creamy chicken tortellini soup

5 from 6 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ready to grab a bowl full of comfort? This is it. My kids are always fans of tortellini and this is the ultimate recipe for a rainy day.


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups shredded rotisserie chicken (from ½ a rotisserie chicken)
  • 9 oz. refrigerated cheese tortellini
  • 2 cups baby spinach or kale
  • 2 cups heavy cream
  • 1/2 lemon, juiced
  • shredded Parmesan, for serving


  • In a large pot set over medium-high, add 2 tablespoons oil with 1 diced yellow onion, 2 large diced carrots, and 2 diced stalks celery. Sauté vegetables until they are soft, about 3-4 minutes. Add 4 minced garlic cloves and sauté until fragrant, stirring occasionally to prevent burning.
  • Stir in ¼ cup flour and cook for 1 minute. Gradually add in 6 cups chicken broth, whisking to combine. Continue cooking until the mixture reaches a boil, then reduce heat to a simmer.
  • Add 2 cups shredded chicken to the pot followed by 9 oz. cheese tortellini, 2 cups spinach, 2 cups heavy cream, and juice from ½ lemon. Season to taste with salt and pepper. Simmer for 5 minutes, or until the tortellini is fully cooked.
  • Serve with shredded Parmesan on top, if desired.


  • Serve with a crisp green salad and a side of garlic bread to complete this meal.


  • Protein: Swap shredded chicken for 1 lb. sweet Italian sausage that you brown first, followed by sautéing the veggies.
  • Vegetarian: Remove the chicken and chicken broth from this recipe – replacing it with a rich vegetable broth.
  • Gluten-Free: Purchase a gluten-free tortellini or a gluten-free pasta and dollop the top of the skillet with ricotta cheese.
  • Dairy free: Swap the heavy cream for broth or stock. For additional creaminess, blend broth with 1 can white beans before adding to soup.


  • Cut veggies (onion, carrots, and celery), and store in the refrigerator in an airtight container.
  • If you want to make and freeze the soup in advance, refrain from adding the tortellini, spinach, cream, and lemon juice to the soup. Once you reheat the soup after freezing, add those components just before serving.


Calories: 668kcal | Carbohydrates: 33g | Protein: 37g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 182mg | Sodium: 584mg | Potassium: 474mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5561IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 2mg