Creamy Chicken Tortellini Soup has lots of veggies and the perfect seasoning blend. This easy, hearty, and delicious soup can ready in 30 minutes!
author’s note
One Pot of Pure Creamy Comfort!
This creamy chicken soup has always been a big hit in my house. One day, I spotted a pack of tortellini in the fridge that needed to be used up, and it sparked an idea: what if I swapped the usual noodles for tortellini? I tried it, and wow… I think it might be one of my best ideas yet.
The soup turned out rich, hearty, and so flavorful that all my kids went back for seconds (and thirds).
We scraped the pot clean like it was nothing. I knew right then it was a recipe I had to share. It’s hands-down the best creamy comfort soup.
Quick Tip
What is tortellini? It’s a type of pasta shaped into a ring, usually filled with meat or cheese. Tortellini is Italian for “tiny little cakes.”
Ingredients In Creamy Chicken Tortellini Soup
| Ingredient | Tip or Swap |
|---|---|
| Olive Oil & Butter | Use both for flavor and richness. For a lighter soup, replace butter with more oil. |
| Onion, Carrot, Celery, Bell Pepper | Chop evenly so they cook at the same rate. Swap peppers for zucchini or mushrooms. |
| Flour | Helps thicken the soup. Gluten-free flour works if needed. |
| Seasonings | Adjust cayenne or add red pepper flakes for more heat. |
| Chicken Broth & Milk | Whole milk makes it creamier. Swap part of the milk with half-and-half for extra richness. |
| Frozen Corn | Peas are a good swap. |
| Rotisserie Chicken | Leftover cooked turkey or chicken works too. |
| Sharp Cheddar Cheese | Freshly grate for the smoothest melt. Avoid pre-shredded cheese for best texture. |
| Refrigerated Tortellini | Any flavor works, cheese-filled is classic here. |
How To Make Creamy Chicken Tortellini Soup
- Sauté veggies in olive oil and butter until tender, adding garlic at the end.
- Cook tortellini separately according to package directions.
- Make the base by stirring flour into veggies, then slowly whisking in milk and broth until thickened.
- Add corn & chicken and simmer briefly to heat through.
- Off heat, stir in cheese until smooth, then fold in cooked tortellini.
Expert Tips
- Sauté Veggies Well: Ensure they are thoroughly softened at the start, as they won’t soften much later.
- Uniform Veggie Sizes: Cut them evenly for consistent cooking.
- Freshly Grate Cheese: Use sharp or extra sharp Cheddar, added off the heat, to prevent clumping and separation.
- Properly Salt Water: Season tortellini water and soup adequately for flavor.
Storage
Creamy Chicken Tortellini Soup Leftovers?
- Fridge: Store in an airtight container for up to 3 days. For best texture, store tortellini separately and add to soup when reheating.
- Freezer: The base (without tortellini and cheese) freezes well for up to 2 months. Thaw, reheat, then add fresh tortellini and cheese.
More Easy Soup Recipes:
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Creamy Vegetable Soup
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Taco Chili
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Southwest Corn Chowder (Crockpot!)
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Lemon Chicken Orzo Soup
Creamy Chicken Tortellini Soup
Creamy Chicken Tortellini Soup is packed with veggies, perfectly seasoned, and ready in just 30 minutes. Cozy, hearty, and so easy to make!
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 1 small yellow onion diced, 1 cup
- 1 large carrot diced, 3/4 cup
- 1 to 2 stalks celery diced, 3/4 cup
- 1 red pepper diced
- 1-1/2 teaspoons finely minced garlic 2 cloves
- 1/3 cup flour
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1-1/2 teaspoons Italian seasoning
- 1/16 teaspoon ground cayenne pepper optional
- Salt and pepper
- 1-1/2 cups chicken broth
- 3 cups milk 1%, 2% or whole; whole will be creamiest and is what I typically use
- 1 cup frozen corn
- 1-1/2 cups shredded rotisserie chicken
- 1 cup freshly shredded sharp Cheddar cheese
- 1 (9-ounce) bag refrigerated tortellini see note 1
- fresh thyme and/or 3 tablespoons finely minced fresh parsley, optional
Instructions
- In a large pot over medium heat, melt 1 tablespoon of the butter and add the olive oil. Add diced onion, carrots, celery, and bell pepper and sauté 7–9 minutes. Add garlic and sauté 30 seconds more.
- In a separate pot, cook tortellini according to package directions (see note 2). Drain and set aside. (Salt the pasta water once boiling; I add in 1 teaspoon salt to every 4 cups of water.)
- Add the seasonings to the pot with the veggies—dried thyme, dried oregano, Italian seasoning, and cayenne pepper (if using). Season to taste with salt and pepper. (I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to preference.) Stir seasonings for 30 seconds.
- Increase heat to medium-high. Push veggies to the sides of the pot and add the remaining 4 tablespoon butter to the center and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and stir for 1 minute to cook off the raw flour. Gradually whisk in 1 cup of chicken broth until it starts to thicken (1 minute); then add the remaining chicken broth. Whisk until it thickens (2–3 minutes), then gradually add the milk, stirring constantly. Slightly reduce the heat and cook, continuing to stir, until mixture begins to gently boil and thicken, another 2–5 minutes.
- Reduce heat to medium low. Add the frozen corn and chicken. Stir to warm through. (If the soup has thickened too much, add some additional chicken stock; I usually add 1/2 cup to 1 cup extra).
- Remove pot from heat and add the cheese. Stir to melt. Season soup to taste with any additional salt and pepper. Add parsley (if using). Serve, adding tortellini to individual bowls. Garnish with fresh thyme and serve with crusty bread if desired.
Recipe Notes
Note 1: I recommend good quality tortellini. If you have a favorite tortellini, use that; otherwise, there are some taste-tested recommendations here and here!
Note 2: It’s best to cook the tortellini separately from the soup. Different types of tortellini require different cook times, making it tricky to get right in the soup. Plus, leftover tortellini can absorb too much liquid and turn mushy. Cooking it on the side is also quicker—ready just as the soup finishes!
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini will absorb liquid, so add a splash of broth when reheating. Freezing isn’t recommended since the pasta can get mushy.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 30g | Protein: 25g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 596mg | Potassium: 288mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2050IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
- Spinach Tortellini Soup: Stir in a few big handfuls of baby spinach at the end.
- Extra Veggie: Add diced zucchini or mushrooms with the carrots and celery.
- Spicy Kick: Use pepper jack cheese instead of cheddar and extra cayenne.
- Creamier Version: Swap some milk for heavy cream.
This was a delicious soup. I made 1/2 recipe
for 2 people. I really appreciate
Ms. Lords’ explaining how dried
tortellini can be used in a recipe which is
written for fresh or frozen. It was the only
recipe that explained that. Thanks.
Thanks so much Jean! I am so thrilled to hear you enjoyed this! 🙂
This soup was delicious! My husband and I really enjoyed it. I have shared it with a dozen people already. It’s finally soup weather in Vegas.
I am so thrilled to hear this! Thanks so much for sharing! 🙂
My first review didn’t post. So lets try again. This soup is off the chart! Easy to make, fun and just great. Thanks!
So glad you enjoyed it!! Thank you Eric 🙂
This was off the chart!!! Great taste, easy to make and fun. The wife loved it. Thanks!
So happy to hear that!! Thank you Eric 🙂
I have made other recipes similar to this, but this will be my new go to recipe for when I’m craving Tortellini. Thank you for sharing:)
So happy you enjoyed! 🙂