Creamy Chicken Tortellini Soup
This post may contain affiliate links. Please see our privacy policy for details.
An easy one pot soup using rotisserie chicken and quick-cooking tortellini, made in 40 min start to finish!
Featured Comment
Cozy, comforting, rich with an oh-so-creamy chicken broth…what more do you need here? Oh that’s right, cheesy tortellini. Yes, please! Not to mention, this tortellini soup is truly perfect for fall. It’s perfect for winter. It’s perfect for all seasons.
With mirepoix, garlic, some dried seasoning (we love Italian seasoning in a pinch btw), a little bit of white wine (chicken stock sub is great here) and super convenient, quick cooking ingredients like leftover rotisserie chicken and refrigerated tortellini, this comes together lightening fast in less than 40 min. It’s also a one-and-done meal in a single pot. Less dishes and less clean up means more time for soup.
This recipe is also incredibly versatile. Sub your favorite kind of tortellini with meat, add a Parmesan rind and extra sneaked in vegetables like spinach or kale, or even more lemon juice for an extra lemony broth (if that’s your thing).
Freeze as needed, adding tortellini and heavy cream when serving. You never know when you’ll need a hug in a bowl like this.
tips and tricks for success
- Use up leftover chicken. This is a great recipe to repurpose any kind of leftover chicken (shredded or diced).
- Pick your favorite kind of refrigerated tortellini. Fresh refrigerated tortellini tastes much better than dry tortellini and cooks up so much faster.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Add in some greens. Leafy greens like spinach and kale are great add-ons, especially for those picky eaters.
what to serve with chicken tortellini soup
Tools For This Recipe
Dutch oven
Creamy Chicken Tortellini Soup: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.
You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Yes! You can freeze the leftovers without the tortellini (or else they will get mushy) and heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked tortellini and heavy cream when serving.
Creamy Chicken Tortellini Soup
Ingredients
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups leftover shredded rotisserie chicken
- 1 (9-ounce) package refrigerated three cheese tortellini
- ½ cup heavy cream
- ½ cup frozen green peas
- 1 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and tortellini and cook until tender, about 4-5 minutes.
- Stir in heavy cream, peas, lemon juice and parsley until heated through, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made this tonight for my family and even my picky kids liked it.
My family LOVES this recipe. Thank you so much! 5 STARS
Sooo goood, my family couldn’t get enough. Will be making this often. Only change I made was the tortellini, instead of cheese I used italian sausage and it was great. Thank you for another great recipe!
If I am using frozen tortellini, is there any change to the recipe?
We made this for dinner tonight & it was delicious! I’ll be adding this to our family’s recipe rotation. Great flavor!
Soo good! We will definitely be making this again.
My kids love chicken tortellini alfredo so when I saw this I figured they would like it. Like it? They loved it! It is delicious. Thank you for this recipe and well done!
Just made this and it is delicious!
I made this soup exactly as the recipe said for company today. It was super delicious. I shared the recipe/website with my guest who was very grateful.
This is easy a d delicious!! No leftovers. Damn delicious as always. Did add some extra lemon thyme for the soft extra lemony flavor. This will be on repeat!!
Terrific recipe! But now i have packages of gnocchi to use up- do you think they will be a good substitute?