Tortellini soup is the ultimate comfort dish for chilly nights or anytime you crave something hearty yet easy. This cozy, creamy bowl brings together tender tortellini, savory chicken, and vibrant vegetables in a soul-warming broth that satisfies every craving. Whether you’re feeding the family or just need a nourishing one-pot meal, this recipe delivers all the classic comforts of home cooking with a touch of Italian flair. Best of all, it’s simple enough for a weeknight dinner and special enough to serve guests.

Table of Contents

❤️ Why You’ll Love This Recipe

One-pot magic – minimal cleanup, maximum comfort.
Versatile – use fresh, frozen, or stuffed tortellini.
Family-friendly – even picky eaters love it.
Creamy broth without a roux – no extra steps required.
Perfect for leftovers – reheats beautifully.

📝 Ingredients

Here’s everything you’ll need to make a rich, creamy tortellini soup at home:

2 tablespoons olive oil (or avocado/canola oil)
1 yellow onion, diced
4 celery ribs, sliced (¼” thick)
4 carrots, sliced (¼” thick)
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 bay leaves
2–4 sprigs fresh thyme
2½ teaspoons kosher salt (adjust to taste)
½ teaspoon black pepper
3 cups refrigerated or frozen tortellini (any filling—cheese, chicken, sun-dried tomato, etc.)
2 cups fresh baby spinach, roughly chopped
⅔ cup sun-dried tomatoes, oil-packed, chopped
2–3 cups cooked and shredded chicken (rotisserie or homemade)
1 cup heavy cream
¾ teaspoon tarragon vinegar (or white wine vinegar)

🔄 Optional swaps:
Use vegetable broth for a vegetarian version (skip the chicken).
Add mushrooms or zucchini for more texture.
Use kale instead of spinach for a hearty green.

👩‍🍳 Instructions

Sauté the aromatics:
In a large Dutch oven or soup pot, heat the olive oil over medium-high. Add diced onion, celery, and carrots. Sauté for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add garlic and season:
Stir in the minced garlic and cook for another 1 minute, just until fragrant. Then add chicken broth, bay leaves, thyme sprigs, salt, and pepper. Stir to combine.
Bring to a boil:
Increase the heat to high and bring the broth mixture to a rolling boil.
Add pasta and veggies:
Stir in the tortellini, chopped spinach, and sun-dried tomatoes. Boil according to tortellini package instructions—typically 3–5 minutes—until pasta is tender.
Stir in chicken and cream:
Reduce heat to low. Add the cooked, shredded chicken and pour in the heavy cream. Stir well.
Finish with vinegar:
Add the tarragon (or white wine) vinegar and stir to bring balance and brightness to the soup.
Serve:
Remove bay leaves and thyme sprigs. Let the soup cool slightly, then serve warm with grated Parmesan or crusty bread if desired.

📋 Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Skill Level: Easy
Meal Type: Lunch, Dinner, or Cozy Weeknight Meal

🥦 Nutrition Facts (Per Serving – Approximate)

Calories: 502 kcal
Protein: 27g
Carbohydrates: 40g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 102mg
Sodium: 1493mg
Fiber: 4g
Sugar: 6g
Potassium: 975mg
Vitamin A: 8776 IU
Vitamin C: 22mg
Calcium: 190mg
Iron: 3mg

🧠 Note: These values are estimates and may vary depending on exact ingredients and brands used.

💡 Tips & Variations

🔁 Ingredient Swaps:

Tortellini: Use cheese, chicken, or sun-dried tomato-stuffed tortellini. Fresh is best, but frozen works too—just cook 2–3 minutes longer.
Broth: Low-sodium chicken broth keeps things balanced. For vegetarian versions, swap in veggie broth and skip the chicken.
Greens: No spinach? Use chopped kale, Swiss chard, or even arugula for a peppery kick.

🧊 Storage Tips:

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently over low heat.
Freeze: Freeze without tortellini (they get mushy). Add fresh pasta when reheating for best texture.

🍋 Flavor Boosters:

Vinegar: A splash of tarragon or white wine vinegar at the end lifts the flavor beautifully.
Parmesan Rind: Toss one into the pot while simmering for a deeper umami flavor.

🥖 What to Serve With:

Crusty sourdough or garlic bread
Side salad with Italian vinaigrette
Roasted vegetables like Brussels sprouts or zucchini

Creamy Chicken Tortellini Soup

A creamy, comforting tortellini soup loaded with chicken, fresh vegetables, and savory herbs — perfect for weeknight dinners or cold-weather cravings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6

Course: Soup

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

– 2 tablespoons olive oil
– 1 yellow onion diced
– 4 celery ribs sliced (¼”)
– 4 carrots sliced (¼”)
– 2 cloves garlic minced
– 8 cups low-sodium chicken broth
– 2 bay leaves
– 2–4 sprigs fresh thyme
– 2½ teaspoons kosher salt
– ½ teaspoon black pepper
– 3 cups refrigerated or frozen tortellini any filling
– 2 cups fresh baby spinach roughly chopped
– ⅔ cup oil-packed sun-dried tomatoes chopped
– 2–3 cups cooked shredded chicken
– 1 cup heavy cream
– ¾ teaspoon tarragon or white wine vinegar

Equipment

Large pot or Dutch oven
– Stirring spoon
Ladle
– Knife & cutting board

Method

Heat oil in a large pot over medium-high. Add onion, celery, and carrots. Sauté for 6–8 minutes until softened.
Stir in garlic and cook for 1 minute.
Add broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
Add tortellini, spinach, and sun-dried tomatoes. Boil per pasta package instructions (usually 3–5 minutes).
Reduce heat, stir in chicken and cream.
Add vinegar. Remove bay leaves and thyme. Serve warm.

Notes

– Use rotisserie chicken for ease.
– Add more broth if you prefer a thinner soup.
– Store leftovers in the fridge for up to 4 days.

❓ FAQs

Can I use frozen tortellini instead of fresh?

Absolutely. Frozen tortellini works great—just increase the cook time by 2–3 minutes to ensure it’s fully heated through.

What kind of chicken should I use?

Rotisserie chicken is a convenient option, but any cooked and shredded chicken works well. You can bake, boil, or use leftover grilled chicken too.

Can I make this tortellini soup vegetarian?

Yes! Just skip the chicken and use vegetable broth instead of chicken broth. Consider adding white beans or mushrooms for extra texture and protein.

Can I make it dairy-free?

Yes, omit the heavy cream and finish the soup with a splash of dairy-free milk or a swirl of coconut cream for richness.

Will the tortellini get mushy if I store leftovers?

Tortellini will soften slightly in leftovers. If you plan to freeze the soup, cook the pasta separately and add it fresh when reheating.

Can I make this soup ahead of time?

Definitely. Prepare the soup up to a day in advance and reheat gently. Wait to add the tortellini until just before serving for best texture.

🏁 Conclusion

Tortellini soup is one of those dependable, heartwarming meals you’ll find yourself making again and again. With tender chicken, pillowy tortellini, and a rich creamy broth, this recipe brings comfort to your table in under an hour. Whether you’re feeding your family or warming up a cold evening, it’s satisfying, simple, and always a hit.