Creamy Chicken Tortellini Soup

Cheese tortellini and shredded chicken in a creamy broth with tender vegetables. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 35 minutes from prep to table.
• Easy to round out with crusty bread.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 5 cups chicken broth
• 9 oz refrigerated cheese tortellini
• 2 cups cooked shredded chicken
• ½ cup heavy cream
• 2 cups baby spinach
• ¼ tsp black pepper

Let’s make it

1. 01

   Get ready

   Soften onion and carrots in oil in a large pot for 6–8 minutes.

2. 02

   Build the flavor

   Add garlic for 30 seconds, then pour in chicken broth and bring to a gentle boil.

3. 03

   Bring it together

   Add tortellini and cook according to the package, usually 3–5 minutes.

4. 04

   Finish cooking

   Stir in chicken and cream and heat until the chicken reaches 165°F.

5. 05

   Serve and enjoy

   Add spinach and pepper and stir until the spinach wilts.

Make It Even Better

Cook only the tortellini you plan to eat now if making the broth ahead.

Read through the recipe and measure the ingredients before starting.

Make it your own

Use small ravioli or add peas instead of spinach.

What to serve with it

Crusty bread

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.