A deliciously creamy weeknight soup made in thirty minutes and loaded with chicken, cheesy tortellini and all your favorite soup season vegetables.
Creamy Tortellini Soup
It’s hard to think of things more warming on a cold evening than a warm bowl of hearty soup (and preferably a few slices of crusty bread to be served with it).
Soups are the heroes of a weeknight meal. This particular tortellini soup is ultra-quick and easy for post-work cooking. While some soups simmer all day and wait for you in the slow cooker, this one is ready in thirty minutes and makes the perfect excuse to grab a loaf of bread from the local bakery.
You’re going to enjoy making this through the rest of winter and into the spring.
Feel free to substitute your favorite veggies as the seasons change.
Chicken Tortellini Soup Recipe Ingredients
Fresh veggies, hearty chunks of chicken and delicious cheese-filled tortellini are the base of this delicious soup.
extra virgin olive oil – avocado oil or your favorite neutral tasting cooking oil can be substituted
garlic – you can mince fresh garlic cloves or use pre-minced garlic here
chicken stock or broth– stock will add more flavor to the soup, but broth works just as well; sub with vegetable broth and leave out cooked chicken for a vegetarian soup
Italian seasoning – flavor booster
sea salt and black pepper
cooked chicken– pre-cook chicken breasts and shred or dice or grab a rotisserie chicken to shred; leave the chicken out for a vegetarian soup
refrigerated cheese-filled tortellini -you can substitute with fresh or frozen tortellini, but you will need to adjust the cooking time by a few minutes
milk – I prefer whole milk for the best mouthfeel, but any milk is fine
cornstarch or arrowroot powder -if you find yourself out of both, use all-purpose flour instead, just add an additional ½ tablespoon
fresh baby spinach -I highly recommend using fresh spinach, but if you end up using frozen spinach, make sure you thaw and squeeze all of the excess water out first
fresh lemon juice
fresh parsley – optional garnish
GET THE FULL (PRINTABLE) CREAMY TORTELLINI SOUP RECIPE BELOW. ENJOY!
Can I Use Raw Chicken and Cook It Right In the Soup?
Yes you can. Dice up your chicken raw and cook it right in the soup. Wait to add the tortellini and continue cooking the rest of the soup until the chicken is cooked through and reaches an internal temperature of 165° Fahrenheit. Add tortellini after chicken cooks completely.
Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days.
It is possible to freeze this tortellini soup with the pasta. However, when it comes to reheating, thaw at room temperature first, without stirring or disturbing it in any way. If you try to heat and thaw simultaneously, the tortellini will disintegrate.
Can I Make This In The Slow Cooker?
Since this soup is ready in thirty minutes and uses already cooked/prepared chicken, there is no real reason to simmer it for hours in a slow cooker.
However, if you start with raw chicken, sauté the veggies on the stove first. Then you can slow cook the soup without the tortellini for 4 hours on high, or 6-8 hours on low. Add the pasta to the slow cooker 30 minutes before serving.
More Soup Recipes
Make a big batch of soup tonight and eat it all week to stay warm and satisfied.
- Corn Chowder Recipe
- Wild Rice Soup
- Dill Pickle Soup
- Pork Ramen
- Carrot Parsnip Soup
- Sausage Tortellini Soup
- Chicken Pot Pie Soup
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- 2 tbsps extra virgin olive oil
- 1/2 medium yellow onion, diced
- 3 stalks celery, chopped
- 3 medium carrots, sliced into coins
- 4 cloves garlic, minced
- 64 oz chicken stock or broth
- 2 tsps Italian seasoning
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1-1/2 cups (105 g) cooked, diced or shredded chicken
- 1 (9 oz/255 g) package refrigerated cheese tortellini
- 1 cup (236 ml) whole milk
- 1 tbsp cornstarch or arrowroot powder
- 1 cup (33 g) fresh baby spinach leaves, torn and stems removed, packed
- 1 tbsp fresh lemon juice
- fresh parsley for garnish (optional)
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, celery, and carrots in oil for 10 minutes, or until onions become translucent and vegetables become somewhat tender.
- Add minced garlic and cook for 1 more minute.
- Stir in chicken stock, Italian seasoning, sea salt, and black pepper. Bring to a boil.
- Reduce heat to medium-low and keep soup at a simmer. Add cooked chicken and cheese tortellini. Continue to simmer for about 5 minutes or until tortellini is tender.
- In a small bowl, whisk together milk and cornstarch. Add a small ladle full of soup to the mixture and stir. Pour the mixture to the pot of soup and add spinach. Stir well and allow to simmer for about 2 minutes more or until spinach is wilted.
- Remove soup from the heat and stir in the fresh lemon juice.
- Serve warm with freshly chopped parsley.
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