Easy Tortellini Soup with Chicken Broth
This Creamy Chicken Tortellini Soup is one of the most flavorful soup recipes you’ll find. Use simple ingredients to whip up this weeknight winner!
This Creamy Chicken Tortellini Soup Recipe will become a weeknight favorite!
My daughter has turned into a certified soup kid. She loves any and all soup. Which means that I’m planning on lots of soup for dinners this winter. Because you know what? I’m a soup kid, too.
One of our all-time favorites is this Chicken Tortellini Soup. When I say it’s the most flavorful soup you’ll find on the internet, I mean it.
Ingredient choices like chicken thighs and a hint of nutmeg might be a little unconventional, but you’ll understand after just one spoonful!
Why you will love this Tortellini Soup
- One Pan Wonder. The way a good soup should be!
- Uses nice even measurements, so you don’t have leftover ingredients. 1 carton of broth, 1 package of tortellini, and 1 pound of chicken.
- Reheats well. Make a batch and eat it all week for lunch!
Tortellini Chicken Soup Ingredients
- butter – for sauteeing the vegetables and chicken.
- celery – provides a subtle earthy flavor.
- carrots – add sweetness and color.
- onion – rounds out the savory mirepoix ingredients.
- garlic – infuses the tortellini chicken soup with aromatic goodness.
- mushrooms – add umami and a meaty texture to the soup. I use button (white) mushrooms since they’re the cheapest, but you can use any type of mushroom.
- chicken – I use chicken thighs because they have the most flavor and stay the most tender and moist in a soup. If you’d prefer to use chicken breast, you can.
- flour – to thicken the soup and give it a velvety texture.
- nutmeg – I learned in culinary school that nutmeg is a natural flavor enhancer for most creamy dishes. Try it, you’ll see!
- red pepper flakes – to add a bit of heat to the creamy chicken tortellini soup without being overpowering.
- thyme – to add a herbal note that pairs well with the mushrooms. I used fresh thyme because I have it in my garden, but you could use half the amount of dried thyme instead.
- salt and pepper – seasons any soup to perfection.
- chicken broth – the foundation of the soup. Buy a good quality brand for best flavor.
- cheese tortellini – I like to use the refrigerated kind here, which provide the most cheesy goodness and have the best texture.
- cream – to add a rich, well, creaminess to this soup!
- lemon juice – brightens up the dish with just a hint of acidity.
How to make Chicken Tortellini Soup
- Cook the celery, carrots and onion in a bit of butter in a large pot until they start to soften.
- Add the garlic and mushrooms and cook until the mushrooms are browned. Then, transfer the veggie mixture to a bowl.
- Add the chicken and a bit more butter to the pot and cook until the chicken is lightly browned.
- Add the flour and seasonings, and then stir in the broth.
- Heat the broth to boiling and then add the tortellini. Cover and cook until the tortellini are tender.
- Add the cream and lemon juice, and add the veggie mixture back to the pot, too.
- Garnish and serve!
Home Chef Tips for this Chicken Tortellini Soup Recipe
- Don’t overcook the tortellini, as they can become mushy. This recipe calls for cooking the tortellini 4 to 5 minutes, because that was the direction on the brand of tortellini I used. Refer to your package for exact tortellini cooking time.
- Experiment with different tortellini fillings in this chicken tortellini soup recipe for a twist. You could try spinach and cheese, mushroom and cheese, or even prosciutto filled tortellini!
How to serve Chicken and Tortellini Soup
I like to serve this chicken tortellini soup garnished with a bit of fresh parsley and shredded Parmesan cheese.
How to store Tortellini Soup with Chicken Broth
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.
Can I freeze Creamy Chicken Tortellini Soup?
Yes, you can freeze this soup to enjoy later. Allow it to cool completely and then transfer it to an airtight container or freezer bag. Freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating.
How to reheat Easy Chicken Tortellini Soup
To reheat, warm the soup in a saucepan over low heat, stirring occasionally.
You can also microwave the chicken tortellini soup in 30 second intervals, stirring in between, until it’s hot.
- 3 tablespoons unsalted butter, divided
- 2 celery stalks, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 1/2 medium white onion, chopped
- 3 garlic cloves, minced
- 8 ounces button (white) mushrooms, chopped
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground black pepper
- Pinch ground nutmeg
- Pinch red pepper flakes
- 4 cups (32 ounces) chicken broth
- 1 package (9 - 10 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- Finely chopped fresh parsley and grated or shredded Parmesan cheese, for garnish (optional)
- In large pot, heat 2 tablespoons butter over medium heat. Add celery, carrots and onion; cook 3 to 4 minutes or until vegetables begin to soften, stirring occasionally.
- Add garlic and mushrooms. Cook 8 to 10 minutes or until mushrooms are browned; stirring occasionally. Transfer vegetable mixture to medium bowl.
- Return pot to stove and increase heat to medium-high. Add chicken and remaining 1 tablespoon butter to pot. Cook 4 to 5 minutes or until chicken is lightly browned (it does not need to be cooked all the way through at this point); stirring occasionally.
- Stir in flour, salt, thyme, black pepper, nutmeg and red pepper flakes; cook 30 seconds; stirring constantly. While stirring constantly, gradually add broth until all broth is incorporated. Heat to boiling over medium-high heat. Add tortellini; reduce heat to medium-low and cover and cook 4 to 5 minutes* (see Home Chef Tip) or until tortellini are tender, stirring occasionally.
- Stir in cream, lemon juice and vegetable mixture. Serve immediately, garnished with parsley and Parmesan cheese, if desired.
Home Chef Tip: Don’t overcook the tortellini, as they can become mushy. This recipe calls for cooking the tortellini 4 to 5 minutes, because that was the direction on the brand of tortellini I used. Refer to your package for exact tortellini cooking time.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 173mgSodium: 1269mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 28g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.