This Creamy Chicken Tortellini Soup has hearty vegetables, tender shredded chicken, and a generous helping of cheese tortellini. A complete meal in a bowl.
It’s all simmered in a rich and creamy broth that’s seasoned to perfection! Chilly days and nights call for cozy homemade soups like this one!
Creamy & Cozy Tortellini Soup
As much as I like Olive Garden’s tortellini soup, there’s nothing like homemade.
- This cozy soup tastes like it’s been slow cooking all day when it really comes together in only one pot in less than an hour!
- Fresh ingredients, many of which you likely already have on hand, make this recipe easy to put together.
- Soup recipes are perfect for using up leftover chicken (and even roast veggies)!
- Serve it with a basket of easy homemade breadsticks or top with some crunchy croutons. Don’t forget to add a fresh and crispy salad or a colorful tomato salad.
Ingredients
CHICKEN Leftover chicken or rotisserie chicken keeps prep time short! We do keep a container of frozen shredded chicken in the freezer which is perfect for recipes like this. This recipe is also great with Italian sausage or smoked sausage.
VEGETABLES This soup has carrots, onions, and celery which crease a flavorful base. Peas or green beans add a shot of color and texture but feel free to add other veggies like sliced mushrooms, chopped spinach or kale, or diced tomatoes. Make it as basic or busy as desired!
BROTH While we do love a tomato tortellini soup, this version has a creamy broth. A little flour is added to thicken it slightly! Short on time? Add a jar of Alfredo sauce in Step 5 and make it extra creamy!
How to Make Chicken Tortellini Soup
- Cook onion in butter until tender. Add flour, seasonings, & whisk in broth.
- Simmer with bay leaf & veggies (as per recipe below).
- Add cream, chicken, & tortellini and simmer until tortellini is cooked, about 5 minutes.
- Remove bay leaf & stir in peas. Season & serve.
Leftovers
Keep leftover creamy chicken tortellini soup covered in the refrigerator for up to 4 days. Reheat on the stovetop.
Freeze chilled soup in zippered bags with the date labeled on the outside for up to 8 weeks. Thaw in the refrigerator and reheat as directed.
More Tortellini Favorites
- Sausage Tortellini Soup
- Italian Tortellini Salad
- Tomato Tortellini Soup
- Cheese Tortellini with Quick Tomato Sauce
- Greek Tortellini Salad
- Creamy Baked Tortellini
Did your family love this Creamy Chicken Tortellini Soup? Be sure to leave a rating and a comment below!
Creamy Chicken Tortellini Soup
Ingredients
- ¼ cup butter
- 1 onion diced
- ¼ cup flour
- 1 teaspoon poultry seasoning
- ½ teaspoon dried rosemary
- 5 cups chicken broth
- 2 ribs celery diced
- 2 carrots diced
- 1 large potato peeled & diced
- 1 bay leaf
- 2 cups cooked chicken shredded or chopped
- ⅔ cup heavy cream
- 6 ounces cheese tortellini fresh or frozen
- ⅓ cup frozen green peas thawed, or green beans
- salt & pepper to taste
Instructions
- Heat butter in a large pot over medium heat and cook onions until soft, about 3-4 minutes.
- Add flour and seasonings and cook 1 minute more.
- Stir in broth a bit at a time whisking until smooth after each addition.
- Add celery, carrots, potatoes, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 17 minutes or until vegetables are tender.
- Stir in the chicken, tortellini, and cream, simmer an additional 5 minutes uncovered or until tortellini is cooked through.
- Stir in peas, discard bay leaf and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
so delicious!!! I have saved this recipe for a while. today was a chilly rainy day. I had rotisserie chicken in the fridge and today was the day to make it! hubby liked it a lot. a keeper for sure. I have made several and saved recipes. all yummy
I am so glad you enjoyed this recipe Pauline!
This soup is amazing! I would rate this as one of the best soups I’ve ever eaten! I did make a few changes. First, I opted out of the peas and rosemary since poultry seasoning already has it in there. Second I used the chicken broth from boiling the chicken and then added better than bouillon roasted chicken base.
Your substitutions sound delicious, Stephanie. So happy you loved this recipe!
Holly,
Is this recipe easily doubled or tripled? I’m supposed to bring a soup on. Christmsas day for a crowd. Sometimes doubling and tripling totals arent always easy to do.
Yes, this can easily be doubled!
This recipe was delicious and is a new addition to my go to soup for chilly days. It was easy to make after work and done in a reasonable amount of time. I always keep frozen chicken breasts on hand and cooked up two in my instant pot while preparing the base. So fast for a home made soup that was filling for both the body and soul. I did add some garlic, as I love the taste and health benefits of it. Wonderful!
I’m so glad you loved it!
I made this recipe tonight as promised. It was SOOOO GOOOOOOOD!!! Not only good but easy. Nothing weird to buy, everyday staples. I highly recommend making this soup. The cheese tortellini adds so much creaminess to the cream. My husband and mother loved it too. This recipe is most definitely a keeper! Thank you, Holly!
You’re welcome Sue, so happy that your family really loves the soup!
This going to be dinner tonight. Sounds so delicious!
It really is delicious! Come back and let us know how you like it Sue!!