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Creamy Chicken Tortellini Soup Recipe

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4 from 7 reviews

This creamy chicken tortellini soup combines tender tortellini pasta with savory cooked chicken, fresh spinach, and a flavorful tomato-based broth enriched with heavy cream and parmesan cheese. Perfect for a cozy weeknight dinner, this hearty soup is cooked on the stovetop in a Dutch oven, bringing together Italian-inspired seasonings for a comforting and satisfying meal.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 32 ounces chicken stock
  • 2 (14.5 ounces each) cans diced tomatoes

Main Ingredients

  • 1 lb frozen tortellini (about 4 cups)
  • 2 cups cooked chicken, diced
  • 2 ounces baby spinach leaves, roughly chopped

Finishing Ingredients

  • ½ cup heavy cream
  • ½ cup parmesan cheese, shredded (optional, for garnish)

Instructions

  1. Sauté Onion: In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 cup diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
  2. Add Garlic: Stir in the minced 3 cloves garlic and cook for an additional 30 seconds until fragrant, being careful not to let it burn.
  3. Add Seasonings and Liquids: Mix in 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Then add 2 tablespoons tomato paste, 32 ounces chicken stock, and 2 cans of diced tomatoes with their juices. Stir well to combine.
  4. Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for about 5 minutes to blend the flavors.
  5. Add Tortellini, Chicken, and Spinach: Add 1 pound of frozen tortellini, 2 cups of diced cooked chicken, and 2 ounces roughly chopped baby spinach leaves. Simmer until the tortellini is tender and cooked through, approximately 10 minutes.
  6. Finish with Cream: Remove the pot from the heat. Stir in ½ cup heavy cream to add richness and creaminess to the soup.
  7. Serve: Ladle the soup into bowls and sprinkle each serving with ½ cup shredded parmesan cheese, if desired.
  8. Enjoy: Serve immediately and enjoy this comforting, creamy chicken tortellini soup.

Notes

  • You can use cooked rotisserie chicken for convenience.
  • For a lighter version, substitute half-and-half or milk for the heavy cream.
  • Spinach can be swapped with kale or Swiss chard for different greens.
  • Adjust seasoning to taste, especially salt and pepper.
  • Leftovers refrigerate well for up to 3 days; reheat gently to avoid curdling the cream.

Find it online: https://bitezly.com/creamy-chicken-tortellini-soup-recipe/