Go Back
–+ servings

Creamy Chicken Tortellini Soup

This cozy 30-minute Creamy Chicken Tortellini Soup features tender shredded chicken breast, plump three-cheese tortellini, and sweet carrots in a velvety herb garlic broth. Packed with wilted baby spinach and finished with shaved Parmigiano-Reggiano, it is the ultimate one-pot comfort dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Calories: 435
Ingredients Method Nutrition

Ingredients
  

Soup Base & Aromatics
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves fresh garlic, minced
  • 3 tbsp all-purpose flour (for velvety roux base)
Broth & Seasoning
  • 6 cups low-sodium chicken bone broth (100% Halal)
  • 1 tsp dried Italian seasoning (oregano, basil, thyme)
  • 1/2 tsp onion powder
  • 1 tsp fine sea salt (adjust to taste)
  • 1/2 tsp freshly cracked black pepper
  • 1 pinch crushed red pepper flakes (optional warmth)
Pasta, Protein & Cream Finish
  • 3 cups cooked chicken breast, shredded (rotisserie or poached)
  • 10 oz refrigerated three-cheese tortellini
  • 3/4 cup heavy whipping cream (or half-and-half)
  • 3 cups fresh baby spinach leaves, packed
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Method
 

Step-by-Step Cooking Method
  1. Heat olive oil and butter in a large Dutch oven over medium heat until gently foaming. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables begin to soften and develop sweet aromatic fond.
  2. Stir in minced garlic, Italian seasoning, sea salt, black pepper, and optional red pepper flakes. Cook for 60 seconds until delightfully fragrant.
  3. Sprinkle flour evenly across softened vegetables and stir vigorously for 1 minute to cook out raw flour taste and form a rich foundation.
  4. Slowly pour in chicken bone broth while whisking continuously, scraping up caramelized fond from the bottom of the Dutch oven. Bring liquid to a gentle rolling boil, then reduce heat to medium-low and simmer for 8 minutes until carrots are fork-tender.
  5. Gently slide refrigerated cheese tortellini and shredded chicken breast into simmering broth. Cook for 3 to 4 minutes just until tortellini float and are tender al dente.
  6. Reduce heat to low. Pour in heavy cream, stirring gently to harmonize the velvety broth. Add fresh baby spinach and cook for 60 seconds until leaves are wilted yet vibrant green.
  7. Remove from heat immediately to prevent overcooking the pasta. Stir in grated Parmigiano-Reggiano cheese until melted into the broth. Ladle into warm bowls and serve with artisan sourdough bread.

Nutrition

Serving: 1gCalories: 435kcalCarbohydrates: 31gProtein: 34gFat: 19gSaturated Fat: 9gCholesterol: 98mgSodium: 720mgPotassium: 640mgFiber: 3.5gSugar: 4gVitamin A: 2800IUVitamin C: 16mgCalcium: 190mgIron: 2.8mg

Tried this recipe?

Let us know how it was!