There’s something magical about a warm, creamy soup on a chilly day. Creamy Chicken Tortellini Soup is one of those meals that wraps you in comfort, like a hug in a bowl. This soup combines tender chicken, cheesy tortellini, and fresh vegetables all swimming in a rich, velvety broth. It’s not just a meal, it’s a moment of pure comfort food bliss.
I first stumbled upon this soup when looking for something to serve on a cold winter evening. I wanted something hearty but quick, and this creamy chicken tortellini soup became an instant hit. The combination of tender chicken and soft, cheesy tortellini with fresh spinach really hit the spot. It’s also versatile enough to adapt to what you have on hand, so don’t be afraid to make it your own!
Why You’ll Love This Recipe:
- Quick & Easy: Ready in just 35 minutes, making it perfect for weeknights.
- Comforting & Hearty: A cozy bowl filled with cheese tortellini, chicken, and veggies.
- Family-Friendly: It’s a crowd-pleaser, loved by both kids and adults alike.
- Great for Leftovers: Tastes even better the next day, if there’s any left!
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, diced – Tender pieces of chicken make every bite filling and satisfying.
- 1 tbsp olive oil – For sautéing the chicken and vegetables.
- 1 medium onion, diced (1 cup) – Adds a subtle sweetness and flavor base to the soup.
- 3 cloves garlic, minced – A must for that savory depth.
- 2 medium carrots, diced (1 cup) – Adds a touch of sweetness and texture.
- 2 celery stalks, diced (1 cup) – Balances the sweetness of the carrots and adds crunch.
- 6 cups chicken broth – Provides the rich, savory base for the soup.
- 1 cup heavy cream – To create that luxuriously creamy texture.
- 9 oz cheese tortellini (fresh or frozen) – The cheesy filling makes this soup extra comforting.
- 1 tsp dried thyme – A touch of earthy flavor.
- 1 tsp dried basil – Enhances the savory herbs in the broth.
- 1/2 tsp black pepper – For a gentle kick of spice.
- Salt to taste – To bring out all the flavors.
- 2 cups spinach, roughly chopped – Fresh greens add brightness and nutrients.
- Fresh parsley, chopped (for garnish) – Optional, but adds a nice touch of color and flavor.
How to Make Creamy Chicken Tortellini Soup:
Step-by-Step Instructions:
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the pot and set it aside on a plate.
- Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for 4-5 minutes until the veggies have softened and the onions become translucent. This step builds the flavor for the soup by releasing the natural sweetness from the vegetables.
- Add Broth & Herbs: Pour in the chicken broth and stir in the thyme, basil, black pepper, and a pinch of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the Tortellini: Add the cheese tortellini to the simmering soup and cook for 7-8 minutes, or until the tortellini are tender. If using frozen tortellini, you may need to extend the cooking time by a minute or two.
- Finish with Cream & Chicken: Stir in the heavy cream, the cooked chicken, and the chopped spinach. Let the soup simmer for another 3-5 minutes until the spinach wilts and everything is heated through. The cream will add a luxurious, rich texture that complements the tortellini perfectly.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. This soup pairs wonderfully with a slice of crusty bread, which is perfect for dipping into the creamy broth.
Helpful Tips:
- Rotisserie Chicken Shortcut: If you’re short on time, shredded rotisserie chicken is a great substitute for cooking the chicken yourself.
- Add a Kick: If you like a bit of heat, add a pinch of red pepper flakes when sautéing the vegetables.
- Cheese Tortellini: If you’re using frozen tortellini, just pop them straight into the soup. No need to thaw beforehand.
- Broth Options: If you’re looking for an extra boost of flavor, low-sodium chicken broth is a great choice. You can control the salt content without sacrificing any of that rich taste.
Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Can be adapted for dairy-free (swap cream for coconut milk)
Notes:
- Dairy-Free Version: Replace the heavy cream with full-fat coconut milk for a dairy-free option. The coconut milk will give it a slightly sweet flavor but still keep that creamy texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. If the soup thickens after being refrigerated, add a splash of broth to loosen it up.
- Freezing: This soup can be frozen, but the texture of the tortellini might change slightly. To freeze, leave out the tortellini and add them fresh when reheating.
Nutritional Information (per serving):
- Calories: 450 kcal
- Carbohydrates: 30g
- Protein: 25g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Fiber: 3g
- Sugar: 4g
Frequently Asked Questions:
Can I use a different pasta? Absolutely! If you don’t have tortellini, feel free to use another pasta like small shells or even ravioli. Adjust the cooking time as needed for the pasta type.
Can I make this soup ahead of time? Yes! You can prepare the soup in advance, but leave out the tortellini and spinach until you’re ready to serve. That way, they’ll stay fresh and not overcooked when you reheat the soup.
What can I serve with this soup? Crusty bread, garlic bread, or a simple green salad makes a perfect accompaniment. The bread is especially great for soaking up the creamy broth!
Storage Instructions:
This soup keeps well in the fridge for up to 3 days. Just store it in an airtight container, and when reheating, add a little extra broth or cream if needed to loosen the soup. If you plan on freezing, I recommend freezing without the tortellini, and adding fresh tortellini when reheating to prevent them from becoming too soft.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Conclusion:
There’s no better way to end a busy day than with a steaming bowl of Creamy Chicken Tortellini Soup. It’s a delicious and easy way to bring comfort to the table in under 40 minutes, and the combination of creamy broth, savory chicken, and cheesy tortellini is sure to win you over. Whether you’re making it for family dinner or just a cozy night in, this recipe is bound to become a favorite. So grab your ingredients, and let’s get cooking!
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Creamy Chicken Tortellini Soup
Description
There’s something magical about a warm, creamy soup on a chilly day. Creamy Chicken Tortellini Soup is one of those meals that wraps you in comfort, like a hug in a bowl. This soup combines tender chicken, cheesy tortellini, and fresh vegetables all swimming in a rich, velvety broth. It’s not just a meal, it’s a moment of pure comfort food bliss.
I first stumbled upon this soup when looking for something to serve on a cold winter evening. I wanted something hearty but quick, and this creamy chicken tortellini soup became an instant hit. The combination of tender chicken and soft, cheesy tortellini with fresh spinach really hit the spot. It’s also versatile enough to adapt to what you have on hand, so don’t be afraid to make it your own!
Ingredients
- 1 lb boneless, skinless chicken breasts, diced – Tender pieces of chicken make every bite filling and satisfying.
- 1 tbsp olive oil – For sautéing the chicken and vegetables.
- 1 medium onion, diced (1 cup) – Adds a subtle sweetness and flavor base to the soup.
- 3 cloves garlic, minced – A must for that savory depth.
- 2 medium carrots, diced (1 cup) – Adds a touch of sweetness and texture.
- 2 celery stalks, diced (1 cup) – Balances the sweetness of the carrots and adds crunch.
- 6 cups chicken broth – Provides the rich, savory base for the soup.
- 1 cup heavy cream – To create that luxuriously creamy texture.
- 9 oz cheese tortellini (fresh or frozen) – The cheesy filling makes this soup extra comforting.
- 1 tsp dried thyme – A touch of earthy flavor.
- 1 tsp dried basil – Enhances the savory herbs in the broth.
- 1/2 tsp black pepper – For a gentle kick of spice.
- Salt to taste – To bring out all the flavors.
- 2 cups spinach, roughly chopped – Fresh greens add brightness and nutrients.
- Fresh parsley, chopped (for garnish) – Optional, but adds a nice touch of color and flavor.
Instructions
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the pot and set it aside on a plate.
- Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for 4-5 minutes until the veggies have softened and the onions become translucent. This step builds the flavor for the soup by releasing the natural sweetness from the vegetables.
- Add Broth & Herbs: Pour in the chicken broth and stir in the thyme, basil, black pepper, and a pinch of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the Tortellini: Add the cheese tortellini to the simmering soup and cook for 7-8 minutes, or until the tortellini are tender. If using frozen tortellini, you may need to extend the cooking time by a minute or two.
- Finish with Cream & Chicken: Stir in the heavy cream, the cooked chicken, and the chopped spinach. Let the soup simmer for another 3-5 minutes until the spinach wilts and everything is heated through. The cream will add a luxurious, rich texture that complements the tortellini perfectly.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. This soup pairs wonderfully with a slice of crusty bread, which is perfect for dipping into the creamy broth.
Notes
- Dairy-Free Version: Replace the heavy cream with full-fat coconut milk for a dairy-free option. The coconut milk will give it a slightly sweet flavor but still keep that creamy texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. If the soup thickens after being refrigerated, add a splash of broth to loosen it up.
- Freezing: This soup can be frozen, but the texture of the tortellini might change slightly. To freeze, leave out the tortellini and add them fresh when reheating.
