it’s a reminder that the most satisfying meals are often the simplest ones, crafted with a little love and a few good ingredients.

Whether you’re feeding a busy family, prepping meals for the week, or hosting a casual get-together with friends, this soup is your new secret weapon. It’s the kind of dish that makes a house feel like a home, one steaming, savory spoonful at a time.

We’d love to hear how it turns out for you! Did you add a spicy kick? Find the perfect crusty bread for dipping? Share your creations and stories with us. Now, go forth and get cozy!