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Creamy Chicken Tortellini Soup Recipe: Weeknight Comfort in a Bowl

Creamy Chicken Tortellini Soup in a bowl
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This creamy chicken tortellini soup comes together quickly using simple, wholesome ingredients like cheese tortellini, shredded chicken, and fresh spinach. It’s comforting, hearty, and perfect for a cozy meal any night of the week.

Ingredients

Scale
  • 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 or pressed
  • 1 tablespoon fresh rosemary, chopped
  • 5 tablespoons tomato paste
  • 1 14-ounce 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, cut into small cubes
  • 2 cups shredded rotisserie chicken
  • 3 cups chopped baby spinach
  • Minced flat-leaf or curly parsley, for garnish
  • Grated Parmesan cheese, for garnish

Instructions

1. Bring a large pot of heavily salted water to a boil. Add tortellini and cook for 1 minute less than package directions. Drain and set aside.

2. While tortellini cooks, heat olive oil in a Dutch oven or stockpot over medium heat. Add minced onions, carrots, and celery. Sauté for 8–10 minutes until onions are translucent.

3. Add garlic and chopped parsley. Cook for 1 minute, stirring regularly until fragrant.

4. Stir in tomato paste and cook for 1 minute.

5. Add diced tomatoes, chicken broth, salt, and pepper. Stir well and bring to a boil over high heat.

6. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.

7. In a small bowl, whisk together half-and-half and flour until smooth. Stir into soup along with cubed cream cheese.

8. Simmer for 5 minutes, stirring often, until cream cheese is mostly dissolved and broth is smooth.

9. Stir in drained tortellini, shredded chicken, and baby spinach. Simmer for 3–5 minutes until spinach wilts and chicken is warmed through.

10. Season to taste with salt and pepper. Serve hot, garnished with chopped parsley and Parmesan.

Notes

Cook tortellini slightly under to prevent it from becoming mushy in the soup.

Let cream cheese soften before adding to help it melt more easily.

Leftovers can be stored in the fridge for up to 5 days.

To freeze, omit tortellini and add fresh when reheating for best texture.

Find it online: https://cookingwithramsay.com/creamy-chicken-tortellini-soup/