CREAMY CHICKEN TORTELLINI SOUP
This delicious creamy chicken tortellini soup is packed full of flavor. It makes a great weeknight dinner that is ready in less than 30 minutes!
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This creamy chicken tortellini soup is the perfect meal for a crisp fall or brisk winter day. It is one of our family favorites and is PACKED full of flavor!
Customize how you and your family like it by making it a little more healthy with extra veggies and less cream cheese. You can also omit some of the veggies, like spinach if you aren’t into that kind of thing. Of course, you can follow the recipe as is too!
INGREDIENTS IN CREAMY CHICKEN TORTELLINI SOUP
CHICKEN– This recipe calls for chicken already cooked and chopped or shredded. If you are going for easy, using shredded rotisserie chicken is a great option!
CHICKEN BROTH– Store boughten cans, bouillon cubes, homemade, or base they all work!
CREAM CHEESE- a package of cream cheese really makes this soup creamy and absolutely delicious!
PASTA– I like to use uncooked tortellini or ravioli noodles, put really any pasta would work!
SPINACH– Fresh or frozen work great.
VEGETABLES– Basic soup vegetable like carrots, onions, garlic and celery.
SPICES– Salt, pepper, and paprika is all you need!
HOW TO MAKE CREAMY CHICKEN TORTELLINI SOUP
- Cook chicken or buy rotisserie chicken and shred.
- Saute onion, carrots, and celery in a dutch oven or big pot until translucent, 4-5 minutes.
- Add in chicken, heavy cream, broth, spices, and cream cheese.
- Bring to a boil and then reduce down to a simmer for 15 minutes.
- Add in tortellini and spinach and simmer for another 5 minutes. Stir occasionally.
- Sprinkle it with parmesan cheese and bacon. Enjoy!
Pair this soup with garlic bread, cornbread, or a nice salad. We are partial to this Harvest Cobb Salad.
Looking for a healthy dessert? These healthy buckeyes and pb & j energy balls are a delicious treat that are refined sugar free!
Creamy Chicken Tortellini Soup
Ingredients
- 1 lb cooked chicken (shredded or chopped)
- 4 cups chicken broth
- 2 tsp olive oil
- ½ cup chopped onion
- 1 ½ cup diced carrots
- ½ cup celery
- 2 garlic cloves minced
- 8 oz cream cheese softened
- ½ cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 package ravioli, tortellini or 2 cups uncooked small pasta
- 2 cups chopped spinach can use 1 cup frozen
- garnish with parmesan cheese or bacon
Instructions
- In a large dutch oven, add olive oil, carrots, celery and onion and saute for about 5 minutes. Add the cooked chicken and garlic the last minute or so.
- Add the broth, heavy cream, salt, pepper, paprika, and cream cheese. Cover and bring to a boil. Cook for about 15 minutes.
- Add pasta. Lower the heat and simmer until pasta is cooked.
- Add spinach and stir until wilted.
- Serve with parmesan cheese and bacon pieces if desired.
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