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Easy One-Pot Creamy Chicken Tortellini Soup Ready in 35 Minutes

Close-up of a white bowl filled with creamy chicken tortellini soup, featuring shredded chicken and wilted spinach.
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Make this rich, comforting, and hearty creamy chicken tortellini soup for a satisfying weeknight family dinner. This recipe is simple, uses one pot, and delivers a velvety broth with tender chicken and cheesy tortellini quickly.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. You do not need to cook them through yet.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, allowing the chicken to cook completely and the vegetables to tenderize.
  5. Increase the heat to medium-low. Add the refrigerated tortellini to the soup. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are tender.
  6. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the broth becomes velvety and creamy.
  7. Stir in the fresh spinach until it wilts into the hot soup, about 1 minute.
  8. Taste the soup and adjust salt and pepper if needed before serving immediately.

Notes

  • For a heartier soup, use pre-cooked shredded rotisserie chicken instead of raw chicken breasts; add it in step 6 with the cream.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup before adding the cream.
  • This soup freezes well without the spinach. Add fresh spinach when reheating.

Nutrition

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