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Easy One-Pot Creamy Chicken Tortellini Soup

Close-up of a hearty bowl of creamy chicken tortellini soup, featuring cheese tortellini and wilted spinach.
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Make this rich and velvety Creamy Chicken Tortellini Soup for a comforting weeknight chicken dinner. It is quick to prepare and tastes like restaurant style soup at home.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 (10 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the Italian seasoning, thyme, salt, and pepper. Bring the mixture to a boil.
  5. Reduce the heat to low, return the cooked chicken to the pot, and simmer for 10 minutes, or until the chicken is cooked through.
  6. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float.
  7. Stir in the heavy cream and grated Parmesan cheese. Heat gently until the cheese melts and the soup is creamy. Do not let it boil after adding the cream.
  8. Stir in the fresh spinach until it wilts into the soup, about 1 minute. Taste and adjust salt and pepper if needed.
  9. Serve this hearty soup immediately. You can find more easy dinner ideas like this on our Pinterest account.

Notes

  • For a Tuscan chicken soup variation, add 1/2 cup sun-dried tomatoes (drained) along with the broth.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering broth before adding the tortellini.
  • Use pre-cooked rotisserie chicken to make this an even quicker soup recipe.

Nutrition

Find it online: https://kitchenuser.net/creamy-chicken-tortellini-soup-recipe/