Creamy 30-Minute Chicken Tortellini Soup

This creamy chicken tortellini soup comes together in about half an hour, with tender rotisserie chicken and plump cheese tortellini in a garlicky broth. It is the kind of bowl that feels like a full, comforting meal on a busy weeknight.

I keep a package of refrigerated tortellini in the fridge and a rotisserie chicken on hand mostly for this recipe. Throw in a handful of spinach and you have dinner in a bowl with barely any effort.

Why This Soup Stays on Repeat

The broth is silky from a splash of cream but stays light enough that you want a second bowl. The tortellini hold up well and soak up all the herby, garlicky flavor while the chicken keeps it satisfying.

I reach for this recipe when I need something that cooks while I unpack the rest of the groceries. Everything happens in one pot, and the whole kitchen smells warm and savory.

Leftovers hold up, though the tortellini will drink up some broth overnight. Just add a splash of stock when you reheat it and it is nearly as good as day one.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced into thin rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth: use low-sodium so you can control the salt
• 1 tsp dried Italian seasoning
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 (9 oz) package refrigerated cheese tortellini
• 2 cups shredded cooked chicken: rotisserie chicken saves time
• ⅓ cup heavy cream
• 2 cups fresh baby spinach

Variations / Substitutions

• Tortellini flavor: spinach and cheese, sausage, or mushroom tortellini all work well here.
• Swap the protein: shredded leftover turkey or even canned chickpeas (rinsed and drained) can stand in for the chicken.
• Dairy-free: skip the heavy cream and use a splash of full-fat canned coconut milk, or just leave it out for a lighter broth.
• Add heat: a pinch of red pepper flakes stirred in with the garlic gives the soup a gentle kick.

If you are in the mood for a vegetarian soup, my Slow Cooker Minestrone is another reliable option.

How to Make Chicken Tortellini Soup

Step 1: Sauté the Vegetables

Warm the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery and cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the 3 cloves minced garlic and cook for 30 seconds, just until fragrant.

The vegetables should soften gently without picking up much color. If the garlic starts to brown too fast, lower the heat a touch so it does not turn bitter.

Step 2: Simmer the Broth

Pour in the 6 cups chicken broth, then add the 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Turn the heat to high and bring the liquid to a boil, then immediately reduce to a gentle simmer. Let the broth bubble softly for 5 minutes. This short simmer lets the seasoning bloom and the flavors come together.

You want the surface to show steady little bubbles, not a rolling boil. A heavy boil can reduce the broth more than you like, so keep the heat low once you hit the simmer.

Step 3: Cook the Tortellini and Chicken

Stir the 9 oz refrigerated tortellini and the 2 cups shredded chicken into the simmering broth. Let the soup return to a gentle simmer and cook until the tortellini float to the top and are tender, about 3 to 4 minutes. Give it a stir once or twice so nothing sticks to the bottom.

Fresh tortellini cook quickly, so keep an eye on the clock. They turn mushy fast if you let them go beyond 4 minutes, and you want them plump with a little chew.

Step 4: Stir in the Cream and Spinach

Pull the pot off the heat. Add the ⅓ cup heavy cream and the 2 cups fresh spinach, stirring gently until the spinach wilts into the soup, about 1 minute. Taste the broth and add a pinch more salt or pepper if it needs it.

The residual heat is all you need to wilt the spinach and warm the cream without risking a separated or grainy broth. No need to put the pot back on the burner.

Step 5: Ladle into Bowls

Ladle the soup into bowls and finish with a generous sprinkle of grated Parmesan and a crack of black pepper on top. Serve it hot while the tortellini are still tender and the cheese melts into the broth.

A Few Notes Before You Start

• Rotisserie chicken already carries seasoning: so it adds extra flavor for almost no work. Shred it while the vegetables cook.
• A Parmesan rind tossed into the pot: with the broth adds savory depth at no extra cost. Fish it out before serving.
• If using dried tortellini instead of refrigerated, they will need closer to 7 to 9 minutes of simmer time and the soup may need an extra splash of broth at the end.
• Leftover soup will thicken in the fridge: as the tortellini soak up liquid. A splash of chicken broth while reheating brings it back to the right consistency.

Cook times by tortellini type:

Storing Leftovers

• Refrigerate: store in an airtight container for up to 3 days. The tortellini will continue to absorb broth, so the soup will be thicker when cold.
• Reheating: warm gently in a pot over medium-low heat, stirring in a splash of chicken broth to loosen it back up.

What to Serve With Chicken Tortellini Soup

Crusty bread is a no-brainer for mopping up the last of the broth. A simple arugula salad with lemon vinaigrette cuts through the richness of the cream and cheese and rounds out the meal with something fresh.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

Yes, half-and-half works but makes the broth slightly less rich. Stir it in off the heat the same way to avoid curdling.

Can I add other vegetables to the soup?

Absolutely. Diced zucchini, chopped kale, or a handful of frozen peas all work well. Stir in quick-cooking vegetables like these along with the spinach at the end.

Can I freeze this soup?

The cream may separate when thawed and reheated. For best results, freeze the soup without the cream, then stir in the cream when you reheat it.

Chicken Tortellini Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced into thin rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried Italian seasoning
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 (9 oz) package refrigerated cheese tortellini
• 2 cups shredded cooked chicken
• ⅓ cup heavy cream
• 2 cups fresh baby spinach

Method

 

1. Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook 30 seconds more.
2. Pour in chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cook 5 minutes.
3. Stir in tortellini and shredded chicken. Return to a simmer and cook until tortellini are tender and float to the top, 3 to 4 minutes.
4. Remove pot from heat. Add heavy cream and spinach, stirring until spinach wilts, about 1 minute. Taste and adjust seasoning.
5. Ladle into bowls, top with grated Parmesan and black pepper, and serve hot.

Notes

This soup comes together fast, so have all your ingredients prepped before you start. If you plan for leftovers, the tortellini will continue to soak up broth in the fridge; add a splash of stock when reheating to thin it back out.