This Creamy Chicken Tortellini Soup checks those boxes and then some. It’s silky, lightly cheesy, and full of tender chicken and pillowy tortellini a spoonful feels like a warm hug after a long day. Make it because it’s quick to pull together, uses simple pantry staples, and kids (and grown-ups) will ask for seconds. If you enjoy rich, homey soups, you might also like our take on a similar comfort bowl like Creamy Chicken Bacon Gnocchi Soup for another cozy dinner idea.
Why this soup is special
This soup blends a creamy broth with savory chicken and soft cheese tortellini. The carrots and celery add a little bite and color, while a splash of heavy cream makes the mouthfeel smooth. It’s versatile easy to dress up with herbs or keep simple for picky eaters.
Why You’ll Love This Recipe
- Ready in about 30 minutes for busy weeknights
- Made with common pantry and fridge ingredients
- Perfect for easy meal prep and leftovers
- Family-friendly and comforting
Ingredients for Creamy Chicken Tortellini Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 package (9 oz) cheese tortellini
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions of Creamy Chicken Tortellini Soup
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion until soft, about 4 minutes.
- Add the minced garlic, diced carrots, and diced celery; cook until vegetables begin to soften, about 5 minutes.
- Stir in the dried thyme and season lightly with salt and pepper.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded cooked chicken and cheese tortellini; simmer until tortellini are cooked through, about 7–9 minutes (follow package timing).
- Reduce heat to low and stir in the heavy cream. Warm gently; do not boil once the cream is added.
- Taste and adjust salt and pepper if needed. Remove from heat.
- Ladle into bowls and garnish with chopped fresh parsley.
Tips for Success
- Use freshly shredded chicken for best texture; rotisserie chicken works great to save time.
- Don’t boil after adding the cream gentle heat keeps the texture silky.
- If the soup feels too thin, simmer a few minutes longer (off heat add a splash of heavy cream to thicken).
- Salt gradually; the broth and tortellini can add more salt as they cook.
Substitutions & Variations of Creamy Chicken Tortellini Soup
To Make It Vegan/Gluten-Free:
- Use dairy-free cream (like cashew cream) and a vegetable broth.
- Swap cheese tortellini for gluten-free tortellini or small gluten-free pasta and use crumbled tofu or white beans in place of chicken.
Variations:
- Stir in a handful of spinach or kale at the end for extra greens.
- Add a pinch of red pepper flakes for heat.
- Swap thyme for Italian seasoning or fresh basil for a different herb note.
- Mix in grated Parmesan just before serving for a cheesier finish.
Storage Instructions of Creamy Chicken Tortellini Soup
Refrigerator:
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove; add a splash of broth or cream if it has thickened.
Freezer:
- This soup is best frozen without the tortellini (they can get mushy). Freeze the base soup for up to 3 months. Thaw overnight, reheat, then add fresh cooked tortellini.
Make-Ahead:
- Chop vegetables and shred chicken a day ahead to speed evening assembly. Cook and cool the full soup, then refrigerate; reheat and stir in fresh tortellini at serving time.
Frequently Asked Questions (FAQ) of Creamy Chicken Tortellini Soup
Can I use uncooked chicken?
Yes. Add diced raw chicken to the simmering broth and cook until no longer pink before adding the tortellini.
Will the tortellini fall apart if I reheat the soup?
Cheese tortellini can soften over time. For best texture, reheat soup base and cook fresh tortellini just before serving, or add cooked tortellini only when reheating.
Can I skip the heavy cream?
Yes use half-and-half or a splash of milk for a lighter soup, but the texture will be less rich.
Final Thoughts
This Creamy Chicken Tortellini Soup is a simple, cozy dinner that fits into a busy week and still feels a little special. It’s creamy, comforting, and flexible perfect for feeding a family or saving for easy lunches. If you try it, leave a comment and a star rating to share how it turned out I’d love to hear what tweaks you made.
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Creamy Chicken Tortellini Soup
A cozy, creamy soup featuring chicken and cheese tortellini, perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 package (9 oz) cheese tortellini
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion until soft, about 4 minutes.
- Add the minced garlic, diced carrots, and diced celery; cook until vegetables begin to soften, about 5 minutes.
- Stir in the dried thyme and season lightly with salt and pepper.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded cooked chicken and cheese tortellini; simmer until tortellini are cooked through, about 7–9 minutes.
- Reduce heat to low and stir in the heavy cream. Warm gently; do not boil once the cream is added.
- Taste and adjust salt and pepper if needed. Remove from heat.
- Ladle into bowls and garnish with chopped fresh parsley.
Notes
Use freshly shredded chicken for best texture; rotisserie chicken works great to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free (with substitutions)