Creamy Chicken Tortellini Soup Recipe

What’s in chicken tortellini soup?

Tortellini, chicken and veggies in a simple roux makes this soup super hearty and so delicious!

Tortellini: Fresh tortellini is great since they cook a lot faster than the frozen kind. Chicken: Instead of chicken breasts, feel free to try chicken thighs or chicken sausage. Veggies: You can add all different vegetables to the mix such as spinach, zucchini, green beans, peas or corn.

Can I make it less creamy?

Yes! If you’re afraid that the heavy cream will make the broth a bit too heavy for your liking you can swap it with half and half instead.

How to Store and Reheat

This soup can be stored in the fridge for up to 3 days. Keep in mind that the pasta will continue to absorb the broth as it sits, so you may need to add more broth upon reheating. Reheat for 30 seconds at a time in the microwave, stirring each time it stops until warmed all the way through.

How to Freeze

This chicken tortellini soup freezes well! To freeze chicken tortellini soup with spinach, make sure you allow the soup to cool completely before transferring it to a large, freezer-friendly zip-closure bag. The soup will keep well for 2-3 months in the freezer. When you ready to reheat, allow the soup to defrost in the refrigerator overnight if frozen. Then, transfer the soup to a large soup pot.

Notes from the Test Kitchen

Cut the vegetables into larger pieces so they won’t get overly soft. You can chop up your vegetable the night before to save on prep time in the morning.

How to Make Creamy Chicken Tortellini Soup Step by Step

Sauté the carrots: Add 1 tbsp butter to a pot over medium heat. Sauté 1 chopped carrot and 1 chopped onion for 10 minutes. Boil the soup: Add 8 cups chicken broth, 1 tsp salt, 1 tsp pepper and 2 chicken breasts to the pot. Bring to a boil, then reduce to a simmer and let cook for 30 minutes or until the chicken is fully cooked. Shred the chicken: Once the chicken is cooked, remove it from the pot and shred with two forks. Make the roux: Add 3 tbsp butter and 3 tbsp flour to a pot over low heat. Whisk until combined and golden. Finish the soup: Stir the roux into the pot. Add 2 cups tortellini and cook according to package instructions. Add the shredded chicken back into the pot. Stir in 1 cup parmesan cheese, 1 cup heavy cream and 1 tsp fresh thyme.