Creamy Chicken Tortellini Soup
This velvety chicken tortellini soup is a classic chicken soup with extra power. It’s ideal for a chilly evening or any night of the week when you need something fast, yet cozy, filling, and satisfying. The broth is warm and incredibly tasty; with each spoonful, you’ll find yourself wanting seconds! Enjoy it as-is or alongside freshly baked crusty bread.
A fan of tortellini? Then check out my salmon tortellini and baked tortellini dishes next
If you’re partial to traditional chicken noodle soup, you’re going to adore my creamy chicken tortellini soup. This take on a family classic uses tender chicken breasts, ricotta and spinach tortellini, along with a rich, creamy, seasoned broth. It’s a comforting, full-of-flavor meal made for crisp days and hectic weeknights alike.
Do you love simple homemade soups that still taste amazing? Don’t miss this potato corn chowder, leftover mashed potato soup (my favorite), and chicken lentil soup.
Why you will love this creamy chicken tortellini soup
It feels cozy and comforting! This soup is just like a warm embrace in a bowl—very filling and endlessly satisfying. It heats you up from the inside out.
It’s fast and simple to prepare, particularly when you start with cooked chicken! In just 30 minutes and with only a few basic ingredients, this becomes a great weeknight dinner choice.
It’s incredibly flexible! Tailor the recipe by mixing in your preferred vegetables or changing the kind of tortellini you use.
It’s a sure-win chicken dinner that will have the entire household talking. It’s truly delicious and loaded with flavor.
Easy on the budget: This recipe doesn’t call for spending a fortune. Every ingredient is straightforward to find and budget-friendly.
What you will need
Boneless skinless chicken breast: swap with boneless skinless
Tortellini: I chose refrigerated tortellini stuffed with ricotta and spinach. I intentionally skipped using all cheese-filled varieties to help lower the overall calories in the finished dish.
Half and half (single cream)
Unsalted butter
Italian seasoning
Lemon pepper seasoning
All-purpose flour
Chicken bouillon powder
Carrots
Celery
Onion
Garlic
Chili paste: replace with red pepper flakes or cayenne pepper
Salt and black pepper to taste
How to make creamy chicken tortellini soup
Melt butter in a Dutch oven over medium heat. Add chopped carrots, celery, and onions, then sauté until tender (about 3-5 minutes).
Stir in the flour and chopped garlic, mixing well, and cook for 1 minute.
Pour in and stir water into the pot at the same time until everything is fully combined. Add chicken bouillon powder, Italian seasoning, chili paste, lemon pepper seasoning, salt, and black pepper, then stir to blend. Place the chicken breasts into the broth and bring to a boil, cooking until the chicken is completely done.
Take the cooked chicken breast out of the broth and shred it with two forks, or using any method you prefer. Return the shredded chicken to the pot, along with the single cream and tortellini. Stir everything together, then let it simmer for 2 minutes.
Finally, add kale, stir to combine, and cook until the tortellini is ready (around 3-4 minutes, or according to package directions).
Sample the soup and fine-tune the seasoning as needed. Serve and enjoy!!
PS: I used more tortellini than most recipes you’ll come across online. This recipe makes enough for 6 people, which equals about 100g of pasta per person. Dinner should be filling and comforting, and this one delivers exactly that! Feel free to adjust the pasta to match your preferences.
Watch how to make it
How to store
Creamy chicken tortellini soup keeps in the refrigerator for as long as 3 days. After reheating, the tortellini will turn softer (though still not mushy) compared to when it’s freshly cooked.
I don’t suggest freezing this recipe due to the pasta and cream.
Variations and tips
- Swap half and half with heavy cream, creme fraise, or cream cheese.
- Add tomato paste, chopped tomato, or passata to make a more tomato-forward version.
- Replace chopped kale with baby spinach and collard greens for a heartier soup.
- Finish your bowl of chicken tortellini soup with extra cheese, like parmesan and mozzarella.
- Use leftover cooked chicken or rotisserie chicken if you have it available to cut down the cooking time quite a bit.
- Replace the chicken breast with ground chicken or a whole chicken.
More soup recipes you will enjoy
Pressure cooker carrot soup
Brussels sprout soup with potato
Creamy broccoli soup
Easy homemade vegetable
سوپ
نودلهای رامن در Instant pot
سوپ تورتلینی مرغی خامهای
این سوپ تورتلینی مرغی خامهای، یک مدل کلاسیک از سوپ مرغ است اما با طعم و غنای بیشتر. برای یک شب سرد عالی است یا در هر روز شلوغ هفته که چیزی سریع، در عین حال گرمکننده و سیرکننده میخواهید. بافتش دلپذیر و طعمش فوقالعاده است و هر قاشقش باعث میشود بیشتر بخواهید! آن را همانطور سرو کنید یا همراه با نان تازه و تردِ دستساز.
- 1 پوند سینه مرغ بدون پوست و استخوان
- 20 oz تورتلینی تورتلینی یخچالی
- 6 cup آب به میزان لازم
- 2 cups کلم کِیل خرد شده
- 1 cup نیمخامه (half and half)
- 3 قاشق غذاخوری کره بدون نمک
- ½ Tablespoon Italian seasoning
- 2 teaspoons lemon pepper seasoning
- 3 Tablespoons all-purpose flour
- 1 Tablespoon chicken bouillon powder
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup onion chopped
- 4 garlic cloves finely chopped
- 1 teaspoon chili paste
- Salt and black pepper to taste
Keep your screen from dimming
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Warm the butter in a Dutch oven over medium heat. Stir in the chopped carrots, celery, and onions, then cook and sauté until they soften (about 3-5 minutes).
3 Tablespoons unsalted butter, 1 cup carrots chopped, 1 cup celery chopped, 1 cup onion chopped
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Mix in the flour and the chopped garlic; stir until everything is combined, then cook for 1 minute.
3 Tablespoons all-purpose flour, 4 garlic cloves finely chopped
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Add the water and stir right away in the pot until the mixture looks fully blended. Stir in chicken bouillon powder, Italian seasoning, chili paste, lemon pepper seasoning, salt, and black pepper, then combine well. Add the chicken breasts to the broth and bring it to a boil, cooking until the chicken is completely done.
1 pound boneless skinless chicken breast, 6 cup water , ½ Tablespoon Italian seasoning, 2 teaspoons lemon pepper seasoning, 1 Tablespoon chicken bouillon powder, 1 teaspoon chili paste, Salt and black pepper to taste
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Take the cooked chicken breast out of the broth, then pull it apart with two forks (or any approach you like). Return the shredded chicken to the pot along with the single cream and tortellini. Combine everything thoroughly, and simmer for 2 minutes.
20 oz tortellini , 1 cup half and half
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Finally, mix in the kale, stir until evenly distributed, and keep cooking until the tortellini is tender (typically around 3-4 minutes, or according to package directions)
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Adjust the seasoning to your taste. Plate it up and savor it!!
Salt and freshly ground black pepper, to taste
Variations and tips
- Replace half and half with heavy cream, creme fraise, or cream cheese.
- Include tomato paste, chopped tomatoes, or passata to make it more tomato-forward.
- Swap chopped kale for baby spinach and collard greens for a heartier soup.
- Finish your chicken tortellini soup with additional cheese like parmesan and mozzarella.
- If you have leftover cooked chicken or rotisserie chicken, use it to cut the cooking time dramatically.
- Trade the chicken breast for ground chicken or a whole chicken.
Calories: 535kcalCarbohydrates: 53gProtein: 34gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 114mgSodium: 776mgPotassium: 595mgFiber: 6gSugar: 7gVitamin A: 6224IUVitamin C: 27mgCalcium: 282mgIron: 4mg
Nutrition details: Please be aware that the nutrition label shown here is a projection created from an online nutrition calculator. The figures can shift depending on the particular ingredients and brands you choose. Under no conditions will thedinnerbite.com assume responsibility for any loss or harm arising from your reliance on the nutritional details.
And that’s it—you’ve got a straightforward, tasty homemade soup option you can prepare in 40 minutes. As usual, if you try this recipe, I’d truly enjoy hearing your thoughts! Please give the recipe a 5 star rating and share your feedback in the comment area below. Follow me @thedinnerbite onInstagramand keep it for later on yourPinterest. Don’t forgetto subscribe to the blog if you haven’t yet, so you can receive fresh recipes in your inbox for free.
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