This chicken tortellini soup is creamy and delicious. Full of chunks of meaty chicken and hearty vegetables in a rich creamy broth, this soup is ready in under 1 hour and is incredibly satisfying. A perfect bowl of soup to cozy up to a cool fall day.

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About This Recipe

This easy soup recipe is a lighter and healthier version of some of the heavier soups out there. The broth is made from chicken stock and sauteed vegetables with chunks of lean chicken breast and cream. Made with chicken or cheese stuffed tortellini, this recipe truly eats like a meal and is incredibly comforting and cozy.

Why You Should Make This

• Quick and easy to make, this one pot soup recipe is ready in under 1 hour.
• Light and healthy this soup has all the richness of a creamy soup but is healthier.
• Packed with vegetables like carrot, celery, and spinach, this soup is highly nutritious.
• Make great leftovers and can be frozen as a convenient thaw and serve soup on a cold winter day.

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Creamy Chicken Tortellini Soup Ingredients

To make this comforting soup recipe, you will need:

• extra Virgin Olive Oil – for sauteing, you can also use vegetable oil or butter.
• sweet onion – sweet onion like vidalia adds great flavour but white, yellow, or red onion works well too.
• red bell pepper – yellow, orange, red, green, doesn’t matter, use what you have on hand.
• carrots
• garlic
• boneless skinless chicken breast – You could use boneless skinless thighs here as well.
• chicken broth – homemade or store bought, doesn’t matter. Try vegetable broth instead.
• cheese Tortellini Pasta – I prefer cheese stuffed tortellini but chicken or beef could be used as well.
• heavy cream – to lighten up the soup try half and half or whole milk.
• frozen spinach – frozen work best but you could also use double the amount of fresh spinach.
• fresh parsley
• fresh thyme leaves – if you are using dried thyme use half the amount.
• crushed red pepper
• Salt and pepper

Variations to Try

• Adding vegetables – This soup already contains a healthy portion of vegetables, but there is always room for some more. Diced potato, peas, tomatoes, or chickpeas are welcome additions.
• Adding meat – Instead of chicken, adding ground chicken, turkey, or meatballs would be delicious.
• Different pasta – If you can’t find tortellini that you like, use some dried pasta instead, it will be like a creamy chicken noodle soup.
• Spicy soup –  adding a dash of cayenne, chipotle, or ancho chili powder will kick the heat up a notch and give you some spicy chicken tortellini soup.
• Vegetarian soup – Use a cheese tortellini and omit the chicken for a vegetarian tortellini soup.

What to Serve with Cream Chicken Soup

Serve this heart soup with some salted crackers, fresh bread with butter, cheese biscuits, your favorite sandwich, or a side salad to make it into a satisfying meal.

Pro Tips

• Keep an eye on the pasta as it cooks, it will continue to soften in the broth so don’t overcook it!
• You can make this soup using a crock pot! Saute the vegetables on the stovetop first and then add everything to the crock pot to cook for 3-4 hours.
• Allowing the chicken to cook fully in the broth before dicing adds a ton of flavor.
• The cooked chicken can be shredded with two forms or diced into cubes with a knife.

Leftovers and Freezing Tips

This soup makes great leftovers! Allow the soup to cool completely before storage. Place in a sealed airtight container and keep in the fridge for up to 4 days until ready to eat.

For longer term storage place cooled soup in a container or resealable freezer bag and keep frozen in the freezer for up to 5 months. Thaw soup in the fridge or on the stove in a soup pot before serving.

Reheat leftover soup on the stove or in the microwave until warmed through.

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Chicken Tortellini Soup

Cook Time: 35 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

This chicken tortellini soup is creamy and delicious. Full of chunks of meaty chicken and hearty vegetables in a rich creamy broth, this soup is ready in under 1 hour and is incredibly satisfying.

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Ingredients 

• 1 tablespoon Extra Virgin Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups carrots, sliced
• 4 cloves garlic, minced
• 1 1/4 pounds boneless skinless chicken breast, 2 large breasts
• 9 cups chicken broth
• 8.8 ounces Cheese Tortellini Pasta
• 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach or 1/2 cup fresh baby spinach leaves
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
• 1/2 teaspoon crushed red pepper
• Salt and pepper

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Instructions

• Add the olive oil to a large pot over medium heat. Once the oil is hot add the onion and saute for 3-5 minutes until softened. Add the chopped pepper, carrots, and garlic to saute for 3-5 minutes.
  
• Place the whole chicken breast into the pot and add the thyme, crushed red pepper, salt, black pepper, and chicken broth to the pot. Bring to a boil and reduce the heat to a simmer. Simmer for 15 minutes until the chicken is fully cooked.
  
• Remove the chicken to a cutting board and dice into bite sized pieces.
  
• Stir the tortellini into the simmering broth and add the chopped chicken to the pot. Simmer for 10-15 minutes until the tortellini has softened.
  
• Stir in the cream, spinach, and parsley. Season to taste and serve.
  
• Enjoy!
  

Nutrition

Calories: 958kcal | Carbohydrates: 65g | Protein: 65g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 63857mg | Potassium: 1234mg | Fiber: 2g | Sugar: 49g | Vitamin A: 6028IU | Vitamin C: 11mg | Calcium: 571mg | Iron: 4mg