Creamy Chicken Tortellini Soup
This rich and velvety soup is pure comfort in a bowl. Tender chicken, cheesy tortellini, and a garlicky, creamy broth come together for a meal that feels indulgent yet effortless.
In just 30 minutes, you’ll have a cozy, restaurant-quality soup made with simple pantry ingredients.
Your family will love the warm, satisfying flavors, and you’ll love how easy it is to whip up this one-pot wonder.
Serve it up on a chilly night and watch it become a new favorite!
For Creamy Chicken Tortellini Soup
- Olive Oil – Used to sauté the onions and garlic, adding richness to the soup.
- Onion – Adds a subtle sweetness and depth of flavor.
- Garlic – Gives the soup a delicious, aromatic boost.
- Italian Seasoning – A blend of herbs that enhances the overall flavor.
- Tomato Paste – Helps create a rich, slightly tangy base.
- Chicken Broth – Provides a savory, rich depth to balance the soup’s richness.
- Fire-Roasted Diced Tomatoes – Brings a smoky and slightly sweet tomato flavor.
- Chicken Broth – The flavorful liquid base of the soup.
- Cooked Chicken Breast – Adds protein and makes the soup hearty.
- Cheese Tortellini – The star of the dish, adding a cheesy, comforting bite.
- Half-and-Half – Gives the soup a creamy and luscious texture.
- Parmesan Cheese – Enhances the creaminess and adds a nutty, salty touch.
- Kale – Brings a fresh, slightly earthy balance to the richness.
- Salt and Pepper – Adjust to taste to bring out all the flavors.
Creamy Chicken Tortellini Soup
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Ingredients:
- 2 tbsp olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 tbsp Italian seasoning
- 2 tbsp tomato paste
- 1 cup chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 ½ cups cooked chicken breast, chopped
- 9 oz refrigerated cheese tortellini
- 1 cup half-and-half
- 1 cup grated Parmesan cheese
- 1 ½ cups chopped kale
- Salt and pepper, to taste
Instructions:
- Sauté Aromatics:
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add diced onions and cook until soft (about 3-4 minutes). Stir in the garlic and cook for 1 more minute.
- Build Flavor:
- Add Italian seasoning and tomato paste, stirring well. Cook for 2-3 minutes until the tomato paste darkens.
- Deglaze the Pot:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half.
- Simmer the Soup:
- Add diced tomatoes, chicken broth, and cooked chicken. Stir and bring to a gentle boil.
- Cook the Tortellini:
- Reduce heat to low, add tortellini, and let it cook for about 7 minutes.
- Finish with Cream & Cheese:
- Slowly stir in half-and-half, Parmesan cheese, and kale. Simmer for another 1-2 minutes.
- Season & Serve:
- Add salt and pepper to taste. Serve immediately with extra Parmesan cheese, if desired.
Notes:
- Best served fresh. If reheating later, add an extra cup of chicken broth as the tortellini will absorb liquid over time.
Nutrition
Calories: 452kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 8g Cholesterol: 72mg | Sodium: 766mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g Vitamin A: 2360IU | Vitamin C: 25.4mg | Calcium: 373mg | Iron: 3mg
- Can I use rotisserie chicken instead of cooking chicken from scratch?
Absolutely! If you’ve got leftover rotisserie chicken, go ahead and shred it up. Just toss it in during the final few minutes of cooking to warm it through—easy, delicious, and saves you a step!
- Do I need to cook the tortellini separately?
Nope! The tortellini cooks right in the soup, soaking up all that flavorful, creamy broth. Just add it straight in and let it simmer until tender. One less pot to wash = winning.
- Can I make this without heavy cream?
You sure can! Swap it for half-and-half, whole milk, or even evaporated milk for a lighter version. Want to go extra creamy without dairy? Stir in a little coconut milk—sounds weird, but it works!
- How do I stop the soup from curdling when adding dairy?
The trick? Don’t add cream to a boiling soup—it doesn’t like that. Lower the heat to a gentle simmer and stir it in slowly. If you’re extra worried, temper it first by mixing a little warm broth into the cream before adding it back into the pot.
- Can I freeze leftovers?
Yes… but with a little trick! The tortellini will soak up the broth over time, so if you plan to freeze it, just leave the pasta out and cook fresh tortellini when reheating. Also, dairy-based soups can separate when frozen—just stir well when reheating, and you’re good to go!
