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

Scale

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.