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Quick 30-Minute Creamy Chicken Tortellini Soup

A close-up bowl of rich, creamy tortellini soup featuring chunks of chicken, wilted spinach, and grated Parmesan cheese.
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Make this easy, comforting Creamy Chicken Tortellini Soup on the stovetop in just 30 minutes. It is a satisfying one-pot meal perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. You do not need to cook it through yet.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Stir in the minced garlic, Italian seasoning, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their liquid). Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes, or until the chicken is cooked through.
  5. Increase the heat to medium-low. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are tender.
  6. Reduce the heat to the lowest setting. Stir in the heavy cream until fully combined, creating a velvety texture. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts, which takes about 1 to 2 minutes.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and smooth.
  9. Taste the soup and add salt and black pepper as needed. Serve this cozy soup immediately.

Notes

  • For a richer flavor, use pre-cooked rotisserie chicken instead of raw chicken; add it during the last 5 minutes of simmering along with the tortellini.
  • If you prefer a Tuscan Tortellini Soup recipe, add 1/2 teaspoon of dried rosemary and a pinch of red pepper flakes with the other seasonings.
  • This recipe freezes well if you omit the cream and Parmesan cheese until reheating. Add them back in after reheating the broth and tortellini.

Nutrition

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