When chilly evenings call for something warm and filling, creamy chicken tortellini soup with spinach becomes a go-to comfort classic. Packed with tender chicken, cheesy tortellini, and fresh baby spinach in a silky broth, this soup is as satisfying as it is easy to prepare. Whether you’re looking for a 30-minute meal or something soul-soothing on a busy night, this dish blends creamy goodness with nourishing simplicity. In this article, we’ll explore how to make it, what to pair it with, and tips to store it. Let’s bring comfort to your bowl fast.
Table of Contents
Table of Contents
The Story & Intro
From Grandma’s Stove to Today’s Bowl: Why This Soup Matters
Hi, I’m Emily. Ever since I was a little girl, the kitchen has always been where my heart felt at home. One of my earliest memories is sitting on the counter beside my grandmother while she stirred a pot of creamy soup, her hands steady and eyes full of joy. She didn’t follow recipes she followed flavor, feeling, and what she had on hand. That’s the spirit behind this creamy chicken tortellini soup with spinach.
This recipe didn’t come from a book. It came from late nights experimenting with leftovers half a rotisserie chicken, a forgotten bag of spinach, a pack of cheese tortellini bought on a whim. The first time I made it, the smell alone drew my family to the kitchen. One spoonful in, and I knew this was going to be one of those “write it down before you forget it” meals.
Today, this soup is one of my most requested dishes whenever friends stop by or someone’s feeling under the weather. It’s rich, comforting, and wholesome but it also takes less than 40 minutes from start to finish.
Print
Creamy Chicken Tortellini Soup with Spinach: A Comforting Classic You’ll Love
- Total Time: 35 minutes
- Yield: 6 servings
Description
Creamy chicken tortellini soup with spinach is a hearty, soul-warming meal made in one pot. It’s rich, easy, and perfect for busy nights.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1/2 teaspoon Italian seasoning
1 tablespoon flour (optional, for thickening)
4 cups chicken broth
1 cup water
2 cups cooked shredded rotisserie chicken
9 oz cheese tortellini (refrigerated or frozen)
1 cup heavy cream
3 cups baby spinach
Salt and pepper to taste
Grated parmesan for serving
Instructions
1. In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery until soft.
2. Stir in garlic and Italian seasoning; cook 1 minute.
3. Add flour, stir to coat vegetables.
4. Pour in chicken broth and water. Bring to a gentle boil.
5. Add shredded chicken and tortellini. Reduce heat and simmer for 6–8 minutes.
6. Stir in cream and spinach. Cook 2–3 more minutes until spinach wilts.
7. Season with salt and pepper. Serve hot, topped with parmesan.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Use frozen tortellini straight from the freezer—no need to thaw.
Add mushrooms or kale for extra veggies.
Avoid boiling after adding cream to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
What Makes Creamy Chicken Tortellini Soup with Spinach So Irresistible?
It’s the balance. The creaminess from a splash of heavy cream, the bite of cheesy tortellini, the freshness of wilted spinach it all works together. Add shredded rotisserie chicken and Italian herbs, and you’ve got something hearty yet light, filling but not heavy. It’s the kind of soup that satisfies every craving at once.
Similar to this comfort-packed creamy garlic chicken, this recipe brings flavor without fuss. If you love quick, cozy meals that feel like home, this one’s for you.
Ingredients & Variations
The Essential Ingredients for Creamy Chicken Tortellini Soup
What makes creamy chicken tortellini soup with spinach so comforting is how simple yet balanced it is. The base starts with olive oil, onions, carrots, and celery a trio that gives off the most inviting aroma as it cooks. Garlic joins in next, building layers of flavor. Italian seasoning brings a savory herbal note that keeps the soup from tasting flat.
For the protein, rotisserie chicken is a total lifesaver. It’s moist, flavorful, and cuts your cook time in half. You can also use leftover chicken breast or even poached thighs.
Then comes the heart of the dish cheese tortellini. We use refrigerated ones because they cook fast and hold their shape well in broth. The creamy texture comes from a splash of heavy cream, not too much, just enough to make the broth silky. And of course, fresh baby spinach stirred in at the end gives it that perfect bright green touch.
This soup’s balance of protein, carbs, and veggies makes it a complete meal, just like our million dollar chicken crockpot pasta which delivers comfort in every bite.
Swaps and Substitutions: Make It Your Own
One of the best parts of this creamy chicken tortellini soup with spinach is how adaptable it is. Want to keep it vegetarian? Swap in canned white beans or chickpeas for the chicken. You’ll still get a good protein boost, especially if you use a cheese or spinach tortellini.
For a lighter version, go with half-and-half instead of heavy cream, or use unsweetened coconut milk for a dairy-free twist. If you’re out of spinach, kale or even a handful of frozen peas will work in a pinch.
Flavor-wise, don’t be afraid to get creative. Crushed red pepper adds gentle heat, while rosemary or basil can change the whole profile. And if you’re looking for another cozy dish you can adapt to your needs, check out our creamy garlic chicken skillet it’s just as fl
Step-by-Step Cooking Instructions
How to Make Creamy Chicken Tortellini Soup in Under 40 Minutes
This soup is fast, comforting, and comes together in one pot. Perfect for weeknights. Start by grabbing a large pot or Dutch oven. Heat olive oil over medium-high heat and sauté chopped onion, carrots, and celery until they begin to soften about 5 minutes. Stir in minced garlic and let it cook for another minute until fragrant.
Next, add sliced mushrooms if you’re using them, and cook for 2–3 minutes to release their flavor. Sprinkle in a spoonful of flour and stir well this helps thicken the broth just enough.
Pour in chicken broth and a bit of water, then stir in your shredded rotisserie chicken. Once the mixture comes to a gentle boil, it’s time to add your cheese tortellini. Reduce the heat slightly and simmer for about 5–7 minutes until the tortellini is tender but not mushy.
Finally, lower the heat and stir in heavy cream and fresh spinach. Let it all warm through for a few minutes. Add salt and pepper to taste and that’s it. From stove to bowl in about 35 minutes.
This quick-cooking method gives you deep flavor fast, just like our slow cooker chicken pot pie builds layers of comfort over time.
Quick Fixes for Common Mistakes
If your soup’s too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or let it simmer uncovered for a few extra minutes.
Did your tortellini get soggy? It’s likely overcooked or sat in the broth too long. Next time, add tortellini only right before serving if making the soup in advance.
Need extra flavor? Don’t underestimate a pinch of crushed red pepper, a squeeze of lemon juice, or a sprinkle of Parmesan before serving. These small additions take the flavor to the next level just like in our loaded baked potato soup crockpot version where toppings make the dish shine.
Serving, Storage & Pairings
Best Ways to Serve This Spinach Chicken Tortellini Soup
A bowl of this creamy chicken tortellini soup with spinach is a full meal on its own but the right sides can take it from comforting to completely irresistible. Serve it hot, right after the spinach has wilted, with a sprinkle of freshly grated Parmesan on top. For texture, a handful of homemade croutons or crispy bacon bits adds a nice crunch.
If you’re hosting or want to stretch the meal for a family dinner, add a basket of crusty bread or soft garlic butter dinner rolls. The rolls soak up the velvety broth beautifully. Want something brighter on the side? A simple arugula salad with lemon vinaigrette makes a great contrast to the richness of the soup.
A lot like our vegetable beef soup recipes, this dish brings people together in the most satisfying way warm, hearty, and totally stress-free.
Storing & Reheating Leftovers Without Losing Flavor
This soup keeps well, but there are a few tricks to make sure it tastes just as amazing the next day. Store any leftovers in an airtight container in the refrigerator for up to four days. The tortellini will continue absorbing the broth as it sits, so if you’re planning ahead, keep the pasta separate and add it fresh when reheating.
Reheat on the stovetop over medium-low heat, stirring gently. If the soup has thickened too much, add a splash of broth or milk to loosen it up. Avoid high heat it can cause the cream to separate.
While the freezer works for many soups, tortellini can turn mushy once thawed. If you still want to freeze it, leave the pasta out and add it when you reheat. For longer storage or meal prep, freezing just the broth and chicken works best.
Whether you’re prepping lunch for the week or making a big batch for guests, this soup fits into your life with ease just like our best-loved crispy oven baked chicken tenders, which also reheat beautifully.
for more recipes follow me in pinterest
Frequently Asked Questions
Can I use frozen tortellini in creamy chicken tortellini soup?
Absolutely. Frozen tortellini works great and can be added directly into the simmering broth no need to thaw. Just be sure to cook them a couple minutes longer than fresh ones until tender.
How do you thicken creamy chicken tortellini soup?
A simple cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) stirred in near the end helps thicken the broth. You can also use a bit of cream cheese or reduce the soup by simmering uncovered for a few extra minutes.
What vegetables go well in creamy chicken tortellini soup?
Spinach is the classic add-in, but chopped kale, zucchini, mushrooms, or shredded carrots all pair beautifully. Choose what’s in season or what you have on hand.
How long does creamy chicken tortellini soup last in the fridge?
Store it in an airtight container in the refrigerator for up to 4 days. The tortellini may absorb liquid over time, so add a splash of broth or milk when reheating.
Conclusion
Creamy chicken tortellini soup with spinach is more than just a quick meal it’s a hug in a bowl. It’s everything I love about home cooking: warmth, comfort, flavor, and simplicity. Whether you’re feeding a family, meal-prepping for the week, or just need something cozy on a cold night, this soup delivers every time.
I created Quick and Yum for recipes just like this fast, soulful dishes that don’t sacrifice heart for convenience. If you loved this soup, be sure to try our slow cooker chicken pot pie or million dollar chicken crockpot pasta both just as comforting, just as quick.
Welcome to my kitchen. You’re always invited.