One-Pot Creamy Chicken Tortellini Soup Recipe
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This comforting creamy chicken tortellini soup is packed with tender chicken, cheese-filled tortellini, and fresh veggies in a rich, flavorful creamy broth.
Why You Need To Make This Soup
If you love tortellini and cream, this soup recipe is for you! It’s all made in one pot, so there aren’t many dishes. From start to finish, you can have dinner on the table in about an hour.
How To Make
- In a large Dutch oven over medium heat, melt the 4 tablespoons butter.
- Add the onion, celery, and carrots. Stir and cook for 5 minutes.
- Add the garlic, and cook for 1 minute more.
- Add the flour, and mix until all the flour is incorporated. Cook for 1-2 minutes.
- Add the chicken broth.
- Add the half and half.
- Add the chicken.
- Bring everything to a boil, stirring often.
- Add the tortellini and stir.
- Bring to a second boil. Bury the fresh thyme sprigs in the center of the soup.
- Cover and turn off the heat.
- Let sit on the stovetop for 30 minutes. This allows the flavors to meld.
- Remove the thyme and discard.
- Before serving, add 1/2 cup shredded Parmesan cheese and stir well.
- Taste the soup and if desired, add salt and pepper.
What Kind Of Tortellini Is Best?
This is, of course, a matter of taste. You can use any kind of tortellini…fresh, frozen, or shelf-stable. I’ve noticed that some brands of fresh tortellini have unusually large pieces. We prefer Barilla Three Cheese Tortellini. It comes in a 12 oz. shelf-stable package so you can always keep it on hand.
Substitutions + Additions
- Substitutes for tortellini: gnocchi, mini farfalle pasta, orzo pasta, small shells, ditalini pasta, or elbows.
- Tasty additions or substitutions:
- fresh baby spinach
- corn
- kale
- any of your favorite vegetables
- Italian sausage
- ground beef
- Italian seasoning
- red pepper flakes
- For a slightly thinner soup, substitute milk for the half and half AND/OR decrease the flour measurement to 3 tablespoons.
Tips For Great Soup
- Use pre-cooked chicken such as a store-bought rotisserie chicken.
- If your grocery store carries pre-cut veggies, go for it! Using shredded carrots eliminates having to chop them. If you can get pre-cut onion and celery, there’s no chopping involved at all.
- Measure out all your ingredients before you begin the soup. It’s so much easier, and saves steps.
- Feel free to skip the thyme if you prefer, but it brings a fantastic flavor to the soup. If you’d rather not use it, simply substitute with your favorite herb.
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What’s A Good Side For Tortellini Soup?
This tortellini soup is a meal in itself! If you wish to serve something on the side, crusty bread or any savory bread would be delicious.
Note: soup making is not an exact science. I have made countless pots of soup, and no two have turned out the same. The measurements in all of my soup recipes are guidelines, and can easily be adjusted according to your family’s tastes.
How To Store + Reheat
If there are leftovers, refrigerate in an airtight container in the refrigerator. The soup will thicken as it sits, so when you reheat, add more chicken stock to get your desired consistency. The tortellini does soften, but we love this soup the second day, and it works best to reheat on the stovetop. Soups made with milk or cream don’t freeze well, so if this recipe is more than you want, simply cut all the ingredients in half.
Creamy Chicken Tortellini Soup Recipe
Ingredients
- 4 tablespoons butter
- 1 cup celery (chopped)
- 1 cup carrots (shredded or chopped)
- 1 cup sweet onion (chopped)
- 1 tablespoon garlic (minced)
- 1/4 cup all purpose flour
- 32 oz. chicken stock
- 16 oz. half and half
- 2 cups chicken (chopped or shredded)
- 2 cups uncooked tortellini
- large sprig of fresh thyme (optional)
- 1/2 cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- In a large Dutch oven over medium heat, melt the 4 tablespoons butter.
- Add the onion, celery, and carrots. Stir and cook for 5 minutes.
- Add the garlic, and cook for 1 minute more.
- Add the flour, and mix until all the flour is incorporated. Cook for 1-2 minutes.
- Add the chicken stock.
- Add the half and half.
- Add the chicken.
- Bring everything to a boil, stirring often.
- Add the tortellini and stir.
- Bring to a second boil. Bury the fresh thyme sprigs in the center of the soup.
- Cover and turn off the heat.
- Let sit on the stovetop for 30 minutes.
- Remove the thyme and discard.
- Before serving, add 1/2 cup shredded Parmesan cheese and stir well.
- Taste the soup and if desired, add salt and pepper.
Notes
Nutrition
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I am saving this recipe for our first cool spell, it looks yummy! The Fall printable is adorable – I love old blue jars, also.