Creamy Chicken Tortellini Soup Recipe

If you’re craving a bowl of something warm, cozy, and downright comforting, let me share my absolute favorite Creamy Chicken Tortellini Soup Recipe with you. This soup is a beautiful blend of tender chicken, delicate tortellini, and a luscious creamy broth that hits all the right notes. Once you make it, you’ll see why my family goes crazy for it — and why it’s become my go-to for busy weeknights!

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Ingredients You’ll Need

These ingredients come together to create layers of savory flavor and that perfect velvety texture. When I shop for this soup, I look for fresh, quality vegetables and a good rotisserie chicken to save time — it’s a game-changer!

• Olive oil: The base for sautéing your veggies and giving a soft, fruity note.
• Unsalted butter: Adds richness and helps carry the flavors beautifully.
• Sweet onion: Diced finely for a hint of sweetness and depth.
• Carrots: Adds natural sweetness and texture that balance the savory broth.
• Celery: Gives a subtle aromatic kick that you’ll appreciate.
• Garlic cloves: Minced for that classic, fragrant boost you can’t skip.
• Oregano, salt, and pepper: The simple herbs and seasoning that bring everything together.
• Cooked shredded chicken: Use leftover rotisserie or poached chicken — either works great and makes this recipe super practical.
• Low-sodium chicken stock: The heart of the soup that keeps it flavorful without overpowering.
• Tortellini: I prefer dry cheese tortellini; it holds up well and adds that delightful chewy texture.
• Milk or half and half: For creaminess—half and half makes it extra indulgent.
• Flour: To thicken the soup and give it that comforting, cozy mouthfeel.
• Fresh oregano and thyme: Garnishes that add a fresh, herby punch right before serving.

Variations

I love making this soup my own depending on what I have on hand or who I’m cooking for. It’s super forgiving and welcomes tweaks.

• Use spinach or kale: I sometimes toss in a handful of fresh spinach at the end for a pop of green and a boost of nutrients.
• Swap chicken for sausage: For a heartier twist, browned Italian sausage works wonderfully instead of chicken.
• Dairy-free option: Use coconut milk or oat milk, and thicken with cornstarch to keep it creamy without the dairy.
• Different pasta: If you can’t find tortellini, cheese ravioli or even mini shells are lovely substitutes.

How to Make Creamy Chicken Tortellini Soup Recipe

Step 1: Sauté Your Aromatics to Start

Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts and starts to shimmer, toss in the diced onion, carrots, celery, garlic, oregano, salt, and pepper. Stir everything frequently and cook until the veggies soften and the onions become translucent — about 5 to 6 minutes. This builds the perfect flavor base for your soup, so be patient; it’s worth it!

Step 2: Add Chicken and Stock Then Simmer

Stir in the cooked shredded chicken and let it warm through for a minute or two. Pour in the chicken stock and bring the whole pot to a boil. Once boiling, reduce to a gentle simmer. This is a great time to taste and adjust seasoning before adding the pasta.

Step 3: Cook the Tortellini

Add your tortellini right into the simmering soup and cook for about 5 minutes (or according to package instructions). I’ve found this method means the pasta soaks up the flavors perfectly — and no extra pots to wash!

Step 4: Make It Creamy with a Milk and Flour Slurry

While the tortellini cooks, pour your milk or half and half into a shaker cup, add the flour, and shake it well for 30 seconds to create a smooth slurry. Slowly stream this into the soup while stirring continuously to avoid lumps. Bring everything back to a simmer and let it cook for 10 to 15 minutes until the soup thickens to that perfect creamy consistency.

Step 5: Final Taste and Garnish

Give the soup one last taste, and if you think it needs a pinch more salt or pepper, go for it! Just before serving, sprinkle fresh oregano and thyme on top — fresh herbs make a big difference and brighten every spoonful.

How to Serve Creamy Chicken Tortellini Soup Recipe

Garnishes

I always top mine with fresh oregano and thyme — it lifts the flavors and adds a beautiful pop of color. A sprinkle of freshly grated Parmesan cheese is a lovely bonus if you want that cheesy depth.

Side Dishes

This soup is hearty enough on its own, but I love serving it with some crusty bread or garlic breadsticks to soak up all that creamy goodness. A simple side salad with a light vinaigrette keeps the meal balanced.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls – it’s not just delicious; it’s a fun way for guests to enjoy their meal. You can even add a swirl of pesto on top for an extra burst of flavor and color.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find that the flavors even deepen overnight. The soup keeps well for up to 3 days, making it perfect for lunch the next day or a quick dinner.

Freezing

I’ve frozen this soup a few times, but be aware that the tortellini can get a bit softer after thawing. I recommend undercooking the pasta slightly before freezing to keep better texture when reheated.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth if it feels too thick. Avoid microwaving at full power to keep the creamy texture smooth.

FAQs

Final Thoughts

I absolutely love how this Creamy Chicken Tortellini Soup Recipe turns out every time — it’s a bowl of comfort that feels homemade yet sophisticated enough to impress. When I first made it, I was surprised how easy it was to get that creamy texture without a heavy cream bomb. Whether you need a simple weeknight meal or a recipe to warm up chilly days, this soup has become one of my all-time favorites to share with friends and family. I can’t wait for you to try it and see why it’s worth all the rave reviews around my dinner table!

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