Creamy Chicken Tortellini Soup

Creamy chicken tortellini soup with veggies -- easy, hearty, delicious, and ready in 30 minutes!

Course Soup
Cuisine American
Author Chelsea


  • 1 and 1/2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 carrots, diced
  • 1 cup corn
  • 2 stalks celery, diced
  • 2 teaspoons minced garlic
  • 5 cups chicken broth or stock
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon EACH: dried oregano, dried parsley, Italian seasoning
  • 1/2 teaspoon dried thyme
  • 4 tablespoons unsalted butter
  • 1/3 cup flour
  • 2 and 1/2 cups 2% or whole milk
  • 1 bag (9 ounces) tortellini (refrigerated)
  • 3 cups fresh spinach
  • 1/2 cup heavy cream
  • Parmesan Cheese
  • Salt and freshly ground black pepper


  1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, corn, and celery and saute until crisp tender, about 4-5 minutes. Add the garlic and saute for another minute. Add in chicken broth, chicken breasts, oregano, parsley, thyme, Italian seasoning, and salt & pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is completely cooked through.

  2. While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
  3. Remove cooked chicken from soup, let cool slightly, then shred with two forks.. Meanwhile, add tortellini to soup in pot, cover pot with lid and follow package directions to cooking the tortellini. Add in spinach during last minute of cooking time. Stir in chicken, white sauce, and heavy cream. Serve with parmesan cheese.