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Easy One-Pot Creamy Chicken Tortellini Soup for Cozy Weeknights

Close-up of a white bowl filled with creamy tortellini soup featuring chicken, spinach, and sliced carrots.
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Make this rich, velvety Creamy Chicken Tortellini Soup on the stovetop. This one-pot recipe delivers deep comfort food flavor in under 30 minutes, making it perfect for busy weeknights or chilly days.

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, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. You do not need to cook them through completely.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes, or until the chicken is cooked through.
  5. Increase the heat to medium-low. Add the refrigerated tortellini to the pot and cook according to package directions, usually 3 to 5 minutes, until tender.
  6. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  8. Taste the soup and season with salt and black pepper as needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a heartier meal, substitute half of the chicken broth with half-and-half for extra richness.
  • If you prefer a different protein, use Italian sausage or shredded cooked rotisserie chicken instead of raw chicken breasts.
  • This soup freezes well; omit the spinach before freezing, and stir it in when reheating.

Nutrition

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