A bowl of creamy chicken tortellini soup is the ultimate comfort food, packed with hearty ingredients and irresistible flavors. This one-pot wonder is a lifesaver for busy weeknights.
Made with tender rotisserie chicken, cheesy tortellini, and a luxuriously creamy broth, every spoonful delivers warmth, texture, and richness in perfect harmony.
Key Ingredients in Creamy Chicken Tortellini Soup
- Rotisserie chicken – Pre-cooked and shredded, this is the secret to saving time while packing in savory depth.
- Three cheese tortellini – These pillowy pasta pockets melt into the soup, releasing a creamy, cheesy bite that enhances the soup’s richness.
- Heavy cream – The velvety foundation of the soup, giving it a luscious, spoon-coating texture.
- Carrots, celery, and sweet onion – This aromatic trio builds a hearty flavor base, infusing the broth with natural sweetness and depth.
- Garlic and Italian seasoning – Elevates the soup with herbaceous and savory undertones that balance the creamy base.
- Dry white wine – Adds a bright, acidic contrast that cuts through the richness and deepens the overall flavor.
- Frozen peas – A pop of color and sweetness that rounds out the soup with a fresh finish.
- Lemon juice and parsley – The final touch of brightness and herbal freshness to lift the entire bowl.
How to Make Creamy Chicken Tortellini Soup
Start by sautéing the onion, carrots, and celery in butter until softened and fragrant. Add garlic and Italian seasoning to build depth.
Whisk in flour to create a light roux, then deglaze with dry white wine. Add chicken stock and a bay leaf, then simmer to meld the flavors.
Toss in shredded rotisserie chicken and cheese tortellini. Let it simmer just until the pasta is tender and the chicken is warmed through.
Stir in heavy cream, frozen peas, lemon juice, and parsley. Heat gently until creamy and smooth. Season to taste and serve hot.
Pro Tips for Creamy Chicken Tortellini Soup Success
For the best flavor, use a quality chicken stock as the base—it makes all the difference in this soup’s savory depth. Don’t skip the lemon juice; it brightens up the creamy base and keeps the flavor balanced. If you’re not a fan of peas, feel free to substitute baby spinach or chopped kale for a greener touch.
Want it heartier? Add a handful of cooked bacon or pancetta just before serving for a salty, smoky edge. Prefer it lighter? Use half-and-half in place of heavy cream without compromising too much creaminess.
Storing Leftovers Without Losing Flavor
Cool the soup completely before storing in an airtight container in the fridge, where it will keep for up to 4 days. When reheating, do it gently over low heat to keep the cream from separating. If the soup thickens in the fridge, simply stir in a splash of chicken stock or milk when warming it up.
This soup doesn’t freeze well due to the tortellini and cream, which can change texture after thawing. For a freezer-friendly version, leave out the tortellini and cream, then add them fresh when reheating.
Creamy Chicken Tortellini Soup
Ingredients
- ½ cup frozen green peas
- ¼ cup dry white wine
- 1 ½ teaspoons Italian seasoning
- 2 ribs celery diced
- ¼ cup all-purpose flour
- 3 cloves garlic minced
- 3 cups shredded rotisserie chicken
- ½ cup heavy cream
- 1 bay leaf
- Kosher salt and freshly ground black pepper to taste
- ¼ cup unsalted butter
- 6 cups chicken stock
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 sweet onion diced
- 3 carrots peeled and sliced
- 1 9-ounce package refrigerated three cheese tortellini
Instructions
- In a Dutch oven or large stockpot set over medium heat, melt the butter. Introduce the diced onion, sliced carrots, and celery, cooking them with occasional stirring until they soften, approximately 3 to 4 minutes. Add the minced garlic and Italian seasoning, continuing to cook until aromatic, about 1 minute.
- Incorporate the flour by whisking it in until it begins to take on a light golden hue, around 1 minute. Pour in the white wine, deglazing the pan by scraping up any browned fragments from the bottom.
- Gradually stir in the chicken stock along with the bay leaf, seasoning to taste with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and allow it to simmer gently for about 10 minutes to meld the flavors.
- Add the shredded rotisserie chicken and tortellini, cooking until the pasta is tender, roughly 4 to 5 minutes.
- Blend in the heavy cream, frozen peas, lemon juice, and chopped parsley, stirring until the soup is thoroughly heated, about 2 minutes more. Adjust seasoning with additional salt and pepper if necessary.
- Serve hot and enjoy immediately.
