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Creamy Chicken Tortellini Soup Recipe

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4 from 69 reviews

This Creamy Chicken Tortellini Soup is a hearty and comforting dish combining cheesy tortellini pasta, tender shredded chicken, fresh vegetables, and a creamy broth. Perfect for dinner, it’s easy to make and packed with flavor, making it an excellent choice for a satisfying meal any day of the week.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 Tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped carrots (about 4-5 medium carrots)
  • 1 cup fresh baby spinach leaves
  • 2 Tablespoons fresh parsley, chopped

Seasonings & Dry Ingredients

  • ¼ cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Protein & Dairy

  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 9 ounces refrigerated cheese tortellini pasta
  • ¾ cup heavy cream
  • ½ cup freshly grated parmesan cheese

Instructions

  1. Sauté Aromatics and Vegetables: Heat the olive oil over medium heat in a large pot. Add the chopped onions and minced garlic; sauté for 2 minutes until fragrant. Then, add the chopped carrots and continue to sauté for 3-4 minutes until they start to soften.
  2. Create Roux: Sprinkle the all-purpose flour over the vegetables. Stir continuously for 1-2 minutes to cook the flour and form a roux, which will thicken the soup.
  3. Add Seasonings and Broth: Stir in the Italian seasoning, crushed red pepper, salt, and ground pepper. Add the chicken breasts and pour in the chicken broth. Mix everything well to combine.
  4. Simmer and Cook Chicken: Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook for 15-20 minutes. This allows the chicken to cook through and the flavors to meld together.
  5. Shred Chicken and Add Pasta: Remove the cooked chicken from the pot and shred or chop it into bite-sized pieces. Return the chicken to the pot and add the refrigerated cheese tortellini. Simmer for another 5-7 minutes until the tortellini is tender.
  6. Add Cream and Cheese: Lower the heat to low and stir in the heavy cream, freshly grated parmesan cheese, and baby spinach leaves. Cook until the cheese melts and the soup turns creamy and smooth.
  7. Finish with Fresh Herbs and Serve: Remove the soup from heat and stir in the fresh chopped parsley. Ladle the soup into bowls and serve hot, optionally accompanied by crusty bread or a side salad for a complete meal.

Notes

  • For a spicier soup, increase the crushed red pepper or add a pinch of cayenne pepper.
  • Use fresh tortellini if available for a better texture, but frozen can also be substituted.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To make it lighter, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
  • Vegetarian version can be made by substituting chicken broth with vegetable broth and omitting the chicken.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

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