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This ultra creamy Chicken Tortellini Soup is a blend of tender chicken thighs, spinach, and cheesy tortellini in a rich and creamy chicken broth.

A big bowl of Chicken Tortellini Soup is a cozy way to warm up on a cold day! While this soup is hearty enough to be a meal, you can pair it with some Garlic Breadsticks and a Side Salad.

Be sure to try my Creamy Chicken Soup next!

Pot of chicken tortellini soup with a ladle sticking out.
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Why I Love This Chicken Tortellini Soup Recipe

There’s something so comforting about a bowl of homemade soup to soothe your soul and warm you through and through. This Chicken Tortellini Soup is one of my all-time favorites, and it will soon be one of yours, too.

  • Rich and Creamy Broth – It’s creamy without feeling heavy, and will leave you satisfied anytime of day.
  • Fast – One of my favorite things about this recipe is that it’s ready in just under 30 minutes, start to finish.
  • Work Smarter – You can do all the prep work while the chicken cooks, and then it’s just a matter of layering flavors for a taste you’ll crave.

Ingredients

You will find the full ingredients list with amounts in the recipe card below.

  • Butter and Olive Oil
  • Chicken Thighs – Boneless, skinless thighs are the easiest to work with and so easy to cook. You can also use breasts, or just pluck meat off a rotisserie chicken to save time.
  • Celery, Carrots, and Onion – Also known as Mire Poix, this combination of veggies is often the start of a great soup like this one. Throw some minced garlic in there as well.
  • All-Purpose Flour – For thickening the soup. Toast it when you cook the veggies.
  • Chicken Broth – Low sodium is my recommendation so you can control the salt level a little better.
  • Spinach – Fresh baby spinach, torn or roughly chopped. You can use frozen in a pinch, but it might get a little slimy.
  • Tortellini – Fresh, refrigerated, and cheese stuffed.
  • Cream Cheese – Softened to room temp and cubed for a quick melt. This adds to the creaminess of the soup.
  • Seasonings – Italian seasoning, salt, and pepper.
  • Milk – this is the main creamy addition, so go high fat if you can. You could even use half & half or full cream if you wish.

How To Make Chicken Tortellini Soup

See the recipe card below for full, detailed instructions

seared chicken thighs in a large dutch oven.

Cook the Chicken. Season chicken with salt and pepper and saute in a large soup pot or dutch oven. Transfer to a plate to rest and shred later.

Flour added to sauteed carrots and celery in a dutch oven.
Carrots, onion and celery cooking with flour in a soup pot.

Cook the Vegetables. Add a tablespoon of butter to the pot and use a spatula to scrape up all the browned bits from the bottom of the pot – that will add a ton of flavor! Saute the veggies in the pot until tender.

Add Flour. Sprinkle vegetables with flour; stir and cook for a couple of minutes.

Veggies in broth, tortellini and spinach, in a soup pot.

Add the Broth, Seasonings, Tortellini, and Spinach. Pour in chicken broth and stir in seasonings, then add spinach and tortellini to the pot. Simmer until the pasta is mostly cooked.

Cream cheese on top of a pot of tortellini soup.

Stir in Cream Cheese and Milk. Add chunks of cream cheese, stirring continuously until melted.

Creamy soup with shredded chicken.

Add the Milk and Chicken. Stir in the milk and simmer for a few minutes to thicken. As it simmers, shred the chicken and then add it to the pot.

FAQs

Can I use pre-cooked chicken?

Sure! If you have leftover chicken on hand, or even a rotisserie chicken, shred it and add to the pot. You will need to add butter and/or olive oil to cook the veggies.

Can I make this in a slow cooker?

To make in a slow cooker: Saute the carrots, celery, and onion first, then add to your crockpot with the garlic, chicken, broth, cream cheese, milk, and seasonings. Cook on low for 6-7 hours or on high for 3-4 hours. Add the tortellini and spinach during the last 30 minutes.

How do I store leftover soup?

Store completely cooled leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this soup?

Yes – let the soup cool completely before storing in an airtight freezer container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop. Do not try to thaw in the microwave or the pasta will become mushy.

Can I use chicken breasts instead of thighs?

Absolutely. You can add breasts instead, or a combination of both.

Chicken tortellini soup on a ladle over a pot of soup.

Pro Tips

  • I use Buitoni Three Cheese Tortellini for this recipe. It comes in a 9 ounce package. Any brand you choose will be fine, and up to 12 ounces.
  • I also love the big packages at Costco. They are 20 ounces each so you can use half of a package for this recipe.

More Soup Recipes

Recipe

Creamy Chicken Tortellini Soup

5
Creamy Chicken Tortellini Soup is cozy and satisfying with a rich and creamy broth, tender chicken, cheese tortellini, spinach and veggies.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 2 tablespoon butter divided
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken thighs about 1 pound
  • Kosher salt to taste, divided
  • Black pepper to taste, divided
  • 2 celery stalks peeled and diced
  • 2 medium carrots peeled and diced
  • 1 yellow onion peeled and diced
  • 2 garlic cloves peeled and minced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 cups fresh spinach rinsed, dried, and roughly chopped
  • 10 ounces refrigerated cheese tortellini 9-12 ounces will work fine
  • 4 ounces cream cheese cubed, room temperature
  • 1 teaspoon Italian seasoning
  • 2 cups milk whole milk is preferred, but any will work
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Instructions
 

  • Melt the butter and olive oil in a large soup pot or dutch oven over medium- heat.
  • Season chicken thighs on both sides with salt and pepper. Arrange the thighs in a single layer in the bottom of your pot. Cook for 3-4 minutes per side, turning once, until no longer pink. Remove to a plate; set aside.
  • Add another tablespoon of butter to the pot. Use a spatula to scrape up any browned bits at the bottom of the pot, then add diced carrots, celery, onion and garlic to the pot. Cook, stirring often, for about 5 minutes, or until the veggies are tender.
  • Sprinkle the vegetables with flour and Italian seasoning and stir to coat. Cook for 2 minutes.
  • Pour in the chicken broth and add the spinach and tortellini. Stir in ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Stir to combine, then bring to a boil and simmer for 6 minutes.
  • Stir in the cream cheese and continue stirring until it's melted.
  • Stir in the milk. Bring back to a simmer for 2-3 minutes to thicken slightly. Shred or dice the chicken and add it into the soup.
  • Serve immediately. Garnish with fresh grated Parmesan if desired.

Notes

If you prefer, you may substitute 2 chicken breasts in place of the chicken thighs. I recommend dicing the breasts before cooking.

Nutrition

Calories: 663kcalCarbohydrates: 49gProtein: 41gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 196mgSodium: 1279mgPotassium: 774mgFiber: 5gSugar: 12gVitamin A: 7304IUVitamin C: 9mgCalcium: 340mgIron: 4mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Julie Espy

Food nerd. Cocktail enthusiast. Carboholic. Bacon addict. Basset nuzzler. Boy mom. Come eat something delicious with me at Bread Booze Bacon!

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Comments

  1. Donna Rhodes says:

    I did not see any ingredients only pictures. The soup look delicious but I need ingredient amounts and directions please.

    1. Kristin says:

      The ingredients are listed at the end of the post.

  2. Sally Van Dyke says:

    RE: Creamy Chicken Tortellini Soup

    Am I missing something in the directions?
    What do I do with the chicken when it’s cooled? Dice it? Shred it? And when do I add it to the soup?

    I can figure it out for myself, but for less experienced cooks, it would help to have that information in the instructions.

    The soup sounds delish and I will be trying it soon!

    1. Deena says:

      Step 9.