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One-Pot Quick Creamy Chicken Tortellini Soup

A close-up shot of a bowl of creamy chicken tortellini soup, featuring chunks of chicken, spinach, and pasta.
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Make this rich and comforting chicken tortellini soup in one pot. It features tender chicken, cheesy tortellini, and a creamy broth, perfect for a fast weeknight family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the Italian seasoning, thyme, salt, and pepper. Bring the mixture to a boil.
  5. Return the browned chicken to the pot. Reduce the heat to a simmer, cover, and cook for 10 minutes, or until the chicken is cooked through.
  6. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float.
  7. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the broth is smooth and creamy. Do not let the soup boil after adding the cream.
  8. Stir in the fresh spinach until it wilts, about 1 minute. Taste and adjust seasoning if needed.
  9. Serve hot.

Notes

  • You can substitute pre-cooked rotisserie chicken for the raw chicken to save about 10 minutes of cooking time.
  • For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering broth before adding the cream.
  • Fresh parsley makes a good garnish if desired.

Nutrition

Find it online: https://eatableempress.com/creamy-chicken-tortellini-soup-recipe/