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Creamy Chicken Tortellini Soup Recipe

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★★★★★

4.9 from 115 reviews

This creamy chicken tortellini soup is a comforting, hearty meal perfect for cozy nights. Packed with tender shredded chicken, fresh vegetables, tender cheese tortellini, and spinach in a flavorful tomato and chicken broth base, it’s easy to prepare and deeply satisfying. The soup is seasoned with Italian herbs and garlic, finished with fresh thyme and optional crushed red pepper flakes for a subtle kick.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 5 large carrots, peeled and chopped
  • 5 stalks celery, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 (14.5 ounce) can tomato sauce
  • 2 bay leaves
  • 8 cups low-sodium chicken broth or homemade chicken stock

Protein and Greens

  • 2 cups shredded chicken, plus more as needed
  • 5 ounces baby spinach

Pasta and Seasoning

  • 1 (20 ounce) package refrigerated cheese tortellini
  • Salt and pepper, to season

Garnish

  • Fresh thyme
  • Crushed red pepper flakes (optional)

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, chopped carrots, and celery. Cook, stirring occasionally, for 5 to 8 minutes until the vegetables begin to soften. Then, stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
  2. Add Liquids and Seasoning: Pour in the tomato sauce and chicken broth. Add the bay leaves to the pot and stir everything together thoroughly to combine the flavors.
  3. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 10 to 15 minutes to allow the flavors to meld and develop fully.
  4. Incorporate Chicken, Spinach, and Tortellini: Stir in the shredded chicken, fresh baby spinach, and cheese tortellini. Continue simmering gently for 6 to 8 minutes, or until the tortellini are tender and cooked through. Be careful not to overcook so the pasta doesn’t fall apart.
  5. Season and Serve: Taste the soup and add salt and pepper as needed. Remove the bay leaves. Serve the soup hot, garnished with fresh thyme and a sprinkle of crushed red pepper flakes for an added touch of heat if desired.

Notes

  • Use low-sodium chicken broth to better control salt levels.
  • If preferred, substitute fresh tortellini with frozen or dried; adjust cooking times accordingly.
  • Shredded rotisserie chicken works well as a quick shortcut.
  • For a vegetarian version, omit chicken and use vegetable broth instead.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Add grated Parmesan cheese on top for an extra savory touch.

Keywords: chicken tortellini soup, creamy chicken soup, Italian soup, easy soup recipe, comfort food soup, cheese tortellini soup

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