Creamy Chicken Tortellini Soup

Nothing soothes the soul quite like a warm bowl of creamy chicken tortellini soup. This dish combines tender shredded chicken, cheese-filled tortellini, and a velvety broth infused with herbs and vegetables, creating a comforting meal perfect for chilly nights. The combination of rich flavors and creamy texture makes it an irresistible choice for a cozy dinner or a hearty lunch.

What sets this soup apart is its balance of textures—soft, pillowy tortellini, chunks of juicy chicken, and crisp-tender carrots and peas, all bathed in a luxuriously smooth broth. Each spoonful is packed with warmth and flavor, making it a family favorite that’s both satisfying and easy to prepare. Serve it with a side of crusty bread, and you’ve got the ultimate comfort meal.

Ingredients for Creamy Chicken Tortellini Soup

2 cups cooked and shredded chicken
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, diced
2 medium carrots, sliced
4 cups chicken broth
2 cups whole milk or half-and-half
1 cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon salt (or to taste)
½ teaspoon black pepper
1½ cups cheese tortellini (fresh or frozen)
½ cup frozen peas
2 tablespoons all-purpose flour (for thickening)
2 tablespoons butter
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Step 1: Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, cooking until the onions become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Creamy Base

Melt the butter in the pot, then sprinkle in the flour, stirring constantly for about 1 minute to create a roux. Slowly pour in the chicken broth while stirring to prevent lumps from forming. Add the Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes until slightly thickened.

Step 3: Add Chicken and Tortellini

Stir in the shredded chicken and bring the soup to a gentle simmer. Add the cheese tortellini and continue cooking according to the package instructions (usually 5-7 minutes for fresh tortellini, slightly longer for frozen).

Step 4: Pour in the Dairy and Peas

Lower the heat and stir in the milk, heavy cream, and Parmesan cheese. Let the soup warm through without boiling to prevent curdling. Add the frozen peas and let them cook for 2 minutes until tender.

Step 5: Final Touches and Serve

Taste the soup and adjust seasoning if needed. If the consistency is too thick, add a little more broth or milk. Garnish with freshly chopped parsley and serve hot with a side of crusty bread.

Storage Instructions

To store leftover creamy chicken tortellini soup, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. When reheating, warm it over low heat on the stove, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much. Avoid boiling to prevent the dairy from curdling.

If freezing, store the soup without the tortellini, as pasta tends to become mushy when frozen and reheated. Freeze in an airtight container for up to 3 months. When ready to eat, thaw in the refrigerator overnight, reheat on the stove, and add fresh tortellini just before serving.

Estimated Nutrition (Per Serving)

Calories: ~350
Protein: ~25g
Carbohydrates: ~30g
Fat: ~15g
Saturated Fat: ~8g
Fiber: ~3g
Sodium: ~600mg

(Nutrition values are approximate and may vary based on ingredient choices.)

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking my own?

Yes! Rotisserie chicken is a great time-saver. Just shred it and add it to the soup in Step 3.

Can I substitute the heavy cream with something lighter?

You can use half-and-half or even whole milk for a lighter version, but the soup will be less creamy.

Can I make this soup gluten-free?

Yes! Use gluten-free tortellini and swap the all-purpose flour for cornstarch (use half the amount).

What vegetables can I add to this soup?

Spinach, kale, or mushrooms are great additions for extra flavor and nutrition.

Can I use dried tortellini instead of fresh or frozen?

Yes, but dried tortellini takes longer to cook, so adjust the simmering time accordingly.

How do I prevent the soup from curdling?

Avoid boiling after adding the dairy, and stir frequently to keep the temperature even.

Can I make this soup in a slow cooker?

Absolutely! Sauté the onions, carrots, and garlic first, then transfer everything (except the tortellini and dairy) to the slow cooker. Cook on low for 6 hours, then add the tortellini and dairy 20-30 minutes before serving.