Creamy Chicken Tortellini Soup
Warm up your evenings with this delicious Creamy Chicken Tortellini Soup. Packed with tender chicken, cheesy tortellini, and fresh vegetables, it's a quick, satisfying meal for the whole family.
If you're looking for a soup that's both easy to make and full of flavor, this chicken and tortellini soup hits the spot every time. I enjoy making this when I want something comforting but not complicated, and the combination of rotisserie chicken, tender tortellini, and fresh veggies always delivers. This soup is a simple, no-fuss option that works great for busy weeknights.
If you love a good chicken-based soup like this one, be sure to check out my chicken wild rice soup and Tuscan chicken soup for more delicious options.
Why This Recipe Rocks!
- Easy to Make: With simple ingredients and straightforward steps, this chicken tortellini soup comes together quickly and is perfect for busy weeknights.
- Rich and Flavorful: The blend of tomato paste, cream cheese, and fresh herbs creates a deliciously creamy and savory broth.
- Family Friendly: Mild flavors and tender cheese tortellini make this chicken cheese tortellini soup a hit with both kids and adults.
- Versatile: Easy to customize by adding extra veggies or swapping proteins to suit your taste or what you have on hand, making it the best chicken tortellini soup recipe.
Ingredients + Substitutions
- Cheese tortellini: Use fresh or frozen cheese tortellini; fresh cooks faster, so watch the timing.
- Vegetables: Onions, carrots, and celery make up the classic soup flavor base. Mince them finely so they cook evenly and meld into the broth. Baby spinach adds color, nutrition, and a mild flavor.
- Fresh Herbs: Parsley and rosemary bring brightness and aroma to the tortellini soup with chicken. Use fresh flat-leaf or curly parsley for a clean, fresh finish when serving.
- Tomatoes: Concentrated tomato paste adds richness and depth while canned diced tomatoes add acidity and texture.
- Low-sodium chicken broth: Controls salt levels in the soup. You could use my rotisserie chicken broth recipe instead of store-bought.
- Cheese: Cream cheese adds rich creaminess and smooth texture. Use full-fat cream cheese at room temperature for easy melting. Add freshly grated Parmesan at the end for a salty, nutty finish.
- Shredded rotisserie chicken: A convenient, flavorful protein choice. Cooked chicken breast or thighs can be swapped in.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Chicken Tortellini Soup
This creamy chicken tortellini soup recipe is easy to make and great for busy nights. To start, bring a large pot of salted water to a boil for the tortellini.
Step 1: Cook the tortellini. Boil the tortellini for one minute less than the package directions, then drain and set aside.
Step 2: Start the soup base. Heat olive oil in a Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery.
Step 3: Sauté the vegetables. Cook the vegetables for 8-10 minutes, stirring regularly, until they soften and the onions become translucent. Add the minced garlic and chopped rosemary. Cook for 1 minute until fragrant, then stir in the tomato paste and cook another minute.
Step 4: Add ingredients. Add the diced tomatoes, chicken broth, salt, and pepper. Stir well, increase the heat, and bring to a boil.
Step 5: Whisk the thickener. In a small bowl, whisk the half-and-half with the flour until smooth; this slurry helps thicken the broth.
Step 6: Add creaminess. Stir the slurry and cubed cream cheese into the soup. Simmer for 5 minutes, stirring often, until the broth thickens and the cream cheese melts.
Step 7: Add the final ingredients. Stir in the cooked tortellini, shredded rotisserie chicken, and chopped spinach. Simmer for another few minutes until the spinach wilts and the chicken is heated through.
Step 8: Taste and serve. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley and grated Parmesan, these cornbread croutons would make a great topper!
Handy Tip: Customize Your Creaminess
If you want a lighter soup, swap half-and-half for whole milk or add more broth. For extra richness, stir in a splash of heavy cream right before serving.
Alternate Cooking Methods
- Instant Pot: Use Sauté mode to cook the onion, carrots, and celery in olive oil for 5 minutes. Add the garlic, rosemary, tomato paste, tomatoes, broth, salt, and pepper. Pressure cook on High for 5 minutes, then quick release. Stir in the half-and-half and flour mixture along with the cream cheese. Switch back to Sauté, then add the cooked tortellini, chicken, and spinach. Continue cooking until it's heated through. If you're a fan of Instant Pot soups, try our Instant Pot hamburger soup. It's hearty, flavorful, and easy to make.
- Slow Cooker: Add the onion, carrots, celery, garlic, rosemary, tomato paste, tomatoes, broth, salt, and pepper to the slow cooker. Cook on Low for 6-7 hours or High for 3-4. In the last 30 minutes, stir in the half-and-half with flour mixture and the cream cheese. Once melted, add cooked tortellini, chicken, and spinach, and cook until warmed through.
Dietary Modifications & Variations
- Make it vegetarian: Use vegetable broth in place of chicken broth and skip the meat entirely. Add extra spinach or hearty vegetables like mushrooms, chickpeas, or diced potatoes to keep it satisfying.
- Veggie-Packed: Boost the nutrition and texture by adding up to 1 ½ cups of extra vegetables like diced zucchini, chopped green beans, or broccoli florets when you add the tomatoes and broth.
- Add extra protein: Stir in cooked Italian sausage or crumbled bacon for a heartier, meatier version of this creamy tortellini chicken soup.
- Spicy twist: Add a pinch of red pepper flakes to give the soup a subtle heat.
- Pesto Drizzle: Swirl a spoonful of pesto into each bowl before serving for rich, savory flavor and a pop of color.
Soup-er Toppings & Serving Suggestions
- This creamy tortellini chicken soup is perfect for weeknight dinners or casual get-togethers with friends. It's hearty enough to serve as a main course with some crusty dinner rolls.
- Enjoy leftovers for lunch paired with flavorful tomato ricotta toast or a warm, melty grilled brie sandwich for a delicious and satisfying midday meal.
- For toppings, try adding extra grated Parmesan, a sprinkle of crushed red pepper flakes for some heat, or a drizzle of good-quality olive oil for richness.
Storage Tips
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 5 days. If you want to freeze the soup, it's best to freeze it without the tortellini. Store the soup for up to three months. Thaw it in the refrigerator overnight. Cook fresh tortellini when ready to serve, and add it in after reheating. This method prevents mushy pasta.
- Reheating: Reheat the soup gently on the stove over medium heat or in the microwave at medium power in 30-60 second bursts, stirring occasionally until heated through. Add a splash of broth, water, or milk if the soup thickens too much.
Lyn's Top Tips
- Cook Tortellini Al Dente: Boil the tortellini for one minute less than the package instructions to avoid overcooking, especially since it will cook further in the soup.
- Room Temperature Cream Cheese: Let the cream cheese sit out for 15-20 minutes before adding; it melts more smoothly, helping create a creamy broth without lumps.
- Adjust Thickness: If the soup becomes too thick after resting, thin it out with a splash of chicken broth, water, or milk to reach your preferred consistency.
- Add Spinach Last: Stir in fresh spinach near the end of cooking to preserve its color and nutrients, and avoid overcooking, which can make it soggy.
Recipe FAQs
Yes! You can prepare the soup base in advance and store it separately from the tortellini and spinach. Add these fresh just before reheating and serving.
Simply thin it out with a splash of chicken broth, water, or milk until you reach your desired consistency.
Yes, use a dairy-free cream cheese alternative, swap the half-and-half for coconut milk, skip the Parmesan cheese, and use a dairy-free tortellini.
Creamy Chicken Tortellini Soup
Equipment
Ingredients
- 1 10-ounce package cheese tortellini refrigerated or frozen
- 1 ½ tablespoons olive oil
- 1 cup minced white or yellow onion
- 1 cup minced carrots
- 1 cup minced celery
- 2 garlic cloves minced or pressed
- 1 tablespoon fresh rosemary chopped
- 5 tablespoons tomato paste
- 1 14-oz can diced tomatoes
- 6 cups low-sodium chicken broth
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ⅓ cup half-and-half
- 2 tablespoons all-purpose
- ½ cup cream cheese cut into small cubes
- 2 cups shredded rotisserie chicken
- 3 cups chopped baby spinach
- minced flat-leaf or curly parsley to garnish
- grated Parmesan cheese to garnish
Instructions
- Bring a large pot of heavily salted water to a boil over high heat. Add the package of tortellini and cook for 1 minute less than directed by the package directions. Drain the tortellini and set aside.
- While the tortellini cooks, heat a Dutch oven or stockpot over medium heat. Add the olive oil and minced onions, carrots, and celery. Sauté, stirring regularly, for 8-10 minutes or until the onions turn translucent.
- Add the minced garlic and chopped parsley. Cook for 1 minute, stirring regularly, until fragrant.
- Stir in the tomato paste, cooking it for 1 minute.
- Add the canned tomatoes, chicken broth, salt, and pepper. Stir well, increase the heat to high, and bring the mixture to a boil.
- Reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
- Whisk the half-and-half and all-purpose flour together until a smooth slurry forms. Stir the slurry and the cubed cream cheese into the soup. Bring back to a simmer and cook for 5 minutes, stirring regularly, until the broth is smooth and most of the cream cheese chunks have dissolved (do not worry if they all haven't; they will dissolve after the tortellini and chicken are added).
- Stir in the cooked and drained tortellini, shredded rotisserie chicken, and chopped baby spinach. Simmer, stirring periodically, for 3-5 minutes until the spinach has wilted and the chicken is warmed through.
- Season the soup to taste with additional salt and pepper. Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Recipe Tips
- Cook the tortellini just shy of the package time to keep it firm in the soup.
- Let the cream cheese soften before adding for a smoother, creamier broth.
- Store any leftover soup in an airtight container in the fridge for up to 5 days.
- Freeze the soup without tortellini to keep the pasta from getting soggy.
