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Creamy chicken tortellini soup in a bowl

Creamy Chicken Tortellini Soup

Creamy chicken tortellini soup melds classic Italian cooking with soul-warming soup into one creamy, dreamy dish. Crowd-pleasing creaminess!
Course Chicken Dinner, Main Course, Soup
Cuisine Italian
Keyword Creamy Chicken Tortellini Soup, Creamy Chicken Tortellini Soup Recipe, How Do I Make Creamy Chicken Tortellini Soup, How To Make Creamy Chicken Tortellini Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 549kcal
Author Kathleen


  • 2 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil divided
  • 1 1/2 cup 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


  • fresh basil or parsley


  • Generously season chicken breasts with salt and pepper.
  • Heat 2 tablespoons olive oil in a large pot. Brown chicken breasts 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, garlic, carrots, red bell pepper, and mushrooms and cook until vegetables are soft. Sprinkle vegetables with flour and cook, stirring constantly, for 2-3 minutes.
  • Remove pot from heat and slowly whisk in broth until smooth.
  • Return pot to heat, add 5 cups chicken broth, Better Than Bouillon, Italian seasoning, rosemary, bay leaf, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and Parmesan cheese and bring to a boil, then immediately reduce heat and simmer, stirring often so cheese doesn't stick to the bottom of the pot, uncovered, for 20 minutes.
  • Stir in tortellini 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. Continue to simmer until chicken is heated through.
  • Adjust salt and pepper. Remove from the heat and stir in basil. Ladle into individual bowls and serve. As soup sits the pasta will absorb the broth, thin as needed with extra chicken broth.


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