Comforting Chicken Tortellini Soup

Nothing beats a warm bowl of hearty soup when you want something that feels like a cozy hug! This chicken tortellini soup is perfect for busy families who need a delicious, filling meal that comes together in just 40 minutes. You’ll love how it combines tender pasta, juicy chicken, and fresh veggies in one satisfying bowl.

Recipe Details

Timing & Servings: Active Time: 40 minutes, Total Time: 40 minutes, Serves: 6 people.

Nutrition Profile: No Added Sugar, Sesame-Free, Weight Loss, Nut-Free, Soy-Free, High-Protein.

Nutrition Facts (per serving): 435 Calories, 23g Fat, 31g Carbs, 25g Protein.

Ingredients You’ll Need

Unsalted butter: You’ll need 2 tablespoons to start building all those amazing flavors. Butter gives the soup that rich, comforting base we all love.

Yellow onion: One medium onion, finely chopped, creates the perfect flavor foundation. Don’t worry about making it super perfect – just chop it up nice and small!

Carrots: 3 small carrots, peeled and thinly sliced, add sweetness and beautiful color. The thin slices cook quickly and taste so much better than thick chunks.

Celery: 1 large stalk, finely chopped, gives that classic soup flavor and nice crunch. It’s part of what makes this soup taste like it simmered all day!

Garlic: 3 cloves, finely chopped, because garlic makes everything better. Fresh garlic really makes a difference here.

Fresh tarragon: 2 tablespoons finely chopped and divided – this herb is the secret star! It adds such a lovely, unique flavor that makes this soup special.

Garlic-and-herb seasoning: 1½ teaspoons of the salt-free kind keeps the sodium in check while adding tons of flavor.

Ground pepper and salt: ¼ teaspoon pepper and ⅛ teaspoon salt to taste. You can always add more later!

Chicken broth: 5 cups of unsalted broth gives you control over the salt level. This is what makes your soup so flavorful and comforting.

Cheese tortellini: 1 (9-ounce) package of the refrigerated kind works best. These little pillows of pasta make this soup so hearty and satisfying!

Rotisserie chicken: 2 cups shredded – this is your time-saving hero! No need to cook chicken from scratch when store-bought works perfectly.

Baby spinach: 2 cups packed and finely chopped adds nutrition and beautiful green color. It wilts down so much, so don’t worry about it being too much!

Frozen green peas: 1 cup straight from the freezer. They add sweetness and pop of color, plus they’re so convenient!

Heavy cream: 1 cup makes this soup rich and creamy. This is what takes it from good to absolutely amazing!

How to Make Chicken Tortellini Soup

Step 1: Melt your butter in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and garlic to the pot. Cook everything, stirring occasionally, until the veggies look softened and translucent – this takes about 3 minutes. Then add 1 tablespoon of the tarragon, the garlic-and-herb seasoning, pepper and salt. Cook while stirring constantly until everything smells amazing, about 1 minute.

Step 2: Pour in all that beautiful chicken broth and stir everything together. Cover your pot and bring it to a boil over high heat. Once it’s boiling, reduce the heat to low and add your tortellini. Cover again and let it cook undisturbed until the pasta is al dente, about 5 minutes.

Step 3: Turn the heat up to medium and add the shredded chicken, chopped spinach, frozen peas, and heavy cream. Cook everything uncovered, stirring often, until the spinach wilts down and the peas turn bright green – this takes 2 to 3 minutes.

Step 4: Ladle your beautiful soup into 6 bowls and sprinkle the remaining tablespoon of fresh tarragon on top. Serve it up hot and enjoy!

Easy and Quick Chicken Tortellini Soup Version

Want to make this even faster? You can use pre-chopped frozen mirepoix (onion, carrots, celery) instead of chopping fresh vegetables! Use about 1½ cups of the frozen mix and cook it for an extra minute or two. Also, if you can’t find fresh tarragon, dried tarragon works too – just use 2 teaspoons total instead of 2 tablespoons.

Serving Ideas

This soup is pretty much a complete meal all by itself! But if you want to make it extra special, serve it with some crusty bread for dipping. Focaccia, garlic knots, or even simple sourdough all work wonderfully. A light green salad on the side helps balance out all that creamy goodness too.

Storage

Store your leftover soup in the fridge for up to 4 days in airtight containers. Here’s a pro tip: store the tortellini separately from the broth so the pasta doesn’t get mushy! You can reheat everything in the microwave for about a minute, or warm it gently on the stovetop over medium-low heat. The soup also freezes well for up to 3 months.

Substitutions

No rotisserie chicken? Cooked turkey or leftover chicken works great! Can’t find fresh tarragon? Try fresh thyme or parsley instead. Want to lighten it up? Use half-and-half instead of heavy cream. You can also swap the peas for white beans or even corn if that’s what you have on hand.

Pro Tips

• Don’t skip the mirepoix step: Taking time to properly cook those onions, carrots, and celery creates the flavor base that makes this soup taste incredible.
• Fresh herbs matter: Fresh tarragon really makes this soup special, but if you only have dried, use about 1/3 the amount.
• Watch your pasta: Don’t overcook the tortellini – it continues cooking even after you add the other ingredients.
• Taste as you go: Since you’re using low-sodium ingredients, taste and adjust the seasoning at the end.

FAQs

Can I prepare Chicken Tortellini Soup ahead of time?

You bet! You can prepare the first step (cooking the vegetables and seasonings) up to 4 days in advance. This mirepoix base is really the flavor foundation that makes this soup shine. Just store it in the fridge and continue with the recipe when you’re ready to eat.

What’s the best way to store leftovers and reheat them?

Sure! Store the components in airtight containers for up to 4 days in the refrigerator, or freeze them for later. I suggest storing the tortellini separately and adding it to the broth as it heats – this way, the pasta won’t become mushy sitting in the broth. You can reheat the soup in a covered, microwave-safe container for about a minute, or slowly reheat it on the stovetop over medium-low heat.

What should I serve with Chicken Tortellini Soup?

Serving some bread with this soup helps you enjoy every last bit of flavor! You can go with sourdough, but focaccia, garlic knots, ciabatta rolls, naan, or breadsticks all work wonderfully. You can also serve it with your favorite crostini or bruschetta. Adding a refreshing green salad helps balance the soup’s heartiness too.

Can I make this soup dairy-free?

Absolutely! You can substitute the butter with olive oil and use coconut milk instead of heavy cream. The flavor will be a little different, but it’ll still be delicious and creamy!

I hope you and your family love this cozy soup as much as we do! Let me know how it turns out for you – I always love hearing about your cooking adventures and any fun twists you add to make it your own.