Creamy Chicken Tortellini Soup

Overhead of a bowl of Chicken tortellini soup recipe in a bowl with herbs in small bowls around it.

5 from 3 votes

Creamy Chicken Tortellini Soup is packed with bright veggies, shredded chicken and pillows of cheese tortellini- there's comfort and flavor in every bite while being under 400 calories per bowl.

Cook Time30

Total Time30

Course: Soup

Cuisine: American, Italian

Servings: bowls

Calories: 310kcal

Author: Rachel

Cost: $15

Ingredients

1 tablespoon Olive Oil
1 cup Yellow Onion diced
½ cup Celery Sliced
3 Carrots Peeled and sliced
1 Red Bell Pepper Seeded and chopped
2 cloves Garlic minced
½ teaspoon Oregano dried
1 teaspoon Basil dried
¼ teaspoon Black Pepper Fresh ground
6 cups Low Sodium Chicken Stock
2 ½ cups Cooked chicken shredded or diced
15 ounces Cheese Tortellini about 4 cups depending on the size of your tortellini
4 cups Baby Spinach fresh, stems removed
⅓ cup Heavy Cream
Parmesan Cheese shredded for garnish if you like

Instructions

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onions, celery, and carrots cooking about 5 minutes. Add the bell peppers. Continue cooking until the onions and peppers are soft.
Reduce the heat to low and add the garlic, basil, oregano, and black pepper, cooking for 1 minute while stirring constantly.
Add the chicken broth and bring it to a good simmer. Add the cheese tortellini and chicken. Cook until the carrots are tender, and the tortellini are cooked through. About 5 minutes or what the package of tortellini says.
Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from the heat and stir in the heavy cream. Season with salt and pepper to taste.

Notes

Storage

Store in an airtight container or bag and refrigerate for up to 3 days. However, the tortellini will continue to absorb some of the broth during storage. I like to remove the tortellini from the soup and store it separately. You can also boil it on the side and add it directly to serving bowls.
This soup does freeze well if you do not add the cream or tortellini until ready to serve. Defrost in the refrigerator overnight. Then reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition