This cozy creamy chicken tortellini soup recipe is like a hug in a bowl. The light, creamy broth is perfect with the tortellini and using store-bought rotisserie chicken ensures this recipe will be ready in less than 30 minutes.
Ingredients
Full creamy tortellini soup recipe with instructions can be found in the recipe card.
- Onion.
- Carrot.
- Celery.
- Garlic.
- Bay leaf.
- Fresh thyme.
- Oregano.
- Chicken stock/chicken broth.
- Cream. Heavy cream or whipping cream.
- Cornstarch.
- Lemon juice.
- Tortellini. I prefer using tortellini bought from my local Italian deli but feel free to use homemade. I used chicken tortellini here but cheese tortellini is also delicious.
- Shredded chicken. I use a shredded rotisserie chicken. You could also use cooked turkey or sausage.
- Fresh spinach. Kale or chard can be substituted.
- Salt and black pepper.
- Cook’s tip: Add a rind of Parmesan cheese to the soup as it cooks. It will impart huge flavor and give the soup a hum of umami deliciousness.
How to make tortellini soup
- Start the soup base: In a large pot set over medium heat, sauté the onion, celery and carrot in a little olive oil until soft and translucent, approximately 5-7 minutes. Add the garlic and fresh herbs then cook for another minute. Pour in the chicken stock and cream then bring to a simmer. Cook the soup for 10 minutes until the vegetables are fully cooked.
- Finish the soup: Mix a few teaspoons of cornstarch with a tablespoon of water into a slurry then stir into the soup. Add the tortellini, chicken and spinach and allow the soup to simmer gently for another 10 minutes or until the tortellini are cooked through. Season with salt and pepper. Garnish with fresh thyme and serve.
Can I make this tortellini soup in the crockpot?
Yes, absolutely. Cook the soup for 2 hours on low. You can also make the soup base in an Instant pot and add the chicken, pasta and spinach with the Instant Pot on the Saute setting.
Can I make this in advance?
The soup can be made up to 3 days in advance and kept in an airtight container in the fridge. Reheat in a pot set over medium heat until hot and bubbling. The soup can also be frozen for up to 3 months. Allow to thaw overnight before reheating and serving. Leftovers can be kept in the fridge for 2 days.
Chicken Soup recipes
- Easy healthy chicken broccoli soup
- Rotisserie chicken mushroom soup
- Instant pot chicken black bean soup
Creamy Chicken Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 carrots peeled and chopped
- 2 celery spears finely chopped
- 3 garlic cloves crushed
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 tsp dried oregano
- 5 cups chicken stock
- 1 cup cream
- 2 tsp corn starch
- 1 tsp lemon juice
- 2 cups fresh spinach roughly chopped
- 2 cups shredded chicken
- 500 g (1lb) tortellini
Instructions
- In a large pot set over medium heat, sauté the onion, celery and carrot in a little olive oil until soft and translucent, approximately 5-7 minutes.
- Add the garlic and fresh herbs then cook for another minute.
- Pour in the chicken stock and cream then bring to a simmer.
- Cook the soup for 10 minutes until the vegetables are fully cooked.
- Mix a few teaspoons of cornstarch with a tablespoon of water into a slurry then stir into the soup.
- Add the tortellini, chicken and spinach and allow the soup to simmer gently for another 10 minutes or until the tortellini are cooked through.
- Season with salt and pepper.
- Garnish with fresh thyme and serve.
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