No suggestions found

Creamy Chicken Tortellini Soup Recipe

Name: Creamy Chicken Tortellini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 onion, finely diced; 2 carrots, diced; 2 celery sticks, diced; 3 garlic cloves, minced; 1 tbsp plain flour; 1 tsp Italian seasoning; 1.2 litres chicken stock; 500 g chicken breast (about 2 large breasts), or 400 g cooked shredded chicken for the shortcut; 300 g fresh cheese tortelloni (1 chilled pack); 300 ml double cream; 100 g baby spinach; 50 g Parmesan, grated, plus extra to serve; to taste Salt and black pepper

Total 45m

Prep 15m

Cook 30m

Serves 6

Level easy

AI Flavor Insights

One-pot creamy chicken tortellini soup with cheese tortelloni, spinach and double cream. Stovetop, slow cooker and Instant Pot methods; 45 minutes from scratch, about 30 minutes with cooked chicken.

Creamy chicken tortellini soup is a one-pot weeknight soup: tender chicken, cheese-filled tortellini and spinach in a rich double-cream broth. It cooks in a single pot on the stovetop, with slow cooker and Instant Pot methods below, and it is ready in 45 minutes from scratch, or about 30 minutes when you start with cooked chicken.

The method is built around two rules that keep the soup at its best: the tortellini goes in last, so it stays tender instead of turning mushy, and the cream goes in over a gentle simmer, never a hard boil, so it stays smooth. Spinach wilts in at the very end, and a handful of Parmesan finishes the broth.

In the UK, this is a straightforward supermarket shop: chilled tortelloni from the fresh pasta aisle, double cream for the broth, and a supermarket roast chicken if you want the shortcut version.

Ingredients

15 Items

Instructions

12 Steps

Step 1

Heat the olive oil and butter in a large pot over a medium heat. Add the onion, carrots and celery and cook for 5-6 minutes, until softened.

Step 2

Stir in the garlic and Italian seasoning and cook for 1 minute, until fragrant.

Step 3

Stir in the flour and cook for 1 minute, stirring constantly.

Step 4

Pour in the chicken stock a little at a time, stirring well and scraping the base of the pot. Add the chicken breasts and bring to a gentle simmer. Cover and cook for 15-18 minutes, until the chicken is cooked through with no pink remaining.

Step 5

Lift the chicken out, shred it with two forks, and return it to the pot.

Step 6

Stir in the double cream and keep the soup at a gentle simmer. Do not let it boil.

Step 7

Add the tortelloni and cook for 3-5 minutes, following the packet time, until just tender and floating.

Step 8

Stir in the spinach and cook for 1 minute, until wilted. Stir in half the Parmesan, then season with salt and black pepper to taste.

Step 9

Serve hot, with the remaining Parmesan and crusty bread.

Shortcut note

With cooked chicken, skip the simmering in steps 4-5 and add shredded cooked chicken with the stock; the soup is ready in about 30 minutes.

Slow cooker method

Cook the onion, carrots, celery, garlic and chicken in the stock on low for 4-6 hours or high for 3-4 hours. Shred the chicken and return it to the pot, then stir in the cream, tortelloni and spinach and cook on high for a further 15-30 minutes, until the tortelloni is tender.

Instant Pot method

Saute the onion, carrots and celery, add the garlic, stock and chicken, and pressure cook on high for 10 minutes for raw chicken breast. Quick release, shred the chicken, then use saute mode to stir in the cream and tortelloni for 3-5 minutes, and the spinach last until wilted.

Nutrition Facts

Per Serving

687.9kcal Calories approx.

protein 100%

50.2g

sodium 39%

906.3mg

cholesterol 46%

139mg

Vitamin D 1%

0.1mcg

Calcium 20%

201.4mg

Iron 9%

1.6mg

Potassium 17%

820.2mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If this is your kind of comfort food, keep the soup pot going: our creamy potato soup recipe is another smooth, filling bowl, and our tomato bisque recipe is the classic companion to crusty bread. For a heartier noodle-style bowl, try our lasagna soup recipe.

Yes, straight from the freezer, allow 1 to 3 extra minutes.

Yes, the shortcut path; add it with the stock and heat through.

Add it in the last 3 to 5 minutes fresh and taste at the low end of packet time; for leftovers, store soup and tortellini separately.

Flour roux at the start, or a cornstarch slurry off the heat; simmer before adding tortellini.

The tortellini absorbs broth on standing; stir in a splash of hot stock when reheating.

Yes, base on low 4 to 7 hours or high 3 to 4 hours; tortellini, cream and spinach in the last 15 to 30 minutes.

Yes, saute, pressure cook, then tortellini and cream on saute for 3 to 5 minutes.

UK double cream as default; single cream plus whole milk for a lighter version; cream cheese for a richer variant.

Yes with coconut milk; expect a lighter body and a coconut note.

Yes with gluten-free tortellini; check the stock is gluten-free.

Fridge 3 to 4 days; freeze the base only (no tortellini, no cream) up to 3 months; cook fresh tortellini when serving.

Garlic bread, crusty bread, sourdough or focaccia, plus a green or Caesar salad.

30 minutes with cooked chicken; longer with raw chicken cooked in the pot.

Yes, make the base ahead, then add tortellini, cream and spinach fresh at serving.

The soup boiled after the cream went in; keep it at a gentle simmer and never hard-boil cream.

Yes, cheese-filled is the default; meat-filled works the same way.

Recipe By

Elena Marchetti

Elena Marchetti is a recipe editor at RoamFeast, developing and editing recipes from around the world for home cooks. She focuses on accurate quantities, clear step-by-step methods and dishes that work in a normal home kitchen, with details checked before publication.