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Image of a white bowl with a blue napkin filled with creamy chicken tortellini soup and garnished with fresh thyme.
4.83 from 163 votes

Creamy Chicken Tortellini Soup Recipe

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings
Calories: 529kcal


  • 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
  • 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.


Calories: 529kcal | Carbohydrates: 37g | Protein: 21g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 478mg | Potassium: 521mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1896IU | Vitamin C: 6mg | Calcium: 139mg | Iron: 2mg
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