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A white pot of creamy chicken tortellini soup with spinach and carrots, served with fresh bread on the side.

Creamy Chicken Tortellini Soup

A hearty and comforting soup featuring tender chicken, cheesy tortellini, and a rich, creamy broth, packed with vegetables for a satisfying meal. Perfect for a cozy evening.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup Base
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth low sodium
  • 1 cup milk whole or 2%
  • 1/2 cup heavy cream
  • 14.5 oz diced tomatoes undrained
  • 5-6 oz fresh spinach roughly chopped
  • 20 oz refrigerated cheese tortellini
  • 1/4 cup fresh parsley chopped, for garnish
  • to taste Salt and black pepper

Equipment

  • Large Dutch oven or soup pot
  • Cutting Board
  • Chef’s Knife
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the pot and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
  2. Add 2 tablespoons of olive oil to the same pot. Add diced onion, carrots, and celery. Sauté over medium heat for 7-8 minutes, until vegetables are softened. Add minced garlic, Italian seasoning, and dried thyme, and cook for another minute until fragrant.
  3. Sprinkle the flour over the cooked vegetables and stir continuously for 1-2 minutes, allowing the flour to cook out. This creates a roux that will thicken the soup.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally. Stir in the milk, heavy cream, and diced tomatoes (undrained).
  5. Bring the soup back to a gentle simmer. Add the cooked chicken back into the pot. Add the refrigerated tortellini and cook according to package directions, typically 3-5 minutes, until tender.
  6. Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. Taste the soup and season with additional salt and black pepper as needed.
  7. Ladle the creamy chicken tortellini soup into bowls. Garnish with fresh chopped parsley before serving.

Notes

This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if it's too thick.