Chicken Tortellini Soup Recipe

Introduction

Chicken Tortellini Soup is a comforting and hearty dish that’s perfect for cozy nights. Packed with tender chicken, flavorful vegetables, and cheesy tortellini, this soup is both satisfying and easy to make.

Ingredients

• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups carrots, sliced
• 4 cloves garlic, minced
• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
• 1/4 – 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach (or 1/2 cup fresh baby spinach leaves)
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves (or 1 tablespoon fresh thyme leaves)
• 1/2 teaspoon crushed red pepper
• Salt and pepper, to taste

Instructions

1. Step 1: Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Sauté for 3 minutes to soften, then add the chopped bell pepper, carrots, and garlic. Sauté for another 3 minutes.
2. Step 2: Add the whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer, then lower the heat slightly and simmer for 15 minutes until the chicken is cooked through. Remove the chicken and place on a cutting board.
3. Step 3: Turn the heat back to medium. With the broth still simmering, stir in the tortellini, stirring well to prevent sticking. Chop or shred the cooked chicken and return it to the soup.
4. Step 4: Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste and adjust salt and pepper as needed.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream or omit the cream entirely.
• Swap the chicken breasts for leftover rotisserie chicken to save time.
• Add other vegetables such as zucchini or mushrooms for extra flavor and nutrition.
• Use fresh tortellini when available for a tender texture and richer taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid breaking down the tortellini. For longer storage, freeze without the cream and spinach; add them fresh when reheating after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, small stuffed pastas like ravioli or plain small pasta shapes such as shells or elbow macaroni work well as substitutes.

How can I make this soup dairy-free?

Simply omit the heavy cream or replace it with a dairy-free alternative such as coconut milk or cashew cream for a similar richness.

Chicken Tortellini Soup Recipe

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★★★★★

4.5 from 84 reviews

This comforting Chicken Tortellini Soup is a hearty and flavorful dish featuring tender chicken breasts simmered in a savory chicken broth with vegetables, tender three-cheese tortellini, and a touch of cream and fresh herbs. Perfect for cozy dinners, this soup combines the best of Italian-inspired flavors in a rich, creamy broth.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups carrots, sliced
• 4 cloves garlic, minced

Main Ingredients

• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 8.8 ounces DeLallo Three-Cheese Tortellini Pasta

Finishing Ingredients

• 1/4 to 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach or 1/2 cup fresh baby spinach leaves
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
• 1/2 teaspoon crushed red pepper
• Salt and ground black pepper to taste

Instructions

1. Sauté Vegetables: Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Sauté for 3 minutes until the onions soften. Then add the chopped red bell pepper, sliced carrots, and minced garlic. Continue sautéing for another 3 minutes to develop flavor.
2. Simmer Chicken: Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring the mixture to a simmer. Reduce the heat slightly and let it simmer for 15 minutes, or until the chicken is fully cooked. Remove the chicken breasts carefully and transfer them to a cutting board.
3. Cook Tortellini and Shred Chicken: Increase heat back to medium. With the broth simmering, stir in the three-cheese tortellini pasta, stirring well to prevent sticking. While the tortellini cooks (about 10 to 14 minutes), chop or shred the cooked chicken breasts into bite-sized pieces. Add the shredded chicken back into the pot.
4. Finish Soup: When the tortellini is tender and cooked through, turn off the heat. Stir in 1/4 cup of heavy cream, spinach, and fresh parsley. Add more cream if a richer texture is desired. Taste the soup and adjust seasoning with additional salt and pepper as needed before serving.

Notes

• You can substitute fresh spinach with frozen spinach but be sure to squeeze out excess water before adding.
• Use fresh thyme if available for a brighter herbal flavor.
• For a lighter option, reduce the heavy cream or omit it entirely.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• This soup can be thickened by adding a small amount of flour or cornstarch slurry if preferred.

Keywords: Chicken Tortellini Soup, creamy chicken soup, tortellini pasta soup, easy Italian soup, comfort food, chicken soup recipe