Creamy Chicken Tortellini Soup

Name: Creamy Chicken Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups rotisserie chicken, shredded; 9 ounces tortellini (cheese or chicken); 4 cups chicken broth; 1 cup heavy cream; 1 cup spinach; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Nourishing Comfort Meals

I absolutely love making Creamy Chicken Tortellini Soup when I'm in need of a comforting meal. The rich, velvety texture of the broth combined with the tender tortellini and juicy chicken creates a delightful experience in every bite. It’s incredibly easy to prepare and is ready in just 30 minutes, making it the perfect weeknight dinner. The addition of fresh herbs enhances the flavors, and it’s always a hit with my family. I can’t wait for you to try it too!

Created by

Sandra

Last updated on 2026-01-20T13:34:28.115Z

Making this Creamy Chicken Tortellini Soup has become a staple in my home, especially when the cold weather sets in. I love how quickly it comes together, and the flavors meld beautifully with just a bit of simmering. The trick I’ve found is to cook the tortellini separately and add it in at the end, ensuring it doesn't become overcooked and mushy.

Using rotisserie chicken not only shortens the prep time but also adds depth to the soup’s flavor. I often sprinkle fresh parsley or basil on top just before serving for an extra burst of freshness. It’s a meal that never fails to impress!

        Why You'll Love This Soup
        Rich and creamy texture that warms the soul
Quick and easy to make with minimal prep time
Perfectly balanced flavors from fresh herbs and spices

      

The Role of Ingredients

In Creamy Chicken Tortellini Soup, each ingredient plays a vital role in achieving the desired flavor and texture. The rotisserie chicken not only adds protein but also infuses the broth with a rich savory taste. Using fresh rather than frozen tortellini enhances the dish, providing that tender bite that complements the creaminess of the soup.

Heavy cream is essential for creating that luscious, velvety texture that sets this soup apart. If you’re looking for a lighter version, consider substituting half-and-half or a non-dairy milk, but keep in mind it may alter the soup's thickness. The spinach adds a pop of color and freshness, balancing the creamy elements with its mild flavor.

Cooking Techniques for Success

When sautéing the onions and garlic at the start, ensure you cook them gently over medium heat. This allows the onions to become translucent and sweet, while the garlic becomes aromatic without burning, which can lead to a bitter taste. If you find your garlic browning too quickly, lower the heat slightly to avoid overcooking.

After adding the tortellini to the boiling broth, make sure to keep an eye on the cooking time as it can vary based on the variety used. Stir gently as it cooks to prevent it from sticking together. The pasta should be tender but still slightly al dente, holding up well when incorporated into the creamy base.

Storage and Serving Suggestions

This soup is a perfect candidate for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so on low heat to prevent the cream from curdling. If the soup thickens too much after refrigeration, simply add a splash of chicken broth to loosen it up.

For a delightful twist, serve the soup with a side of crusty bread for dipping. You can also top it with grated Parmesan cheese or a squeeze of lemon juice to enhance the flavors further. Consider adding a sprinkle of red pepper flakes for a little heat that contrasts beautifully with the creaminess.

Ingredients

Main Ingredients

2 cups rotisserie chicken, shredded
9 ounces tortellini (cheese or chicken)
4 cups chicken broth
1 cup heavy cream
1 cup spinach
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Steps

Sauté the Onions and Garlic

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

Add Broth and Tortellini

Pour in the chicken broth and bring it to a boil. Once boiling, add the tortellini and cook according to the package instructions, usually about 7 minutes.

Incorporate Chicken and Cream

Reduce the heat to low and stir in the shredded chicken and heavy cream. Let it simmer for 2-3 minutes to combine the flavors.

Add Spinach and Season

Add the spinach and cook just until wilted. Season with salt and pepper to your liking.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley. Enjoy your comforting meal!

Tips

Pro Tips

For an extra kick of flavor, feel free to add a teaspoon of crushed red pepper flakes while sautéing the onions and garlic.

Ingredient Substitutions

If you're looking to make the soup a bit healthier or follow dietary restrictions, consider substituting low-fat milk for heavy cream. While this will alter the richness of the soup, using a cornstarch slurry can help maintain a thick consistency, combining 1 tablespoon of cornstarch with 2 tablespoons of cold water before whisking it into the soup.

For those who prefer a vegetarian option, replace chicken with vegetables like mushrooms or zucchini, and utilize vegetable broth instead of chicken broth. Be sure to adjust the seasoning, as vegetable broth may be less salty than chicken broth. Adding chickpeas or white beans can also boost the protein content.

Make-Ahead Tips

Preparing the soup ahead of time can save you precious minutes on busy weeknights. You can cook the onions, garlic, and chicken broth in advance, then cool and store them in the fridge. When ready to serve, just heat up the base, add tortellini, and finish the rest of the steps for a fresh meal.

If you want to freeze the soup, I recommend omitting the cream until you're ready to serve. Freeze the base of the soup and, when reheating, stir in the cream just before serving to maintain optimal texture and flavor. This way, the cream won’t separate or curdle during the freezing process.

Questions About Recipes

→ Can I use frozen tortellini?

Yes, you can use frozen tortellini! Just add a few extra minutes to the cooking time.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free cream if you want a lighter version.

→ Can I add more vegetables?

Absolutely! Feel free to add diced carrots, celery, or mushrooms for additional nutrition.

→ How long does the soup last in the fridge?

This soup can be stored in an airtight container in the fridge for up to 3 days.