Creamy Chicken Tortellini Soup is jam packed with veggies, chicken and tortellini! Golden pillows of cheese tortellini swim next to tender shredded chicken and sweet carrots all in an addictive creamy broth.
What’s in chicken tortellini soup?
Tortellini, chicken and veggies in a simple roux makes this soup super hearty and so delicious!
- Tortellini: Fresh tortellini is great since they cook a lot faster than the frozen kind.
- Chicken: Instead of chicken breasts, feel free to try chicken thighs or chicken sausage.
- Veggies: You can add all different vegetables to the mix such as spinach, zucchini, green beans, peas or corn.
Can I make it less creamy?
Yes! If you’re afraid that the heavy cream will make the broth a bit too heavy for your liking you can swap it with half and half instead.
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How to Store and Reheat
This soup can be stored in the fridge for up to 3 days. Keep in mind that the pasta will continue to absorb the broth as it sits, so you may need to add more broth upon reheating.
Reheat for 30 seconds at a time in the microwave, stirring each time it stops until warmed all the way through.
How to Freeze
This chicken tortellini soup freezes well!
To freeze chicken tortellini soup with spinach, make sure you allow the soup to cool completely before transferring it to a large, freezer-friendly zip-closure bag. The soup will keep well for 2-3 months in the freezer.
When you ready to reheat, allow the soup to defrost in the refrigerator overnight if frozen. Then, transfer the soup to a large soup pot.
Notes from the Test Kitchen
- Cut the vegetables into larger pieces so they won’t get overly soft.
- You can chop up your vegetable the night before to save on prep time in the morning.
Top Reader Review
“This was super easy to make. The broth was amazing. I think this will be a new on the menu item for family.” – Cherie L.
Creamy Chicken Tortellini Soup
Ingredients
- 4 tablespoons unsalted butter divided
- 1 carrot finely chopped
- 1 onion finely chopped
- 8 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 boneless, skinless chicken breasts
- 3 tablespoons all-purpose flour
- 2 cups cheese tortellini
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream room temperature
- 1 teaspoon fresh thyme leaves
Instructions
- In a large pot set over medium heat, add 1 tablespoon of the butter.4 tablespoons unsalted butter
- Sauté the carrots and onions for 10 minutes, or until golden brown1 carrot, 1 onion
- Add the chicken broth, salt, black pepper, and chicken breasts to the pot.8 cups low-sodium chicken broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 2 boneless, skinless chicken breasts
- Bring to boil, then simmer for 30 minutes, or until the chicken is cooked through.
- Meanwhile, prep the roux: Add the remaining 3 tablespoons of butter and all of the flour to a small pot set over low heat. Mix well with a whisk until combined and golden3 tablespoons all-purpose flour
- Once the chicken is cooked through, remove it from the pot, shred it with two forks, and set aside.
- Add the cooked roux to the large pot with the chicken broth and veggies and stir well.
- Add the tortellini and boil according to the instructions.2 cups cheese tortellini
- Add the chicken back to the pot, then stir in the cheese, heavy cream, and thyme, and serve.1 cup freshly grated Parmesan cheese, 1 cup heavy cream, 1 teaspoon fresh thyme leaves
Notes
How to Make Creamy Chicken Tortellini Soup Step by Step
Sauté the carrots: Add 1 tbsp butter to a pot over medium heat. Sauté 1 chopped carrot and 1 chopped onion for 10 minutes.
Boil the soup: Add 8 cups chicken broth, 1 tsp salt, 1 tsp pepper and 2 chicken breasts to the pot. Bring to a boil, then reduce to a simmer and let cook for 30 minutes or until the chicken is fully cooked.
Shred the chicken: Once the chicken is cooked, remove it from the pot and shred with two forks.
Make the roux: Add 3 tbsp butter and 3 tbsp flour to a pot over low heat. Whisk until combined and golden.
Finish the soup: Stir the roux into the pot. Add 2 cups tortellini and cook according to package instructions. Add the shredded chicken back into the pot. Stir in 1 cup parmesan cheese, 1 cup heavy cream and 1 tsp fresh thyme.
This was super easy to make. The broth was amazing. I think this will be a new on the menu item for family
That’s awesome!
Great Dinner
Happy to hear you liked it, Rick!