This creamy chicken tortellini soup is packed with tender chicken, cheese-filled pasta, fresh veggies, and just the right touch of cream.
A couple months ago, I hit that weird stretch where nothing sounds good and everything feels like a chore. You ever get like that? Like, even the idea of boiling pasta sounds like climbing a mountain? That was me. Cold weather creeping in, fridge half full of random produce, and a general sense of “meh.”
But then I found a bag of tortellini in my freezer—probably bought during one of those “I’m going to meal prep this week!” phases that never fully happened. And it clicked. Chicken tortellini soup. Warm. Easy. Comforting. Kinda like a big bowl of you’re gonna be okay.
No joke, this soup turned my day around. It’s creamy without being over-the-top. It’s got veggies, so you can pretend you’re being healthy. And that cheese tortellini? I don’t care what anyone says—cheese-filled pasta can solve problems therapy can’t. Okay, maybe not all problems… but some.
Why You’ll Love This Chicken Tortellini Soup Recipe?
Honestly? This isn’t one of those “delicate broth with a hint of herbs” kind of soups. This one’s a meal. It’s hearty. It’s messy. It’s what I call a “sweater weather soup,” because it sticks to your ribs just enough to make you want to light a candle and put on fuzzy socks.
But what I love most is how forgiving it is. No fresh spinach? Use frozen. Don’t feel like cooking chicken? Use rotisserie. Only have mini ravioli instead of tortellini? Cool, toss it in. It’s not fussy, which is probably why I keep coming back to it week after week.
It also makes a big batch, which is perfect if you’ve got a hungry family, want to feed friends, or just want to avoid cooking for a couple days (hi, it’s me).
Ingredient Notes:
You don’t need anything fancy here. Half of this stuff was already in my fridge/pantry when I threw this together the first time. Here’s the lineup and a little honest commentary:
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Olive oil: One tablespoon. Or more, if you pour with your heart.
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Onion, red bell pepper, carrots: The holy trinity of soup veg. Adds sweetness, depth, and color. Even if your carrots are a little bendy, they’ll work.
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Garlic (4 cloves): You can eyeball this. I never measure garlic. I just listen to my ancestors.
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Chicken breasts (1¼ lbs): I usually just throw them in whole and shred them later. But honestly, leftover rotisserie chicken works just as well and feels like cheating—in a good way.
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Chicken broth (9 cups): I use boxed broth. If you’re the type who makes it from scratch, I salute you.
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Cheese tortellini (8.8 oz): Fresh, frozen, or shelf-stable—it all works. Cheese-filled is the move, but I won’t stop you if you’re a spinach tortellini person.
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Heavy cream (⅓ cup): Adds that velvety finish. You can skip it if you’re trying to be “light,” but honestly, don’t.
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Spinach: Frozen or fresh. Or skip it. I’ve done both.
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Parsley & thyme: Fresh or dried. This is a soup, not a science project.
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Crushed red pepper: Optional. I like just enough to warm my nose a little.
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Salt & pepper: Season to taste. You’re in charge here.
How To Make Chicken Tortellini Soup?
Step 1: Start with the good smells.
Grab a big pot. Drizzle in the olive oil. When it’s warm, toss in your onion. Sauté until it smells like something’s happening. Add the bell pepper, carrots, and garlic. Let that mix hang out for a few minutes until soft-ish and fragrant.
Step 2: Poach your chicken.
Drop the whole chicken breasts right in there. Add your thyme, red pepper, broth, salt, and pepper. Bring it to a gentle boil, then lower the heat and let it simmer until the chicken is fully cooked—usually 15 minutes or so. Use that time to scroll your phone or stare at the stove like a soup wizard.
Step 3: Chicken, meet knife.
Take the chicken out and let it cool just enough to not burn your fingers. Shred or dice it however you like. I go for rustic chunks because I’m lazy and also because it looks homemade (it is, but still).
Step 4: Tortellini time.
Throw the tortellini into the pot. Add the chopped chicken back in too. Simmer for another 10–15 minutes, just until the tortellini are tender and floating.
Step 5: Make it creamy and green.
Lower the heat and stir in your cream, spinach, and parsley. Taste it. Adjust seasoning. Maybe add more thyme if you’re feeling witchy. Let it all meld together for a couple minutes.
Step 6: Serve.
Ladle it into big bowls. Top with more herbs or even a little parmesan if you’re feeling fancy. Add bread. Always add bread.
Want To Save This Recipe?
Storage Options:
Let the soup cool completely, then store it in a sealed container in the fridge. It’ll keep for 3–4 days easily, and honestly, the flavors get even better overnight.
If it thickens too much (which it probably will because tortellini are thirsty little things), just add a splash of broth or water when reheating.
Freezing tip: I recommend freezing it before you add the tortellini. The pasta tends to get mushy. Freeze the soup base, then add fresh pasta when you reheat.
Variations and Substitutions:
You know your taste buds. Here are a few fun ways to change it up:
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No chicken? Use turkey or sausage.
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No tortellini? Ravioli, gnocchi, even rice will work.
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Want it vegetarian? Sub veggie broth and skip the meat. Add mushrooms or white beans instead.
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No cream? Coconut milk, oat milk, or even cream cheese can work.
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Feeling spicy? Add cayenne, jalapeños, or more red pepper.
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Cheese-lover? Stir in a handful of shredded parm at the end.
What to Serve with Chicken Tortellini Soup?
If you’ve got energy:
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Garlic bread or grilled cheese: Because carbs on carbs is never wrong.
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Simple arugula salad: Tangy and light to balance the creaminess.
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Roasted veggies: I once served this with roasted Brussels sprouts. No regrets.
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A glass of white wine or hot tea: Depending on how your day’s been.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yes, but I wouldn’t. It’s so fast on the stove, it almost feels unnecessary.
Can I double the recipe?
Absolutely. You’ll want leftovers. Trust me.
Can I use pre-cooked chicken?
Yes. Just add it when you add the tortellini so it doesn’t overcook and get sad.
This chicken tortellini soup isn’t just food. It’s therapy in a bowl. It’s what I make when I’m low on energy but craving something warm and kind. It’s seen me through bad days, quiet Sundays, and even those moments where I just needed to feel like something in my life was under control—even if it was just dinner.
If you try it, let me know. Did you add mushrooms? Skip the cream? Burn the garlic and keep going anyway? I’d love to hear your version. Mistakes and all.
Let’s be soup people together.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Tortellini Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large sweet onion peeled and chopped
- 1 red bell pepper seeded and chopped
- 2 cups carrots peeled and sliced
- 4 cloves garlic minced
- 1¼ pounds boneless skinless chicken breast (approximately 2 large breasts)
- 9 cups chicken broth
- 8.8 ounces cheese tortellini pasta fresh or refrigerated
- ⅓ cup heavy cream
- 2 tablespoons frozen spinach packed, or ½ cup fresh baby spinach leaves
- 2 tablespoons freshly chopped parsley
- 1½ teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
- ½ teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
Sauté the Aromatics:
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–5 minutes until softened. Incorporate the bell pepper, carrots, and minced garlic, and continue cooking for an additional 3–5 minutes until fragrant and slightly tender.
Add Chicken and Broth:
- Place the whole chicken breasts into the pot. Add the thyme, crushed red pepper flakes (if using), salt, pepper, and chicken broth. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and allow the soup to cook for approximately 15 minutes, or until the chicken is thoroughly cooked.
Shred the Chicken:
- Remove the chicken breasts from the pot and place them on a cutting board. Dice or shred the chicken into bite-sized pieces and set aside.
Cook the Tortellini:
- Add the tortellini directly to the simmering broth and return the chopped chicken to the pot. Continue simmering for 10–15 minutes, or until the tortellini is fully cooked and tender.
Finish the Soup:
- Stir in the heavy cream, spinach, and chopped parsley. Adjust seasoning with additional salt and pepper to taste. Allow the soup to heat through for 2–3 minutes before serving.
Notes
- Replace the cheese tortellini with a gluten-free pasta of your choice, such as gluten-free ravioli, gnocchi, or elbow pasta.
- Confirm that the chicken broth, crushed red pepper, and seasonings are labeled gluten-free, as some commercial varieties may include additives with gluten.
- Ensure that the frozen or fresh spinach and all other packaged ingredients are free from cross-contamination if preparing for someone with celiac disease.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
