Name: Creamy Chicken Tortellini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 medium onion (150 grams), chopped; 2 medium carrots (120 grams), diced; 2 stalks celery (100 grams), diced; 1 cup cremini mushrooms (90 grams), sliced; 4 cloves garlic (12 grams), minced; 2 tablespoons olive oil (30 milliliters); ½ teaspoon garlic powder (1.5 grams); ½ teaspoon onion powder (1.5 grams); Salt and freshly ground black pepper, to taste; 1 teaspoon snipped thyme leaves; ½ teaspoon finely chopped fresh rosemary; 1 teaspoon Italian seasoning; ¼ teaspoon red pepper flakes (optional); 8 cups chicken stock or broth (1.9 liters); 12 oz refrigerated or frozen cheese tortellini (about 3 cups, 340 grams); 2 cups cooked shredded chicken (250 grams); 3 cups fresh baby spinach (90 grams), packed; 2 medium lemons (about 60 milliliters, start with 1 and adjust to taste); 2 tablespoons chopped fresh parsley

There's something incredibly comforting about a warm bowl of soup that feels like a hug in a bowl. This Creamy Chicken Tortellini Soup Recipe is exactly that—rich, hearty, and bursting with fresh flavors that make chilly evenings a little cozier. It's one of those dishes you’ll find yourself making again and again.

A white bowl filled with a clear broth soup that has several layers and colors. At the bottom, there are bright orange carrot chunks and green leafy spinach spread throughout. Floating on top are pale yellow folded tortellini pieces, some garnished with small green herb leaves and red pepper flakes. There are light brown shredded pieces of chicken evenly placed around the bowl along with sliced mushrooms. Two thin yellow lemon slices rest on the right side of the soup, adding a fresh look. The bowl is on a white marbled surface with scattered herbs and lemon wedges around it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Tortellini Soup Recipe
Top Tip
How to Serve Creamy Chicken Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Tortellini Soup Recipe

Why You'll Love This Recipe

I can’t tell you how many times this soup has saved me on a busy weeknight. It’s quick, filling, and delivers so much flavor with minimal effort. Plus, it's got that creamy texture from the cheese tortellini that makes it feel indulgent without being heavy.

One-Pot Wonder: Everything cooks in a single pot, which means less cleanup and more time to relax after dinner.
Veggies Packed: Loads of carrots, celery, mushrooms, and fresh spinach add great texture and nutrition.
Cheesy Goodness: The cheese tortellini melts into the broth, creating a satisfyingly creamy bite in every spoonful.
Bright & Fresh Finish: A splash of lemon juice and fresh herbs lift the flavors perfectly, keeping the soup vibrant.

Ingredients & Why They Work

Each ingredient comes together to create a harmony of flavors and textures. The blend of fresh herbs and spices enhances the homemade chicken stock, while the veggies provide both sweetness and earthiness that balance the creamy pasta and bright lemon juice.

Flat lay of a small white ceramic bowl of golden olive oil, a medium yellow onion halved and chopped, two bright orange carrots diced, two stalks of crisp green celery diced, a small white bowl filled with fresh sliced brown cremini mushrooms, four whole uncracked brown eggs, four cloves of fresh garlic with papery skins, a small white bowl with fresh green snipped thyme leaves, a small white bowl of finely chopped fresh rosemary, a small white bowl with mixed Italian dried herbs, a small white bowl containing red pepper flakes, a portion of fresh plump cheese tortellini pasta arranged neatly, a mound of shredded cooked chicken breast with light golden edges, a handful of vibrant fresh baby spinach leaves, two whole bright yellow lemons, cut in halves showing juicy interiors, a small bunch of fresh green parsley leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A good quality olive oil adds richness and helps sauté the veggies without overpowering their natural flavors.
Onion: Adds sweetness and depth when softened properly; don't rush this step!
Carrots and Celery: Classic soup vegetables; they provide subtle sweetness and a bit of crunch that cooks down perfectly.
Cremini mushrooms: Their earthiness deepens the soup’s flavor dramatically.
Garlic powder & Onion powder: These boost the savory notes without adding extra prep time.
Fresh garlic: Adds sharpness and fragrance that wakes up the whole pot.
Chicken stock: The flavorful base that ties everything together; try to use a good-quality broth or homemade.
Thyme, Rosemary & Italian seasoning: These herbs bring layers of aroma and classic Italian warmth to the soup.
Red pepper flakes: Optional, but a pinch adds a gentle heat that livens up the dish.
Cheese tortellini: The star of the show, providing cheesy creaminess and satisfying texture.
Cooked shredded chicken: Ready-to-go protein that makes this soup a full, hearty meal.
Baby spinach: Fresh and tender, it wilts quickly adding a vibrant green pop and nutrition.
Lemon juice: A bright touch of acidity to balance the creamy broth perfectly.
Fresh parsley: Adds freshness and a nice color contrast when sprinkled on top before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup to suit whatever mood I'm in or what I have on hand. Feel free to tweak the herbs or swap out veggies you like better — the base is forgiving and inviting.

Variation: Sometimes I use spinach alternatives like kale or Swiss chard. Just add them in toward the end and cook until wilted.
Protein swap: Leftover turkey or rotisserie chicken work beautifully here, saving time without sacrificing flavor.
Make it spicy: For a little kick, toss in more red pepper flakes or a dash of hot sauce just before serving.
Dairy-free option: Replace cheese tortellini with regular pasta and omit any additional cream to keep it lighter and dairy-free.

Step-by-Step: How I Make Creamy Chicken Tortellini Soup Recipe

The image shows a close-up of a ladle scooping clear broth soup filled with several layers of ingredients: the top layer has a folded, pale yellow tortellini pasta with a sprig of fresh green thyme, surrounded by bright orange carrot slices. Below and around the pasta, there are dark green leafy vegetables, light brown sliced mushrooms, and pieces of shredded light brown meat. All the ingredients are sitting in a clear golden broth inside a white pot, placed on a white marbled surface. The colors are warm and natural, showing a fresh, homemade look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggie Base

Start by heating olive oil over medium-high heat in your largest pot. Add onion, carrots, celery, and mushrooms. Season with garlic powder, onion powder, salt, and pepper. Cook, stirring often, for about 6-7 minutes until the veggies are soft and starting to turn golden brown — this caramelization builds your soup’s flavor foundation, so don't rush or skip it!

Step 2: Infuse the Aromatics

Next, stir in minced garlic, thyme, rosemary, Italian seasoning, and optional red pepper flakes. Cook for 1-2 minutes until fragrant, stirring frequently so the garlic doesn’t burn. This step wakes up the herbs and spices, creating a fragrant signature aroma that fills your kitchen.

Step 3: Add Stock and Simmer

Pour in your chicken stock, scraping any browned bits off the pot’s bottom — those carry so much flavor, so don’t miss this part! Bring everything to a boil, then reduce heat to medium-low and simmer for 5 minutes, allowing the soup’s flavors to mingle and deepen.

Step 4: Stir in Chicken & Tortellini

Add the shredded chicken and cheese tortellini directly into the pot. Let it simmer gently for 8 to 10 minutes, or according to the tortellini package instructions, until the pasta is tender and cooked through. This is when the soup really comes together—cheesy, creamy, and comforting.

Step 5: Finish with Greens and Lemon

Stir in fresh baby spinach and the juice of half a lemon, then cook for another minute or two until the spinach wilts perfectly. Taste and adjust with more lemon juice, salt, or pepper to brighten up the soup and balance the creaminess.

Step 6: Serve and Garnish

Ladle into warm bowls and top with chopped fresh parsley and a sprig of thyme. You'll love how these fresh herbs add that extra pop of color and herbal fragrance just before digging in.

Top Tip

Over the years, I've learned a few tricks that take this Creamy Chicken Tortellini Soup Recipe from good to unforgettable. Here’s what’s helped me get it just right every single time:

Don’t skip browning the veggies: The golden caramelization on onions and carrots forms a flavor base that makes all the difference.
Use freshly minced garlic: Garlic powder is great for seasoning veggies, but adding fresh garlic later injects that fresh garlicky punch.
Scrape the pot bottom when adding stock: Those brown bits add deep umami flavor and richness to your broth.
Adjust lemon juice at the end: It’s easier to add brightness little by little than to overshoot and make it too tart.

How to Serve Creamy Chicken Tortellini Soup Recipe

Creamy Chicken Tortellini - Serving Suggestion

Garnishes

I always go with fresh chopped parsley and a sprig of thyme—they add just a touch of freshness and look pretty on top. Sometimes I like a little sprinkle of grated Parmesan just before serving, which adds an extra creamy, salty punch.

Side Dishes

Crusty bread or garlic breadsticks are my go-to sides, perfect for dunking into every last bit of soup. A simple green salad with vinaigrette balances the richness, and sometimes I serve it alongside roasted vegetables if I want to bulk up the meal.

Creative Ways to Present

For a cozy dinner party, I serve this soup in individual mini Dutch ovens or rustic bread bowls for a charming, hearty presentation. It’s always a hit, and guests love the personal touch.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the fridge, where it keeps beautifully for up to 4 days. Because the tortellini absorbs a lot of liquid, I usually add a splash of chicken broth when reheating to keep it nice and creamy.

Freezing

This soup freezes surprisingly well! I recommend freezing the soup without the spinach (add it fresh when reheating) for best texture. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftover soup over low-medium heat on the stovetop, stirring occasionally. If it seems thick, add a bit of broth or water to loosen it. Re-add fresh spinach toward the end of reheating for that fresh vibrant pop.

Frequently Asked Questions:

Can I use frozen tortellini for this soup?

Absolutely! Frozen tortellini melts nicely into the soup and works just as well as refrigerated. Just adjust the cooking time according to the package instructions to ensure it’s tender but not mushy.

Can I make this soup vegetarian?

You can! Simply substitute the chicken stock with vegetable broth and skip the chicken. To keep it hearty, consider adding more mushrooms, beans, or some vegetarian protein options like tofu or seitan.

What’s the best way to shred cooked chicken?

I find that using two forks to pull chicken apart works great—it's quick and gives you nice bite-sized shreds. Alternatively, you can pulse cooked chicken briefly in a food processor, but be careful not to puree it!

Can I prepare this soup in a slow cooker or Instant Pot?

Yes! For slow cooker: sauté veggies first, then combine all ingredients except spinach and lemon in slow cooker for about 3-4 hours on low. Add spinach and lemon juice in the last 15 minutes. For the Instant Pot: use the sauté function for veggies, then pressure cook all ingredients (except spinach and lemon) for 5 minutes, quick release, add spinach and lemon, then serve.

Final Thoughts

This Creamy Chicken Tortellini Soup Recipe always takes me right back to cozy nights and welcoming kitchens. It’s a recipe that feels like a little celebration of comfort food done right—where simple ingredients come together to create something truly special. I hope you try it soon and find yourself making it your own, just like I have. There’s nothing like sharing a bowl with the people you love and knowing you made something delicious from scratch.