Print

One-Pot Creamy Chicken Tortellini Soup (30 Minutes)

creamy chicken tortellini soup - featured image
Print Recipe

A quick and comforting one-pot soup with tender chicken, cheese tortellini, and a rich, creamy broth. Ready in just 30 minutes, this accidental recipe has become a family favorite.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 medium)
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 ounces cream cheese, softened
  • 1 tablespoon all-purpose flour
  • 9 ounces refrigerated cheese tortellini
  • 2 cups fresh spinach (optional)
  • ¼ cup freshly grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into similar-sized pieces (about ¼-inch). Mince the garlic. Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and the paprika.
  2. Brown the chicken. Heat the olive oil in your Dutch oven over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the aromatics. Reduce the heat to medium and add the butter. Once it melts, add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic, thyme, and rosemary, and cook for another 30 seconds until fragrant.
  4. Build the creamy base. Sprinkle the flour over the vegetables and stir constantly for 1 minute. Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
  5. Shred the chicken. While the broth simmers, shred the browned chicken using two forks. Add the shredded chicken back to the pot.
  6. Add the cream and cream cheese. In a small bowl, whisk together the heavy cream and softened cream cheese until smooth. Pour this mixture into the pot and stir to combine. Let the soup come back to a gentle simmer.
  7. Cook the tortellini. Add the tortellini to the pot and stir gently. Cook according to package directions—usually 3-4 minutes for refrigerated tortellini. Taste one to make sure it’s tender but still has a slight bite.
  8. Finish with spinach and Parmesan. Turn off the heat. Add the fresh spinach and stir until it wilts—this takes about 30 seconds. Stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper.
  9. Rest and serve. Let the soup sit for 2-3 minutes before serving. Ladle into bowls, garnish with fresh parsley and extra Parmesan, and enjoy.

Notes

Don’t skip browning the chicken for depth of flavor. Temper cream cheese to room temperature to avoid lumps. Keep soup at a gentle simmer after adding cream to prevent curdling. Undercook tortellini slightly as it will continue to cook in hot broth. For leftovers, store soup base without tortellini and cook fresh when reheating.

Nutrition

Keywords: creamy chicken tortellini soup, one-pot soup, 30-minute meal, chicken soup, tortellini soup, comfort food

Find it online: https://recipebelle.com/one-pot-creamy-chicken-tortellini-soup-30-minutes/