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Creamy Chicken Tortellini Soup melds the heart of Italian cooking with the cozy comfort of homemade soup. Every spoonful is rich, velvety, and packed with tender chicken, plump cheese tortellini, and fresh vegetables — a true bowl of happiness!
If you love cozy, Italian-inspired soups, don’t miss my Marry Me Chicken Soup and Italian Chicken Soup — both creamy, comforting favorites your family will love. Or, if you’re in the mood for something a little different, try my Zuppa Toscana or Tuscan White Bean Soup for lighter, brothy goodness that still warms you right up.
💗 It’s cozy, satisfying, and perfect for chilly nights when you’re craving something hearty but elegant enough for guests, too.
✨ Before You Begin
✨ Brown the chicken first: This step builds deep, savory flavor in the broth. Don’t skip it!
✨ Sauté the veggies: Cooking them before adding broth caramelizes their natural sweetness.
✨ Use fresh tortellini: They cook quickly and have the best texture for soup.
✨ Add cheese carefully: Parmesan can stick to the bottom if you don’t stir frequently.
✨ Temper the cream: Slowly warm it before stirring it in — this keeps your soup perfectly silky, never curdled.
Variations
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Add Corn: Stir in 1 cup of thawed frozen corn (or well-drained canned corn) for a touch of sweetness and extra texture. I especially love Trader Joe’s roasted frozen corn in this!
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Switch Up the Herbs: Swap the basil for a bit of fresh rosemary — it’s bold, so start small — or sprinkle in fresh chives for a gentle oniony note.
Ingredients For Creamy Chicken Tortellini Soup
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Chicken breasts: Boneless and skinless for easy prep and tender bites.
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Onion, garlic, carrots, red bell pepper, and mushrooms: Build that delicious base flavor.
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All-purpose flour: Helps thicken the creamy broth.
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Chicken broth + Better Than Bouillon: For incredible depth.
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Parmesan cheese: Adds savory richness to every spoonful.
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Fresh cheese tortellini: The star ingredient that makes this soup extra special.
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Heavy cream: Creates the dreamy, silky texture.
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Fresh basil: Brings brightness and a little Italian flair.
Pro Tips
⭐ About the chicken: You can substitute cooked rotisserie chicken to save time — just stir it in near the end.
⭐ Watch that Parmesan: Stir frequently once you add cheese to prevent sticking or clumping.
⭐ Tortellini timing: Fresh tortellini only need a few minutes to cook. Overcooking can make them mushy.
⭐ Cream care: To avoid curdling, temper your cream by whisking in a little hot broth before adding it to the pot.
⭐ Flavor upgrade: Add a splash (2–3 tablespoons) of white wine when sautéing the veggies for restaurant-level depth.
How To Make Creamy Tortellini Soup
- Dry and season the chicken with salt and pepper.
- Brown chicken breasts on both sides and continue to cook until cooked through.
- Cut into 1/2-inch pieces; set aside.
- Saute and cook the vegetables until soft.
- Sprinkle vegetables with flour and cook.
- Whisk in the chicken broth until smooth. Add the Better Than Bouillon, Italian seasoning, rosemary, bay leaf, salt, black pepper, and Parmesan cheese and bring to a boil, reduce to simmer.
- Stir in tortellini and simmer until almost al dente.
- Return chicken, and any juices that have accumulated on the plate, back to the pot.
- Stir in cream.
- Adjust salt and pepper. Remove from the heat and stir in basil. Ladle into individual bowls and serve.
**See full instructions below.
How to Make Creamy Chicken Tortellini Soup in the Crockpot
Making this soup in the slow cooker is as easy as it gets — perfect for busy weeknights or when you want dinner to cook itself!
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Sauté first for flavor: In a skillet, heat 2 tablespoons of olive oil over medium heat. Brown the chicken on both sides, then remove it. Add the onion, garlic, carrots, red bell pepper, and mushrooms, and cook until softened. This step builds the same rich flavor base you’d get on the stovetop.
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Layer in the slow cooker: Add the sautéed veggies, browned chicken, flour, chicken broth, Better Than Bouillon, Italian seasoning, rosemary, bay leaf, salt, and pepper.
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Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
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Shred and finish: Remove the chicken, shred or cube it, then return it to the slow cooker. Stir in the tortellini, Parmesan, and cream. Cover and cook another 20–30 minutes on LOW, or just until the tortellini are tender.
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Add basil and serve: Stir in the fresh basil just before serving and garnish with extra Parmesan or parsley.
⭐ Tip: If you’re using rotisserie chicken, add it with the tortellini during the last 30 minutes of cooking so it stays juicy and tender.
How to Make Creamy Chicken Tortellini Soup in the Instant Pot
For a cozy meal in record time, the Instant Pot version delivers all that creamy, slow-simmered flavor — fast!
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Sauté: Set the Instant Pot to Sauté mode. Add 2 tablespoons of olive oil and brown the chicken on both sides. Remove and set aside. Add the remaining oil, onion, garlic, carrots, red bell pepper, and mushrooms; cook until softened. Sprinkle with flour and stir for 1 minute.
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Deglaze: Add about ½ cup of chicken broth and scrape the bottom of the pot to release any brown bits (this prevents a burn warning).
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Add and cook: Stir in the remaining broth, Better Than Bouillon, Italian seasoning, rosemary, bay leaf, salt, and pepper. Return the chicken to the pot. Seal and cook on HIGH pressure for 8 minutes, then allow a 10-minute natural release.
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Finish the soup: Remove the chicken and shred or cube it. Return it to the pot, add the tortellini, and set to Sauté again. Simmer for 3–5 minutes until the pasta is just tender.
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Make it creamy: Stir in Parmesan cheese and heavy cream. Simmer briefly until smooth and thickened.
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Add basil and serve: Stir in the fresh basil off heat and ladle into bowls.
⭐ Tip: If you prefer thicker soup, let it simmer a few minutes longer after adding the cream to reduce slightly.
Frequently Asked Questions
Can I make this with leftover chicken or turkey?
Absolutely! Leftover rotisserie chicken or even turkey works beautifully. Add it near the end so it stays tender.
Can I use frozen tortellini?
Yes — just add a few extra minutes of simmering time. No need to thaw first.
How do I make it thicker or thinner?
For a creamier texture, simmer uncovered to reduce the broth slightly. To thin it, simply add a splash of warm chicken broth before serving.
Can I freeze Creamy Chicken Tortellini Soup?
Cream-based soups with pasta don’t freeze perfectly, but you can freeze the broth and chicken separately. Add cooked tortellini and cream when reheating for best texture.
What to Serve With Creamy Chicken Tortellini Soup
Fresh + Crisp Sides
Balance the creamy richness with a fresh salad like my Harvest Salad, Mediterranean Salad, or Strawberry Salad with Blue Cheese.
Cozy Breads
Soak up every drop with Practically No Knead Bread, Garlic Bread, or Homemade Crescent Rolls.
Sweet Finishes
End your meal with something comforting and classic like Tiramisu, Possum Pie, or Sugar Cream Pie.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Refrigerate leftovers in an airtight container for up to 3 days. The tortellini will continue to absorb liquid, so add a little broth before reheating.
Reheating
- Warm gently on the stovetop over low heat, stirring often. Add extra broth or cream if needed. Avoid boiling so the cream doesn’t separate.
Freezing
- For best results, freeze the soup before adding the tortellini and cream. Add both fresh when reheating.
Make-Ahead
- This soup is a fantastic make-ahead meal! Prepare up to the step before adding tortellini and cream, cool completely, then refrigerate. Finish cooking just before serving.
Food Safety
- Here are the USDA refrigeration and freezing articles.
More Italian Soup Recipes You’ll Love
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Italian Sausage Soup – Packed with savory sausage, tender pasta, and a rich tomato base.
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Lasagna Soup – All the flavor of lasagna in one cozy bowl!
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Chicken Gnocchi Soup – Creamy, cozy, and full of pillowy gnocchi and chicken.
- Chicken Florentine Soup – A rich, creamy soup with tender chicken, fresh spinach, and Parmesan in every comforting spoonful.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Creamy Chicken Tortellini Soup
Ingredients
- 2 boneless, skinless chicken breasts
- salt
- black pepper
- 1/4 cup olive oil divided
- 1 1/2 cups onion, diced
- 1 tablespoon garlic, minced
- 4 medium carrots, diced
- 1/2 red bell pepper, diced
- 8 ounces sliced cremini mushrooms
- 1/4 cup all-purpose flour
- 5-6 cups low sodium chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 1 tablespoon Italian seasoning
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup Parmesan cheese, grated
- 1 (10-ounces) container fresh cheese tortellini
- 1 cup heavy cream
- 1/2 cup fresh basil, julienned
Garnish:
- fresh basil or parsley
Instructions
- Pat chicken dry and generously season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large pot. Brown chicken breasts (2) on both sides and continue to cook until cooked through. When cool enough to handle, cut into 1/2 inch pieces; set aside.
- Add remaining 2 tablespoons oil and cook onion (1 1/2 cups), garlic (1 tablespoon), carrots (4), red bell pepper (1/2), and mushrooms (8 ounces) and cook until vegetables are soft. Sprinkle vegetables with flour (1/4 cup) and cook, stirring constantly, for 1-2 minutes.
- Whisk in the chicken broth (5-6 cups) until smooth. Add the Better Than Bouillon (1 heaping tablespoon), Italian seasoning (1 tablespoon), rosemary (1 teaspoon), bay leaf (1), 1/4 teaspoon salt, 1/4 teaspoon black pepper, and Parmesan cheese (1 cup) and bring to a boil, then immediately reduce heat and simmer, stirring often so the cheese doesn't stick to the bottom of the pot, uncovered, for 20 minutes.
- Stir in tortellini (10 ounces) adjusting heat to maintain a simmer, continue stirring occasionally. Cook until tortellini is almost al dente. Return chicken, and any juices that have accumulated on the plate, back to the pot and stir in cream (1 cup). Continue to simmer until the chicken is heated through.
- Adjust salt and pepper. Remove from the heat and stir in basil (1/2 cup). Ladle into individual bowls and serve. As soup sits the pasta will absorb the broth, thin as needed with extra chicken broth.
Fans Also Made:
Notes
- Stir the soup often after adding the parmesan cheese.
- You can use rotisserie chicken instead of chicken breasts to cut down cooking time.
- Curdling: The enemy of any creamy soup is curdled milk! To prevent your creamy-dreamy soup from turning into a creamy-nightmare soup, you'll want to temper any cream you add. Tempering is bringing the temperature of the milk up so that when it hits the hot soup, it doesn't turn to curds.
- Cooked Veggies: If you put vegetables in a soup, why do you need to cook them before? One word: flavor! Sautéing veggies beforehand allows for caramelization, which is where all flavor comes from in cooking.
- Noodles: Tortellini may have extra umph in them, but they are still noodles! If you're buying them fresh just remember they don't need as long to cook as dried pasta. Aim for perfect al dente cooking. When you're grabbing your tortellini, make sure you don't grab a package of tortelloni instead. There's a big difference: size! Tortelloni are much larger and tend to be two-bite pasta while tortellini are smaller and do better in soups.
Nutrition
This soup is so creamy and delicious! My guys loved it! I can’t wait to make it again!
Woot! That’s great, Beth! ❤️
this looks sooo creamy and I love all the different herbs!
Thank you, Estelle! Hope you enjoy it! ❤️
So rich and creamy. Perfect dinner for a cold day!
I couldn’t agree more!
I love soup! Really! Any kind! Thanks for sharing!
You’re welcome, Julie! ?