Creamy Chicken Tortellini Soup: A Comforting and Easy Recipe

There’s something incredibly soothing about a warm bowl of soup, especially when it’s as rich and creamy as this Chicken Tortellini Soup. This recipe combines the hearty flavors of rotisserie chicken, the freshness of baby spinach, and the richness of cheese tortellini, all brought together in a creamy, seasoned broth. It’s a perfect meal for a cozy night in, offering comfort in every spoonful.

This soup is not only delicious but also incredibly easy to prepare, making it a great option for a weeknight dinner. The use of pre-cooked rotisserie chicken saves time, allowing you to enjoy a homemade meal without spending hours in the kitchen. Whether you’re a seasoned cook or a beginner, this recipe will guide you through the steps to create a dish that’s sure to become a family favorite.

Ingredients

Main Ingredients:

Olive oil: 1 ½ tablespoons

Onion: 1 medium, chopped
Celery: 1 rib, chopped
Red bell pepper: 1, seeded and chopped

Carrots: 3, peeled and chopped
Garlic: 2 cloves, minced
Italian seasoning: 1 teaspoon

Fresh ground black pepper: ¼ teaspoon
Crushed red pepper: ¼ teaspoon
Low sodium chicken broth: 6 cups

Cooked chicken: 2 ½ cups, diced or shredded
Cheese tortellini: 3 cups
Fresh baby spinach: 4 cups
Heavy cream: ⅔ cup
Salt and pepper: to taste

Optional Garnishes:

Chopped fresh thyme
Grated Parmesan cheese
Red pepper flakes

Instructions

Step 1: Sauté the Vegetables

Start by heating olive oil in a large Dutch oven or a heavy pot over medium heat. Once the oil is hot, add the chopped onions and celery. Cook these until they start to soften, which should take about 5 minutes. Next, add the chopped bell peppers and carrots. Continue cooking until the onions and peppers are soft.

Step 2: Add the Garlic and Seasonings

Reduce the heat to low and add the minced garlic, Italian seasoning, fresh ground black pepper, and crushed red pepper to the pot. Cook these for about 1 minute, stirring constantly to ensure the garlic doesn’t burn.

Step 3: Incorporate the Broth and Chicken

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for an additional 4-5 minutes. Afterward, add the cooked chicken and cheese tortellini. Continue cooking until the carrots are tender and the tortellini is cooked through, which should take about 7-8 minutes.

Step 4: Add the Spinach and Cream

Stir in the fresh baby spinach and cook for 1-2 minutes, just until the spinach is wilted. Finally, remove the pot from the heat and stir in the heavy cream. Season with salt and pepper to taste.

Step 5: Garnish and Serve

Serve the soup hot, garnished with chopped fresh thyme, grated Parmesan cheese, or a sprinkle of red pepper flakes if desired.

Tips for the Perfect Chicken Tortellini Soup

Choosing Tortellini: You can use fresh, frozen, or dried cheese tortellini for this recipe. Fresh tortellini is usually found near the fresh Italian cheeses in most grocery stores and tends to cook more quickly, offering a tender, flavorful bite.
Adjusting the Spinach: If you’re not a big fan of spinach, you can reduce the amount to 2 cups instead of 4. However, if you love the extra greens, feel free to stick with the full amount.
Substituting the Chicken: While rotisserie chicken adds a great flavor and convenience, you can substitute it with cooked chicken breasts, thighs, or even browned Italian sausage for a different twist.
Thickening the Soup: The heavy cream gives the soup a smooth, luscious texture. If you prefer a thicker soup, you can mix a tablespoon of flour with the cream before adding it to the soup. Another option is to add a slurry of cornstarch and water.
Storing Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave at reduced power to avoid curdling the cream.
Freezing the Soup: This soup freezes well. Freeze it in heavy-duty freezer bags for up to 3 months. To reheat, defrost it in the refrigerator overnight, then warm it up on the stovetop over low heat.

FAQs

Q: Can I use a different type of pasta instead of tortellini?
A: Yes, you can substitute tortellini with another type of pasta, such as small shells or orzo. However, tortellini adds a delicious cheesy element that complements the creamy broth.

Q: Is it possible to make this soup dairy-free?
A: To make the soup dairy-free, you can substitute the heavy cream with a non-dairy alternative like coconut milk or a cashew cream. Keep in mind that the flavor will change slightly.

Q: Can I add other vegetables to this soup?
A: Absolutely! This recipe is versatile, so feel free to add vegetables like zucchini, mushrooms, or peas. Just adjust the cooking time accordingly to ensure everything is tender.

Q: How can I make the soup spicier?
A: If you like your soup with a bit more heat, increase the amount of crushed red pepper or add a pinch of cayenne pepper. You can also garnish with extra red pepper flakes.

Q: What can I serve with this soup?
A: This soup pairs well with a simple green salad and crusty bread for dipping. It’s hearty enough to be a meal on its own, but these sides make for a complete and satisfying dinner.

This creamy chicken tortellini soup is a simple yet comforting dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or something to impress your guests, this recipe is sure to be a hit. Enjoy the warmth and richness in every spoonful!