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.
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.
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
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Creamy Chicken Tortellini Soup
Loaded with veggies, tortellini, and chicken, this savory soup is perfectly seasoned and simmered until flavors meld!
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.
If you plan to keep or freeze leftovers, cook the tortellini on the side and add it to each bowl as you serve. It can get a bit too soft if it sits in the broth too long.
Chicken can be swapped for smoked sausage or cooked Italian sausage if desired.
If you aren’t a fan of peas, you can use green beans instead. They will need about 12 minutes to cook.
Calories: 378, Carbohydrates: 23g, Protein: 22g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 978mg, Potassium: 452mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4168IU, Vitamin C: 20mg, Calcium: 101mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Chicken, Dinner, Lunch, Soup