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Delicious creamy chicken tortellini soup garnished with herbs.

Creamy Chicken Tortellini Soup

This creamy chicken tortellini soup is a heartwarming dish filled with shredded chicken, cheesy tortellini, and fresh spinach, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 Tablespoon olive oil Used for sautéing
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped carrots (about 4–5 medium carrots)
  • ¼ cup all-purpose flour Used to thicken the soup
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper Adjust to taste for more heat
  • ½ teaspoon salt Adjust to taste
  • ¼ teaspoon ground pepper Adjust to taste
  • 1 pound boneless, skinless chicken breasts Cooked in the soup
  • 6 cups chicken broth Use low-sodium for better flavor control
For the Soup Finish
  • 9 ounces refrigerated cheese tortellini pasta Cook quickly, watch time to prevent overcooking
  • ¾ cup heavy cream For a creamy finish
  • ½ cup freshly grated parmesan cheese Freshly grated for best texture
  • 1 cup fresh baby spinach leaves Added at the end to wilt
  • 2 Tablespoons fresh parsley, chopped For garnish

Method
 

Preparation
  1. Heat the olive oil over medium heat in a large pot. Add the chopped onions and minced garlic; sauté for about 2 minutes until the onions are fragrant and translucent.
  2. Add the carrots and sauté for about 3–4 minutes until they begin to soften. You want the carrots to retain some bite.
  3. Sprinkle the flour over the vegetables and stir continuously to create a roux, cooking for 1–2 minutes. This step thickens the soup.
Cooking
  1. Add the Italian seasoning, crushed red pepper, salt, and pepper. Stir to coat the vegetables and roux. Add the chicken breast and chicken broth to the pot; mix until well combined.
  2. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.
  3. Transfer the cooked chicken to a cutting board. Shred or chop the chicken and return it to the pot. Add the cheese tortellini to the soup pot and let it simmer for 5–7 minutes.
  4. Reduce the heat to low, pour in the heavy cream and grated parmesan cheese, and stir until melted and creamy. Add the baby spinach and stir until wilted. Adjust seasoning as needed.
  5. Remove from heat, stir in chopped parsley, and serve hot.

Notes

For variations, use shredded rotisserie chicken for a quick meal, or adapt to vegetarian by replacing chicken with hearty mushrooms and broth with vegetable broth.