Creamy Chicken Tortellini Soup
When you’re craving something creamy, cozy, and comforting, this chicken tortellini soup is the answer.
With its velvety broth, tender chicken, and cheese-filled tortellini, it’s the perfect dish to satisfy those soul-warming cravings.
Ready in just 30 minutes, this easy-to-make soup will fill your kitchen with comforting aromas and leave you with a hearty meal that’s perfect for any time of year.
So, grab your stockpot, and let’s get cooking!
For Creamy Chicken Tortellini Soup
- Olive Oil – Used to sauté the onion and garlic, giving a base of flavor.
- Onion – Adds sweetness and depth of flavor to the soup.
- Garlic – Provides a fragrant and savory undertone.
- Italian Seasoning – A blend of herbs that adds an aromatic, savory flavor to the soup.
- Tomato Paste – Gives the soup a rich, deep tomato flavor.
- Chicken Broth – Adds depth to balance the richness of the soup.
- Fire Roasted Tomatoes – Brings a smoky, tangy flavor to the soup base.
- Chicken Stock – Provides the broth that forms the base of the soup, adding richness.
- Cooked Chicken Breast – Adds protein and heartiness to the soup.
- Cheese Tortellini – Gives the soup a comforting, filling texture and flavor.
- Half and Half – Adds creaminess and a smooth texture to the soup.
- Parmesan Cheese – A salty, nutty cheese that melts into the soup, making it creamy and flavorful.
- Kale – A leafy green that adds color, texture, and a slightly bitter contrast to the creamy soup.
- Salt and Pepper – To taste, to season and bring out the flavors in the soup.
Creamy Chicken Tortellini Soup Recipe
Notes
Ingredients:
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 ½ cups chopped cooked chicken breast
- 9 oz refrigerated cheese tortellini
- 1 cup half-and-half
- 1 cup grated Parmesan cheese
- 1 ½ cups chopped kale
- Salt and pepper, to taste
Instructions:
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
- Add the diced onion and cook for about 3-4 minutes, until softened.
- Stir in the minced garlic and cook for another minute. Then, add the Italian seasoning and tomato paste, stirring to combine. Cook for an additional 2-3 minutes until the tomato paste deepens in color.
- Pour in the chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Bring to a boil and let it cook until the liquid reduces by half.
- Add the diced fire-roasted tomatoes, chicken broth, and chopped chicken to the pot. Stir to combine. Bring the soup to a boil, then lower the heat to a simmer.
- Stir in the tortellini and cook for about 7 minutes, or until tender.
- Slowly stir in the half-and-half and grated Parmesan cheese, then add the chopped kale. Let the soup simmer for 1-2 more minutes, then season with salt and pepper to taste.
- Serve immediately, with extra Parmesan cheese if desired.
Notes:
- For the best flavor, serve the soup immediately. If you need to reheat it and the tortellini has absorbed too much broth, add about 1 cup of extra chicken stock while reheating.
Nutrition
Calories: 452kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 766mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2360IU | Vitamin C: 25.4mg | Calcium: 373mg | Iron: 3mg
- Can I use leftover chicken to speed things up?
Absolutely! Leftover or rotisserie chicken works perfectly in this recipe. It’s a great way to save time while still getting that hearty, flavorful chicken in every bite.
- How do I store leftovers, and how long will they last?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The soup will stay delicious, but keep in mind the tortellini may soak up some of the broth. A splash of chicken stock when reheating helps bring it back to life!
- Can I freeze the soup for later?
If you want to freeze the soup, I recommend leaving out the tortellini and adding it fresh when you reheat. The tortellini tends to get soft when frozen, but everything else freezes beautifully!
- Can I make the soup ahead of time?
Yes! You can make the soup up to the point of adding the tortellini. Just let it cool, refrigerate the base, and when you’re ready, heat it up, toss in the tortellini, and let it simmer for a few minutes.
- What should I do if the soup thickens too much when reheating?
If the soup thickens up after storing, don’t worry! Just add a little extra chicken stock or water as you reheat to get it back to the perfect creamy consistency.
