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.
Equipment
- Large pot or Dutch oven
- - Stirring spoon
- Ladle
- - Knife & cutting board
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
Instructions
- 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.
- Add more broth if you prefer a thinner soup.
- Store leftovers in the fridge for up to 4 days.