Creamy Chicken Tortellini Soup is thick, hearty, and loaded with tender veggies, chicken, and cheesy tortellini in a rich, creamy broth.
author’s note
Turning My Husband Into a Soup Person
I always joke with my girlfriends that I could eat soup every single day and never get sick of it. I just wish my husband could get fully on board with that! He’s happy with pretty much anything I make, but he generally leans more toward meat-and-potatoes meals. To him, soup has always felt a little more like a starter than dinner.
So in my ongoing attempt to turn him into a soup person, I’ve started making my soups a little heartier. After this creamy Parmesan Italian sausage soup, he was pretty much convinced. He LOVES that one. So I figured, why not seal the deal with another winner?!
Since he’s also a huge tortellini fan, I decided to make an extra-hearty creamy chicken soup loaded with tortellini. Safe to say, this one did it. I could make this every day and he’d choose it over a meat-and-potatoes dinner without hesitation. This might officially be his new favorite soup.
And he specifically asked me to mention that you really have to try Rana’s 5-Cheese Tortellini here. Haha. I agree!
Creamy Chicken Tortellini Soup Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Onion, carrots & celery | Dice everything very small so the veggies become completely tender and you get a little in every bite. |
| Butter, olive oil & flour | Cook the flour in the melted butter for a full minute to cook off the raw flour flavor, then slowly whisk in the broth. |
| Chicken broth & bouillon | Use a flavorful broth or stock for the best possible creamy chicken tortellini soup. I love Swanson! |
| Tortellini | I love fresh refrigerated tortellini (Rana’s is my go-to!). Cook it separately so it doesn’t get mushy or soak up all the soup liquid. |
| Evaporated milk & rotisserie chicken | Add the milk gradually for a smooth cream base and stir the chicken in at the very end, just long enough to warm through. |
Variations
Switch Things Up
- Spinach tortellini soup: Stir in a few big handfuls of baby spinach at the end.
- Make it spicy: Add crushed red pepper flakes or a pinch of cayenne with the seasonings.
- Add cheese: Stir in a handful of freshly grated Parmesan just before serving, or sprinkle it over individual bowls.
Featured Comment
“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.”
– Kerri
chelsea’s recipe tip
My Top Tips For Success
- Sauté Veggies Well: Make sure they’re completely softened at the start, they won’t soften much later.
- Uniform Veggie Sizes: Cut them evenly for consistent cooking.
- Properly Salt Water: Season tortellini water and soup adequately for the best possible flavor. I like seasoning the tortellini water with some chicken bouillon!
- Don’t let the cream base boil: Once the evaporated milk goes in, keep the heat moderate so the mixture stays smooth.
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) freezes well for up to 2 months. Thaw, reheat, then add fresh tortellini.
More Easy Soup Recipes:
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Creamy Vegetable Soup
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Southwest Corn Chowder (Crockpot!)
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Lemon Chicken Orzo Soup Recipe
Creamy Chicken Tortellini Soup
Creamy Chicken Tortellini Soup is a hearty, satisfying dinner with tender chicken, plenty of veggies, and cheesy tortellini in a rich broth.
Equipment
- 2 Large pots
Ingredients
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter divided
- 2 cups finely diced yellow onion 1 to 2 large onions
- 2 cups finely diced carrots (peeled) 5 to 7 carrots
- 1-1/3 cups finely diced celery 4 to 5 ribs
- 1 heaping tablespoon minced garlic 4 cloves
- Salt and pepper
- 6 cups chicken stock or chicken broth (I like Swanson)
- 1/2 teaspoon of each: dried thyme garlic powder, onion powder, & Italian seasoning
- 1 teaspoon chicken bouillon powder plus 2 tsp for tortellini water
- 1 bay leaf
- 1/2 cup all-purpose flour
- 1 (12-ounce) can evaporated milk
- 16-18 ounces refrigerated Rana's tortellini see note 1
- 2-3 cups shredded rotisserie chicken I like to coarsely chop it into smaller bite-sized pieces
Instructions
- Prep veggies: Very finely dice the onion, carrots, and celery. Mince the garlic.
- Sauté veggies: Add olive oil and 2 tbsp butter to a large pot over medium-high heat. Once the butter is melted, add the onion, carrots, and celery. Season with salt and pepper to taste (I add 1/2 tsp each). Cook, stirring frequently, until the vegetables are very tender, about 12–15 minutes. Don’t rush this step (we want to give the veggies plenty of time to soften at the start so there are no crunchy pieces in the finished soup).
- Add seasonings: Add the garlic, thyme, garlic powder, onion powder, Italian seasoning, and 1 tsp chicken bouillon. Cook, stirring constantly, for 1 minute.
- Simmer: Add the bay leaf and 4 cups chicken broth or stock. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the vegetables are very tender. Stir occasionally and adjust the heat as needed so the liquid is barely bubbling, not rapidly boiling.
- Cook tortellini: While the soup simmers, bring 12 cups water to a boil in a separate pot. Season the water with 2 tsp chicken bouillon or salt, then add the tortellini. Cook according to package directions. Drain and set aside. Give the tortellini a gentle shake every few minutes so they don’t stick together.
- Make cream mixture: About 5 minutes before the soup is finished simmering, melt the remaining 6 tablespoons butter in a medium pot over medium heat. Sprinkle the flour evenly over the butter and whisk briskly until smooth. Cook, whisking constantly, for 1 full minute.
- Add broth and milk: Very slowly pour in the remaining 2 cups chicken broth while whisking constantly. Once smooth, gradually pour in the evaporated milk, continuing to whisk. Cook, stirring constantly, until the mixture is noticeably thickened and smooth (don't boil). Remove from the heat. Keep whisking until ready to add it to the soup so a film doesn’t form on top.
- Finish soup: While whisking constantly, gradually pour the cream mixture into the soup. Cook, whisking occasionally, over medium-low heat until smooth and the broth thickens nicely. Taste and adjust salt and pepper as needed.
- Add chicken: Stir in the shredded chicken and cook for about 1 minute, just until warmed through. Remove and discard the bay leaf.
- Serve: Divide cooked tortellini among bowls, then ladle the soup over top. Serve right away with warm, buttered crusty bread. Store the soup and tortellini separately so the pasta doesn’t soak up the broth.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I recommend using good-quality, fresh refrigerated tortellini. I love Rana tortellini. Cook the tortellini separately from the soup since different varieties require different cooking times. Keeping it separate also prevents the pasta from continuing to absorb the broth and becoming mushy, especially in leftovers.
Storage: Store the soup and cooked tortellini separately in airtight containers in the fridge for up to 3 days. Reheat the soup gently on the stovetop, adding a splash of broth or milk if needed to loosen it. Reheat the tortellini separately or add it to the hot soup just long enough to warm through.
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 43g | Protein: 26g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 1066mg | Potassium: 768mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5888IU | Vitamin C: 6mg | Calcium: 244mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this soup! I shared it with a few people who all wanted the recipe. A winner!
So thrilled to hear this! Thanks Victoria!
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! 🙂