Creamy Chicken Tortellini Soup

This is the best Creamy Chicken Tortellini Soup recipe. It’s savory, rich broth, and the tortellini and chicken have the perfect texture to balance each bite.

Prep Time15

Cook Time20

Total Time35

Servings: Servings

Calories: 594kcal

Author: Karin and Ken

Ingredients

1 tablespoon oil
1 onion finely diced
2 carrots peeled and finely diced
2 celery sticks finely diced
3 garlic cloves finely diced or minced
2 tablespoons all-purpose flour
6 cups chicken broth
19 oz. fresh cheese tortellini
2 cups shredded cooked chicken
1 ½ teaspoons Italian seasoning
½ teaspoon dried red pepper flakes
1 cup heavy cream
½ cup grated parmesan cheese
2 cups packed baby spinach leaves
Salt and pepper to taste
¼ cup fresh chopped parsley for serving (optional)

Instructions

Add the oil to a large deep skillet or saucepan and place over a low-medium heat. Add the onion, carrots and celery and cook, stirring frequently, for 10 minutes or until softened.
Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the flour and stir until well combined.
Gradually add the chicken broth while stirring. Add the tortellini, chicken, Italian seasoning and red pepper flakes, and cook, stirring occasionally, for 5 minutes or until the tortellini is just cooked through.
Add the heavy cream, grated parmesan and baby spinach leaves and cook, stirring occasionally, until the spinach has wilted and cream has heated through. Season to taste with salt and pepper and remove from the heat.
Garnish the soup with the fresh parsley, if using, before serving.

Notes

Feel free to make your chicken and cheese tortellini soup in your slow cooker or Instant Pot.
Store leftover soup in an airtight container for up to 5 days in the fridge.
Use leftover chicken instead of rotisserie chicken for this recipe. Any cooked leftover chicken would be amazing!

Nutrition