My easy chicken tortellini soup is my go-to comfort meal on chilly days! I just can’t get enough of the creamy broth with tender tortellini and hearty chicken.
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The first time I made chicken tortellini soup, I was craving tortellini but had some leftover rotisserie chicken in the fridge that I needed to use. So I thought: why not throw them together in a pot and see what happens?
I started by sauteing onions, carrots, and garlic, adding some seasonings and flour, then stirring in chicken broth for the base. A touch of heavy whipping cream gave it extra richness, and then I added the chicken, tortellini, and a bit of spinach for some greens.
When I handed my husband Ben a bowl, he took one bite and declared that it was his new favorite soup! And my kids went crazy for the tortellini bites, especially Connor. Now the whole family begs me to make tortellini pasta soup every time it’s cold outside!
For more hearty soups perfect for chilly weather, check out my 4 ingredient potato soup, white bean soup, and beef and barley soup.
Chicken and Tortellini Soup Ingredients
- Butter – Used to saute the veggies
- Avocado oil – Combines with the butter to saute the onion, carrots, and garlic
- Onion and carrots – Gives the soup texture, sweetness, and heartiness
- Garlic – Helps create a robust base for the soup
- Salt and pepper – Enhances the flavors of tortellini soup.
- Italian Seasoning – Infuses the soup with classic Italian flair.
- Flour – I use all-purpose flour, but cassava also works.
- Chicken broth – Helps create the base of the soup.
- Rotisserie chicken – I use this for ease, but any kind of shredded chicken will work
- Heavy whipping cream – Gives the soup a luxurious creaminess.
- Tortellini – I use frozen cheese-filled tortellini
- Fresh parsley – Optional, but adds flavor.
- Baby spinach –Gives the soup some nice greens and nutrients.
How to Make Chicken Tortellini Soup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Melt the butter over medium heat in a large soup pot or Dutch oven.
STEP TWO: Once the butter is melted, add in the avocado oil, diced onion, and chopped carrots and cook them for 8-10 minutes until they start to get tender.
STEP THREE: Add in the minced garlic, Italian seasoning, salt, black pepper, and flour. Cook for an additional minute to cook the flour, stirring continuously.
STEP FOUR: Slowly add in the chicken broth one cup at a time to avoid any clumps in the flour, stirring continuously until well combined.
STEP FIVE: Add in the rotisserie chicken and heavy whipping cream, then stir to combine.
STEP SIX: Bring the soup to a boil, cover the pot with a lid, then reduce the heat to a gentle simmer for 5 minutes.
STEP SEVEN: Stir in the tortellini and chopped parsley, then cook the soup for an additional 5 minutes.
STEP EIGHT: Add in the baby spinach and cook for another 1-2 minutes. Serve warm and enjoy!
Tips for the Best Creamy Chicken Tortellini Soup
- Use a vegetable chopper to save time chopping the carrots and onions. I use the small chopping blade, and they’re chopped in 2 minutes!
- Cook the onions and carrots until they’re tender. I love how this brings out their natural sweetness!
- I stir continuously after adding the flour as well as when I add the chicken broth to prevent the flour from clumping.
- Use low heat when adding the cream. I find that simmering instead of boiling keeps the cream from curdling.
- Add the tortellini near the end to keep it from overcooking. I aim to cook it for about 5 minutes in the soup before adding in the spinach.
- Throw in the spinach with 1-2 minutes left in the cooking time so it wilts nicely without overcooking.
Chicken Tortellini Soup Recipe Variations and Substitutions
- Swap out the spinach for kale for a heartier texture in tortellini pasta soup. I love the bite I get from wilted kale!
- Substitute low-fat cream or half and half in place of the heavy whipping cream. I like this version when I’m in the mood for something a little lighter.
- For a meat-free version, I use vegetable broth in place of chicken broth and omit the rotisserie chicken.
- I sometimes add a pinch of nutmeg to enhance the creaminess and give the soup a subtle spice.
- For a spicy chicken tortellini soup with spinach, I’ll include red pepper flakes or a dash of cayenne pepper to add some heat.
What to Serve With Tortellini Soup
When I’m craving maximum comfort, I love serving creamy chicken tortellini soup alongside garlic cheese bread, my easy biscuit recipe, or air fryer cornbread!
I also love whipping up roasted acorn squash, baked sweet potatoes, air fryer butternut squash, or easy air fryer carrots for a nutritious but cozy side with spinach and tortellini soup.
Chicken Tortellini Soup FAQs
Can I make this chicken tortellini soup recipe ahead of time?
I love making this recipe ahead of time! I follow the recipe like usual until just before I would add the tortellini, then remove from heat, let the soup cool, and store it in an airtight container in the refrigerator.
When I’m ready to enjoy, I heat it back up in a pot on the stove, then follow the rest of the recipe to add the tortellini and spinach before serving.
Can I put raw chicken in soup?
My soup uses pre-cooked rotisserie chicken for convenience. To make tortellini chicken soup with raw chicken, I would add the chicken at the very beginning of the recipe with just the butter and avocado oil and make sure it’s cooked through before adding the other ingredients.
What do I do if my chicken and tortellini soup is too watery?
If my soup doesn’t seem quite thick enough, I mix a tablespoon of cornstarch with water to make a slurry, then mix it into the simmering chicken and tortellini soup to thicken it up.
How should I store leftovers?
Any time I think I’m going to have leftover tortellini soup, I cook the pasta separately. That way, I can store the soup and pasta in different containers so the tortellini won’t get soggy. I store both in separate airtight containers in the refrigerator for 3-4 days. They can also be frozen for up to 3 months. I use my Souper Cubes for freezing.
More Easy Comfort Food Recipes
- Smothered pork chops recipe
- Tuscan chicken
- Crock pot sirloin tip roast
- Mississippi pot roast with potatoes and carrots
Easy Chicken Tortellini Soup
Equipment
- Vegetable chopper optional
- Souper Cubes for freezing leftovers
Ingredients
- 2 tablespoons butter
- 1 tablespoon avocado oil
- 1 small yellow onion finely diced
- 1 cup baby carrots sliced
- 1 tablespoon minced garlic
- 1 teaspoon italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked rotisserie chicken skinned, boned and meat shredded
- 1 cup heavy whipping cream
- 1 19 oz bag cheese filled tortellini frozen frozen
- 1 tablespoon fresh parsley chopped, (optional)
- 2 cups fresh baby spinach
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the avocado oil, onion, and carrots. Cook for 8-10 minutes, stirring occasionally until they are slightly tender.
- Add in the minced garlic, Italian seasoning, salt, black pepper and flour. Cook for an additional minute to cook the flour. Stir continuously.
- Slowly add in the chicken broth one cup at a time to avoid any clumps in the flour, and stir continuously until well combined.
- Add the rotisserie chicken and heavy whipping cream and stir to combine. Bring the soup to a boil, cover the pot with a lid, then reduce the heat to a gentle simmer for 5 minutes.
- Stir in the tortellini and chopped parsley, and cook for an additional 5 minutes.
- Add in baby spinach and cook for another 1-2 minutes then remove the soup from the heat.
Notes
- Use a vegetable chopper to save time on cutting the carrots and onions.
- Cook the onions and carrots until they’re tender before adding in the flour.
- Continuously stir after adding the flour as well as when I add the chicken broth to prevent the flour from clumping.
- Use low heat when adding the cream.
- Make this recipe ahead of time by following the recipe up until adding the tortellini then refrigerate it. When ready, heat it back up in a pot on the stove, then follow the rest of the recipe to add the tortellini and spinach before serving.
- The tortellini can get a little soggy in leftovers. I recommend cooking the tortellini separate in this case and just adding it in as needed.
- Leftovers can be refrigerated for up to 3-4 days or in the freezer for up to 3 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
