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Easy One-Pot Creamy Chicken Tortellini Soup

Overhead view of creamy chicken tortellini soup with shredded chicken and fresh parsley.
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Welcome to My Kitchen! This easy, one-pot creamy chicken tortellini soup brings comforting, family-approved flavor to your table fast. Using rotisserie chicken makes this hearty soup perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Stir in the Italian seasoning, thyme, salt, and pepper. Bring the mixture to a simmer.
  4. Add the shredded chicken to the simmering broth. Cook for 5 minutes to heat the chicken through.
  5. Add the refrigerated tortellini to the pot. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are tender.
  6. Reduce the heat to low. Stir in the heavy cream and the fresh spinach. Cook just until the spinach wilts, about 1 to 2 minutes. Do not let the soup boil after adding the cream.
  7. Remove the pot from the heat. Stir in the 1/4 cup of Parmesan cheese until melted and combined. Taste and adjust salt and pepper if needed.
  8. Serve your hearty chicken tortellini soup hot, topped with extra grated Parmesan cheese.

Notes

  • For a quicker meal, use pre-cooked rotisserie chicken. Shred about 3 cups of meat.
  • If you prefer a less rich soup, substitute the heavy cream with half-and-half or evaporated milk.
  • This recipe is simple, but you can add other vegetables like mushrooms or zucchini when you cook the onions.

Nutrition

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