This Creamy Chicken Tortellini Soup is the ultimate weeknight winner. It’s not just a quick dinner; it’s Homemade Chicken Tortellini Soup that feels like pure comfort food. Combining tender shredded chicken, cheesy tortellini, fresh spinach, and diced tomatoes in a savory creamy broth, this recipe is on your table in under 30 minutes.
This is the most Simple Creamy Tortellini Soup you will ever make, relying on pantry staples and an easy stovetop method. If you love my classic chicken noodle soup, you’ll adore this hearty, Easy Creamy Chicken Tortellini Soup.
Why You’ll Love This Easy Creamy Chicken Tortellini Soup
- Quick & Fast: This recipe comes together quickly on your stovetop, making it perfect for busy weeknights.
- Budget Friendly: It’s a great soup to use up leftovers, like the last of a tub of spinach, leftover cooked chicken, or different types of stock.
- Simple Ingredients: You’ll find everything you need at your local grocery store.
- Flavorful Base: The blend of Italian Seasoning, garlic, onion, and tomato paste creates a rich, savory, and robust flavor profile that defines this Herb Chicken Tortellini Soup.
Key Ingredients and Essential Notes
The competitor recipe’s success relies on a few key components that deliver maximum flavor and texture.
| Ingredient | Amount | Essential Role and Notes |
| Aromatics | 1 Tbsp Olive Oil, 1 cup Onion (diced), 3 cloves Garlic (minced) | These form the foundational flavor base. Mince the fresh garlic finely. |
| Seasonings | 1 Tbsp Italian Seasoning, 1 tsp Salt, ½ tsp Black Pepper | Use Italian Seasoning for a classic profile, or substitute with dried thyme. |
| Flavor Depth | 2 Tbsp Tomato Paste | This adds a deeper tomato flavor than just adding tomatoes alone. |
| Liquid Base | 32 oz Chicken Stock | Use chicken stock, vegetable stock, or a good quality chicken broth. |
| Tomatoes | 2 (14.5 oz) cans Diced Tomatoes | The competitor uses diced canned tomatoes. |
| Pasta | 1 lb Frozen Tortellini (about 4 cups) | The competitor uses frozen cheese tortellini and does not bother to thaw it. |
| Protein | 2 cups Cooked Chicken (diced/shredded) | Shredded chicken from a rotisserie chicken is recommended. You can also use cooked ground turkey or ground turkey sausage. |
| Greens | 2 oz Baby Spinach Leaves (roughly chopped) | Use fresh baby spinach, or frozen spinach if preferred. |
| Cream | ½ cup Heavy Cream | Optional, but necessary for the creamy broth. |
| Topping | ½ cup Parmesan Cheese (shredded) | Recommended for serving. |
How To Make Creamy Chicken Tortellini Soup (Stovetop Method)
This is the competitor’s exact method for making this Homemade Chicken Tortellini Soup.
Get Prepped
- Dice the onion, mince the garlic, and measure out your seasonings, tomato paste, and stock.
- Roughly chop the spinach and measure the cream.
Make the Soup
- Sauté Aromatics: In a large Dutch oven or large soup pot, heat the olive oil over medium heat and sauté the onion until softened. Add the garlic and cook for 30 seconds.
- Build Broth: Add the Italian seasoning, salt, pepper, tomato paste, chicken stock, and canned diced tomatoes to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer.
- Add Fillings: Add the tortellini, shredded chicken, and spinach leaves to the pot.
- Cook Pasta: Cook over low heat until the tortellini is tender, which should take about 10 minutes for frozen tortellini.
- Finish Creamy: Remove the pot from the heat and stir through the heavy cream.
- Serve: Ladle into soup bowls and sprinkle with parmesan cheese, if using.
Troubleshooting & Outperforming Tips (FAQ)
Answering these common questions provides crucial utility, making your article more comprehensive than the base recipe.
How to Prevent Tortellini from Overcooking?
The competitor recommends adding the tortellini and cooking for only 10 minutes to keep the pasta al dente.
Outperforming Tip: Storing Leftovers Separately
For the best texture the next day, it is widely recommended to store the leftover tortellini separately from the soup broth. The pasta will continue to absorb the creamy broth while refrigerated, making it mushy.
- When making a large batch: Cook the soup base without the tortellini, and only cook the portion of tortellini you plan to eat immediately.
- When reheating: Add a splash of extra stock/broth when reheating the soup to restore moisture.
What is the Best Chicken to Use?
The recipe calls for cooked chicken. Using leftover rotisserie chicken is the fastest and easiest option. If you have raw chicken, you can poach boneless skinless chicken breasts or thighs in chicken broth.
How to Use Cream Cheese or Sour Cream as a Substitute?
The competitor mentions cream cheese or sour cream can be used in place of heavy cream. To ensure a smooth, clump-free creamy broth when using these substitutes, you must temper them:
- Tempering Method: In a separate bowl, whisk the softened cream cheese or sour cream with a few tablespoons of the hot soup broth until the mixture is completely smooth. Then, slowly stir this smooth mixture back into the main pot of soup. This technique integrates the dairy without curdling or clumping.
Method Variations: Instant Pot & Crockpot Soup
While the competitor focuses on the stovetop, many users search for time-saving methods like Crockpot Chicken Tortellini Soup and Instant Pot Soup.
slow Cooker (Crockpot Chicken Tortellini Soup Recipes)
This method requires minimal hands-on time, making it truly effortless.
- Add Base: Place the cooked shredded chicken (or raw chicken breasts/thighs), chicken stock, diced tomatoes, tomato paste, garlic, onion, and all seasonings into the slow cooker.
- Cook: Cook on Low for 4–6 hours or on High for 2–3 hours (until raw chicken is cooked through).
- Finish: If using raw chicken, shred it after cooking. Add the frozen tortellini, heavy cream, and spinach.
- Final Cook: Cook on High for an additional 15–30 minutes until the tortellini is tender. Serve immediately.
Tortellini Soup Recipes Crockpot: Key Differences
- Tortellini Timing: The tortellini and cream are always added right at the end to prevent mushiness and curdling.
- Rotisserie Chicken: This is the ideal Crockpot Chicken Tortellini Soup protein because you only need to heat it through.
Serving Suggestions
This Cheesy Tortellini Soup is hearty enough to be the main course.
- Crusty Bread: Crusty bread is always a winner! Try homemade garlic bread or Garlic Cheese Bread.
- Salad Pairings: Serve with a simple side salad like an Arugula Salad or a classic Caesar salad.
Leftover Storage
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat until it is extremely hot and steamy.
More easy Recipes To Try!
Slow Cooker French Onion Roast
Creamy Chicken Tortellini Soup
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 32 ounces chicken stock
- 29 ounces diced tomatoes (2 cans)
Fillings
- 1 lb frozen cheese tortellini about 4 cups
- 2 cups cooked chicken (diced or shredded)
- 2 ounces baby spinach leaves (roughly chopped)
Finish
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese (shredded) optional
Instructions
- Heat the olive oil in a large Dutch oven over medium heat and sauté the diced onion until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the Italian seasoning, salt, pepper, tomato paste, chicken stock, and diced tomatoes. Bring to a boil, then reduce to a simmer.
- Add the frozen tortellini, cooked chicken, and chopped spinach leaves to the pot.
- Simmer for about 10 minutes, or until the tortellini becomes tender.
- Remove from heat and stir in the heavy cream.
- Ladle the soup into bowls and top with shredded parmesan cheese, if using.
