Chicken Tortellini Soup
Creamy Chicken Tortellini Soup is a cozy, satisfying meal perfect for busy weeknights or relaxed weekends.
Tender tortellini, flavorful cooked chicken, and a rich, creamy broth come together to create a dish that’s as comforting as it is delicious. Made with simple ingredients like parmesan cheese, thyme, and heavy cream, this soup is both hearty and easy to prepare.
Whether you’re feeding your family or prepping for the week ahead, this soup is a dependable choice that always delivers.
Chicken Tortellini Soup Recipe Highlights
- Ready in just 45 minutes for a quick, satisfying meal.
- Family-friendly and perfect for both kids and adults.
- Uses easy-to-find ingredients, making it budget-friendly.
- Packed with protein and veggies for a balanced meal.
- Ideal for weeknight dinners or casual gatherings.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – Use unsalted butter to sauté the vegetables and create a rich, flavorful base for the soup. If you prefer, olive oil can do the job just as well.
VEGETABLES – Carrots, onion, and garlic bring sweetness and depth to the soup. Chop the onion finely to help it soften evenly, and slice the carrots into coins so they cook quickly. Garlic adds a savory but pre-minced garlic can save time if you’re in a pinch.
FLOUR – Stir the flour with the sautéed vegetables to thicken the soup. Cooking it for a couple of minutes removes any raw taste. This step ensures the soup has a smooth, creamy consistency.
HERBS – Thyme and sage provide earthy, aromatic flavors that make the soup feel warm and cozy. Dried herbs work well here, but you can swap them with a blend like Italian seasoning if needed.
LIQUIDS – Low-sodium chicken broth forms the soup’s flavorful base. It’s light yet savory, letting the other ingredients shine. Heavy cream adds richness and creates a velvety texture. For a lighter version, you could use whole milk, but the cream delivers the best results.
PASTA – Tortellini adds heartiness and makes the soup a filling meal. Fresh, refrigerated tortellini cooks quickly and absorbs the broth’s flavors. Frozen tortellini works too, or you can use dried tortellini if you prepare it separately before adding it to the soup.
CHEESE – Parmesan cheese ties everything together with its salty, nutty flavor. Grate it fresh for the smoothest melting and the best taste. Pre-grated cheese can still work, but it may not melt as evenly. Finish with an extra sprinkle for garnish if you like.
How To Make Chicken Tortellini Soup
Please check the printable recipe card below for more detailed instructions.
- Sauté the carrots, onion, and garlic in butter until softened.
- Stir in flour, thyme, and sage, then add broth, bay leaf, salt, and pepper. Simmer until the vegetables are tender.
- Add tortellini and cooked chicken, cooking until the pasta is tender.
- Stir in heavy cream and parmesan cheese, letting the soup thicken before serving.
Leftovers and Storage
STORE – Keep the Chicken Tortellini Soup leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE – Avoid freezing the soup with tortellini, as it may become mushy. If you want to freeze, prepare the base without the tortellini and add it fresh after reheating.
REHEAT – Warm the Chicken Tortellini Soup on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if it thickened in the fridge.
MAKE AHEAD – Prep the base ahead of time and refrigerate. Add the tortellini and cream when reheating for a fresh, just-made taste.
What To Serve With A Chicken Tortellini Soup
CHOPPED TOMATO SALAD – A fresh and juicy side that adds a burst of brightness to balance the richness of the soup. The simple combination of tomatoes, herbs, and a light dressing is a refreshing contrast to the creamy broth.
GARLIC BREAD – Ideal for soaking up every drop of the flavorful soup. The crispy crust and buttery garlic topping perfectly complement the smooth, savory broth.
CUCUMBER SALAD – This cool, crisp side offers a light counterpoint to the hearty soup. You can go for a creamy version or keep it simple with a tangy vinaigrette.
OATMEAL DINNER ROLLS – These soft, slightly sweet rolls are a great pairing for the Chicken Tortellini Soup. Their fluffy texture makes them perfect for sopping up the creamy broth. Refer to our oatmeal dinner rolls recipe for an easy, homemade option.
HOMEMADE BREAD – A slice of warm, homemade bread can’t be beaten when paired with a cup of Chicken Tortellini Soup. Our simple 3-ingredient bread is a straightforward and satisfying choice that will make this meal feel extra special.
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Recipe Success Tips
SLOWLY ADD CREAM – Stir in the heavy cream gradually and keep the soup on low heat. This prevents curdling and ensures a smooth, velvety texture. Adding cream while the soup is too hot may result in an undesirable separation of fats.
COOK TORTELLINI JUST RIGHT – Avoid overcooking the tortellini by adding it toward the end of cooking. Fresh tortellini cooks quickly, usually within 5 minutes, and will continue to soften as it sits in the hot soup.
SEASON LAST – Always taste the soup before serving and adjust the salt and pepper at the end. Ingredients like parmesan cheese and broth can vary in saltiness, so seasoning earlier might throw off the balance.
GRATE YOUR OWN CHEESE – Use freshly grated parmesan for the best flavor and texture. Pre-grated cheese often contains anti-caking agents, which can affect how smoothly it melts into the soup.
Commonly Asked Questions
Can I Use Regular Chicken Broth Instead of Low-Sodium Chicken Broth?
If using regular sodium chicken broth, you may not need any additional salt. Taste your soup toward the end of cooking to adjust to your preference.
Can I Use Frozen Tortellini Instead Of Refrigerated Tortellini?
Yes, you can use frozen tortellini can be used in place of fresh. Make sure to cook through, per the package instructions.
Will Dry Tortellini Work With This Chicken Tortellini Soup?
You can use dry tortellini in place of fresh. Cook the tortellini separately and then add it to the soup when you add the heavy cream and parmesan.
I Have Leftover Rotisserie Chicken. Can I Use That?
Any cooked chicken works for this recipe. You can use cooked chicken breasts or thighs. You can also use rotisserie chicken convenience.
What About Using Raw Chicken?
If you only have raw chicken on hand, cook it in the pot prior to starting the recipe, cut it into bite-sized pieces, and continue the recipe as written.
More Easy and Delicious Soup Recipes
Chicken Tortellini Soup
Ingredients
- 2 tablespoons butter unsalted
- 2 medium carrots peeled and coined
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- ½ teaspoon thyme
- ¼ teaspoon ground sage
- 6 cups low-sodium chicken broth
- 1 bay leaf
- salt and pepper to taste
- 10 ounces refrigerated tortellini
- 2 cups cooked chicken shredded or rotisserie chicken
- ½ cup heavy cream
- ½ cup parmesan cheese grated
Instructions
- Melt the butter over medium-high heat in a large pot or Dutch oven,
- Add the carrots, and onion to the pot and sauté for 5 minutes. Mix in the garlic and sauté for 30 seconds.
- Add the flour, thyme, and ground sage to the sautéed vegetables. Cook for 2 minutes while stirring continuously with a wooden spoon.
- Pour the chicken broth into the pot. Add bay leaf, salt, and pepper and reduce the heat to medium-low and let the soup simmer for about 12-15 minutes or until the carrots have reached your desired tenderness.
- Add the tortellini and shredded chicken to the pot and simmer for 5 minutes.
- Remove the bay leaf. Slowly stir in the heavy cream and add the parmesan cheese. Simmer for an additional 5 minutes or until the tortellini is cooked through and tender and the soup has thickened.
- Garnish with fresh parsley and additional parmesan cheese if desired.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.