Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup has lots of veggies and the perfect seasoning blend. This easy, hearty, and delicious soup can ready in 30 minutes!

Pair this creamy soup with some crusty bread or freshly made Dinner Rolls, and a light salad such as this Strawberry Poppy Seed Salad.

Creamy Chicken Tortellini Soup

This thick and robust soup is sure to be a hit in cold weather. It has something for everyone: veggie lovers, pasta enthusiasts, and cheese aficionados. Packed with vegetables, loaded with pasta, and based in a creamy, cheesy blend, this soup caters to all tastes!

Below is a quick overview of how to make this soup, accompanied by two photo collages that illustrate the process.

Ingredients In Creamy Chicken Tortellini Soup

• Olive Oil and Butter: These fats are used for sautéing the vegetables, providing flavor and helping to cook them evenly. Butter also helps thicken the soup later on.
• Yellow Onion, Carrot, Celery, Red Pepper, Garlic: These vegetables form the aromatic base of the soup, offering depth of flavor and nutrition.
• Flour: Used to thicken the soup, creating a creamy texture when combined with the butter and liquids.
• Dried Thyme, Dried Oregano, Italian Seasoning, Cayenne Pepper, Salt, Pepper: These seasonings add complexity and warmth to the flavor profile of the soup.
• Chicken Broth and Milk: The liquids in the recipe, which form the soup’s base. Chicken broth adds flavor, while milk contributes to the creaminess.
• Frozen Corn and Shredded Rotisserie Chicken: These add texture, protein, and sweetness (from the corn) to the soup.
• Sharp Cheddar Cheese: Adds a rich, creamy, and cheesy flavor, enhancing the overall taste.
• Refrigerated Tortellini: Provides a hearty element to the soup, making it more filling and adding an additional layer of flavor.

How To Make Creamy Chicken Tortellini Soup

1. Sauté Veggies: Sauté onions, carrots, celery, and bell pepper in butter and olive oil. Add garlic when veggies are crisp-tender.
2. Cook Tortellini: Prepare in a separate pot.
3. Season and Thicken Soup: Use butter and flour, stirring briskly to cook the flour for 1-2 minutes.
4. Add Milk and Broth: Gradually incorporate, stirring constantly, to thicken.
5. Stir in Corn and Chicken: Add these precooked ingredients to warm through.
6. Off Heat, Add Cheese: Stir in cheese after removing soup from heat to melt without separating.

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.
• Use Fresh Herbs: Parsley or thyme enhance freshness and cut through richness.
• Properly Salt Water: Season tortellini water and soup adequately for flavor.
• Adjust Heat: Increase cayenne pepper or add red pepper flakes for more spice.
• Alter Soup Thickness: Add more milk or stock for a thinner consistency.

More Easy Soup Recipes

• Creamy Vegetable Soup
• Healthy Minestrone Soup
• Taco Chili
• Crockpot Mexican Street Corn Chowder
• Lemon Chicken Orzo Soup

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5 from 10 votes

Creamy Chicken Tortellini Soup

By Chelsea Lords

Creamy Chicken Tortellini Soup is packed with veggies, perfectly seasoned, and ready in just 30 minutes. Cozy, hearty, and so easy to make!

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Equipment

• Large pot

Ingredients

1x2x3x

USMetric

• ▢ 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.

Video

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.

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