This Creamy Chicken Tortellini Soup Recipe is pure, cozy comfort food. A luscious combination of shredded chicken, tender veggies, and pillowy cheese tortellini in a thin creamy broth, everyone will love this easy and delicious soup recipe.
My favorite time of year has officially arrived and I am so ready for it.
Yes, you guys, I’m talking about soup season!
And even though northern California is forecasted to be somewhere in the mid-sixties this week, I don’t care. It rained last weekend and that’s all that really matters.
Today we’re making this super delicious and creamy chicken tortellini soup. A perfect blend of creamy, guilty lusciousness with healthy good-for-you veggies and chicken, this recipe is all about cozying up and feeling good.
I’m a pretty huge fan.
Easy to make (easy enough for busy weeknights!), this super yummy soup is simple and the kids will love it (yay!)
Are you looking for a less creamy tortellini soup? Check out my easy chicken tortellini soup recipe
How to Make Creamy Chicken Tortellini Soup
- Cook the tortellini in a separate pot of salted boiling water until al dente.
- Soften the onions, carrots, and celery in a large Dutch oven set over medium to medium-high heat until tender.
- Add the garlic and butter and cook until fragrant.
- Sprinkle with flour, mixing well to coat the vegetables with the flour and butter.
- Add the chicken broth.
- Followed by the dried thyme, dried oregano, Italian seasoning, salt, and pepper.
- Stir in the milk and heavy cream.
- Bring the soup to a simmer.
- Add the shredded chicken and frozen corn and return to a low simmer.
- Remove from heat.
- Serve individual bowls with the precooked tortellini and ladle the desired amount of hot soup over the top.
- Garnish with red chili flakes, fresh herbs, or grated cheese, if desired.
Recipe Notes and Frequently Asked Questions
How thick is this creamy chicken tortellini soup?
This soup is somewhere between a broth-based soup and a heavy, rich, cream-based soup. For context, it isn’t as thick as clam chowder but is thicker (and definitely richer) than classic chicken noodle soup.
How can I make it thicker?
By creating a roux with butter and flour, we’ve already thickened the soup, but if you want to thicken it even more, the easiest way to do this is,
- Double the roux (the butter and flour mixed with the softened veggies)
- Boil and puree 1-2 potatoes and add it to the soup
- Make a cornstarch slurry with 1-2 teaspoons of cornstarch with 1-2 tablespoons of water
What other veggies can I add to this soup?
Frozen peas, diced bell pepper, baby spinach or kale, parsnips, or winter squash.
How to Store and Reheat Leftover Creamy Tortellini Soup
Leftover soup may be stored in the refrigerator for up to 3-4 days. To reheat, simply add the soup to a small pot on the stovetop, set temperature to medium-high, and cook, stirring often, until heated through. Avoid boiling, as it may cause the milk to curdle. You may also reheat in the microwave.
Note – if you store the tortellini with the soup in the refrigerator, you may need to add additional broth or liquid to your soup before reheating as the tortellini will continue to absorb liquid as they cool. For best results, store the tortellini separately from the soup.
I do not recommend freezing this type of soup due to the dairy and cheesy tortellini. Often with freezing, milk solids will separate once thawed and cooked then frozen pasta does not thaw well.
Try these other chicken soup recipes,
Did you try making this Creamy Chicken Tortellini Soup Recipe?
Tell me about it in the comments below! I always love to hear your thoughts.
Creamy Chicken Tortellini Soup Recipe
- 1 tablespoon olive oil
- 2 medium onions - diced
- 3 large carrots - peeled and chopped
- 3 stalks celery - chopped
- 6 cloves garlic - minced
- 4 tablespoon butter
- ¼ cup all-purpose flour
- 4 cups low sodium chicken broth - or chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper
- 2 cups whole milk
- 1½ cups heavy cream
- 3 cups cooked chicken - shredded
- 2 cups frozen sweet corn
- 1 (8 ounce) package cheese tortellini
- red pepper flakes, fresh thyme, fresh parsley, grated parmesan cheese - to garnish, optional
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, then drain and set aside.
- Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven set over medium heat. Add the chopped onion and sauté for about 5 minutes. As the onion softens, chop the carrots and celery, then add them to the pot with onions. Mix well and cook for an additional 5 minutes.
- Add the minced garlic and butter. Mix well. Once the butter is melted, sprinkle the veggies with ¼ of all-purpose flour. Mix, stirring continuously, for approximately one minute to cook out the flour.
- Slowly add the chicken broth, whisking continuously.
- Add the dried thyme, dried oregano, Italian seasoning, salt, and pepper. Add the milk and heavy cream.
- Increase heat to high. Once the soup almost reaches a boil, immediately reduce heat to medium-low.
- Add the cooked, shredded chicken and frozen corn. Cook until heated and the soup has returned to a simmer.
- Add the precooked tortellini to the simmering pot or add the cooked tortellini to individual soup bowls.
- Serve garnished with freshly chopped parsley, thyme, or grated parmesan cheese, if desired.
- Any kind of cooked and shredded chicken works great in this recipe. Here I added 2 large leftover boneless skinless chicken breasts. Feel free to add chicken thighs or a mix of light and dark meat by purchasing a pre-cooked rotisserie chicken from the grocery store.
- You may also cook the tortellini directly in the soup, however, it is best to serve and enjoy this soup immediately as tortellini pasta will continue to absorb liquid, swell, and (to some degree) fall apart. As such, if you know that you will have leftovers, I recommend cooking the tortellini in a separate pot of lightly salted boiling water until al dente and adding to each individual soup bowl as desired.
- I prefer to use fresh cheese tortellini (found in the refrigerated section of your local grocery store), but frozen or dry tortellini will also work. Simply adjust the cooking time as needed.
- For best results, add some combination of whole milk, half-and-half, or heavy cream. Lower fat milk is more likely to curdle.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)