Creamy Chicken Tortellini Soup

This ultra creamy Chicken Tortellini Soup is a blend of tender chicken thighs, spinach, and cheesy tortellini in a rich and creamy chicken broth.

A big bowl of Chicken Tortellini Soup is a cozy way to warm up on a cold day! While this soup is hearty enough to be a meal, you can pair it with some Garlic Breadsticks and a Side Salad.

Be sure to try my Creamy Chicken Soup next!

Ingredients

You will find the full ingredients list with amounts in the recipe card below.

• Butter and Olive Oil
• Chicken Thighs – Boneless, skinless thighs are the easiest to work with and so easy to cook. You can also use breasts, or just pluck meat off a rotisserie chicken to save time.
• Celery, Carrots, and Onion – Also known as Mire Poix, this combination of veggies is often the start of a great soup like this one. Throw some minced garlic in there as well.
• All-Purpose Flour – For thickening the soup. Toast it when you cook the veggies.
• Chicken Broth – Low sodium is my recommendation so you can control the salt level a little better.
• Spinach – Fresh baby spinach, torn or roughly chopped. You can use frozen in a pinch, but it might get a little slimy.
• Tortellini – Fresh, refrigerated, and cheese stuffed.
• Cream Cheese – Softened to room temp and cubed for a quick melt. This adds to the creaminess of the soup.
• Seasonings – Italian seasoning, salt, and pepper.
• Milk – this is the main creamy addition, so go high fat if you can. You could even use half & half or full cream if you wish.

How To Make Chicken Tortellini Soup

See the recipe card below for full, detailed instructions

Cook the Chicken. Season chicken with salt and pepper and saute in a large soup pot or dutch oven. Transfer to a plate to rest and shred later.

Cook the Vegetables. Add a tablespoon of butter to the pot and use a spatula to scrape up all the browned bits from the bottom of the pot – that will add a ton of flavor! Saute the veggies in the pot until tender.

Add Flour. Sprinkle vegetables with flour; stir and cook for a couple of minutes.

Add the Broth, Seasonings, Tortellini, and Spinach. Pour in chicken broth and stir in seasonings, then add spinach and tortellini to the pot. Simmer until the pasta is mostly cooked.

Stir in Cream Cheese and Milk. Add chunks of cream cheese, stirring continuously until melted.

Add the Milk and Chicken. Stir in the milk and simmer for a few minutes to thicken. As it simmers, shred the chicken and then add it to the pot.

FAQs

More Soup Recipes

• Chicken Poblano Soup
• Instant Pot Potato Soup
• Slow Cooker Chicken Noodle Soup
• Chicken & Wild Rice Soup
• Hamburger Soup
• Bacon & Bean Soup

Recipe

Creamy Chicken Tortellini Soup

5

Creamy Chicken Tortellini Soup is cozy and satisfying with a rich and creamy broth, tender chicken, cheese tortellini, spinach and veggies.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

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Ingredients

  

1x2x3x

• 2 tablespoon butter divided
• 1 tablespoon olive oil
• 4 boneless skinless chicken thighs about 1 pound
• Kosher salt to taste, divided
• Black pepper to taste, divided
• 2 celery stalks peeled and diced
• 2 medium carrots peeled and diced
• 1 yellow onion peeled and diced
• 2 garlic cloves peeled and minced
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups fresh spinach rinsed, dried, and roughly chopped
• 10 ounces refrigerated cheese tortellini 9-12 ounces will work fine
• 4 ounces cream cheese cubed, room temperature
• 1 teaspoon Italian seasoning
• 2 cups milk whole milk is preferred, but any will work

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Instructions

 

• Melt the butter and olive oil in a large soup pot or dutch oven over medium- heat.
• Season chicken thighs on both sides with salt and pepper. Arrange the thighs in a single layer in the bottom of your pot. Cook for 3-4 minutes per side, turning once, until no longer pink. Remove to a plate; set aside.
• Add another tablespoon of butter to the pot. Use a spatula to scrape up any browned bits at the bottom of the pot, then add diced carrots, celery, onion and garlic to the pot. Cook, stirring often, for about 5 minutes, or until the veggies are tender.
• Sprinkle the vegetables with flour and Italian seasoning and stir to coat. Cook for 2 minutes.
• Pour in the chicken broth and add the spinach and tortellini. Stir in ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Stir to combine, then bring to a boil and simmer for 6 minutes.
• Stir in the cream cheese and continue stirring until it's melted.
• Stir in the milk. Bring back to a simmer for 2-3 minutes to thicken slightly. Shred or dice the chicken and add it into the soup.
• Serve immediately. Garnish with fresh grated Parmesan if desired.

Notes

If you prefer, you may substitute 2 chicken breasts in place of the chicken thighs. I recommend dicing the breasts before cooking.

Nutrition

Calories: 663kcalCarbohydrates: 49gProtein: 41gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 196mgSodium: 1279mgPotassium: 774mgFiber: 5gSugar: 12gVitamin A: 7304IUVitamin C: 9mgCalcium: 340mgIron: 4mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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