Chicken Tortellini Soup
Creamy Chicken Tortellini Soup Recipe – Packed with vibrant vegetables, tender chicken, and the comforting flavors of three-cheese tortellini, this soup is a hearty hug in a bowl. With a touch of cream and fresh spinach, this recipe brings together wholesome ingredients for a deliciously satisfying meal that’s perfect for a cozy night.
Why We Love This Chicken Tortellini Soup Recipe
There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken tortellini soup. Today’s Creamy Chicken Tortellini Soup is a healthified version of a heavier cream-based soup.
I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family. And maybe even having seconds.
Ingredients You Need
- Extra virgin olive oil – the most flavorful olive oil
- Large sweet onion – peeled and chopped
- Red bell pepper – seeded and chopped
- Carrots – sliced
- Garlic cloves – minced
- Boneless skinless chicken breast – or boneless chicken thighs
- Chicken broth – low sodium chicken broth
- Three-cheese tortellini pasta
- Heavy cream – or use half and half
- Packed frozen spinach – or 1/2-3/4 cup fresh baby spinach leaves
- Fresh parsley – chopped
- Dried thyme leaves – or fresh thyme leaves
- Red pepper – crushed
- Salt and pepper – to taste
How To Make Chicken Tortellini Soup
This Creamy Chicken Tortellini Soup is quick and easy to make, yet offers so much wow factor, your family will ask for it again and again!
- Saute. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Simmer. Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, salt, and ground black pepper to the pot. Bring to a boil. Lower the heat a little and simmer for 15 minutes, until the chicken is cooked through. Remove the chicken and place on a cutting board.
- Cook Pasta. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place it back in the soup.
- Cream and Season. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
Get the Full (Printable) How to Make Chicken Tortellini Soup Recipe + VIDEO. Enjoy!
Recipe Variations
- Protein Swap – Instead of chicken breast, use rotisserie chicken for a quicker option or substitute with shredded turkey or diced ham. For a vegetarian twist, replace the chicken with chickpeas or white beans for added protein.
- Vegetable Boost – Feel free to add more veggies! Zucchini, diced potatoes, or green beans can be great additions. You can also incorporate seasonal vegetables like kale or butternut squash for extra nutrition and flavor.
- Different Tortellini – While this recipe calls for three-cheese tortellini, you can use other flavors like spinach and ricotta or meat-filled tortellini for a different taste and texture.
- Cream Alternatives – If you want to lighten the dish even more, you can use half-and-half, almond milk, or coconut cream instead of heavy cream.
- Herb Variations – To change the flavor profile, experiment with different herbs like basil, oregano, or rosemary. Fresh herbs can elevate the dish and provide a fresh burst of flavor.
- Cheesy Finish – Top the soup with freshly grated Parmesan or mozzarella cheese before serving for an extra cheesy delight.
Serving Suggestions For Tortellini Soup
Easy chicken noodle soup can be served on its own, since it has protein, carbs, and veggies all in one dish! However, you can serve it with many side dishes to make it a heartier meal! Try pairing it with some of my favorites:
- Homemade Biscuits
- Garlic Bread
- Sweet Potato Biscuits
- Homemade Whole Wheat Bread
- Chimichurri Tomato Salad
- Broccoli Cauliflower Salad
- Easy Roasted Broccoli and Cauliflower
Frequently Asked Questions
You can store this recipe in your fridge, inside an airtight container, for 3 to 4 days.
You can freeze it with the pasta. Just make sure to thaw it at room temperature, undisturbed, before stirring or reheating. If you try to heat and thaw at the same time, the tortellini will disintegrate.
Yes! Make sure to sauté the veggies on the stovetop first. Then slow cook the soup (without the pasta) for 3-4 hours on high, or 6-8 hours on low. Add the pasta to the crock pot only 30 minutes before serving.
Yes! In a pinch, adding leftover or rotisserie chicken is a great idea. Be sure to add it in when you add the tortellini.
Looking for More Chicken Soup Recipes? Be Sure to Try:
- Chicken Detox Soup
- Creamy Parmesan Chicken and Rice Soup
- Italian Chicken Orzo Soup
- Chimichurri Chicken Lentil Soup
- Healthy Chicken White Bean Soup
- Lean Green Chicken Soup
- Spicy Thai Chicken Soup
- Chicken Barely and Kale Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Chicken Ramen Noodles
- Chinese Hot Pots
- Healthy Italian Wedding Soup
- Vietnamese Chicken Pho (Low Carb)
- Southwest Detox Soup
- Green Curry Chicken Soup
- Greek Lemon Chicken Soup
- Creamy Lemon Chicken Soup with Spinach
- Slow Cooker Buffalo Chicken Soup
- Famous Chicken Tortilla Soup
- Chicken and Dumplings Soup
- Chicken Minestrone Soup
- Low Carb Creamy Chicken Mushroom Soup
- Skinny Chicken Fajita Soup
- Skinny Creamy Chicken Broccoli Soup
- Chicken Cacciatore Soup
Check the Recipe Card Below for Chicken Tortellini Soup Recipe + VIDEO. Enjoy!
Chicken Tortellini Soup Recipe
Video
Ingredients
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 large sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
- 9 cups chicken broth
- 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
- 1/4 – 1/3 cup heavy cream
- 2 tablespoons packed frozen spinach or 1/2 cup fresh baby spinach leaves
- 2 tablespoons fresh chopped parsley
- 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper
- Salt and pepper
Instructions
- Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
- Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
- Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
very good.
Delish! I don’t think I will ever want plain chicken noodle soup ever again.
I’ve read a lot of variations in the comments. And here are mine. I started off boiling the Costco chicken bones but still had leftover meat I’d pulled off the bones & saved. I strained the boiled broth and worked w/some good thick stock for this recipe. I’m tired of “chicken noodle soup” and using tortellini was a wonderful substitute. I had much in the fridge I didn’t want to waste so: in addition to the onion, red pepper, carrots and garlic, I also added chopped celery and some fresh green beans – emphasis on lots of veggies. Regarding spices: I used fresh thyme +jar, fresh chopped rosemary, poultry seasoning, salt, red & black pepper. I’d sauté the veggies, add 7’ish cups of broth and simmer. Then I added the chicken and tortellini. DeLallo is not available here. Lastly, I did break up some fresh spinach and had parsley. In trying a small bowl to see how my efforts went, I stirred in a small handful of grated Mexican cheese. A lot of work but it tasted great. I will bag and freeze some of the soup for later use.
Oh my goodness!!! This is SO good!!! I did add a couple things just because I was looking at 2 different recipes of this soup and the additions just sounded good. I added 2 juiced lemons & 1Tbs of fresh dill. Just amazing. My husband doesn’t usually care for soups and even he loved it. Thank you for sharing!
Used this as basis of my recipe. Substituted celery for red bell pepper and added mushrooms. Cooked about half pound bacon first, added veggies, then about 1/3c white wine to deglaze bottom. Only used 8c stock with tricolored, cheese filled tortellini. Added precooked chicken at the end with bacon from the beginning. No spinach but I imagine that would be tasty too. Used about half cup of cream. Serve and topped with grated Parmesan!
Love! I used a lot more seasoning than the recipe calls for, rotisserie chicken, and bone broth instead of regular broth. SO GOOD! Can’t wait to make it again, and we’ll probably add more veggies next time.
Used chicken thighs in place of the chicken breasts, as that was what was in the freezer. Everything thing else was as written. Delicious!
We had almost enough left for a second meal – added a little cooked Italian sausage, 1/3 cup Tomato-Basil soup, and 1/3 cup diced tomatoes. Topped with grated Parmesan. Also, delicious.
Will definitely make this again. And, again, etc.
Great soup to warm up a below zero Minnesota day! Here are the changes I made:
*used pre-shredded chicken
*omitted red pepper flakes
*subbed coconut milk for heavy cream
*threw in frozen fresh parsley with the vegetables
*subbed a bag of frozen carrots & peas for the carrots
*added a splash of fresh squeezed lemon juice to the bowl before eating – game changer!
Next time I’ll add celery and more garlic.
This was Wonderful!!
It was ok, way too much thyme and red pepper flakes. Too spicy especially for the kids and the thyme was overpowering otherwise it was good.
This recipe was so delicious and full of flavor. Its definitely one where you can add different vegetables to it and it will still be so yummy. I doubled the recipe and wanted it a bit heartier so I added some celery, mushrooms, potatoes, and navy beans as well as a parm rind and some white wine to the broth. It was a hit among the whole family! Will be making again and again. Thank you!
Delicious 😋 tastes like something you would get at a very nice restaurant. I used a rotisserie chicken (3-4 cups) instead of the raw chicken and it worked fine. Was wonderful with a loaf of garlic bread and makes a lot of soup!!