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Easy Creamy Chicken Tortellini Soup in 30 Minutes

A close-up view of a bowl of rich, yellow creamy tortellini soup filled with shredded chicken, spinach, and chunks of carrot.
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I am happy you found this recipe. This creamy chicken tortellini soup is a quick, one-pot meal perfect for a cozy weeknight dinner. You get tender cheese tortellini and savory chicken in a rich, velvety broth. It is comfort food made simple.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1/2 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 minutes.
  3. Stir in the minced garlic, Italian seasoning, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes, or until the chicken is cooked through.
  6. Stir in the heavy cream and increase the heat slightly to maintain a gentle simmer. Do not let the soup boil after adding the cream.
  7. Add the refrigerated tortellini to the soup. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are tender.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until it melts into the broth.
  9. Stir in the fresh spinach until it wilts into the soup.
  10. Taste the soup and add salt and black pepper as needed. Serve this hearty tortellini dinner immediately.

Notes

  • For a richer flavor, you can substitute Italian sausage for the chicken. Brown the sausage first, then drain excess fat before adding the vegetables.
  • If you want a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup before adding the tortellini.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Nutrition

Find it online: https://www.purecookingjoy.com/creamy-tortellini-soup-recipe/

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