Creamy Chicken Tortellini Soup Recipe

Introduction

This Creamy Chicken Tortellini Soup is a comforting and delicious meal perfect for any day. Whether you prefer the stovetop method or a slow cooker for convenience, this soup combines tender shredded chicken, cheesy tortellini, and a rich, creamy broth that will warm you from the inside out.

Ingredients

• 2 ½ cups shredded chicken (rotisserie or cooked medium chicken breasts)
• 1 10-ounce package refrigerated cheese tortellini (gluten-free or regular)
• 3-4 cloves garlic, minced
• 1 celery rib, chopped
• ½ cup carrots, diced
• 5-6 cups chicken broth (more as needed)
• 1 small onion, diced
• 1-2 tbsp butter or vegan butter
• 1 cup full-fat coconut milk (or half and half/heavy cream)
• 3 tbsp gluten-free flour
• 2 tsp Italian seasoning
• 1 tsp onion powder
• ½ tsp garlic powder
• Salt and pepper to taste
• Thyme or fresh parsley for garnish

Instructions

1. Step 1: Stovetop – Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the minced garlic, diced carrots, onion, and chopped celery. Sauté for 3-4 minutes until vegetables begin to soften.
2. Step 2: Make the Roux: Add butter and melt. Sprinkle gluten-free flour over the vegetables and stir continuously for about 2 minutes to cook off the raw flour taste.
3. Step 3: Add Broth and Spices: Gradually pour 5-6 cups chicken broth into the pot while stirring to avoid lumps. Add Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir well.
4. Step 4: Add Chicken, Coconut Milk, and Tortellini: Stir in shredded chicken and coconut milk (or cream alternative). If soup is too thick, add more broth to reach desired consistency. Simmer for 10 minutes, then add tortellini for the last 5 minutes until tender. Garnish with fresh parsley before serving.
5. Step 5: Slow Cooker Option – Add Vegetables: Place garlic, carrots, onion, and celery in the Crockpot.
6. Step 6: Add Broth, Spices, and Chicken: Pour chicken broth into the Crockpot, add seasoning, and stir. Add shredded chicken and combine.
7. Step 7: Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender.
8. Step 8: Make and Add Roux: About 20 minutes before serving, melt butter in a pan and stir in gluten-free flour to form a roux. Cook 2 minutes, then stir roux into Crockpot. Let soup thicken as it cooks.
9. Step 9: Add Tortellini and Coconut Milk: Add coconut milk and tortellini about 5 minutes before serving. Cook until tortellini is tender. Garnish with parsley and serve.

Tips & Variations

• Use rotisserie chicken for a quicker prep time without sacrificing flavor.
• For a dairy-free, creamy texture, full-fat coconut milk works wonderfully.
• Replace cheese tortellini with a gluten-free variety or other small pasta shapes to suit dietary needs.
• If you prefer a thicker soup, add more gluten-free flour when making the roux.
• Fresh thyme or parsley adds a nice herbal freshness as a garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to loosen the soup if it has thickened. The tortellini may absorb some liquid, so stirring occasionally while reheating helps maintain a smooth consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Creamy Chicken Tortellini Soup?

Freezing soups with dairy or pasta can affect texture. It’s best to freeze the soup without the tortellini, then cook fresh tortellini when reheating. Otherwise, freezing may cause separation or mushy pasta.

Can I use dried tortellini instead of refrigerated?

You can substitute dried tortellini, but cooking time will be longer. Add dried tortellini during the last 10-15 minutes of cooking and check for doneness. Adjust broth quantity if needed.

Creamy Chicken Tortellini Soup Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This Creamy Chicken Tortellini Soup is a comforting and flavorful dish combining tender shredded chicken, cheese tortellini, and a rich, creamy broth enhanced with garlic, Italian seasonings, and fresh vegetables. Perfect for a hearty meal, it offers both stovetop and slow cooker methods for versatility and ease.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes (stovetop) or 6-7 hours (slow cooker low) / 3-4 hours (slow cooker high)
• Total Time: 35 minutes (stovetop) or up to 7 hours (slow cooker low)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 2 ½ cups shredded chicken (use rotisserie or cook 2 medium chicken breasts)

Pasta

• 1 10-ounce package refrigerated cheese tortellini (gluten-free or regular)

Vegetables

• 3–4 cloves garlic, minced
• 1 celery rib, chopped
• ½ cup carrots, diced
• 1 small onion, diced

Liquids & Dairy

• 5–6 cups chicken broth (more as needed)
• 1 cup full-fat coconut milk (or substitute half and half or heavy cream)
• 1–2 tablespoons butter or vegan butter

Seasonings & Others

• 3 tablespoons gluten-free flour
• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Thyme or fresh parsley for garnish

Instructions

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add minced garlic, diced carrots, onion, and chopped celery. Sauté for 3-4 minutes until the vegetables begin to soften and release their aromas.
2. Make the Roux: Add butter to the pot and, once melted, sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste and create a roux that will thicken the soup.
3. Add the Broth and Spices: Gradually pour in 5-6 cups of chicken broth while stirring to avoid lumps. Incorporate Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir well to combine flavors.
4. Add the Chicken, Coconut Milk, and Tortellini: Stir in shredded chicken and pour in the full-fat coconut milk (or your choice of half and half or heavy cream). If the soup is too thick, add more chicken broth to your desired consistency. Let soup heat and simmer for 10 minutes to meld flavors and thicken. In the last 5 minutes, add the tortellini and cook until tender.
5. Garnish and Serve: Finish by sprinkling fresh parsley or thyme over the soup and serve warm for a comforting meal.
6. Slow Cooker Alternative – Add Vegetables: Place minced garlic, diced carrots, onion, and chopped celery directly into the Crockpot.
7. Add Broth, Spices, and Chicken: Pour chicken broth into the Crockpot, add seasonings (salt, pepper, Italian seasoning, onion powder, garlic powder), stir to combine, then add shredded chicken and stir again.
8. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and flavors meld.
9. Make and Add Roux: About 20 minutes before serving, melt butter in a small pan. Stir in gluten-free flour and cook for 2 minutes to form a roux. Stir the roux into the Crockpot to thicken the soup as it continues cooking.
10. Add Tortellini: Approximately 5 minutes before serving, add coconut milk and tortellini to the Crockpot. Stir and cook until tortellini are tender.
11. Serve: Garnish with fresh parsley or herbs of choice and enjoy your creamy chicken tortellini soup.

Notes

• Use rotisserie chicken for a quicker meal or cook fresh chicken breasts and shred them.
• Substitute coconut milk with half and half or heavy cream for different textures and flavors.
• Adjust the amount of chicken broth to reach your preferred soup consistency.
• For gluten-free diet, ensure gluten-free tortellini and flour are used.
• Fresh herbs like thyme or parsley enhance the flavor and presentation.
• Both stovetop and slow cooker methods produce rich, flavorful results; choose based on your schedule.

Keywords: Creamy Chicken Tortellini Soup, Chicken Soup, Slow Cooker Soup, Gluten-Free Tortellini Soup, Comfort Food, Italian Soup