Creamy Chicken Tortellini Soup

Tender chunks of chicken, carrots, celery and spices make this Creamy Chicken Tortellini Soup a comforting and satisfying one-pot meal.

So Comforting

Carrots, celery, chunks of chicken and cheesy tortellini pasta all in a creamy, flavorful broth make this Creamy Chicken Tortellini Soup such a comforting, easy dish. So easy to make and such a crowd pleaser, it’s the perfect one-pot midweek meal to satisfy your whole family.

Hearty and Filling

I have been making my Tuscan Tortellini Soup for years and years. It’s always been a huge hit in our house. I decided to shake things up a bit and create a cream-based tortellini soup that was hearty, filling and of course, EASY.

I know you’ll love the flavor in this soup. Fresh carrots, celery and parsley add so much texture. The refrigerated tortellini cooks up so perfectly in the broth making it even more savory. And you can use rotisserie chicken to save time, or pan sear chicken tenderloins to add the delicious chunks of chicken. You should check out my Easy Recipes to Make with a Rotisserie Chicken for more midweek meal inspiration!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Olive oil
• Diced yellow onion
• Chopped carrots
• Chopped celery
• Minced garlic
• All-purpose flour
• Italian seasoning
• Kosher salt
• Fresh ground black pepper
• Low-sodium chicken broth
• Cooked diced chicken (like rotisserie chicken)
• Refrigerated cheese tortellini pasta
• Heavy cream
• Chopped fresh parsley, for garnishing

Supplies:

• Large pot or Dutch oven

How to Make Creamy Chicken Tortellini Soup

• Heat the olive oil in a large pot over medium heat. Once the oil is heated, add in the onion, carrots, celery, and garlic.
• Stir and cook until the veggies soften, about 5 minutes.
• Stir in the flour, Italian seasoning, salt, and pepper until the veggies are evenly coated.

• Pour in the chicken broth and bring the mixture to a boil, then reduce it to a simmer.
• Add in the chicken and tortellini and cook for 10-15 minutes or until the tortellini is cooked through and the soup is starting to thicken.
• Stir in the heavy cream.

• Season to taste with more salt and pepper. Serve garnished with parsley, if desired.

Storage

To store leftover tortellini soup, seal in an airtight container and keep in the refrigerator for up to four days. Reheat in individual serving bowls, covered, in the microwave for about 2 minutes, stirring after each minute. Or reheat several servings in a pot over low heat until heated through.

Leftover soup will thicken so adding a little more chicken broth when you reheat it will help bring it back to a soupy consistency. We actually enjoy eating leftovers that have thickened for a very comforting and delicious pasta dish.

To freeze, let the soup cool completely before storing in a freezer-safe plastic container. When frozen correctly, it should last in the freezer for up 3 months. Since it is a creamy soup, it’s important to let it defrost in the refrigerator overnight and then reheat in a pot over low heat until heated through to minimize separation and graininess.

If you make this Creamy Chicken Tortellini Soup, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Print