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
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2 tbsp olive oil
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1 small onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 tsp dried Italian seasoning
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½ tsp salt (plus more to taste)
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¼ tsp black pepper
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6 cups chicken broth
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2 cups cooked shredded chicken (rotisserie works great!)
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1 (9 oz) package refrigerated cheese tortellini
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2 cups baby spinach
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½ cup heavy cream (optional but amazing)
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Fresh parsley or grated Parmesan, for garnisH
Instructions
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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
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Make it lighter: Swap heavy cream for half-and-half or omit it.
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Want it spicy? Add a pinch of red pepper flakes or stir in pesto.
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Meal prep tip: Leave out the spinach and cream if freezing—add them fresh when reheating.