Creamy Chicken Tortellini Soup
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This Creamy Chicken Tortellini Soup is a dreamy take on classic chicken noodle soup, with cheesy tortellini and a creamy, comforting broth. Pair this with some crusty, warm bread and you have the perfect winter meal!
Looking for unique and delicious noodle recipes? I’ve got you covered with this Greek Pasta Salad, Spicy Korean Beef Noodles, best ever Homemade Chicken Noodle Soup, Chicken Pad Thai, and Tortellini Soup with Sausage and Spinach.
Why This Recipe Works
Creamy & Comforting: This chicken tortellini soup is everything you need in a comforting meal. The broth mixed with aromatics like onion, garlic and thyme along with the heavy cream create a creamy, irresistible soup.
Super Simple: Like most soups, my creamy chicken tortellini soup is easy to make. First, you sauté the veg and aromatics, then let that chicken cook up in the broth. Once the chicken is cooked, shred it and add the last few ingredients! It really is quite simple and so worth it in the end.
Great for Picky Eaters: There is literally nothing in this soup that a picky eater wouldn’t like. Cheesy chicken goodness is great for everyone! So whip up when you need a nourishing, filling soup for even the pickiest of eaters.
Ingredients
- Veg & Aromatics: Onion, carrots, celery, garlic and thyme make up the vegetables and aromatics that make this soup so delicious and flavorful. I used fresh thyme here but you can use dried if you have that on hand!
- White Cooking Wine: I add a bit of white cooking wine for extra flavor and a touch of acid. The wine rounds out the flavors and also gets all the good stuff unstuck from the bottom of the pan! You can omit this ingredient if you don’t like to cook with alcohol.
- Chicken Broth: I used low sodium chicken broth and then I will season with salt as needed, to make sure I don’t get this soup too salty!
- Chicken Breast: This soup is great with chicken breast. You can use boneless, skinless chicken thighs but they will take a little bit longer to cook!
- Cheese Tortellini: You can use your favorite cheese tortellini here. Some tortellini comes fresh, other frozen or even dried.
- Parmesan: Some grated parmesan adds extra flavor and more cheesy goodness!
- For serving: Chopped Parsley, if desired.
Here’s How to Make It
My creamy tortellini soup recipe can be made in just a few steps with a large stock pot! Here are the simple steps:
- Sauté the Veg: In a large lidded pot, heat the olive oil over a medium high heat. Add the onion, carrot and celery with a pinch of salt and cook for 6-8 minutes until soft, and just starting to brown. (not pictured)
- Add Aromatics: Stir in the garlic and thyme sprigs. Cook for a minute more until the garlic is aromatic, and add the wine if using. Allow to bubble for a further minutes to cook off the alcohol. (photo 1)
- Add Chicken: Add the chicken broth and bring to a simmer. Then, add the chicken breasts, put the lid on and reduce the heat to low. Allow the chicken breasts to cook for 15-20 minutes, or until just cooked through. (photo 2)
- Add Cream & Cheese: Remove the chicken breasts from the pot and shred the meat using two forks. Remove the thyme sprigs. Stir in the heavy cream, shredded parmesan and some cracked black pepper into the put and turn the head up to medium. (photo 3)
- Cook the Tortellini: Add the tortellini and cook for 2 minutes. Return the shredded chicken and season to taste with more salt and pepper while the chicken heats through. (photos 4-5)
- Serve & Enjoy: Serve the creamy chicken tortellini soup while hot with some chopped parsley on top if desired. Enjoy! (photo 6)
Expert Tips
- Don’t overcook the chicken! The key with cooking chicken breasts in liquid is to cook them at a simmer, not at a full boil. Also, right when the chicken comes to temperature you will want to take it out and shred it. If you aren’t sure if the chicken is done, use a meat thermometer to check that it has reached 165 degrees.
- Add more veggies! You can make this soup even more nourishing by adding some extra veggies. Try adding spinach or kale, along with corn and zucchini!
- To store & reheat: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave! I don’t recommend freezing this soup due to the dairy content and the cheese tortellini.
- Cooking Time May Vary: Depending on the kind of tortellini you use, the cooking time may vary. Fresh tortellini bought from the refrigerated section will take just a few minutes to cook. The frozen and dry tortellinis will take a bit longer so let them cook until the desired texture!
More Comforting Soup Recipes to Try
- Loaded Baked Potato Soup
- Creamy Chicken Enchilada Soup
- Chicken Tortilla Soup
- Slow Cooker White Chicken Chili
- Olive Garden Zuppa Toscana Soup
- Creamy Chicken Tortilla Soup
- Lemon Chicken Orzo Soup
- Chicken Dumpling Soup
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Creamy Chicken Tortellini Soup
Ingredients
- 1 tbsp olive oil
- 1 brown or white onion, chopped
- 1 carrot, chopped
- 1 celery stick, sliced
- salt, to taste
- 2 tsp minced garlic
- 2 large sprigs fresh thyme
- ¼ cup white cooking wine, optional
- 4 cups low sodium chicken broth
- 2 chicken breasts
- ½ lb cheese tortellini
- ¾ cup heavy cream
- ¼ cup shredded parmesan
- cracked black pepper, to taste
- chopped parsley, for serving
Instructions
- In a large lidded pot, heat the olive oil over a medium high heat. Add the onion, carrot and celery with a pinch of salt and cook for 6-8 minutes until soft, and just starting to turn brown.
- Stir in the garlic and the thyme sprigs. Cook for a minute more until the garlic is aromatic, and add the white wine, if using. Allow to bubble for a further minute to cook off the alcohol.
- Add the chicken broth and bring to a simmer. Add the chicken breasts, put the lid on and reduce the heat to low. Allow the chicken breasts to cook for 15 to 20 minutes, or until just cooked through.
- Remove the chicken breasts from the pot and shred the meat with two forks. Remove the thyme sprigs. Stir the heavy cream, shredded parmesan and some cracked black pepper into the pot and turn the heat up to medium.
- Add the tortellini and cook for 2 minutes. Return the shredded chicken and season to taste with more salt and pepper while the chicken heats through. Serve with chopped parsley.
Notes
- 1/2 tsp dried thyme can be substituted for the fresh.
- Warm leftovers through in a pan on the stovetop. Keep them in the fridge for up to 3 days, but they don’t freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. I have made it many times. I do modify it by boiling down the bones and skin from a rotisserie chicken, and I use that for my broth. I add extra vegetables because I have more broth. Even if you make it exactly as Tiffany instructs you, it will be fabulous!
Hi, I have never cooked Tortillini’s before but enjoyed thr recipe with them. Thank you for your time.
Thank you for your review! Glad you enjoyed them 🙂
Flavorless. Did not thicken. Followed instructions to a tee, but ended up throwing out the instructions and doing my own thing after wife and I didn’t like the first batch. Whole ordeal took 2 hrs.
No flavor. Not creamy. Would never make again