Creamy Chicken Tortellini Soup

What we love about this soup is how thick and creamy is it. This isn’t a “broth” type soup, even though it does have broth in it. This is a more hearty soup that offers that “stick to your ribs” type comfort. It’s great for cold days or as a booster to fill your tummy for a long day of adulting. 

Is there a way to make this soup less creamy?

Absolutely. If you’re looking for a way to make this soup less thick, you’ll just need to increase the amount of broth that you’re adding in. It’s seriously as simple as that.

Pour in a bit and see what you think of it and you can always add in more if you want. We recommend taking it slow because if you add too much, then you can’t take that back. We love it creamy so that’s what we go with!

One of the best things about this soup is the simple ingredients. We always have everything in our pantry and fridge or freezer ready to go. 

What toppings go well with this soup?

We love the taste and flavor of this soup as it is, but if you’re wanting to add on some extra toppings, go for it! You can add crushed up crackers, oyster crackers, shredded cheese or even some sliced scallions. It’s totally up to you on what you can add to make this soup taste even more delicious. (just keep in mind that it’s so good as is it really doesn’t need any more toppings!)

You’re going to love making up a delicious meal of this hearty soup. One bite of this creamy chicken tortellini soup and you’re going to find yourself craving more and more!

OTHER SOUP RECIPES YOU MIGHT LIKE:

Beef Barley Soup

Creamy Chicken Noodle Soup

Slow Cooker Asian Chicken Noodle Soup

Hamburger Soup

Creamy Chicken Tortellini Soup

This Creamy Chicken Tortellini Soup is one that you need to make asap. Packed full of veggies and flavor, one bowl just isn't going to be enough.

4.84 from 6 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8

Ingredients

• 2
  carrots, peeled and sliced
• 2
  celery stalks, halved lengthwise and sliced
• ½
  medium red onion, diced
• 1 cup
  peas (I used frozen bagged peas)
• 2 tbsp. butter
• 1 tbsp.
  minced garlic
• 1 tbsp.
  Italian seasoning
• salt and pepper to taste
  
• ¼ cup flour
• 1 ½ cups uncooked dry tortellini (or more if you wish)
• 1 cups
  large box vegetable broth (around 6 cups - you can add 2 cups more
  for thinner soup)
• 1 cup heavy cream
• 1
  hand full of fresh baby spinach (see note)
• 1 ½ cups
  cooked shredded chicken ( see note)

Instructions

• 
  

  In a large cooking pot, heat butter, carrots, celery, red onion, peas, garlic, seasoning,
  salt/pepper over medium-high, stirring frequently for 10 minutes until
  carrots soften.

  
  
  
• 
  

  Stir in flour, broth, and tortellini. Raise heat and cook an additional 8 minutes at a gentle
  boil. Return heat to medium-high.

  
  
  
• 
  

  Add spinach, heavy cream, and chicken. Cook and stir a final 8-10 minutes, then serve as desired.
  Soup will be thick (unless you added extra broth).

  
  
  

Notes

NOTE: I don't measure the baby spinach it's hard to measure so I just do it by eye and feel. You can add as much as you like. 

For the chicken we tend to grill up or bake chicken breast and freeze them so we always have extra chicken which comes in handy for things like this soup. We have also made this without the chicken. It is delicious either way.