Creamy Chicken Tortellini Soup

5 from 7 votes

Creamy Chicken Tortellini Soup

Ready in just 30 minutes, and made in one pot, this EASY soup is a comfort food family favorite! Tender chicken, vegetables, and plenty of cheese tortellini in a super rich and creamy broth make this the PERFECT cold weather meal. Simple to make for lunch or busy weeknight dinners because it comes together so quickly!

Prep Time10

Cook Time20

Course: Soup

Cuisine: American

Keyword: creamy chicken tortellini soup, tortellini soup

Servings:

Calories: 351kcal

Author: Averie Sunshine

Equipment

1 Large Dutch Oven

Ingredients

2 to 3 tablespoons olive oil
1 medium yellow onion peeled and diced small
1 ½ cups carrots peeled and sliced into thin rounds (about 2 large carrots)
1 cup celery diced small (about 2 large stalks)
3 to 4 garlic cloves peeled and finely minced
1 pound boneless skinless chicken breasts diced into bite-sized pieces*
64 ounces 8 cups reduced sodium chicken broth
1 cup heavy cream (half-and-half may be substituted)
10 ounces refrigerated cheese tortellini
2 to 3 bay leaves
½ teaspoon dried thyme or 1 teaspoon fresh thyme
½ teaspoon dried oregano or 1 teaspoon fresh oregano
1 to 3 teaspoons salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 to 4 tablespoons fresh Italian flat-leaf parsley leaves stems discarded, finely chopped; optional for garnishing
Freshly grated Parmesan cheese optional for garnishing

Instructions

To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 minute. Stir continuously.
Add the chicken and sauté for about 5 minutes, or until chicken is cooked through. Stir and flip frequently to ensure even cooking. Tip - If using rotisserie chicken or leftover (already cooked) chicken, you'll add it later.
Add the chicken broth, heavy cream, tortellini, bay leaves, thyme, oregano, and bring to a gentle boil. Simmer uncovered for about 6 to 7 minutes, or until tortellini is tender. Tip - If at any time the soup doesn't have as much broth as you'd like (tortellini have a way of absorbing a lot of liquid), don't be afraid to add additional chicken broth, heavy cream, or even water.
Remove the bay leaves, add 1 teaspoon salt, pepper, stir, and taste the soup. Add additional salt, as desired. Tip - If the soup tastes at all flat, boring, or like it's missing something, it likely needs more salt so don't be afraid to add it. I easily add 3 to 4 teaspoons salt (total) in this recipe, but it's personal preference.
Optionally garnish with fresh parsley, freshly grated Parmesan cheese, and serve immediately.

Notes

*To save time and energy, if desired use about 2 heaping cups shredded rotisserie chicken, poached chicken, or leftover chicken.

Recipe adapted from my Easy 30-Minute Homemade Tortellini Soup

Storage: Soup will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave or on the stovetop. I haven't frozen this soup because I am not sure how the cream in the broth would survive the freezing/thawing process.

Nutrition