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Indulge in the comforting flavors of this creamy chicken tortellini soup. Loaded with tender chunks of chicken, plump cheese-filled tortellini, and a luscious creamy broth, it’s a hearty dish perfect for chilly evenings. Whether you’re cooking for family or guests, this recipe is sure to impress.
Table of Contents:
Why You’ll Love This Recipe:
The creamy base of the soup adds a luxurious texture and richness that’s incredibly satisfying. Adding in chunks of chicken and cheesy tortellini, this soup is a complete meal in a bowl. It’s guaranteed to leave you feeling satisfied and warm. It’s the kind of dish that provides comfort on a cold day. While it tastes like a dish from a fancy restaurant, it’s actually quite easy to make. This means you can enjoy gourmet-level flavor without spending hours in the kitchen. Whether it’s a family dinner or entertaining guests, this soup is versatile enough to be served on various occasions.
Ingredients for Creamy Chicken Tortellini Soup:
- Cheese Tortellini: I chose to use frozen tortellini, however, you can use fresh if you desire! You can use meat filled or cheese & spinach if you wish. Keep in mind of the cooking times for the tortellini, so adjust accordingly.
- Butter: Used to sweat down the veggies.
- White Onion: You can opt in for a brown onion if you wish. What’s the difference, you may ask? White onions are sharper in taste and crispier than brown. Brown onions tend to brown faster and caramelize more because of its higher sugar content, but a better option for dishes that simmer longer.
- Carrots: A typical find in soups. This becomes a part of the mirepoix, which is a mix of onions, carrots, and celery.
- Celery: Another typical find in soups! This becomes a part of the mirepoix, which is a mix of onions, carrots, and celery.
- Garlic: Adds a great boost of flavor that the soup needs. Without it, the soup becomes a tad bland.
- White Wine: This is a great touch of acid and extra flavor. The wine rounds out the flavors and deglazes the pot so all of the delicious browned bits are incorporated in the soup.
- Chicken Stock: Feel free to use homemade chicken stock if you have that on hand/make it on the regular. Otherwise, the store-bought cartons are a great option.
- Heavy Cream: The creamy element to the soup.
- Fresh Spinach: A great addition for a nutritional boost. It also adds color to the soup.
- Chicken Breasts: What’s a chicken soup without chicken?
- Fresh Thyme: This is used to flavor the soup—it’s just what it needs. Without it, the soup is a bit on the blander side.
- Salt & Pepper: A given for any dish.
- Fresh Shredded Parmesan Cheese: You can use grated if that’s what you have on hand. This adds a nice nutty and cheesy note, but not enough to make it a cheese soup! A touch is nice, but too much ruins it all.
- Fresh Parsley: For garnish if desired.
Tips & FAQs:
- Storage: Allow the soup to cool completely, then transfer to a container and store in the fridge for up to 4 days.
- Freeze: Allow the soup to cool completely. Transfer it to a freezer-safe ziploc bag or container. You can freeze this for up to 3 months. To reheat: transfer it to the refrigerator and let it thaw overnight. Avoid using a microwave for thawing, as it can result in uneven heating and will cause the tortellini to disintegrate. Reheat it in a pot on the stove over low heat, gradually raising to medium heat. Stir it occasionally to ensure even heating. Be careful not to bring it to a rapid boil as this may affect the texture of the cream, causing it to curdle.
- Variations:
- Use leftover or rotisserie chicken instead of raw chicken breasts. Add it in when you add the tortellini. Adding it any earlier could result in tough chicken. You want it to reheat, not overcook!
- Add in more veggies with the spinach such as zucchini, corn, or even kale.
- Swap the cheese tortellini for another flavor. Keep in mind that if you choose to use fresh tortellini, you will need to adjust the cooking time as directed on the package. You can even use mini raviolis, but keep in mind of the cook times.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe:
Creamy Chicken Tortellini Soup
Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 4 tbsp butter
- 1 cup brown or white onion, chopped (about 1 medium)
- 6 oz chopped carrots (about 1 large)
- 3 celery stalks, chopped (5.5 oz)
- 1 1/2 tbsp minced garlic (about 4-5 cloves)
- 1/3 cup dry white wine
- 5 cups chicken broth
- 1 1/4 cup heavy cream
- 1 cup fresh spinach leaves, roughly chopped & packed
- 3 chicken breasts (about 1 1/2 lbs)
- 3 large sprigs of fresh thyme
- Salt and pepper, to taste
- 1/3 cup shredded parmesan
- Fresh chopped parsley, for garnish
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add in the onion, carrot, and celery with a pinch of salt. Cover and cook for 12-14 minutes, covered, until softened, stirring often, until just turning brown.
- Add in garlic & thyme sprigs, and cook for 2 minutes more until garlic is aromatic. Add white wine and simmer for 2 minutes until reduced to 2 tbsp (use best judgment).
- Add in chicken broth and bring to a simmer. Nestle in the raw chicken breasts, cover, and reduce heat to low. Cook chicken for 15-20 minutes, or until just cooked through (165F). Remove the chicken from the pot and shred it with 2 forks. Cover with foil to keep warm. Remove the thyme sprigs.
- Stir in heavy cream, shredded parmesan, and season with salt and pepper to your liking. Turn heat to medium. Stir in spinach; add tortellini and cook until al dente according to package directions. Return chicken to pot and keep boiling until chicken heats through. Top with parsley. Serve.
Notes
Storage: Allow the soup to cool completely, then transfer to a container and store in the fridge for up to 4 days.
- Freeze: Allow the soup to cool completely. Transfer it to a freezer-safe ziploc bag or container. You can freeze this for up to 3 months.
- To reheat: transfer it to the refrigerator and let it thaw overnight. Avoid using a microwave for thawing, as it can result in uneven heating and will cause the tortellini to disintegrate. Reheat it in a pot on the stove over low heat, gradually raising to medium heat. Stir it occasionally to ensure even heating. Be careful not to bring it to a rapid boil as this may affect the texture of the cream, causing it to curdle.
Variations:
- Use leftover or rotisserie chicken instead of raw chicken breasts. Add it in when you add the tortellini. Adding it any earlier could result in tough chicken. You want it to reheat, not overcook!
- Add in more veggies with the spinach such as zucchini, corn, or even kale.
- Swap the cheese tortellini for another flavor. Keep in mind that if you choose to use fresh tortellini, you will need to adjust the cooking time as directed on the package. You can even use mini ravioli, but keep in mind the cooking times.
Nutrition Facts
Calories
551.37Fat (grams)
35.33 gSat. Fat (grams)
19.46 gCarbs (grams)
33.68 gFiber (grams)
3.66 gSugar (grams)
6.59 gProtein (grams)
38.17 gSodium (milligrams)
1238.28 mgCholesterol (grams)
177.95 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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