Print

Chicken Tortellini Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/chicken-tortellini-soup-recipe/