Creamy Chicken Tortellini Soup Recipe: Weeknight Comfort in a Bowl

There’s something magical about creamy chicken tortellini soup—like a warm hug in a bowl. It’s the kind of meal that gets even the pickiest eater to slide their phone aside and say, “Mmm, what is this?” Between the tender cheese tortellini, shredded chicken, and cozy veggie-packed broth, this creamy chicken tortellini soup hits all the right notes.

Whether you’re juggling work, chasing toddlers, or simply don’t feel like spending all night in the kitchen, this recipe is here to save dinner. In just 40 minutes, you’ll have a pot of pure comfort that tastes like it’s been simmering all day. So, grab that Dutch oven and let’s get stirring—your weeknight just got a whole lot better thanks to creamy chicken tortellini soup.

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What is Creamy Chicken Tortellini Soup?

Creamy chicken tortellini soup is a hearty Italian-American classic that blends the richness of cream-based broth with the wholesomeness of rotisserie chicken, vegetables, and cheese-filled tortellini. Think chicken noodle soup’s cozy cousin—just with a creamy twist and a little more personality. Instead of noodles, pillowy tortellini brings a burst of cheesy flavor with every bite, and the combo of garlic, rosemary, and tomato paste gives it a savory backbone. The final swirl of cream cheese and half-and-half? That’s what turns it from good to “can-I-get-seconds?” good. It’s not a fussy soup; it’s weeknight-friendly and freezer-smart. Perfect for a chilly night, a sick day pick-me-up, or just because the idea of leftovers tomorrow sounds dreamy.

Reasons to Try Creamy Chicken Tortellini Soup

First off—this creamy chicken tortellini soup is ready in under 45 minutes. That’s right, dinner faster than a pizza delivery and a lot more satisfying. It’s made with pantry staples and fresh produce, so you’re getting a homemade meal without the hassle.

Plus, thanks to the rotisserie chicken shortcut, you skip the raw meat prep (because who really wants to mess with that on a Tuesday?). It’s also flexible—you can swap veggies, use frozen tortellini, or leave out the spinach if your kids give it the side-eye. The creamy broth is cozy but not too heavy, which makes it perfect year-round. And hey, it makes amazing leftovers for lunch. If you’ve already tried creamy chicken noodle soup, this one’s like the glow-up version.

Ingredients Needed to Make Creamy Chicken Tortellini Soup

• 1 (10-ounce) package cheese tortellini (refrigerated or frozen)
• 1 ½ tablespoons olive oil
• 1 cup minced white or yellow onion
• 1 cup minced carrots
• 1 cup minced celery
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 5 tablespoons tomato paste
• 1 (14-oz) can diced tomatoes
• 6 cups low-sodium chicken broth
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)
• ⅓ cup half-and-half
• 2 tablespoons all-purpose flour
• ½ cup cream cheese, cubed
• 2 cups shredded rotisserie chicken
• 3 cups chopped baby spinach
• Fresh parsley and grated Parmesan (for garnish)

Instructions to Make Creamy Chicken Tortellini Soup (Step-by-Step)

Let’s walk through this step-by-step so you can whip up the perfect bowl of creamy chicken tortellini soup—without second-guessing or making a kitchen mess. Whether you’re a seasoned home cook or just learning your way around a Dutch oven, this detailed guide breaks it down in simple terms. Bonus: we’ll sprinkle in helpful tips and links so you can make this recipe your own.

Step 1: Cook the Tortellini Separately (But Just Barely)

Bring a large pot of generously salted water to a boil. Once it’s rolling, toss in the cheese tortellini—whether you’re using refrigerated or frozen. The trick here is to cook it for one minute less than the package says. Why? Because it’ll finish cooking in the soup later, soaking up all that rich, creamy broth without turning to mush.

Once done, drain the tortellini and set it aside. If you’re curious about choosing between frozen vs. fresh, check out our ingredient substitution tips for insights.

Step 2: Build a Flavorful Veggie Base

Grab a Dutch oven or deep stockpot and heat the olive oil over medium. Add your onions, carrots, and celery—a classic combo known as mirepoix. This trio is the backbone of countless soups, and here it gives the dish its sweet, savory depth. Sauté for about 8 to 10 minutes, stirring often, until the onions are soft and translucent.

This step might seem basic, but it sets the tone for the whole pot. Don’t rush it—let those veggies get tender and slightly golden. They’re the supporting cast that makes the creamy chicken tortellini soup sing.

Step 3: Add Garlic and Fresh Rosemary

Next, stir in your minced garlic and chopped rosemary. Cook for just 1 minute, stirring constantly. You’ll know it’s ready when your kitchen smells like a cozy little Italian trattoria.

This is a great moment to customize your flavor profile. Not a rosemary fan? Try fresh thyme instead—or even a pinch of Italian seasoning. Need more guidance? Our quick seasoning guide can help tailor your soup to your taste.

Step 4: Stir in Tomato Paste for Depth

Add the tomato paste straight into the pot. Stir it into the veggies and let it cook for about 1 minute. This step is key—it caramelizes the tomato paste slightly, mellowing its acidity and enhancing that rich, slow-cooked taste without needing hours on the stove.

It’s a little move with a big payoff. You’re basically giving your broth a head start on boldness.

Step 5: Pour in Tomatoes and Chicken Broth

Add the diced tomatoes and chicken broth to the pot. Season with salt and black pepper, give it a good stir, and bring everything to a boil over high heat.

Once it’s bubbling, reduce the heat to medium and let it simmer uncovered for 10 minutes. This helps all the flavors mingle while reducing just a bit for a more concentrated taste.

Pro tip: If you love a slightly thicker soup, this is the perfect time to let it simmer longer. You can even add a splash of white wine here for a deeper flavor (and maybe sip the rest of the glass while you cook—just saying).

Step 6: Make It Creamy with a Slurry

While your soup simmers, grab a small bowl and whisk together the half-and-half and flour until smooth. This creates a slurry that will thicken the soup without lumps.

Now, slowly pour the slurry into the pot, followed by the cubed cream cheese. Stir gently as it melts. Let it cook for 5 minutes until the broth is creamy and most of the cream cheese has melted into silky goodness.

Don’t panic if a few bits are still floating around—they’ll melt fully once the soup finishes simmering. Want a dairy-free twist? Head over to our healthy chicken wild rice casserole for inspiration on creamy swaps like coconut milk or cashew cream.

Step 7: Add Chicken, Tortellini, and Spinach

Now for the heart of the soup—shredded rotisserie chicken, your cooked tortellini, and a big handful of baby spinach.

Add them all at once, stir gently, and simmer for 3 to 5 minutes. The spinach will wilt, the chicken will heat through, and the tortellini will soak up just the right amount of broth.

It’s a quick finish that makes everything taste like it’s been bubbling for hours. If your soup looks a little thick, add a splash of broth. If it’s too thin, give it another minute or two on the heat.

Step 8: Taste and Finish with Toppings

Now it’s time to taste and tweak. Add more salt or pepper if needed. Then ladle your creamy chicken tortellini soup into bowls and top with fresh parsley and a generous sprinkle of grated Parmesan cheese.

Feeling fancy? Try a drizzle of good olive oil or a pinch of red pepper flakes for extra oomph. Want to pair this with something easy and crowd-pleasing? Our cheesy baked chicken tenders make a dreamy sidekick.

This soup is already a full meal in a bowl, but if you’re looking to round things out, here are a few ideas. Crusty bread or garlic knots are a no-brainer—they’re perfect for soaking up that creamy broth. A crisp green salad with a balsamic vinaigrette balances the richness nicely. Want to keep things cozy? Pair it with cheesy baked chicken tenders for the ultimate comfort food night. And if you’re feeling fancy, a glass of white wine (like a Chardonnay or Pinot Grigio) pairs surprisingly well with the creamy, savory flavor of this soup. Bonus: it makes leftovers even more exciting when you’ve got fresh bread or salad ready for round two.

Key Tips for Making Creamy Chicken Tortellini Soup

Here’s how to make your creamy chicken tortellini soup turn out amazing every time. First, cook the tortellini just shy of done—this keeps it from turning into mush when reheated. If your cream cheese is fridge-cold, it’ll take longer to melt and might stay a little chunky, so let it sit out while the soup simmers. Don’t skimp on the tomato paste—it deepens the flavor and makes the broth taste like it came from your Italian grandma (even if she’s fictional). And finally, stir the soup gently after adding the tortellini so it doesn’t break apart. This one’s a real crowd-pleaser, and these simple tweaks keep it tasting top-notch.

Storage and Reheating Tips for Creamy Chicken Tortellini Soup

Leftovers? Lucky you. Store your creamy chicken tortellini soup in an airtight container in the fridge for up to 5 days. When reheating, warm it gently over medium heat on the stovetop or in the microwave in short bursts. If the soup thickens too much (because pasta likes to soak up liquid), just add a splash of broth or water to loosen it up. Want to freeze it? Hold off on adding the tortellini—pasta doesn’t love the freezer. Freeze just the broth and chicken base, then toss in fresh tortellini when you’re ready to eat. You’ll thank yourself later for thinking ahead.

FAQs

Can I make this with frozen tortellini?
Yes! Just cook it straight from frozen—no need to thaw.

Can I use leftover chicken instead of rotisserie?
Absolutely. Any cooked, shredded chicken works great here.

Can I make it dairy-free?
You can try swapping the cream and cream cheese with unsweetened dairy-free alternatives, but the texture will change a bit.

Does this soup freeze well?
It does—just freeze the broth and add fresh tortellini after thawing.

What’s a good substitute for spinach?
Try kale, Swiss chard, or just skip it if greens aren’t your thing.

Final Thoughts

Creamy chicken tortellini soup is the kind of meal that makes you feel like you’ve got it all together—even on the busiest nights. It’s easy, cozy, and full of flavor, and with just a handful of ingredients, you’re never too far from a bowl of something special. Whether you’re feeding a crew or cooking solo with leftovers in mind, this recipe is one to keep on rotation. Want to try more comforting meals like this? Don’t miss our white chicken chili or leftover turkey soup for more soul-warming favorites.

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