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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.

Course Dinner
Cuisine American
Keyword Soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8


  • 2
    carrots, peeled and sliced
  • 2
    celery stalks, halved lengthwise and sliced
  • 1/2
    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
  • 1/4 cup flour
  • 1 1/2 cups
    uncooked 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 1/2 cups
    cooked shredded chicken ( see note)


  1. 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.

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

  3. 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).

Recipe 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.