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Creamy Chicken Tortellini Soup Recipe

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4.2 from 82 reviews

Creamy Chicken Tortellini Soup is a warm, comforting one-pot meal featuring tender chicken, cheesy tortellini, and fresh vegetables in a rich and creamy broth. Perfect for chilly days, this hearty soup combines sautéed aromatics with chicken broth, cream, and Parmesan to create a satisfying, family-friendly dish ready in under 30 minutes.

Ingredients

Protein and Dairy

  • 1 lb (450g) cooked, shredded or chopped chicken breast (or rotisserie chicken)
  • 1½ cups shredded mild cheddar cheese
  • 1 cup softened cream cheese
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese for garnish (optional)

Vegetables and Aromatics

  • ½ cup chopped onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 2 garlic cloves, minced
  • 2 cups chopped spinach

Liquids and Broth

  • 4 cups (1L) low-sodium chicken or vegetable broth
  • 2 teaspoons olive oil

Seasonings and Pasta

  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 cups uncooked ditalini pasta or another small pasta

Instructions

  1. Prepare the Base: Heat olive oil in a large lidded pot over medium-high heat. Add chopped onion, diced carrots, and diced celery with a pinch of salt. Sauté for 6-8 minutes until the vegetables are softened and lightly browned, creating a flavorful base.
  2. Add Aromatics: Stir in minced garlic and fresh thyme sprigs and cook for 1 minute until the garlic becomes fragrant, enhancing the soup’s aroma and taste.
  3. Deglaze: If using, pour in white cooking wine and let it bubble for 1 minute to cook off the alcohol, adding depth and balance to the broth.
  4. Simmer Broth: Add the low-sodium chicken broth and bring the mixture to a gentle simmer, preparing to cook the chicken thoroughly.
  5. Cook Chicken: Place raw chicken breasts in the pot, cover with the lid, reduce heat to low, and allow to cook for 15-20 minutes until fully cooked and tender.
  6. Shred Chicken and Remove Herbs: Remove chicken breasts from the soup and shred them finely using two forks. Discard the thyme sprigs from the pot before continuing.
  7. Create Creamy Base: Stir in heavy cream, shredded cheddar cheese, softened cream cheese, and freshly grated Parmesan along with cracked black pepper. Increase heat to medium and stir until all cheeses are melted and the soup is creamy.
  8. Cook Pasta: Add cheese tortellini (or ditalini/other small pasta) to the pot and cook according to package instructions, generally about 2 minutes, until tender.
  9. Combine and Season: Return the shredded chicken to the pot. Add chopped spinach and stir until wilted. Adjust seasoning with salt and pepper as needed.
  10. Serve: Ladle soup into bowls and garnish with additional Parmesan and chopped parsley. Serve hot for a cozy and satisfying meal.

Notes

  • Use rotisserie chicken for a quicker version of this soup.
  • Substitute tortellini with gnocchi or mini ravioli for variation.
  • Replace heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
  • Add extra veggies like kale or peas for more nutrients.
  • Store leftovers in the refrigerator for up to 3 days or freeze without pasta for up to 3 months.

Find it online: https://recipethrive.com/creamy-chicken-tortellini-soup-recipe/