Creamy Chicken Tortellini Soup
This creamy chicken tortellini soup is classic chicken soup on steroids. It’s perfect on a cold night or any weeknight when you want something quick yet comforting and hearty. The soup is cozy and delicious; every spoonful leaves you asking for more! Serve as it is or with freshly made crusty bread.
Love tortellini? Try my salmon tortellini and baked tortellini recipes next
If you’re a classic chicken noodle soup fan, you’ll love my creamy chicken tortellini soup. This twist on traditional chicken soup is made with tender chicken breasts, ricotta and spinach tortellini, and a rich, creamy seasoned broth. It’s a comforting, flavorful dish perfect for chilly days on any busy weeknight.
Love simple yet flavorful homemade soups? Try this potato corn chowder, leftover mashed potato soup (my fav), and chicken lentil soup.
Why you will love this creamy chicken tortellini soup
It’s cozy and comforting! This soup is like a hug in a bowl, super filling and satisfying. It will warm you from the inside out.
It’s quick and easy to make, especially if you use cooked chicken! This soup comes together in 30 minutes with just a handful of ingredients, making it the perfect weeknight dinner option.
It’s versatile! You can customize this recipe by adding your favorite vegetables or switching up the type of tortellini used.
It is a winning chicken dinner that will get the whole family talking. It is really good and packed full of flavor.
Budget-friendly: This recipe does not require breaking the bank. All the ingredients used are easily accessible and friendly on the pocket.
What you will need
Boneless skinless chicken breast: substitute with boneless skinless
Tortellini: I used refrigerated tortellini filled with ricotta and spinach. I purposely did not use all cheese-filled ones to reduce the calories of the overall dish.
Half and half (single cream)
Unsalted butter
Italian seasoning
Lemon pepper seasoning
All-purpose flour
Chicken bouillon powder
Carrots
Celery
Onion
Garlic
Chili paste: substitute with red pepper flakes or cayenne pepper
Salt and black pepper to taste
How to make creamy chicken tortellini soup
Melt butter in a Dutch oven pot on medium heat. Add chopped carrots, celery, and onions and saute until soft (say 3-5 minutes).
Add flour and chopped garlic, stir to combine and cook for 1 minute.
Pour and stir in water simultaneously to the pot until well combined. Add chicken bouillon powder, Italian seasoning, chili paste, lemon pepper seasoning, salt, and black pepper and stir to combine. Add chicken breasts to the broth and bring to a boil until the chicken is fully cooked.
Remove the cooked chicken breast from the broth and shred it using two forks or whichever method you prefer. Add the shredded chicken back to the pot along with the single cream and tortellini. Stir everything together, then simmer for 2 minutes.
Lastly, add kale, stir to combine, and cook until the tortellini is cooked( about 3-4 minutes or as per package instruction)
Taste and adjust the seasoning accordingly. Serve and enjoy!!
PS: I used more tortellini than most recipes you will find online. This recipe serves 6 people, equivalent to 100g of pasta per person. Dinner should be filling and satisfying, and this recipe will give you that! Feel free to adjust the pasta to suit your needs.
Watch how to make it
How to store
Creamy chicken tortellini soup can be stored in the refrigerator for up to 3 days. Once reheated, the tortellini will be softer (but not mushy) than when it was freshly cooked.
I don’t recommend freezing this recipe because of the pasta and cream used.
Variations and tips
- Swap half and half for heavy cream, creme fraise, or cream cheese.
- Add tomato paste, chopped tomato, or passata for a tomatoey version.
- Substitute chopped kale with baby spinach and collard greens for a heartier soup.
- Top your bowl of chicken tortellini soup with extra cheese such as parmesan and mozzarella.
- Use leftover cooked chicken or rotisserie chicken if you have it on hand to reduce the cooking time significantly.
- Substitute the chicken breast with ground chicken or a whole chicken.
More soup recipes you will enjoy
Brussels sprout soup with potato
Creamy Chicken Tortellini Soup
Ingredients
- 1 pound boneless skinless chicken breast
- 20 oz tortellini refrigerated tortellini
- 6 cup water or as needed
- 2 cups kale chopped
- 1 cup half and half
- 3 Tablespoons unsalted butter
- ½ Tablespoon Italian seasoning
- 2 teaspoons lemon pepper seasoning
- 3 Tablespoons all-purpose flour
- 1 Tablespoon chicken bouillon powder
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup onion chopped
- 4 garlic cloves finely chopped
- 1 teaspoon chili paste
- Salt and black pepper to taste
Instructions
- Melt butter in a Dutch oven pot on medium heat. Add chopped carrots, celery, and onions and saute until soft (say 3-5 minutes).3 Tablespoons unsalted butter, 1 cup carrots chopped, 1 cup celery chopped, 1 cup onion chopped
- Add flour and chopped garlic, stir to combine and cook for 1 minute.3 Tablespoons all-purpose flour, 4 garlic cloves finely chopped
- Pour and stir in water simultaneously to the pot until well combined. Add chicken bouillon powder, Italian seasoning, chili paste, lemon pepper seasoning, salt, and black pepper and stir to combine. Add chicken breasts to the broth and bring to a boil until the chicken is fully cooked.1 pound boneless skinless chicken breast, 6 cup water, ½ Tablespoon Italian seasoning, 2 teaspoons lemon pepper seasoning, 1 Tablespoon chicken bouillon powder, 1 teaspoon chili paste, Salt and black pepper to taste
- Remove the cooked chicken breast from the broth and shred it using two forks or whichever method you prefer. Add the shredded chicken back to the pot along with the single cream and tortellini. Stir everything together, then simmer for 2 minutes.20 oz tortellini, 1 cup half and half
- Lastly, add kale, stir to combine, and cook until the tortellini is cooked( usually about 3-4 minutes or as per package instruction)
- Taste and adjust the seasoning accordingly. Serve and enjoy!!Salt and black pepper to taste
Notes
- Swap half and half for heavy cream, creme fraise, or cream cheese.
- Add tomato paste, chopped tomato, or passata for a tomatoey version.
- Substitute chopped kale with baby spinach and collard greens for a heartier soup.
- Top your bowl of chicken tortellini soup with extra cheese such as parmesan and mozzarella.
- Use leftover cooked chicken or rotisserie chicken if you have it on hand to reduce the cooking time significantly.
- Substitute the chicken breast with ground chicken or a whole chicken.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious homemade soup recipe you can make at home in 40 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
