This Creamy Tortellini Soup recipe is so easy make, yet tastes exceptionally delicious!! Packed with chicken, tomatoes, spinach and tortellini, it’s a cozy, tasty twist on classic tomato soup! Made in one pot and ready in 30 minutes or less, it is perfect for busy weeknight dinners!
Serve this flavorful soup with cheesy garlic bread for a fast dinner, or pair it alongside roasted vegetables or a garden fresh salad for more balanced meal! Continue to read on for helpful tips and easy tricks for preparing the perfect chicken tortellini soup! And, don’t miss the step by step photos and recipe video at the bottom of the post!
Updated: This post was originally published in January 2017. I took new photos and updated the post below to include more information about tortellini tomato soup. Plus, I’ve included a step-by-step video to show you how easy this soup with tortellini and spinach is to make!
Hi friends! How’s the week treating you!? I’m not going to lie, my week has been long. When I’m feeling tired and frazzled, I always crave food that is cozy and comforting – something (anything) that will make me feel all warm and fuzzy on the inside. And, today’s dish totally fits that bill!
Creamy Chicken Tortellini Soup
Also known as tomato tortellini soup kicked up a few million notches!
This creamy tomato based soup is loaded with succulent, shredded chicken; plump, cheesy tortellini and wilted, fresh baby spinach. All that delicious jazz gets finished off with a squeeze of acidic lemon to brighten up all the flavors, a generous sprinkling of freshly grated parmesan and a healthy scattering of herbaceous fresh herbs.
But, this soup isn’t just exceptionally delicious, it’s also ridiculously easy to prepare and made with simple ingredients! Plus, it is made entirely in one pot and ready (from prep to finish) in just 30 minutes! Can I get a high five to easy weeknight eats!?
Tortellini, pronounced tore-tuh-LEE-nee, is a small, circular, hat-like shaped stuffed pasta. Sometimes referred to as ‘navel shaped’ or ‘belly button’, tortellini are originally from the Emilia-Romagna region of Italy. Traditionally, tortellini were stuffed with a mixture of meat (such as pork), cheese and egg; however, nowadays, tortellini can be made with a variety of fillings, such as three cheese or spinach and ricotta.
Tortellini, from the root word ‘tortello‘, literally means “stuffed cake”.
What is tortellini soup?
Tortellini soup is a quick, easy and comforting Italian soup that features cheesy tortellini pasta along with various vegetables, such as tomatoes, fresh spinach, onions or carrots. Tortellini soup can be vegetarian, or it can include a protein, such as chicken, turkey or sausage.
What ingredients do I need?
This easy recipe only requires 9 ingredients, plus a few pantry seasonings to create a soup that is robust in flavor and guaranteed to soothe your soul!
(Scroll down for the detailed measurements in the printable recipe at the bottom of the page.)
- Oil: You will need two tablespoons of olive oil to sauté the vegetables. You can substitute unsalted butter, vegetable oil, sunflower oil or avocado oil if desired!
- Onion: One medium yellow onion adds flavor to the base of the soup. If you prefer a sweeter flavor, you can use a sweet white onion instead.
- Seasonings: Italian seasoning, crushed red pepper flakes, kosher salt and ground black pepper all add robust flavor. I like to use homemade Italian seasoning for the best taste; however, you can use store-bought if needed.
- Garlic: Fresh minced garlic provides a delicate, yet distinctive, punchy taste. Feel free to tinker with the amount of garlic!
- Tomato Paste: Two tablespoons of thick tomato paste gives the soup a bit of body while adding highly concentrated, almost meaty flavor to the soup.
- Tomatoes: One can of whole peeled tomatoes gives this soup that classic earthy, rich tomato flavor. For the best taste, I highly recommend you use a can of certified San Marzano variety tomatoes. Cento is a great brand I trust.
- Broth: Reduced sodium or unsalted chicken broth provides the classic base for this soup. You can substitute veggie broth if preferred.
- Tortellini: You can use any flavor of tortellini you love – just make sure you select a shelf-stable dried tortellini!
- Chicken: You need two cups (about 10 ounces) of cooked chicken. Use whatever is easiest – rotisserie, leftover, or cooked and packaged chicken.
- Cream: Heavy cream gives the soup a velvety, decadent mouthfeel; however, you can omit it if desired!
What type of tortellini should I use?
This recipe calls for shelf-stable dried tortellini, which can be found in the pasta aisle of most major grocery stores. Nevertheless, you can use frozen or refrigerated tortellini if needed; however, you will need to adjust the cooking time based on the package instructions. Alternatively, dried ravioli can be used as well – just make sure you adjust the cooking time!
As for flavors of tortellini, feel free to use your favorite! Or, get creative and use a combination of two! Three cheese, spinach and ricotta, or even sweet Italian sausage ravioli are a few delicious options!
How to serve this soup?
This easy chicken tortellini soup is light, yet hearty enough to be served as a stand-alone main meal; however, it can also be served as a starter or an accompaniment to an entree.
What goes well with tortellini soup?
Tortellini soup is a delicious, satisfying meal you can serve on its own, or you can pair it with cheesy bread and a garden fresh salad for a more well-rounded meal!
- Bread: I’m a firm believer that you shouldn’t serve soup without some sort of crusty, artisan bread, toasty breadsticks or cheesy garlic bread!
- Salad: A simple spinach salad, Caesar salad, Italian salad or simple green salad are all wonderful compliments to this soup!
- Panini or Grilled Cheese Sandwich: A crispy, warm sandwich pairs fantastically with this tomato-based soup!
- Roasted Vegetables: Seasonal roasted vegetables would be a wonderfully delicious side option for this soup!
How to make chicken tortellini soup?
This creamy soup is incredibly simple to prepare and can be ready in 30 minutes or less! It only requires one pot and 9 ingredients, plus a few pantry staples!
(Don’t forget to scroll down for the detailed measurements in the complete printable recipe at the bottom of the page.)
- Sauté vegetables: Heat oil in a large sauce pot. Add the onion, Italian seasoning and pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent. Add in the garlic and cook until fragrant. Stir in the tomato paste and cook for 2 minutes.
- Stir in the tomatoes: Add the tomatoes and bring to a simmer. Cook for 3-4 minutes. For a chunkier soup: Ue the back of a wooden spoon or potato masher to slightly break up tomatoes. For a silky soup: Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to pot.
- Add the broth and tortellini: Stir the broth and bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.
- Stir in the chicken, spinach and cream: Stir in the chicken. Then, stir in the spinach and cream. Simmer for 2-3 minutes.
- Serve: Ladle soup into serving bowls. Garnish as desired and enjoy!
Tortellini soup recipe step by step photos:
How long will tortellini tomato soup last?
Leftover chicken tortellini soup makes a wonderful heat-and-eat lunch for busy work weeks! Store the soup in an airtight container in the refrigerator for up to 5 days.
Pro-tip: If you are planning on eating leftovers, make sure you don’t overcook the tortellini when preparing the recipe or they will fall apart once reheated.
How to reheat leftovers?
You can reheat leftover tortellini soup a couple different ways!
- Stovetop: Transfer leftover portion of soup to a medium saucepan or large pot. The tortellini will soak up a good amount of liquid during storage, so you will need to add a bit of broth (to taste) to the pot. Reheat the soup over low heat until warm throughout.
- Microwave: Add the leftover soup to a microwave-safe container and stir in a bit of broth (to taste). Place a microwave-safe lid on top of the container, leaving the lid slightly cracked at the side (forming a vent). Reheat, stirring every 60 seconds, until the soup is warm throughout.
Can you freeze tortellini soup?
This chicken tortellini tomato soup freezes well as long as you follow a few precautions and don’t add the tortellini, spinach or cream until ready to eat!
To Freeze: Prepare the soup according to recipe instructions. Stop cooking the soup before adding tortellini. Instead, stir in the chicken and remove the soup from the heat. Allow the soup to cool completely. Transfer the soup to a freezer bag or airtight container. Squeeze out all air, seal tightly, and freeze. The soup will keep well for 2-3 months in the freezer.
To Prepare: To reheat, thaw the soup in the refrigerator overnight. Add the soup to a large pot and bring to a simmer over medium-high heat. Add the tortellini and cook 2-3 minutes shy of al dente. Stir in the spinach and cream. Continue to simmer until the tortellini are al dente. Serve as directed and enjoy!
How many calories are in this soup?
The exact number of calories and carbohydrates in tortellini soup will depend upon the precise measurement and brand of ingredients used. This recipe serves eight and has approximately 271 calories and 21 grams of carbohydrates per serving.
Put down that can of tomato soup and give it a homemade, classy upgrade with this Easy Tomato Chicken Tortellini Soup.
Until next week friends, cheers – to soup for the soul.
Looking for more easy soup recipes?
If you love this creamy tortellini soup, try one of these recipes next:
The best Chicken Tortellini Soup Recipe and Step-by-Step Video 👇
Chicken Tortellini Soup
- Large Sauce Pot
- 2 TBS Olive Oil (or Unsalted Butter)
- 1 medium Yellow Onion – peeled and small dice (about 1 1/2 cups)
- 2 tsp Italian Seasoning
- ½ -1 tsp Crushed Red Pepper Flakes - to taste
- 3-4 Cloves Garlic – minced, to taste
- 2 TBS Tomato Paste
- 1 (28 ounce) Can Whole Peeled Tomatoes (SEE NOTES)
- 7-8 Cups Reduced Sodium Chicken Broth (or Vegetable Broth) (SEE NOTES)
- 1 (12 ounce) package Dry Cheese Tortellini
- 2 Cups Cooked Chicken – chopped or shredded (about 10 ounces)
- 5 ounces Fresh Baby Spinach - de-stemmed
- 1 Cup Heavy Cream (OPTIONAL - SEE NOTES)
- Kosher Salt and Pepper - to taste
Optional Garnish: Fresh Parsley (or Basil), Grated Parmesan, Lemon Wedges
- Saute vegetables: Heat oil in a large sauce pot or Dutch oven over medium-high heat. Add the onion, Italian seasoning and pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the paste is caramelized, about 2 minutes.
- Add tomatoes and simmer: Add in the tomatoes and bring to a simmer. Simmer for 3-4 minutes. Use the back of a wooden spoon to slightly break apart the tomatoes as they cook. For a chunkier soup: Continue to use the back of a wooden spoon or potato masher to break up tomatoes to desired size. For a silky soup: Turn the heat off under the pot. Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to the pot.
- Add broth and tortellini: Turn the heat under pot to high and stir in the broth. Bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.
- Add chicken and spinach: Stir in the chicken. Then, sir in the spinach and cream. Cook for 2-3 minutes or the spinach is slightly wilted and the tortellini is cooked. Taste and adjust for seasoning with salt and pepper.
- To serve: Ladle soup into serving bowls and garnish with parsley, basil parmesan and a squeeze of lemon. Enjoy!
- Tortellini: Make sure you use DRY tortellini - it can be found in the pasta aisle of major grocery stores. You can use your favorite flavor variety! I used three cheese tortellini, but you can play around until you find your favorite!
- Tomatoes: This recipe requires a can of whole, peeled tomatoes and I highly recommend San Marzano Tomatoes. They are the best!
- Broth amount: For a creamy soup - use 7 cups of broth and follow instructions adding the cream. If you don't want a creamy soup - omit the heavy cream from the recipe and use 8 cups of broth.
- Soup texture: There are two different textures you can go for with this soup – silky tomato base or chunky tomato base.
- For a silky tomato base – use an immersion blender, or transfer the soup in batches to a blender, and puree the soup before adding the tortellini.
- For a chunky tomato base – finely chop the can of tomatoes before adding them to the soup and skip pureeing all together. Or, you can crush the tomatoes by hand before adding them to the soup, then use a potato masher to break up the tomatoes while they are cooking.
- For a happy medium of silky and slightly chunky - Puree half of the soup. Alternatively, you can use canned crushed tomatoes, or use your hands to crush whole peeled tomatoes before adding them to the soup.
- To thin the soup: The tortellini will soak up a lot of the soup liquid as it sits. You can add more cream or broth to thin the soup.
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