Creamy Chicken Tortellini Soup
Creamy Chicken Tortellini Soup delivers a rich, comforting meal in minutes. This recipe solves the problem of bland, boring soup. After making this many times, I know the secret to perfect texture and flavor. The creamy broth and tender tortellini create a cozy, satisfying dish. Try my Crispy Fried Pickle Fritters for a crunchy side. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Fried Pickle Fritters Recipe and Baked Blackberry Balsamic Chicken Recipe for Easy Dinner.
Why This Creamy Chicken Tortellini Soup Is Pure Comfort
- creamy
- hearty
- satisfying
- easy
What You'll Need for Creamy Chicken Tortellini Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 pound boneless chicken breasts
- 1 jar marinara sauce (24 oz)
- 1 (9 oz) package cheese tortellini
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped fresh parsley
- Optional: additional Parmesan cheese
- Optional: crushed red pepper flakes
đź“ť Ingredient Notes
- chicken breasts: Use boneless for easier cooking and eating.
- marinara sauce: Choose a quality brand for best flavor.
- cheese tortellini: Use pre-made for convenience, or make your own for extra flavor.
- chicken broth: Use chicken broth for a richer flavor than vegetable broth.
- heavy cream: This adds a luxurious texture and creaminess.
đź›’ Tools & Equipment I Recommend
- non-stick skillet — Prevents sticking and makes cleanup easier. → See on Amazon
- measuring cups — Ensures accurate quantities for perfect results. → See on Amazon
How to Make Creamy Chicken Tortellini Soup
- Cook the chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove and let rest.
- Sauté the aromatics: In the same skillet, add garlic powder, onion powder, oregano, salt, and pepper. Sauté for 1-2 minutes until fragrant.
- Add liquids and tortellini: Pour in the marinara sauce, chicken broth, and heavy cream. Bring to a simmer. Add the tortellini and cook for 4-5 minutes until tender.
- Finish with Parmesan: Stir in the grated Parmesan cheese. Let the soup simmer for 2-3 minutes until the cheese is fully melted and the soup is creamy.
- Add the chicken: Shred the cooked chicken and add it to the soup. Stir to combine and heat through.
Cook's Tips for Perfect Creamy Chicken Tortellini Soup
- Best technique: Use a non-stick skillet to prevent sticking and make cleanup easier.
- Common mistake and fix: Overcooking the tortellini can make them mushy. Cook just until tender.
- Storage: This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months.
- Serving suggestion: Serve with a side of crusty bread or garlic butter rolls for a complete meal.
Storing & Reheating Creamy Chicken Tortellini Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: This soup can be made up to 2 days in advance and reheated before serving.
Freezing Creamy Chicken Tortellini Soup
Freeze in a sealed container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in a microwave-safe bowl for 2-3 minutes.
Recipe Notes
- Chef tip: Let the soup simmer for a few extra minutes to allow the flavors to develop.
- Best substitution: Use any type of pasta if tortellini is unavailable.
- Make-ahead: This soup is perfect for meal prep and can be stored in the fridge for a few days.
- Scaling: Double or triple the recipe for a larger batch.
- Troubleshooting: If the soup is too thick, add a bit of chicken broth to reach desired consistency.
Want to level up this recipe?
wooden spoon — Use a wooden spoon to stir the soup gently and avoid scratching your skillet. → Check price on Amazon
Creamy Chicken Tortellini Soup
Ingredients
Main Ingredients
- 1 pound boneless chicken breasts
- 1 jar marinara sauce (24 oz)
- 1 (9 oz) package cheese tortellini
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- chopped fresh parsley
- additional Parmesan cheese
- crushed red pepper flakes
Instructions
- Cook the chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove and let rest.
- Sauté the aromatics: In the same skillet, add garlic powder, onion powder, oregano, salt, and pepper. Sauté for 1-2 minutes until fragrant.
- Add liquids and tortellini: Pour in the marinara sauce, chicken broth, and heavy cream. Bring to a simmer. Add the tortellini and cook for 4-5 minutes until tender.
- Finish with Parmesan: Stir in the grated Parmesan cheese. Let the soup simmer for 2-3 minutes until the cheese is fully melted and the soup is creamy.
- Add the chicken: Shred the cooked chicken and add it to the soup. Stir to combine and heat through.
Notes
- Chef tip: Let the soup simmer for a few extra minutes to allow the flavors to develop.
- Best substitution: Use any type of pasta if tortellini is unavailable.
- Make-ahead: This soup is perfect for meal prep and can be stored in the fridge for a few days.
- Scaling: Double or triple the recipe for a larger batch.
- Troubleshooting: If the soup is too thick, add a bit of chicken broth to reach desired consistency.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in a microwave-safe bowl for 2-3 minutes.
- Make ahead: This soup can be made up to 2 days in advance and reheated before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 22g
- Fat: 12g
- Carbs: 18g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 70mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chicken Tortellini Soup FAQs
Yes, this soup can be made up to 2 days in advance and reheated before serving.
Yes, this soup freezes well for up to 3 months. Thaw in the refrigerator and reheat when ready to serve.
You can use any type of pasta if tortellini is unavailable. Choose a shape that holds the sauce well, like ravioli or ziti.
If the soup is too thin, simmer it for a few extra minutes to reduce and thicken the broth. You can also add a slurry of cornstarch and water to thicken it.
Yes, you can add carrots, celery, or spinach for extra nutrition and flavor.
A Warm Final Note
I can’t wait for you to try Creamy Chicken Tortellini Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
