Description
This Chicken Tortellini Soup is creamy, cozy, and packed with tender chicken, cheesy tortellini, fresh vegetables, and a rich seasoned broth. It’s an easy one-pot dinner perfect for busy weeknights, cold evenings, or whenever you need a comforting homemade meal in under 40 minutes.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
6 cups chicken broth
2 cups cooked shredded chicken
1 (9 oz) package cheese tortellini
1 cup heavy cream
2 cups fresh spinach
1/2 cup grated Parmesan cheese
Optional: red pepper flakes
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in garlic, salt, black pepper, Italian seasoning, and thyme. Cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Add shredded chicken and tortellini. Cook for 5–7 minutes until tortellini is tender.
Lower heat and stir in heavy cream until smooth and creamy.
Add spinach and cook until wilted, then stir in Parmesan cheese.
Taste and adjust seasoning, then serve hot.
Notes
• Don’t overcook the tortellini — it can become too soft quickly, so add it near the end.
• Rotisserie chicken works great for a faster prep and extra flavor.
• For a lighter version, replace heavy cream with half-and-half or evaporated milk.
• Soup will thicken as it sits; add a splash of broth when reheating.
• Avoid boiling after adding cream to prevent curdling.
• Best served fresh but still delicious as leftovers for 2–3 days.