The best chicken tortellini soup – creamy, comforting and full of flavor! Tender shredded chicken, sweet carrots and cheese tortellini simmered in a rich, silky cream broth, all in one pot. Easy one-pot dinner, simple ingredients, big comfort. Cozy bowl happiness!
Follow the Steps
Chicken Tortellini SoupSimple ingredients, big comfort – Warm bowls, happy hearts
Chicken Tortellini Soup
Creamy + Comforting + Full of Flavor
You need: 1 tbsp olive oil, 2 cups cooked chicken (shredded), 1 medium onion (diced), 3 carrots (sliced), 3 cloves garlic (minced), 6 cups chicken broth, 1 cup heavy cream (or half and half), 1 (9 oz) package tortellini (fresh or frozen), 1/2 cup Parmesan cheese (grated), 2 tbsp fresh parsley (chopped), salt and pepper to taste.
Heat 1 Tbsp olive oil in a large pot over medium heat. Add the diced onion and sliced carrots and cook for 4-5 minutes, stirring occasionally, until the onion turns translucent and the carrots start to soften. Add the minced garlic and cook for 30 seconds more until fragrant. Watch the garlic closely – golden is perfect, but browned garlic turns bitter and will flavor the whole pot.
Pour in the 6 cups of chicken broth and add the shredded cooked chicken. Stir to combine, scraping the bottom of the pot to release all the browned flavor. Bring to a boil over medium-high heat so the flavors start to marry. Using rotisserie chicken here is the shortcut to extra flavor – it is already seasoned and saves you real time.
Reduce the heat to low and stir in the heavy cream (or half and half). Let it simmer gently for 5 minutes so the broth turns silky and rich. Keep the heat low – boiling the cream can split it and make the soup grainy instead of creamy and comforting.
Stir in the tortellini and cook according to the package directions, about 7-10 minutes, until the pasta is tender and floats to the surface. Keep it at a gentle simmer so the pasta cooks evenly without falling apart. Do not overcook – the tortellini turns mushy fast and keeps softening in the hot soup.
Stir in the grated Parmesan cheese, salt and pepper to taste. Let it melt and combine for 1-2 minutes, stirring gently – the cheese thickens the soup slightly and adds a savory, nutty depth. For a thicker soup, stir in a little extra cheese or use slightly less broth next time.
Ladle the hot soup into deep bowls and top with fresh chopped parsley. Enjoy your creamy, comforting soup! It is perfect for busy weeknights, cold days, family dinners and meal prep. Warm bowls, happy hearts!
Soup Tips
- Use rotisserie chicken for extra flavor. It is already seasoned, juicy and ready – the perfect shortcut for busy weeknights.
- Do not overcook the tortellini – it can get mushy. As soon as it is tender and floating, it is done; it keeps softening in the hot soup.
- Add spinach or kale for a veggie boost. Stir in fresh greens at the very end and let them wilt in the hot broth.
- For a thicker soup, use less broth or add a little extra cheese. The Parmesan melts in and gives the broth extra body.
- Perfect for meal prep. This soup reheats beautifully – just add a splash of broth or milk, since the tortellini drinks up liquid as it sits.
Frequently Asked Questions
Can I use frozen tortellini?
Yes – add frozen tortellini straight to the simmering soup and cook a few minutes longer than the package directions, until tender and floating.
Can I add spinach or kale?
Yes – stir in fresh spinach or chopped kale at the very end and cook just until wilted, about 1-2 minutes for spinach and 3-5 for kale.
How do I make the soup thicker?
Use slightly less broth, or stir in a little extra Parmesan cheese – it melts in and gives the broth more body.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. The tortellini soaks up broth as it sits – stir in a splash of broth or milk when reheating.
Can I freeze this soup?
Freeze the soup before adding the tortellini and cream for the best texture. Add fresh tortellini and cream when reheating.