Creamy Chicken Tortellini Soup

Creamy chicken tortellini soup melds classic Italian cooking with soul-warming soup into one creamy, dreamy dish. Crowd-pleasing creaminess! My creamy chicken tortellini soup recipe is a cozy, comforting soup that will satisfy even your pickiest eaters!

Creamy Chicken Tortellini Soup

It’s loaded with pillowy soft tortellini, chunks of tender chicken, just the right veggies with fresh herbs, all in a velvety, super flavorful broth. This creamy Italian soup will have you adding tortellini soups to your weekly recipe rotation, I promise.

After you try this soup, check out my chicken tortellini soup. It’s loaded with chicken chunks, tortellini, veggies, and even sausage! If you like a more American chicken soup, Try my old-fashioned chicken noodle soup or Instant Pot chicken noodle soup. You’ll love their rich, classic flavor. You’ll be transported back to Grandma’s kitchen!

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Important Ingredient Notes, Tips + Tricks

• 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 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 or 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.

How to Store and Make Ahead

• How Long Can You Keep This In The Fridge? Your easy creamy chicken tortellini soup recipe will store in the fridge for up to four days. After that, the noodles will become thoroughly saturated by the sauce, and you’ll lose all that wonderful chewy goodness of the tortellini. But you can always freshen up your leftover soup with a splash of cream! This will give it some extra liquid and help loosen up the sauce.
• Can You Freeze This? Sadly, no. Due to the heavy cream base in this soup, the freezer’s high temperatures would decimate the milk and cause lots of unappetizing separation. If you know you’ll have a ton of soup leftover, your best bet is to cook the tortellini separately. You can freeze tortellini on its own, just not the cream base soup. Tortellini freezes for up to two months.
• Make-Ahead Tips: One thing I love most about this best creamy chicken tortellini soup recipe is how easy it is to make! Tortellini comes premade at the store, so much of this recipe is dump and simmer. But to cut the time down, you can always chop your veggies early. Chopped veggies will last up to five days in the fridge.

Step By Step How To Make

1. Pat chicken dry and generously season both sides with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large pot. Brown chicken breasts on both sides and continue to cook until cooked through.
3. When cool enough to handle, cut into 1/2 inch pieces; set aside.
4. Add remaining 2 tablespoons oil and cook onion, garlic, carrots, red bell pepper, and mushrooms and cook until vegetables are soft.
5. Sprinkle vegetables with flour and cook, stirring constantly, for 2-3 minutes.
6. 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, then immediately reduce heat and simmer, stirring often so the cheese doesn’t stick to the bottom of the pot, uncovered, for 20 minutes.
7. Stir in tortellini adjusting heat to maintain a simmer, continue stirring occasionally. Cook until tortellini is almost al dente.
8. Return chicken, and any juices that have accumulated on the plate, back to the pot.
9. Stir in cream. Continue to simmer until the chicken is heated through.
10. Adjust salt and pepper. Remove from the heat and stir in basil. Ladle into individual bowls and serve.

More Tortellini Soup Recipes

• Creamy Tortellini Soup
• Sausage Tortellini Soup
• Spinach Tortellini Soup

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Creamy Chicken Tortellini Soup

Creamy chicken tortellini soup melds classic Italian cooking with soul-warming soup into one creamy, dreamy dish. Crowd-pleasing creaminess!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings: 6 servings

Author: Kathleen

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

US Customary - Metric

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 2-3 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:

• 
  Chicken Florentine Soup
• 
  Chicken Vegetable Soup
• 
  Crockpot Chicken Noodle Soup (Comfort Food!)
• 
  Italian Chicken Soup

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Notes

1. Stir the soup often after adding the parmesan cheese.
2. You can use rotisserie chicken instead of chicken breasts to cut down cooking time.
3. 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 when it hits the hot soup, it doesn't turn to curds.
4. 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.
5. 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 or 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

Serving: 1/6 of the recipe | Calories: 549kcal | Carbohydrates: 39g | Protein: 26g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 606mg | Potassium: 749mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7949IU | Vitamin C: 19mg | Calcium: 282mg | Iron: 2mg

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