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Creamy Chicken Tortellini Soup - Cozy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil (or unsalted butter)
  • Yellow onion (1 medium), diced
  • Carrots (2 medium), sliced
  • Celery (2 ribs), sliced
  • Garlic (3–4 cloves), minced
  • Cooked chicken (2–3 cups), shredded or diced; rotisserie works great
  • Refrigerated cheese tortellini (18–20 oz)
  • Chicken broth or stock (6 cups), low-sodium preferred
  • Heavy cream (3/4 to 1 cup); half-and-half works in a pinch
  • Fresh spinach (2–3 cups), roughly chopped
  • All-purpose flour (1–2 tablespoons), optional for extra thickness
  • Bay leaf (1)
  • Dried thyme (1 teaspoon) or fresh thyme (1 tablespoon)
  • Italian seasoning (1 teaspoon), optional
  • Lemon (1), for juice and zest to finish
  • Parmesan cheese, grated, for serving
  • Kosher salt and freshly cracked black pepper
  • Red pepper flakes, optional, for a little heat

Method
 

  1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and lightly golden. Add garlic and cook 30 seconds more.
  2. Bloom the herbs: Stir in thyme, Italian seasoning (if using), and a few grinds of pepper. Let them toast for 30 seconds to release flavor.
  3. Optional thickener: Sprinkle in 1–2 tablespoons flour and stir for 1 minute to make a light roux. This gives the soup a silkier, slightly thicker body.
  4. Add broth and simmer: Pour in the chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer for 10 minutes to let the flavors meld.
  5. Cook the tortellini: Add the tortellini to the simmering broth. Cook according to package directions, usually 3–5 minutes, until just tender. Don’t overcook—tortellini should be plump with a slight bite.
  6. Add chicken and greens: Stir in the cooked chicken and spinach. Simmer 2–3 minutes, just until the chicken is warmed through and the spinach wilts.
  7. Finish with cream: Lower the heat to just below a simmer. Stir in the cream, starting with 3/4 cup. Warm gently for 1–2 minutes. Do not boil after adding cream.
  8. Brighten and season: Add a squeeze of lemon juice (start with 1–2 teaspoons) and a pinch of lemon zest. Taste and adjust salt and pepper. Add red pepper flakes if you like a little heat.
  9. Serve: Ladle into bowls and top with grated Parmesan. Crack black pepper over the top for a final touch.