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Close up view of chicken tortellini soup with a ladle.

Easy Chicken Tortellini Soup

Samantha Erb
Easy chicken tortellini soup is a creamy, comforting dish that combines tender chicken, cheesy tortellini, and fresh spinach. It’s the perfect soup to warm up on a chilly day!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner Recipes
Cuisine American, Italian
Servings 6
Calories 305 kcal

Equipment

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon avocado oil
  • 1 small yellow onion finely diced
  • 1 cup baby carrots sliced
  • 1 tablespoon minced garlic
  • 1 teaspoon italian seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked rotisserie chicken skinned, boned and meat shredded
  • 1 cup heavy whipping cream
  • 1 19 oz bag cheese filled tortellini frozen frozen
  • 1 tablespoon fresh parsley chopped, (optional)
  • 2 cups fresh baby spinach

Instructions
 

  • In a large soup pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the avocado oil, onion, and carrots. Cook for 8-10 minutes, stirring occasionally until they are slightly tender.
  • Add in the minced garlic, Italian seasoning, salt, black pepper and flour. Cook for an additional minute to cook the flour. Stir continuously.
  • Slowly add in the chicken broth one cup at a time to avoid any clumps in the flour, and stir continuously until well combined.
  • Add the rotisserie chicken and heavy whipping cream and stir to combine. Bring the soup to a boil, cover the pot with a lid, then reduce the heat to a gentle simmer for 5 minutes.
  • Stir in the tortellini and chopped parsley, and cook for an additional 5 minutes.
  • Add in baby spinach and cook for another 1-2 minutes then remove the soup from the heat.

Notes

  • Use a vegetable chopper to save time on cutting the carrots and onions.
  • Cook the onions and carrots until they're tender before adding in the flour.
  • Continuously stir after adding the flour as well as when I add the chicken broth to prevent the flour from clumping.
  • Use low heat when adding the cream.
  • Make this recipe ahead of time by following the recipe up until adding the tortellini then refrigerate it. When ready, heat it back up in a pot on the stove, then follow the rest of the recipe to add the tortellini and spinach before serving.
  • The tortellini can get a little soggy in leftovers. I recommend cooking the tortellini separate in this case and just adding it in as needed.
  • Leftovers can be refrigerated for up to 3-4 days or in the freezer for up to 3 months.

Nutrition

Calories: 305kcalCarbohydrates: 10gProtein: 17gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 100mgSodium: 1001mgPotassium: 348mgFiber: 1gSugar: 3gVitamin A: 4653IUVitamin C: 6mgCalcium: 70mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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