This post may contain affiliate links. Please read our disclosure policy.
This ultra creamy Chicken Tortellini Soup is a blend of tender chicken thighs, spinach, and cheesy tortellini in a rich and creamy chicken broth.Pin this recipe for later!
Table of Contents
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.
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 recipe card below for ingredient quantities and full instructions.
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.
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.
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.
Stir in Cream Cheese and Milk. Add chunks of cream cheese, stirring continuously until melted.
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.
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.
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.
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.
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.
Absolutely. You can add breasts instead, or a combination of both.
- 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
- Chicken Poblano Soup
- Instant Pot Potato Soup
- Slow Cooker Chicken Noodle Soup
- Chicken & Wild Rice Soup
- Hamburger Soup
- Bacon & Bean Soup
Creamy Chicken Tortellini Soup
- 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
- 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.