Velvety Chicken Tortellini Soup

Creamy Chicken Tortellini Soup is a heartwarming and incredibly flavorful dish, brimming with tender chicken, an abundance of fresh veggies, and the perfect blend of seasonings. This easy, hearty, and utterly delicious soup comes together in just 30 minutes, making it an ideal choice for a busy weeknight or a cozy weekend meal.

A Personal Touch from the Kitchen

One Pot of Pure Creamy Comfort, Elevated!

This creamy chicken soup has always been a beloved staple in my household, a go-to recipe that consistently brings smiles to everyone’s faces. One afternoon, while looking for ways to use up a pack of refrigerated tortellini, a brilliant idea sparked: what if I replaced the usual noodles with these delightful little pasta pockets? The thought was simple, yet the outcome was revolutionary. I gave it a try, and the results were beyond my wildest expectations. The soup transformed into an even richer, heartier, and profoundly more flavorful dish.

The moment it hit the table, my kids, usually a tough crowd, were instantly enamored. They went back for seconds, then thirds, until the pot was scraped clean. It was a clear sign that this wasn’t just another dinner; it was a discovery I absolutely had to share. This recipe isn’t just a meal; it’s hands-down the best creamy comfort soup we’ve ever had, truly a testament to how small changes can lead to extraordinary culinary experiences. Prepare to fall in love with this irresistible combination of creamy broth, tender chicken, vibrant vegetables, and the delightful chewiness of tortellini.

Key Ingredients for Your Creamy Chicken Tortellini Soup

Crafting a truly exceptional creamy chicken tortellini soup starts with selecting the right ingredients. Each component plays a vital role in building the layers of flavor and creating that comforting texture we all crave. Here’s a breakdown of what you’ll need and why each one is important, along with helpful tips and easy swaps:

Effortless Steps: How to Make Creamy Chicken Tortellini Soup

Making this incredibly satisfying Creamy Chicken Tortellini Soup is straightforward and remarkably quick. Follow these simple steps to bring a bowl of comfort to your table in no time:

1. Sauté Your Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add your diced onion, carrots, celery, and bell pepper. Sauté these vegetables for about 7-9 minutes, stirring occasionally, until they are tender and slightly softened. Add the minced garlic during the last 30 seconds of cooking, stirring constantly until fragrant.
2. Cook the Tortellini Separately: While your vegetables are sautéing, bring a separate pot of generously salted water to a rolling boil. Cook the refrigerated tortellini according to the package directions (which is typically only a few minutes). Once cooked, drain the tortellini and set it aside. Cooking tortellini separately prevents it from getting mushy or overcooked in the soup, ensuring a perfect texture every time.
3. Build the Flavorful Base: With the sautéed vegetables still in the pot, add the dried thyme, dried oregano, Italian seasoning, and cayenne pepper (if using). Season generously with salt and black pepper to taste. Stir the seasonings for about 30 seconds to allow their aromas to bloom. Push the vegetables to the sides of the pot, add the remaining 4 tablespoons of butter to the center and let it melt. Once melted, sprinkle in the flour and whisk briskly for 1 minute to create a roux, cooking off any raw flour taste.
4. Whisk in Liquids and Thicken: Gradually whisk in 1 cup of chicken broth until the mixture starts to thicken, about 1 minute. Then, add the remaining chicken broth and continue to whisk for 2-3 minutes until it thickens further. Slowly pour in the milk, stirring constantly. Reduce the heat slightly and continue to cook, stirring frequently, until the mixture gently boils and thickens to your desired consistency, which should take another 2-5 minutes.
5. Add Chicken & Corn: Reduce the heat to medium-low. Stir in the frozen corn and shredded rotisserie chicken. Simmer briefly, just long enough for the corn and chicken to heat through, usually 2-3 minutes. If the soup appears too thick for your liking, you can always add an additional 1/2 to 1 cup of chicken broth to reach your preferred consistency.
6. Melt in Cheese and Serve: Remove the pot from the heat. Add the freshly shredded sharp cheddar cheese and stir until it has completely melted into the soup, creating a smooth and creamy texture. Taste and adjust seasonings one last time, adding more salt and pepper if needed. Stir in fresh parsley (if using). To serve, ladle the hot soup into individual bowls, then add the cooked tortellini to each serving. Garnish with fresh thyme and serve immediately with crusty bread for a truly comforting meal.

Chef’s Secrets for the Best Creamy Chicken Tortellini Soup

Achieving a restaurant-quality creamy chicken tortellini soup at home is easier than you think with these expert tips:

• Sauté Veggies to Perfection: Don’t rush this step! Ensuring your onions, carrots, celery, and bell peppers are thoroughly softened at the beginning is crucial. They won’t soften much once the liquids are added, and properly sautéed vegetables contribute significantly to the soup’s overall flavor depth and texture.
• Maintain Uniform Veggie Sizes: For an even cook and pleasant texture in every spoonful, make sure to cut all your vegetables into roughly the same size dices. This consistency also ensures they release their flavors simultaneously.
• Always Freshly Grate Cheese: This is a game-changer! Using freshly grated sharp or extra sharp Cheddar cheese, and adding it *off the heat*, is the secret to a silky-smooth, lump-free, and perfectly melted cheese blend. Pre-shredded cheeses often contain cellulose, which can prevent them from melting smoothly and can lead to a grainy texture or separation in your soup.
• Properly Salt Your Water (and Soup!): Just like cooking pasta, seasoning the tortellini water adequately (I recommend 1 teaspoon of salt per 4 cups of water) infuses flavor into the pasta from the start. Similarly, don’t be shy about seasoning the soup base. Taste as you go and adjust salt and pepper to ensure the flavors truly pop.

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5 from 10 votes

Creamy Chicken Tortellini Soup

By
Chelsea Lords

Creamy Chicken Tortellini Soup is packed with veggies, perfectly seasoned, and ready in just 30 minutes. Cozy, hearty, and so easy to make!

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Yields:
8 servings

Video Overview

A quick video demonstration for making this Creamy Chicken Tortellini Soup would appear here, guiding you through each simple step for a perfect result every time.

Equipment

• Large pot (or Dutch oven)
• Whisk

Ingredients

• 1 tablespoon olive oil
• 5 tablespoons unsalted butter divided
• 1 small yellow onion diced, (about 1 cup)
• 1 large carrot diced, (about 3/4 cup)
• 1 to 2 stalks celery diced, (about 3/4 cup)
• 1 red bell pepper diced
• 1-1/2 teaspoons finely minced garlic (about 2 cloves)
• 1/3 cup all-purpose flour
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1-1/2 teaspoons Italian seasoning
• 1/16 teaspoon ground cayenne pepper (optional)
• Salt and freshly ground black pepper
• 1-1/2 cups chicken broth
• 3 cups milk (1%, 2%, or whole; whole milk provides the creamiest result)
• 1 cup frozen corn
• 1-1/2 cups shredded rotisserie chicken (or other cooked chicken)
• 1 cup freshly shredded sharp Cheddar cheese
• 1 (9-ounce) bag refrigerated tortellini (see Note 1 for recommendations)
• Fresh thyme and/or 3 tablespoons finely minced fresh parsley (optional, for garnish)

Instructions

1. In a large pot or Dutch oven over medium heat, melt 1 tablespoon of the butter and add the olive oil. Add the diced onion, carrots, celery, and bell pepper, and sauté for 7–9 minutes, or until the vegetables are tender. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
2. Meanwhile, in a separate pot, cook the tortellini according to the package directions (see Note 2 for why this is important). Once cooked, drain the tortellini and set it aside. Remember to salt the pasta water generously once it’s boiling (approximately 1 teaspoon salt for every 4 cups of water) for flavored pasta.
3. Add the dried thyme, dried oregano, Italian seasoning, and cayenne pepper (if using) to the pot with the sautéed vegetables. Season to taste with salt and pepper (I typically add 1 teaspoon salt and 1/2 teaspoon pepper, but adjust to your preference). Stir the seasonings for about 30 seconds to allow them to bloom and become aromatic.
4. Increase the heat to medium-high. Push the vegetables to the sides of the pot and add the remaining 4 tablespoons of butter to the center, stirring until melted. Once melted, sprinkle in the flour. Briskly whisk to incorporate the flour with the butter and cook for 1 minute to cook off the raw flour taste, creating a roux. Gradually whisk in 1 cup of chicken broth until the mixture begins to thicken (about 1 minute). Then, add the remaining chicken broth and whisk constantly for 2–3 minutes until it thickens further. Gradually add the milk, stirring constantly, until fully incorporated. Slightly reduce the heat to medium-low and continue to stir until the mixture begins to gently boil and thicken, which will take another 2–5 minutes.
5. Reduce the heat to medium-low. Add the frozen corn and shredded chicken to the pot. Stir to warm all the ingredients through, about 2-3 minutes. If the soup has thickened too much for your liking, you can add an additional 1/2 cup to 1 cup of chicken stock to achieve your desired consistency.
6. Remove the pot from the heat. Add the freshly shredded sharp Cheddar cheese and stir until the cheese is completely melted and smooth. Taste the soup and season with any additional salt and pepper as needed. If using, stir in the fresh parsley. To serve, ladle the hot soup into individual bowls and add the cooked tortellini to each bowl. Garnish with fresh thyme or extra parsley, and serve immediately with crusty bread for dipping, if desired.

Recipe Notes for Success

Note 1: Choosing Your Tortellini: The quality of your tortellini can truly elevate this soup. I highly recommend using a good quality refrigerated tortellini from your local grocery store. If you have a trusted favorite, go with that! Otherwise, for some excellent taste-tested recommendations, you might find helpful guides from culinary experts like those on Epicurious or Taste of Home.

Note 2: Why Cook Tortellini Separately?: Cooking the tortellini in its own pot of boiling water, separate from the soup, is a critical step for perfect results. Different brands and types of tortellini have varying cook times, making it difficult to get them just right within the simmering soup without overcooking. Moreover, if tortellini sits in the soup for too long, especially as leftovers, it can absorb too much liquid and become mushy. Preparing it separately ensures your pasta is perfectly al dente, and it’s also quicker – your tortellini will likely be ready just as your soup base is finishing!

Storage of Leftovers: As mentioned in the main storage tips, store leftover soup in an airtight container in the fridge for up to 3 days. If the tortellini was added directly to the soup, it will absorb liquid and soften. When reheating, you may want to add a splash of extra broth or milk to bring it back to its original creamy consistency. Freezing this soup with the pasta included is not recommended, as the tortellini can become mushy once thawed.

Nutrition Information (Approximate)

Serving Size: 1 serving | Calories: 423kcal | Carbohydrates: 30g | Protein: 25g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 596mg | Potassium: 288mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2050IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation.

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