Chicken Tortellini Soup: Ready in 30 Minutes
Oh, this Chicken Tortellini Soup is SO good! I make it all the time because my whole family loves it. You get juicy chicken, cheesy tortellini, and veggies in a creamy broth. It tastes like you spent hours cooking, but it only takes 30 minutes.
Seriously! I love how cozy and warm it makes me feel. Even picky eaters gobble it up. The best part? Super easy cleanup!
This Chicken Tortellini Soup is perfect for busy nights when you want something yummy and filling. Trust me, once you try it, you’ll make it again and again. It’s just that DELICIOUS!
Ingredients You’ll Need
You need some basic stuff to make this yummy soup. Nothing fancy! Look at the recipe card for the full ingredients list and amounts.
- Boneless Chicken Breasts: This gives you lots of protein and gets super tender when you cook it in the broth.
- Cheese Tortellini: Little pasta pillows stuffed with yummy cheese that make this soup extra hearty and satisfying to eat.
- Chicken Broth: This is your soup base that makes everything taste rich and cozy and oh so comforting.
- Heavy Cream: Makes your soup creamy and smooth, like something you’d get at a fancy restaurant, but way easier.
- Spinach: Fresh greens that add color and vitamins, and taste great when they get all soft in soup.
- Garlic: Adds amazing smell and flavor that makes the whole soup taste better and more flavorful all around.
- Italian Seasoning: A mix of herbs like basil and oregano that gives you that classic Italian taste everyone loves.
- Parmesan Cheese: Salty and nutty cheese that makes everything taste richer and adds the perfect finishing touch to soup.
How to Make Chicken Tortellini Soup
Making this soup is really easy. Just follow these simple steps, and you’ll have dinner ready in no time!
Step 1: Prepare the Chicken
Cut 1.5 pounds of chicken breasts into small pieces. Heat 2 tablespoons olive oil in your big pot. Cook the chicken for 6 to 7 minutes until it’s golden and cooked all the way through. Easy!
Step 2: Sauté the Aromatics
Now add 4 cloves of minced garlic to your chicken. Cook it for 1 minute until it smells amazing. Keep stirring so the garlic doesn’t burn. Your kitchen will smell SO good right now!
Step 3: Build the Broth Base
Pour in 6 cups of chicken broth. Add 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper too. Turn the heat up high until it boils. Then turn it down to medium heat.
Step 4: Cook the Tortellini
Drop 20 ounces of cheese tortellini right into the bubbling broth. Cook for 7 to 9 minutes following what the package says. The tortellini will float when they’re done. Stir sometimes so they don’t stick.
Step 5: Add Cream and Spinach
Stir in 1 cup of heavy cream and 3 cups of fresh spinach. Cook for 2 to 3 minutes until the spinach gets all wilted and soft. The soup looks creamy and beautiful now. Almost done!
Step 6: Finish and Serve
Take the pot off the heat. Stir in ½ cup of grated Parmesan cheese. Taste it and add more salt if you want. Scoop it into bowls and enjoy! You can add extra cheese on top if you like.
Tips for the Best Chicken Tortellini Soup
- Don’t Overcook the Tortellini: Watch the time, or your pasta gets mushy. Nobody wants that in their soup!
- Use Quality Broth: Get the low-sodium kind, so you control how salty it is. You can always add more later.
- Add Spinach Last: Put it in near the end so it stays bright green and doesn’t get too soft.
- Dice Chicken Evenly: Cut all pieces the same size. This way, everything cooks perfectly at the same time.
- Serve Immediately: This soup tastes best right away when the tortellini is perfect, and the cream is silky smooth.
Variations and Substitutions
Want to mix things up a bit? You can totally change this soup to match what you have at home!
- Vegetable Swap: Use kale or Swiss chard instead of spinach. They taste great and give you different flavors too.
- Protein Options: Got leftover rotisserie chicken or turkey? Use that instead to save time and still get yummy protein.
- Dairy-Free Version: Try coconut milk instead of heavy cream. Skip the Parmesan, and you’ve got dairy-free soup that’s still creamy.
- Tortellini Alternatives: Can’t find tortellini? No problem! Use ravioli, gnocchi, or any small pasta you have in your pantry.
Love tortellini soups? You should try my Sausage Tortellini Soup with Italian sausage! Or check out my Tomato Tortellini Soup if you want something lighter and vegetarian.
Recipe FAQs
Can I make this soup ahead of time?
Yes! Make the soup, but don’t add the tortellini or cream yet. Keep it in the fridge for 3 days. Add those when you reheat it.
How do I store leftover soup?
Let the soup cool down first. Put it in a container with a lid. Keep it in the fridge for up to 3 days.
Can I freeze this soup?
Nope, freezing doesn’t work well. The cream gets weird, and the tortellini gets mushy. Better to make it fresh when you want it.
What can I serve with this soup?
Crusty bread is perfect! Or try garlic bread, Caesar salad, or a simple green salad. Any of these makes a complete meal.
Can I use frozen tortellini instead?
Yes, frozen works great! Just toss them in frozen. Don’t thaw them first. Cook them following the package time, and you’re good.
How do I prevent the cream from curdling?
Turn down the heat before adding cream. Warm it gently and don’t let it boil. This keeps your soup smooth and creamy.
Can I make this in a slow cooker?
Sure can! Cook the chicken and broth on low for 4 hours. Add tortellini, cream, and spinach in the last 20 minutes of cooking.
How can I make this soup thicker?
Mix 2 tablespoons cornstarch with some cold water. Stir it into the soup before you add the cream. It’ll thicken right up!
Chicken Tortellini Soup
Ingredients
Method
- Heat olive oil in your big pot and add the cut-up chicken pieces to cook them nicely.
- Cook chicken for 6 to 7 minutes until it turns golden brown and is cooked through completely.
- Add the minced garlic and cook it for 1 minute until it smells really good and fragrant.
- Pour the chicken broth in and add the Italian seasoning, salt, and black pepper to the pot.
- Make it boil, then turn the heat down to medium and let everything simmer together gently here.
- Add tortellini and cook for 7 to 9 minutes until they all float up to the top of the soup.
- Stir in the cream and spinach, cooking for 2 minutes until the spinach gets soft and wilted nicely.
- Take off the heat and mix in the Parmesan cheese, then taste and add more salt if needed.
- Scoop the hot soup into bowls and put extra cheese and basil on top if you want.
Notes
- Tortellini soaks up liquid as it sits there, so add more broth when you reheat any leftover soup.
- Fresh tortellini cooks way faster than the frozen kind, so check your package directions for the right time.
- Use rotisserie chicken for easier prep, and add the bones to the broth while cooking for richer flavor.
- Try half-and-half instead of heavy cream if you want a lighter soup with fewer calories per bowl today.
- Add red pepper flakes for some spice or sun-dried tomatoes for a tangy flavor that tastes really yummy.
