5 from 24 votes
Creamy Chicken Tortellini Soup
This Creamy Chicken Tortellini Soup blends tender chicken and soft cheese-filled tortellini in a savory broth enriched with heavy cream. Aromatic vegetables like onion, carrot, and celery build a flavorful base, while herbs and garlic deepen the character. The soup simmers gently to tenderize the tortellini and meld flavors, resulting in a comforting dish with creamy texture and savory notes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
5
servings
Calories:
351 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 to 3 tablespoons olive oil
- 1 yellow onion peeled and diced small, medium
- 1 ½ cups carrot peeled and sliced into thin rounds (about 2 large carrots
- 1 cup celery diced small (about 2 large stalks)
- 3 to 4 garlic peeled and finely minced, cloves
- 1 pound chicken breast diced into bite-sized pieces, boneless skinless
- 64 ounces chicken broth reduced sodium, 8 cups
- 1 cup heavy cream half-and-half may be substituted
- 10 ounces cheese tortellini refrigerated
- 2 to 3 bay leaf
- ½ teaspoon thyme or 1 teaspoon fresh thyme, dried
- ½ teaspoon oregano or 1 teaspoon fresh oregano, dried
- 1 to 3 teaspoons salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 2 to 4 tablespoons parsley stems discarded, finely chopped; optional for garnishing, fresh, Italian flat-leaf leaves
- Parmesan Cheese optional for garnishing, freshly grated
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 minute. Stir continuously.
- Add the chicken and sauté for about 5 minutes, or until chicken is cooked through. Stir and flip frequently to ensure even cooking. Tip - If using rotisserie chicken or leftover (already cooked) chicken, you'll add it later.
- Add the chicken broth, heavy cream, tortellini, bay leaves, thyme, oregano, and bring to a gentle boil. Simmer uncovered for about 6 to 7 minutes, or until tortellini is tender. Tip - If at any time the soup doesn't have as much broth as you'd like (tortellini have a way of absorbing a lot of liquid), don't be afraid to add additional chicken broth, heavy cream, or even water.
- Remove the bay leaves, add 1 teaspoon salt, pepper, stir, and taste the soup. Add additional salt, as desired. Tip - If the soup tastes at all flat, boring, or like it's missing something, it likely needs more salt so don't be afraid to add it. I easily add 3 to 4 teaspoons salt (total) in this recipe, but it's personal preference.
- Optionally garnish with fresh parsley, freshly grated Parmesan cheese, and serve immediately.
Cup of Yum
Notes
- Use shredded rotisserie, poached, or leftover chicken to save time and energy.
- Store soup airtight in the refrigerator and consume within five days.
- Reheat gently on stovetop or microwave to preserve texture and flavor.
- Freezing is not recommended due to potential changes in cream texture after thawing.
Nutrition Information
Serving
1serving
Calories
351kcal
(18%)
Carbohydrates
30g
(10%)
Protein
28g
(56%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
80mg
(27%)
Sodium
860mg
(36%)
Potassium
519mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6539IU
(131%)
Vitamin C
5mg
(6%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 351
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 860mg | 36% |
| Potassium | 519mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6539IU | 131% |
| Vitamin C | 5mg | 6% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.