If you’re craving something cozy, hearty, and downright delicious, you have to try this Creamy Chicken Tortellini Soup Recipe. It’s one of those dishes I turn to when I want a warm hug in a bowl that’s quick to whip up but tastes like I worked on it all day. Creamy, with tender chicken and cheesy tortellini, it’s become a staple in my kitchen, and I think you’re really going to love how simple it is and how everyone at your table will gobble it up.
Why You’ll Love This Recipe
- Super Easy and Quick: You can have dinner on the table in about 35 minutes, which is a lifesaver on busy nights.
- Comfort Food Done Right: Creamy, savory, and loaded with tender chicken and cheesy tortellini, it’s like a warm hug for your taste buds.
- Great Use for Leftover Chicken: Perfect way to transform rotisserie chicken into something new and exciting.
- Family Favorite: My family always asks for seconds — it’s kid-approved and adult-loved.
Ingredients You’ll Need
All these ingredients blend beautifully to give you rich layers of flavor — the veggies, herbs, and chicken stock make this creamy Chicken Tortellini Soup flavorful without being heavy. Plus, grabbing a good-quality tortellini (dry or fresh) is key to that perfect bite every time.
- Olive Oil: Adds a subtle fruity base and helps sauté the veggies without overpowering flavors.
- Unsalted Butter: Brings richness and a velvety mouthfeel to the soup.
- Sweet Onion: Adds sweetness and depth to the broth when softened.
- Carrots: Provide natural sweetness and vibrant color.
- Celery: Brings a subtle crunch and herbal freshness.
- Garlic Cloves: Infuse the soup with an aromatic boost that you’ll notice in every spoonful.
- Oregano, Salt, and Pepper: The classic trio for balanced seasoning that enhances the chicken and veggies.
- Cooked Shredded Chicken: Rotisserie chicken works perfectly here to save time and add juicy chunks.
- Low-Sodium Chicken Stock: The warming broth base that ties everything together without being too salty.
- Tortellini: Cheese-filled pasta that makes this soup special — you can choose dry or fresh based on your preference.
- Milk or Half and Half: For that creamy texture; half and half gives extra indulgence, but milk works great too.
- Flour: Used to thicken the soup just right, making it luscious but not too heavy.
- Fresh Oregano and Thyme: Fresh herbs really brighten up the final bowl — trust me, don’t skip them!
Variations
I love making this soup my own depending on what I have on hand or who I’m cooking for. You can easily tweak this Creamy Chicken Tortellini Soup Recipe to suit different tastes or dietary needs — it’s flexible and forgiving.
- Vegetarian Version: Swap chicken with mushrooms or add beans for protein — I tried it once with sautéed mushrooms and it was just as satisfying.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce while sautéing the veggies for a little heat; my husband loves when I do this!
- Dairy-Free: Use coconut milk instead of regular milk and a bit of cornstarch in place of flour; the flavor remains creamy and delicious.
- Fresh Tortellini: If you find fresh cheese tortellini at your local store or make your own, use those for an even more tender and pillowy experience.
How to Make Creamy Chicken Tortellini Soup Recipe
Step 1: Sauté Your Veggies and Aromatics
Start by heating olive oil and butter in a large pot over medium heat. Once the butter melts and you get that lovely aroma, toss in your diced onion, carrots, celery, garlic, oregano, salt, and pepper. Stir and let those veggies soften for about 5 to 6 minutes — you’re looking for tender but not mushy. This step builds the flavor foundation for your soup, so don’t rush it!
Step 2: Add the Chicken and Simmer the Broth
Next up, stir in your cooked shredded chicken to warm it through, just a couple of minutes. Pour in the chicken stock, crank up the heat so it comes to a boil, then reduce to a gentle simmer. This is where the magic starts to meld — you’ll notice the aroma getting richer by the minute.
Step 3: Cook the Tortellini
Add your tortellini right into the simmering soup and let it cook for 5 minutes. I like to use dry tortellini because it holds up well in the soup and still gets wonderfully tender. Just keep an eye on it so it doesn’t overcook — you want pasta that’s soft but with a little bite.
Step 4: Make the Creamy Thickening “Slurry” and Finish the Soup
While your tortellini cooks, fill a shaker cup or jar with the milk (or half and half), add the flour, and shake vigorously for about 30 seconds until smooth — this homemade slurry will make your soup perfectly creamy. Slowly stream this mixture into your soup while stirring to avoid lumps. Bring it back up to a gentle simmer and let it thicken for 10 to 15 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5: Garnish and Serve
Just before serving, sprinkle fresh oregano and thyme on top — it adds a fresh herbal note that makes each bite brighter. Ladle into bowls and enjoy immediately!
Pro Tips for Making Creamy Chicken Tortellini Soup Recipe
- Use Rotisserie Chicken: I discovered this trick to save tons of time — plus, that juicy store-bought chicken adds flavor and tenderness.
- Shaking the Slurry: Shaking the flour and milk together in a shaker cup really prevents lumps better than stirring slowly — it’s a game-changer.
- Don’t Overcook the Pasta: Toss the tortellini in last and keep an eye on it to keep it from turning mushy in the soup.
- Season Gradually: I learned to taste before adding salt at the end since the stock and chicken bring their own seasoning; you want to balance, not over-salt.
How to Serve Creamy Chicken Tortellini Soup Recipe
Garnishes
I always top this soup with fresh oregano and thyme — it just brightens the whole bowl and adds that wonderful fresh-herb aroma. Sometimes I like to add a little sprinkle of parmesan cheese right on top or even some cracked red pepper flakes if we want a spicy kick.
Side Dishes
My go-to sides are crusty garlic bread or a simple green salad with a light vinaigrette. The bread is perfect for sopping up every last bit of creamy broth, making the meal feel extra comforting and complete.
Creative Ways to Present
For a cozy dinner party, I like serving the soup in rustic bread bowls — it’s both adorable and practical! Another fun idea is to garnish with a dollop of pesto or sprinkle some toasted pine nuts on top to add an unexpected twist.
Make Ahead and Storage
Storing Leftovers
I store any leftover Creamy Chicken Tortellini Soup in airtight containers in the fridge for up to 3 days. When reheating, I stir often and add a splash of broth or water if it gets too thick to revive that perfect silky texture.
Freezing
Freezing works but with a little caution — I usually freeze the soup without the tortellini to avoid it becoming mushy. When ready to eat, I thaw the soup, heat it up, and add freshly cooked tortellini. It keeps things fresh and tastes just as great!
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. This helps keep the soup creamy and prevents the milk from separating. A brief simmer is all it needs before you’re ready to enjoy again.
FAQs
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Can I use fresh tortellini instead of dry in this Creamy Chicken Tortellini Soup Recipe?
Absolutely! Fresh tortellini cooks faster and results in a more tender texture. Just reduce the cooking time in the soup by a couple of minutes, and keep an eye on the pasta to avoid overcooking.
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Is there a way to make this soup dairy-free?
Yes, swap out the milk or half and half for coconut milk or any other plant-based milk you prefer. Use cornstarch or arrowroot powder mixed with water instead of flour to thicken the soup for a creamy dairy-free finish.
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Can I substitute the chicken with another protein?
Sure! Shrimp or cooked sausage work well in this soup, or you can skip the protein for a vegetarian twist with extra vegetables or beans for heartiness.
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How thick should the soup be?
The soup should be creamy but still spoonable, not too thick like a stew. If it thickens too much during simmering, simply add a splash of chicken stock or milk to loosen it up.
Final Thoughts
This Creamy Chicken Tortellini Soup Recipe is one of those dishes that’s comfort food perfection in every way — fast enough for weeknights, tasty enough for requests anytime. I still remember the first time I made it and how my family practically fought over the last bowl. I hope you’ll find it just as satisfying and easy to make as I do. Whenever you want something warm, creamy, and weekday-friendly, this soup is the answer!
Print
Creamy Chicken Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A comforting and creamy Chicken Tortellini Soup featuring tender shredded chicken, hearty tortellini pasta, and a flavorful blend of vegetables simmered in a rich chicken broth, perfect for a satisfying weeknight meal.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small sweet onion, diced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Main Ingredients
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
- 1 8-ounce package dry tortellini (your favorite)
Thickening Agent
- 1 cup milk or half and half
- 1 1/2 tablespoons flour
Garnish
- Fresh oregano and thyme for garnish
Instructions
- Prepare the vegetables: Heat a large pot over medium heat and add olive oil and butter. Once the butter melts, add diced onion, chopped carrots, celery, minced garlic, oregano, salt, and pepper to the pot. Stir and cook until vegetables soften, about 5 to 6 minutes.
- Add shredded chicken: Stir in the cooked shredded chicken and cook for an additional minute or two to combine flavors.
- Simmer soup base: Pour in the low-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer.
- Cook tortellini: Add dry tortellini to the simmering soup and cook for 5 minutes, allowing the pasta to soften.
- Prepare milk slurry: While tortellini cooks, combine milk (or half and half) and flour in a shaker cup. Shake vigorously for at least 30 seconds until well blended.
- Thicken the soup: After 5 minutes, slowly stream the milk-flour mixture into the soup while stirring continuously. Bring the soup back to a simmer and let it cook for 10 to 15 minutes until it thickens.
- Final seasoning and serving: Taste the soup and adjust seasoning with additional salt and pepper as necessary. Garnish with fresh oregano and thyme before serving.
Notes
- This creamy chicken tortellini soup is perfect for a quick and hearty weeknight meal.
- Using rotisserie or pre-cooked chicken saves time and adds great flavor.
- Tortellini provides a delicious twist replacing traditional egg noodles.
- The milk slurry thickens the soup to a creamy, comforting texture.
- Fresh herbs add brightness and fresh flavor at the end.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
