Description
This creamy chicken tortellini soup is a rich, comforting one-pot meal featuring tender chicken, cheese-filled tortellini, fresh spinach, and vegetables in a velvety cream base. Perfect for busy weeknights or cozy family dinners, this restaurant-quality soup comes together in just 30 minutes!
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth (low-sodium recommended)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 3 cups cooked chicken, shredded or diced (about 1 pound)
- 9 ounces fresh or frozen cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Sauté the aromatics: In a large Dutch oven or soup pot over medium heat, melt the butter with olive oil. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Build the broth base: Pour in the chicken broth and add the Italian seasoning and dried thyme. Stir well to combine. Increase heat to medium-high and bring the mixture to a gentle boil.
- Add the chicken: Once the broth is boiling, add your cooked, shredded chicken to the pot. If you’re using rotisserie chicken, this is the perfect time to add it. Stir to combine and let it heat through for 2-3 minutes.
- Cook the tortellini: Add the tortellini to the boiling soup. Follow the package directions for cooking time, typically 5-7 minutes for fresh tortellini or 7-9 minutes for frozen. Stir occasionally to prevent the tortellini from sticking to the bottom of the pot. The tortellini is done when it floats to the surface and is tender.
- Create the creamy base: Reduce heat to medium-low. Pour in the heavy cream and stir to combine. Add the freshly grated Parmesan cheese and stir until it melts into the soup, creating a rich, velvety texture.
- Add the spinach: Stir in the fresh baby spinach and let it wilt into the soup, which should only take about 1-2 minutes. The spinach will reduce significantly in volume as it cooks.
- Season and serve: Taste your soup and season with salt and black pepper according to your preference. Remember that Parmesan is salty, so you may need less salt than you think. Ladle the soup into bowls, garnish with fresh parsley and extra Parmesan if desired, and serve immediately while hot.
Notes
- Make it spicier: Add 1/4 teaspoon red pepper flakes or a pinch of cayenne pepper with the Italian seasoning.
- Thicker soup: For a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the soup before adding the cream.
- Using raw chicken: If starting with raw chicken, cut it into bite-sized pieces and add it after sautéing the vegetables. Let it cook for 8-10 minutes until fully cooked through before adding tortellini.
- Vegetarian version: Omit chicken and use vegetable broth. Add extra vegetables like mushrooms, zucchini, or white beans for protein.
- Dairy-free adaptation: Replace heavy cream with full-fat coconut milk and omit Parmesan, or use nutritional yeast for cheesy flavor.
- The soup will thicken as it sits: If storing leftovers, you may need to add a splash of broth or water when reheating.
1 bowl (about 1.5 cups)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 385
- Sugar: 4g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg