Creamy Chicken Tortellini Soup Recipe

If you’re craving a soul-warming meal that comes together without a fuss, I’ve got just the thing for you. This Creamy Chicken Tortellini Soup Recipe is one of my absolute favorites—it hits all the right notes of cozy comfort, creamy richness, and hearty satisfaction. Whether you’re using up leftover chicken or making it from scratch, you’ll find that this soup is not only delicious but super easy to pull together on a busy weeknight. Trust me, once you try this, it’s going on your regular rotation.

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Ingredients You’ll Need

One of the reasons this Creamy Chicken Tortellini Soup Recipe works so well is the balance of fresh veggies, tender chicken, and that special creamy touch from the milk and flour slurry. I always recommend using good-quality chicken stock—it really boosts the flavor.

• Olive oil: Adds a subtle fruity base for sautéing your veggies—extra virgin is great here.
• Unsalted butter: Gives richness and helps mellow the sautéed vegetables’ flavors.
• Sweet onion: Choose a small one that’s fresh and firm for the best sweetness.
• Carrots: Adds a touch of natural sweetness and color; chop evenly for even cooking.
• Celery: Provides that classic soup aroma and crunch.
• Garlic cloves: Mince finely to distribute that lovely garlicky warmth throughout the soup.
• Oregano: A pinch of dried oregano gives an herby, comforting note.
• Salt and pepper: Essential for seasoning—you’ll want to adjust at the end too.
• Cooked shredded chicken: Rotisserie or poached chicken works beautifully here.
• Low-sodium chicken stock: Using low sodium lets you control the salt levels perfectly.
• Tortellini: Either dry or fresh, but I used dry tortellini and it held up wonderfully.
• Milk or half and half: Half and half makes the soup extra creamy, but milk works if you want it lighter.
• Flour: This is your thickening agent, mixed with milk to create the creamy slurry.
• Fresh oregano and thyme: Finishing herbs that add that fresh, vibrant pop on top of the soup.

Variations

I love making this soup my own depending on what’s in the fridge or what mood I’m in. Feel free to tweak it—the beauty of this recipe is in how flexible it is. Here’s a few ways I like to switch it up.

• Adding greens: Sometimes I toss in some spinach or kale near the end for a little veggie boost and color. It’s a quick way to add freshness without changing the character of the soup.
• Spicy twist: A pinch of crushed red pepper flakes or a dash of hot sauce adds a bit of heat and depth—my family enjoys this kick now and then.
• Dairy-free option: Swap the milk with coconut milk or cashew cream, and use a gluten-free flour mix to keep it creamy without dairy or gluten.
• Cheesy upgrade: Stir in some shredded Parmesan or fontina cheese just before serving—it melts beautifully and adds richness.

How to Make Creamy Chicken Tortellini Soup Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by warming a large pot over medium heat. Add your olive oil and unsalted butter—once the butter has melted, toss in the diced onion, carrots, celery, minced garlic, oregano, salt, and pepper. I always give a good stir to make sure everything gets coated, then let the vegetables soften for about 5 to 6 minutes. You’ll know they’re ready when the onions are translucent and everything smells fragrant. This step is the flavor base and so important to get just right.

Step 2: Add Chicken, Broth, and Bring to Simmer

Next, stir in your cooked shredded chicken and let it warm through for a minute or two. Then, pour in the chicken stock and raise the heat to bring the whole pot to a gentle boil. Once boiling, reduce the heat and let it simmer—that’s when the flavors really start to meld together beautifully.

Step 3: Cook the Tortellini

Go ahead and add your tortellini right into the simmering soup. Whether it’s dry or fresh, it usually takes about 5 minutes to cook through. Keep the soup at a gentle simmer and stir occasionally to prevent sticking. This part makes the soup feel extra special and hearty—there’s something so satisfying about tender pasta in creamy broth.

Step 4: Make and Add the Creamy Slurry

While the tortellini cooks, mix the milk and flour together in a shaker cup or jar with a tight lid—shake it for at least 30 seconds to get it smooth and lump-free. After the pasta has cooked for five minutes, slowly pour this slurry into the soup while stirring constantly. This is the secret to that rich, velvety texture you’re aiming for. Bring the soup back up to a gentle simmer and let it thicken for 10 to 15 minutes, stirring now and then so it doesn’t stick.

Step 5: Taste, Adjust, and Garnish

Before serving, taste your soup and add more salt and pepper if needed. I always find a little extra seasoning brings everything together perfectly. Finally, sprinkle fresh oregano and thyme over each bowl—it’s such a simple step, but that fresh herb aroma makes all the difference.

How to Serve Creamy Chicken Tortellini Soup Recipe

Garnishes

I’m a huge fan of fresh herbs on top—sprinkling oregano and thyme just before serving gives the soup that final fresh pop. Sometimes, I add a little grated Parmesan or a drizzle of extra virgin olive oil for a subtle richness that makes it feel gourmet but easy.

Side Dishes

To round out this meal, I like pairing the soup with a warm, crusty bread or soft garlic breadsticks. It’s perfect for sopping up all that creamy broth. A simple side salad with tangy vinaigrette balances the richness beautifully.

Creative Ways to Present

For special occasions, try serving the soup in bread bowls for a fun and cozy presentation—kids especially love this! You can also top it with a sprinkle of crispy pancetta or a swirl of pesto to elevate the flavors and wow guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, so I usually add a little extra broth or water when reheating to loosen it up—it comes back beautifully.

Freezing

I’ve frozen this soup a few times with good results. I recommend freezing before adding the dairy slurry—then, when thawed, add the milk and flour mixture during reheating to keep the creaminess fresh and silky.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring frequently so it heats evenly and doesn’t scorch. If it’s too thick, add a splash of chicken stock or water. I find reheating slowly helps retain that creamy texture nicely.

FAQs

Final Thoughts

I absolutely love how this Creamy Chicken Tortellini Soup Recipe turns out every single time. It’s been my go-to whenever I want a comforting meal that still feels special without taking hours in the kitchen. I remember the first time I made it for my family—they devoured it before I could even get a spoonful! If you want something tasty, cozy, and easy, give this recipe a try. I’m confident it’ll become a favorite for you too.

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