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.
Video
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.
I am craving soup, soup, and more soup lately! You are just brilliant to add tortellini to chicken noodle soup. This looks incredible, and I love how full of veggies it is too!
yes! my kids are going to love this! it looks delicious!
Yum! I can totally imagine how delicious this soup can be. All the ingredients are so flavorful and the added cheese totally makes it so tasty.
Oh man… my wife has been nudging me to make soup for her, and I know she would totally love this. The question now is… should I be an all-star husband and make this for her? Hahaha… I think I know the right answer. 🙂
This is ultimate comfort food… love it!
Mhmmm! This looks amazing, Chelsea! We just had our first big rain day (I live in CA so it’s sunshine most days) and this would have been so cozy to eat by the Christmas tree with the pitter-pattering in the background. Also, LOVE tortellini in soup! Just posted an Italian meatball/tortellini soup recipe for my blog a few days ago as well. The cheesy pasta bites are divine!
This is just what I need tonight! I have been hit by a nasty flu bug and I all I want is some major comfort food !
I never can get enough soup in my belly. Love this creamy tortellini soup. What pretty colors too.
Hope you had a wonderful Thanksgiving Chelsea!
I am SO on board with tortellini instead of noodles. I mean, I like chicken noodle soup and all
BUT, I like stuffed pasta goodness more 😉 Pinned!
Chicken noodle has always been a favorite of mine, but I agree, had in some tortellini and make it creamy and it’s amazing! I love this soup, Chelsea! Sounds so flavorful and comforting during the winter, or anytime! Pinned!
Yum! This looks amazing Chelsea! Pinned 🙂