Creamy Chicken Tortellini Soup

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Quick and easy, this creamy chicken tortellini soup is hearty, satisfying, and the perfect way to welcome back soup season.

Dreamy, creamy chicken tortellini soup is the ideal weeknight meal. Even though it tastes like it simmered on the stove all day, it cooks in just 30 minutes with minimal prep time.

Using cooked chicken is a great time saver. I use poached chicken breasts, but shredding up a rotisserie chicken is a great substitute. You can poach your chicken a day or two before, cool, shred, and store in the refrigerator.

Poached Chicken

• Place the chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs – use whatever is handy and in keeping with the flavor profile of the dish you’re going to make), cover, bring to a boil, then reduce to a simmer over very low heat. 
• Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard poaching liquid. 
• Allow the chicken to cool slightly and then shred with your hands or two forks. I store mine for a couple days in a large ziploc bag in the refrigerator.

If you can find baby kale, all you need to do it toss it in the simmering soup and cook until it is wilted. If using a head of kale, be sure to remove the tough stems before chopping as they are unpalatable. You can simply hold the stem and strip the leaves away from you with your other hand.

I recommend fresh tortellini (found in the refrigerated section in your market) for the best flavor. A simple cheese tortellini is my preference, but spinach or chicken tortellini make a good swap.

Lastly, gently simmer the soup after the cream is added. Boiling the soup can cause the cream to break and you won’t have that luscious creamy broth. The same applies to rewarming leftover soup. Gently reheat on the stove until hot and enjoy!

Let’s make Creamy Chicken Tortellini Soup

1. Saute onions until softened.
2. Add the garlic and continue to cook for 2 mins. Stir in the tomato paste and cook one minute more.
3. Deglaze with white wine and reduce by half.
4. Add the tomato sauce and chicken stock. Bring to a boil and reduce to a simmer.
5. Stir in the remaining ingredients and simmer for abut 15 mins.
6. Simmer until the tortellini is cooked and the kale wilted. Ladle into bowls and serve with a sprinkle of parmesan and fresh basil if desired.

Tips for success

• Be sure to use fresh, not dried, tortellini.
• I use poached chicken breasts, but thighs or shredded rotisserie chicken would also be delicious.
• Can’t find baby kale? Lacinato kale is a great swap. Just be sure to remove the tough stems and rough chop the leaves before adding to the soup.
• The tortellini will absorb the liquid as it cooks. Add additional stock to thin if necessary.
• Be sure to taste and adjust the seasoning before serving.
• This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if necessary. 

More hearty soups

• Chicken Meatball Soup
• Easy Curried Pumpkin Soup
• Easy Black Bean Soup
• Broccoli Cheese Soup
• Matzo Ball Soup

5 from 3 votes

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Creamy Chicken Tortellini Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Quick and easy, this creamy chicken tortellini soup is hearty, satisfying, and the perfect way to welcome back soup season.

Course: Soup/Stew

Cuisine: Italian

Keyword: chicken tortellini soup, tortellini soup

Servings: 6 servings

Calories: 677 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 Tbsp extra virgin olive oil,
• 1 medium onion, diced small
• 4 cloves garlic, minced
• 1 Tbsp tomato paste
• 3/4 cup dry white wine
• 15 oz tomato sauce (1 can)
• 6 cups chicken stock
• 1 1/2 lbs cooked chicken, shredded
• 10 oz fresh tortellini, (1 package)
• 5 oz baby kale, (or 1 bunch kale, stems removed and rough chopped)
• 1/3 cup fresh basil, torn
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/4 cup parmesan cheese, grated (+ additional for topping)

Instructions

1. Heat the olive oil in a dutch oven or heavy bottomed pot until hot but not smoking. Add the onion to the pot and saute until softened, about 3-4 mins.

2. Stir in the garlic and cook for 2 mins. Stir in the tomato paste and cook 1 minute.

3. Deglaze with the white wine and continue to cook until wine is reduced by half, about 3-4 mins.

4. Add the tomato sauce and stock. Bring to a boil and reduce to a simmer.

5. Add the remaining ingredients, cover, and gently simmer until the tortellini is cooked through and the kale is wilted and tender, about 15 mins.

6. Ladle into bowls and serve topped with a sprinkle of parmesan cheese and fresh basil if desired.

Recipe Notes

• Be sure to use fresh, not dried, tortellini.
• I use poached chicken breasts, but thighs or shredded rotisserie chicken would also be delicious.
• Can’t find baby kale? Lacinato kale is a great swap. Just be sure to remove the tough stems and rough chop the leaves before adding to the soup.
• The tortellini will absorb the liquid as it cooks. Add additional stock to thin if necessary.
• Be sure to taste and adjust the seasoning before serving.
• This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if necessary. 

Nutrition Facts

Creamy Chicken Tortellini Soup

Amount Per Serving

Calories 677 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 14g88%

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 170mg57%

Sodium 1669mg73%

Potassium 969mg28%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 10g11%

Protein 53g106%

Vitamin A 3429IU69%

Vitamin C 31mg38%

Calcium 239mg24%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.