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    March 2, 2024

    Creamy Chicken Tortellini Soup

    This chicken and cheese tortellini soup is something that just always sounds good. Luckily, it’s the easiest thing to make and is full of vegetables and cheese, so it’s both healthy and cozy!

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    a bowl of chicken tortellini soup made with cream, parmesan, spinach, pepper, salt, paprika and italian seasoning
    Photography by Gayle McLeod

    More Great Creamy Soups

    Our Favorite Easy Tortellini Soup Recipe

    If we were giving soup awards, this creamy chicken tortellini soup would be winning best recipe. Because we love any supporting role that tortellini plays in a soup, our Tortellini Soup with Italian Sausage and Kale is another favorite. We’re serving this hearty soup with Herby Rhodes Rolls, Garlic Bread, or Focaccia, and definitely an Italian Salad. Need more hearty soups in your life? Check out our Chicken Meatball and Vegetable Soup, Creamy Tomato Soup with Chicken and Vegetables and our Chicken Pot Pie Soup.

    butter, flour, spices, carrots, celery, spinach, tortellini, chicken, broth, cream and Parmesan in prep bowls

    Ingredients For Creamy Tortellini Soup

    • Seasoning: sea salt, freshly cracked black pepper, Italian seasoning, paprika

    • Pantry: flour, chicken stock

    • Vegetables: yellow onion, carrots, celery ribs, garlic cloves, baby spinach

    • Dairy: salted butter, heavy cream, Parmesan

    • Fresh: chicken breast, bag cheese tortellini

    onion, carrots, celery and garlic being cooked in butter in a large pot
    broth and cream being poured into a pot with onion, carrots, celery, garlic and butter
    chicken, tortellini, chicken broth, cream, parmesan, spinach, pepper, salt, paprika and italian seasoning in a pot
    a pot of chicken tortellini soup made with cream, parmesan, spinach, pepper, salt, paprika and italian seasoning

    How to Make Chicken Tortellini Soup

    1. Cook the onion, carrots, and celery in butter in a large pot (about 5 minutes). Stir in the garlic and cook for another minute until fragrant. Sprinkle with the flour and stir until incorporated.

    2. Add in the chicken stock, salt, pepper, Italian seasoning, paprika, cream, and parmesan. Bring to a boil, then reduce to a simmer until slightly thickened, about 10 minutes.

    3. Stir in the chicken, tortellini, and spinach. Cook until the spinach is wilted, the tortellini is tender, and the chicken is warmed through, 3-5 minutes.

    4. Ladle the soup into bowls. Serve sprinkled with Parmesan and red pepper flakes, if desired.

    a pot of chicken tortellini soup made with cream, parmesan, spinach, pepper, salt, paprika and italian seasoning

    How to Store Leftover Soup + Tips

    • Soup leftovers can be stored in the fridge for 3-4 days or in the freezer for up to three months. Just make sure they have cooled completely before storing.

    • Once you’ve made this chicken and spinach tortellini soup, we have so many more great soup recipes on our site for you to try.

    • We usually keep a bag or two of cheese tortellini in the freezer for easy dinner preparation, and we suggest you do too! Total life saver.

    • This recipe calls for cooked shredded chicken breast, and if we’re feeling like taking a major shortcut, we’ll buy a rotisserie chicken at the grocery and use that.

    a bowl of chicken tortellini soup made with cream, parmesan, spinach, pepper, salt, paprika and italian seasoning

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    Creamy Chicken Tortellini Soup

    March 2, 2024

    • Serves: 6
    • Prep Time:  15 min
    • Cook Time:  20 min
    • Calories: 364
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    Ingredients

    • 2 tablespoons salted butter
    • 1 yellow onion, chopped
    • 2 medium carrots, cut into ¼ inch-thick slices
    • 2 celery ribs, cut into ¼ inch-thick slices
    • 4 garlic cloves, minced
    • ¼ cup flour
    • 6 cups chicken stock
    • 1 teaspoon sea salt
    • ½ teaspoon freshly cracked black pepper
    • 1 teaspoons Italian seasoning
    • ½ teaspoon paprika
    • 1 cup heavy cream
    • ¼ cup freshly grated Parmesan, plus more for serving
    • 2 cups shredded chicken breast
    • 1 (10 ounce) bag cheese tortellini
    • 3 cups packed baby spinach
    • Red pepper flakes, optional

    Method

    1. Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more. Sprinkle with the flour and stir until incorporated.

    2. Add in the chicken stock, salt, pepper, Italian seasoning, paprika, cream, and parmesan; cook, stirring, until fully incorporated. Bring to a boil, then reduce the heat to medium low simmer until slightly thickened, about 10 minutes. Stir in the chicken, tortellini, and spinach. Cook until the spinach is wilted, the tortellini is tender, and the chicken is warmed through, 3-5 minutes.

    3. Ladle the soup into bowls. Serve sprinkled with Parmesan and red pepper flakes, if desired.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories364
    • Protein17 g
    • Carbohydrates23 g
    • Total Fat21 g
    • Dietary Fiber2 g
    • Cholesterol98 mg
    • sodium1132 mg
    • Total Sugars5 g

    Creamy Chicken Tortellini Soup

    Questions & Reviews

    Join the discussion below.

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    • Yvette

      The soup was delicious! My question is in technique. I am wondering how to prep this in the 15 minutes that you suggest it should take. How??? Please, I need tricks to make cooking faster.

      Prepping everything at once make the whole process go quicker. Chop all your veggies first then measure out all your spices.

    • Pam

      Oh my. Just like all of your other recipes that I've tried, this one is absolutely scrumptious. I did make a few substitutions. I used a small chopped up zucchini instead of the celery, and canned chicken for added convenience. And used light cream instead of heavy to try to reduce the saturated fat just a bit. It's delicious! Definitely another to add to my favorites for work lunch meal preps! Bravo, ladies!

      Thanks Pam, we are so happy you loved it!

    • Ayla

      Great combo for a quick lunch! I made it with ground chicken, used baby kale instead of spinach, used half and half instead of heavy cream, and also added some white beans for a little extra protein and fiber. This would be extra yummy with heavy cream (as written), but I was trying to use up what I had on hand. It was tasty and satisfying!

      Thanks Ayla, we are so glad you loved it!

    • Cressida

      Officially my new favorite soup. Very simple and loved the creamy broth with the tortellini.

      Thanks Cressida, glad you loved it!