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Ultimate Cozy Creamy Chicken Tortellini Soup (Easy Weeknight Edition)

A close-up of a white bowl filled with rich, creamy chicken tortellini soup, topped with shredded chicken and Parmesan.
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Make this rich and velvety Creamy Chicken Tortellini Soup for a satisfying, restaurant-style comfort food dinner that comes together quickly on a weeknight.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach (optional)
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. You do not need to cook the chicken completely through yet.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Stir in the minced garlic, Italian seasoning, thyme, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  6. Increase the heat to medium-low. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are tender.
  7. Reduce the heat to the lowest setting. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy. Do not let the soup boil after adding the cream.
  8. If using, stir in the fresh spinach until it wilts, about 1 minute. Taste the soup and add salt as needed.
  9. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • For a Tuscan Chicken Soup recipe variation, add 1/2 cup sun-dried tomatoes (drained) and 1 teaspoon of smoked paprika along with the broth.
  • If you prefer a richer flavor, substitute half of the chicken broth with half-and-half or whole milk, but be careful not to boil the soup.
  • This recipe makes a hearty comfort food dinner. For a quicker meal, use pre-cooked rotisserie chicken instead of raw chicken breasts.

Nutrition

Find it online: https://carlacooking.com/creamy-chicken-tortellini-soup-recipe/