Creamy Chicken Tortellini Soup
This Creamy Chicken Tortellini Soup is a rich, cozy, and ultra-satisfying weeknight dinner you can make in under 30 minutes. With tender chicken, cheesy tortellini, tomatoes, spinach, and a silky broth, it’s the perfect comfort meal made from simple pantry staples.
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.
Notes
For best next-day texture, store the tortellini separately from the broth to prevent over-softening. Add cream cheese or sour cream by tempering with hot broth first to avoid curdling. Add extra broth when reheating if the soup thickens.