There’s something magical about a pot of Creamy Chicken Tortellini Soup simmering on the stove. Maybe it’s the way the aroma fills the kitchen or how every spoonful feels like a warm hug on a cold evening. Hi, I’m Jessica — a Texas-born mom of three and a lifelong believer that food is more than just fuel. It’s care, comfort, and connection — especially when it’s a dish as cozy as this one.
This creamy, hearty soup brings together tender chicken, cheese-filled tortellini, and a velvety broth that feels like home. Whether you’re cooking for your family or just yourself after a long day, this bowlful of comfort is the perfect weeknight meal.
Table of Contents
Why You’ll Love This Creamy Chicken Tortellini Soup
- Quick and simple: Ready in about 30 minutes, this is one of those recipes that looks fancy but fits into busy weeknights.
- Family favorite: Even picky eaters love this — the creamy texture and cheesy tortellini make it kid-approved.
- Versatile and forgiving: Swap ingredients or toss in extras like spinach or mushrooms without worry.
- Cozy comfort: It’s rich, filling, and tastes like something from your favorite café.
What Does Creamy Chicken Tortellini Soup Taste Like?
Imagine the creaminess of a chicken Alfredo, the comfort of homemade soup, and the heartiness of pasta — all in one spoonful. The broth is rich and savory, balanced by the sweetness of carrots and onions, while the cheese tortellini adds a luscious bite. It’s smooth, flavorful, and so satisfying that you’ll want seconds (and maybe thirds).
Ingredients You’ll Need for Creamy Chicken Tortellini Soup
Main Ingredients
- Chicken breast, diced into bite-sized pieces
- Fresh or frozen cheese tortellini
- Low-sodium chicken broth
- Heavy cream
- Yellow onion, diced
- Carrots, sliced into rounds
- Celery stalks, chopped
- Garlic, minced
Seasonings & Herbs
- Dried Italian seasoning
- Dried basil
- Dried oregano
- Salt and black pepper to taste
- Olive oil
- All-purpose flour
Optional Add-ins
- Fresh baby spinach
- Grated Parmesan cheese
- Fresh parsley, chopped
How to Make Creamy Chicken Tortellini Soup
When it comes to comforting weeknight dinners, Creamy Chicken Tortellini Soup is one of those recipes that feels gourmet yet comes together in a single pot. Whether you’re new to cooking or a seasoned home chef, this step-by-step guide will walk you through every detail — from prepping your ingredients to ladling that first creamy, satisfying spoonful.
If you’ve ever made my Creamy Chicken Noodle Soup, you’ll recognize some familiar techniques here — but with an extra cozy twist thanks to those pillowy cheese tortellini.
Step 1: Prepare and Season the Chicken
Start by dicing your boneless, skinless chicken breasts into bite-sized cubes — about one inch each. Keeping the pieces uniform helps them cook evenly and stay juicy.
In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Once the oil shimmers, season your chicken generously with salt, black pepper, and a sprinkle of Italian seasoning. This combination gives the soup that familiar, savory flavor foundation you’ll taste in every bite.
Add the chicken to the hot pot in a single layer. Let it cook for about 5 to 6 minutes, stirring occasionally until it turns golden brown and cooked through. Don’t rush this step — the caramelized bits at the bottom of the pot are what give the broth its deep, homemade flavor.
Once done, transfer the chicken to a plate and set it aside. (If you’d like to use rotisserie chicken instead, check out my Instant Pot Chicken and Dumplings Recipe — it’s a great example of how pre-cooked chicken can still create rich flavor.)
Step 2: Build the Flavor Base
In the same pot — without cleaning it — add a bit more olive oil if needed, then toss in your diced onion, sliced carrots, and chopped celery. This aromatic trio, known as mirepoix, is the heart of most comforting soups. Sauté for about 4 to 5 minutes, until the veggies begin to soften and the onions turn translucent.
Next, add minced garlic and cook for another 30 to 60 seconds. You’ll know it’s ready when your kitchen smells absolutely heavenly.
Sprinkle all-purpose flour over the vegetables and stir well to coat. The flour thickens the soup later, creating that signature creamy texture without needing too much cream. Let the flour cook for one minute — this step removes any raw taste and helps the soup develop body and depth.
(For more tips on building flavor, check out my Golden Chicken Lentil Soup — it uses a similar base but leans into earthy spices for a Mediterranean twist.)
Step 3: Create the Creamy Base
Now comes the heart of the recipe — creating that luscious, velvety broth. Gradually pour in your low-sodium chicken broth, whisking continuously to avoid lumps. Scrape up the golden bits stuck to the bottom of the pot — that’s liquid gold for flavor!
Once all the broth is added, slowly pour in your heavy cream while stirring. Watch as the soup transforms from a thin broth into a silky, creamy consistency.
Season the mixture with dried basil, dried oregano, and a little more salt and pepper to taste. Let it simmer gently for 3 to 4 minutes — just enough time for the flavors to meld and the soup to thicken slightly.
Now, return the cooked chicken to the pot and stir everything together. The chicken will soak up that creamy goodness, becoming even more tender.
(If you’d like a lighter version, I share a few alternatives in my Cream of Broccoli Soup Recipe, where we swap out cream for milk or pureed vegetables.)
Step 4: Add the Tortellini and Final Touches
Once your creamy base is bubbling gently, it’s time for the star of the show — cheese tortellini. Whether you use fresh or frozen, add them directly into the pot. Stir occasionally to prevent sticking, and cook according to the package directions — usually 3 to 5 minutes for fresh and 7 to 9 minutes for frozen.
During the last minute of cooking, stir in a handful of fresh spinach if you’re using it. The heat will wilt it just enough, adding a pop of color and nutrients.
Before serving, taste your soup and adjust the seasonings — a pinch more salt, a touch of pepper, or even a sprinkle of extra Italian seasoning if you’re feeling bold.
Ladle into bowls and finish with grated Parmesan cheese and fresh parsley for that perfect finishing touch.
(For another cozy, one-pot pasta soup, don’t miss my Creamy Tuscan Ravioli Soup. It’s every bit as comforting, with a sun-dried tomato twist.)
Step 5: Serve and Savor
This is where all your step-by-step work pays off. The soup should be creamy but not too thick, with tender chicken, soft tortellini, and just the right balance of herbs.
Serve it warm with a slice of crusty bread or a side salad for a full meal. If you’re cooking for family, don’t be surprised when the pot disappears faster than you expected. This is one of those recipes that leaves everyone asking, “Can I have seconds?”
And the best part? It’s just as delicious reheated the next day — if you’re lucky enough to have leftovers.
Bonus Tip: Keep the Step-by-Step Flow Going
If you enjoyed this step-by-step cooking guide, you might also love:
- Slow Cooker Creamy Tortellini Soup — a set-it-and-forget-it version of this dish.
- Cheesy Broccoli Cheddar Soup — another creamy classic that comes together beautifully in one pot.
- Cauliflower Mac and Cheese — if you want that same velvety comfort but with a veggie twist.
Tips and Tricks for Perfect Creamy Chicken Tortellini Soup
- Don’t rush the sauté: Let the veggies soften properly — that’s where your base flavor comes from.
- Whisk while adding broth: It keeps the soup creamy, not clumpy.
- Go easy on the salt: Tortellini and Parmesan both add saltiness, so season at the end.
- Make it lighter: Swap heavy cream for half-and-half or evaporated milk.
- Got leftovers? This soup thickens as it cools. Add a splash of broth when reheating to loosen it up.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze (without tortellini): Freeze the base for up to 2 months and add fresh tortellini when reheating.
- Reheat: Warm gently over low heat to keep the cream from separating.
FAQs
Can I use rotisserie chicken?
Absolutely! It’s a time-saver and still gives that homemade feel. Just skip the first step and add it when combining everything in Step 3.
Can I make this dairy-free?
Yes. Use coconut milk or unsweetened oat cream instead of heavy cream — the flavor will still be rich and velvety.
Can I cook this in a slow cooker?
Yes! Sauté your chicken and vegetables first, then transfer to a slow cooker. Add broth and seasonings and cook on low for 4–5 hours. Stir in cream and tortellini in the final 20 minutes.
Conclusion
This Creamy Chicken Tortellini Soup is what comfort food dreams are made of — creamy, hearty, and bursting with homestyle goodness. Whether you’re warming up after a chilly day or craving something cozy, this soup brings everyone to the table with smiles.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Chicken Tortellini Soup – A Delicious One-Pot Wonder
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Tortellini Soup is a cozy and flavorful dish made with tender chicken, cheese tortellini, hearty vegetables, and herbs in a rich, creamy broth. It’s the perfect comfort food for chilly days.
Ingredients
- Chicken breast, diced into bite-sized pieces
- Fresh or frozen cheese tortellini
- Low-sodium chicken broth
- Heavy cream
- Yellow onion, diced
- Carrots, sliced into rounds
- Celery stalks, chopped
- Garlic, minced
- Dried Italian seasoning
- Dried basil
- Dried oregano
- Salt and black pepper to taste
- Olive oil
- All-purpose flour
- Optional Add-ins:
- Fresh baby spinach
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season diced chicken breast with salt, pepper, and Italian seasoning.
3. Add chicken to the hot oil and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from the pot and set aside.
4. In the same pot, add diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
5. Add minced garlic and cook for another minute until fragrant.
6. Sprinkle flour over the vegetables and stir to combine, cooking for 1 minute.
7. Gradually pour in the chicken broth while whisking to prevent lumps from forming.
8. Add heavy cream, dried basil, dried oregano, and additional salt and pepper to taste.
9. Bring the mixture to a gentle simmer and let it thicken for 3-4 minutes.
10. Return the cooked chicken to the pot and stir to combine.
11. Add cheese tortellini to the simmering soup and cook according to package directions (3-5 minutes for fresh, 7-9 minutes for frozen).
12. Stir in fresh spinach during the last minute of cooking, if using.
13. Taste and adjust seasonings as needed. Serve hot, optionally topped with grated Parmesan and chopped fresh parsley.
Notes
For a thicker soup, you can add more flour or reduce the broth slightly.
Fresh tortellini cooks faster than frozen—be careful not to overcook.
Add red pepper flakes for a hint of spice.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.
