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30-Minute Creamy Tuscan Chicken Tortellini Soup

Close-up overhead view of a white bowl filled with creamy tortellini soup featuring shredded chicken, spinach, and diced tomatoes.
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Make this easy, one-pot creamy tortellini soup in under 30 minutes. It features tender cheese tortellini, chicken, spinach, and rich, savory broth, making it perfect comfort food for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the same pot. Cook until the vegetables soften, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with juice), basil, and oregano. Bring the mixture to a simmer.
  4. Return the cooked chicken to the pot. Add the refrigerated tortellini. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are tender.
  5. Stir in the fresh spinach until it wilts into the soup.
  6. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy and heated through. Do not boil after adding the cream.
  7. Serve this hearty tortellini soup immediately.

Notes

  • For a sausage tortellini soup variation, brown 1 pound of Italian sausage before adding the vegetables, then skip the chicken.
  • This one pot tortellini soup freezes well; cool completely before storing in an airtight container for up to 3 months.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir into the simmering broth before adding the cream.

Nutrition

Find it online: https://chefsily.com/creamy-tortellini-soup/