Chicken Tortellini Soup
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There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken tortellini soup.
Today’s Creamy Chicken Tortellini Soup is a healthified version of a heavier cream-based soup.
I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family.
And maybe even having seconds.
Creamy Chicken Tortellini Soup
I used plenty of fresh veggies and herbs, boneless skinless chicken breasts, and DeLallo Three Cheese Tortellini found in the dried pasta section of your grocery store.
I am partial to DeLallo products because they take such care in making sure they import and produce the very best Italian foods in the country.
Starting from humble beginnings, selling Italian imports from the back of a truck, this family business has grown into the true American dream. The grandchildren now carry on mom and dad’s vision with a DeLallo Store in Jeanette, Pennsylvania, and DeLallo products sold in supermarkets from coast to coast.
I just love that!
Chicken Tortellini Soup Recipe
I stay stocked up on DeLallo olives, olive oil, pasta, and tomatoes. This dried tortellini is a marvelous pantry item, because it allows you to keep rich luxurious tortellini on hand all the time.
Adding it to this Creamy Chicken Tortellini Soup gives it the extra something that makes it a true fall favorite.
Just look at the hearty chunks of shredded chicken, fresh vegetables, and glorious cheese-filled tortellini. It’s a satisfying meal any night of the week.
What Ingredients You Will Need
- DeLallo Extra Virgin Olive Oil
- Large Sweet Onion – peeled and chopped
- Red Bell Pepper – seeded and chopped
- Carrots – sliced
- Minced Garlic Cloves
- Boneless Skinless Chicken Breast
- Chicken Broth
- DeLallo Three-Cheese Tortellini Pasta
- Heavy Cream
- Packed Frozen Spinach – or fresh baby spinach leaves
- Fresh Chopped Parsley
- Dried Thyme Leaves – or fresh thyme leaves
- Crushed Red Pepper
- Salt and Pepper
How To Make Chicken Tortellini Soup
This Creamy Chicken Tortellini Soup is quick and easy to make, yet offers so much wow-factor, your family will ask for it again and again!
- Saute. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Simmer. Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, salt, and ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer for 15 minutes, until the chicken is cooked through. Remove the chicken and place on a cutting board.
- Cook Pasta. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
- Cream and Season. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
Check the Recipe Card Below to See How to Make Creamy Chicken Tortellini Soup Recipe + VIDEO. Enjoy!
Frequently Asked Questions
How Long Do These Leftovers Last?
You can store this recipe in your fridge inside an airtight container for 3 to 4 days.
Can I Freeze This Recipe?
You can freeze it with the pasta. Just make sure to thaw it at room temperature, undisturbed, before stirring or reheating. If you try to heat and thaw at the same time, the tortellini will disintegrate.
Is 2 tablespoons of frozen spinach a typo?
No, the frozen spinach is cooked down and concentrated. If using fresh spinach, use ½-¾ cup.
Can I Make This In The Crockpot?
Yes! Make sure to sauté the veggies on the stovetop first. Then you can slow cook the soup (without the pasta) for 3-4 hours on high, or 6-8 hours on low. I would add in the pasta only 30 minutes before serving.
Can I Use Pre-Cooked Chicken?
Yes! In a pinch, adding leftover or rotisserie chicken is a great idea. Be sure to add it in when you add the tortellini.
More Chicken Soup Recipes You Will Love!
- Chicken Detox Soup
- Creamy Parmesan Chicken and Rice Soup
- Italian Chicken Orzo Soup
- Chimichurri Chicken Lentil Soup
- Healthy Chicken White Bean Soup
- Lean Green Chicken Soup
- Spicy Thai Chicken Soup
- Chicken Barely and Kale Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Chicken Ramen Noodles
- Chinese Hot Pots
- Healthy Italian Wedding Soup
- Vietnamese Chicken Pho (Low Carb)
- Southwest Detox Soup
- Green Curry Chicken Soup
- Greek Lemon Chicken Soup
- Creamy Lemon Chicken Soup with Spinach
- Slow Cooker Buffalo Chicken Soup
- Famous Chicken Tortilla Soup
- Chicken and Dumplings Soup
- Chicken Minestrone Soup
- Low Carb Creamy Chicken Mushroom Soup
- Skinny Chicken Fajita Soup
- Skinny Creamy Chicken Broccoli Soup
- Chicken Cacciatore Soup
Want to find out more about DeLallo Foods?
Disclosure: This post is sponsored by DeLallo Foods. All Italian-loving opinions are my own.
Chicken Tortellini Soup Recipe
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 large sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
- 9 cups chicken broth
- 8.8 ounces DeLallo Three-Cheese Tortellini Pasta
- 1/4 – 1/3 cup heavy cream
- 2 tablespoons packed frozen spinach or 1/2 cup fresh baby spinach leaves
- 2 tablespoons fresh chopped parsley
- 1 1/2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper
- Salt and pepper
- Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
- Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn’t stick together. Then chop or shred the chicken and place back in the soup.
- Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
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