Creamy Chicken Tortellini Soup

This creamy chicken tortellini soup is the definition of comfort food on a chilly day The savory broth packed with slow-cooked vegetables tender shredded chicken cheesy tortellini and just enough fresh greens warms you up with every spoonful It is the soup I turn to when the family wants something hearty after a long day or a cozy Friday night at home

The first time I ladled this soup at a neighborhood potluck the pot emptied before I had a second bowl Now it is my go-to when someone needs a meal dropped by their front door

What You'll Need

• Olive oil: for a rich base and silky mouthfeel A good quality extra virgin oil adds depth
• Large onion: makes the soup aromatic Choose a firm onion with tight skin for best results
• Carrots and celery: for sweetness and body Fresh firm produce gives the most flavor
• Garlic: infuses the broth with warmth Go for plump heavy cloves
• Italian seasoning: gives herby layers Look for a blend with real dried herbs not just powder
• Tomato sauce: gives the soup body and a tangy undertone Choose a no-sugar-added version
• Bay leaves: bring subtle complexity Dried ones are just fine if fresh is not handy
• Low-sodium chicken broth: is the canvas for all flavors Use homemade for extra richness
• Shredded chicken: from a rotisserie bird will save time White and dark meat both work
• Baby spinach: delivers gentle greens Pick bright leaves with no wilting
• Refrigerated cheese tortellini: for that signature melt-in-your-mouth bite Find a brand with generous filling
• Salt and pepper: so each flavor stands out Fresh cracked pepper always makes a difference
• Fresh thyme and red pepper flakes: add a bright finish and gentle heat

How to Make It

Sauté the Vegetables:

Warm olive oil in a large soup pot over medium heat Add diced onions carrots and celery Cook for about 8 minutes stirring occasionally until the onion turns golden and carrots soften Add minced garlic and Italian seasoning stirring for another 1 to 2 minutes until fragrant This foundational step builds the base of the soup and should not be rushed

Simmer with Broth and Tomato:

Pour in the tomato sauce and add the bay leaves Stir until everything is evenly combined Slowly add the low-sodium chicken broth allowing the flavors to meld Bring the mixture to a gentle simmer partially covering the pot Let it bubble gently for about 15 minutes so the vegetables are completely tender The gentle simmer coaxes out deep flavors

Add Chicken Spinach and Tortellini:

Gently stir in the shredded chicken and baby spinach Let the spinach wilt and turn bright green Add the refrigerated tortellini and allow soup to come back to a low simmer Let it cook for around 5 to 7 minutes until the tortellini are plump and tender Be careful not to let the tortellini overcook as they will fall apart

Finish and Serve:

Fish out the bay leaves Adjust salt and pepper to your taste Ladle the soup hot into bowls Garnish each portion with sprigs of fresh thyme and a sprinkle of red pepper flakes if desired A shower of grated parmesan brings extra comfort

My personal favorite part is the cheese tortellini melting into the savory chicken broth I remember my daughter sneaking extra scoops of the pillowy pasta into her bowl when she thought I was not watching The whole family agrees this soup turns any day into something special

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days The flavors meld and deepen as it sits If you plan to freeze the soup leave out the tortellini and add it fresh when reheating This keeps the pasta from turning mushy

Ingredient Substitutions

Use any filled pasta if tortellini is unavailable Ravioli or mini gnocchi make a fine substitute Vegetable broth and white beans work beautifully for a vegetarian version If you like a spicier soup add a diced jalapeno when sautéing vegetables

Serving Suggestions

This soup pairs perfectly with a slice of crusty bread or a garlic baguette A crisp green salad on the side complements its creaminess Top bowls with extra parmesan or a swirl of pesto for a special touch

Cultural and Seasonal Notes

Italian-inspired tortellini soups have long been staples in home kitchens across the world especially around the colder months This adaptable recipe works well year-round but feels especially right as leaves begin to fall or the first snow dusts the porch

This cozy soup brings everyone to the table just a little quicker Save this recipe for your next chilly night and watch it become a new family favorite

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, using rotisserie chicken is a quick and flavorful option that saves preparation time.

→ Is it possible to make this without dairy?

Certainly. Substitute the cream or omit it for a lighter soup. The broth and tortellini still provide richness.

→ How do I keep tortellini from overcooking?

Add tortellini near the end and simmer just until they float and become tender, usually 5 to 7 minutes.

→ Can this be made vegetarian?

Absolutely! Leave out the chicken and use vegetable broth. Choose cheese or spinach tortellini for protein and flavor.

→ Do leftovers store well?

Yes, cool completely and refrigerate for up to 3 days. Reheat gently to maintain the texture of the tortellini.

→ What fresh herbs pair well as garnish?

Fresh thyme, parsley, or a sprinkle of grated Parmesan add great finishing touches just before serving.