Pin it
Nothing chases away a chilly evening like a big pot of creamy chicken tortellini soup simmering on the stove. This recipe brings together velvety broth, tender chicken, cheese filled pasta, and sweet corn for a meal that feels downright cozy and irresistible. It is deeply satisfying yet not fussy—a weeknight winner I turn to whenever my family craves comfort food.
I tossed this together for the first time on a snow day when we were all craving something extra comforting. Now my kids request it on rainy afternoons and it never disappoints. The creamy base and cheesy tortellini make it feel a bit special every single time.
Ingredients
- Olive oil: This adds richness to the base choose extra virgin for best flavor
- Onions: Choose firm ones with shiny peels to build up a flavorful foundation
- Carrots: Fresh carrots bring sweetness plus color and nutrients
- Celery: Adds depth and heartiness
- Garlic: Go for plump cloves for the best aroma and taste
- Butter: Unsalted is best for controlling saltiness
- All purpose flour: Helps thicken the soup for a creamy texture
- Low sodium chicken broth or stock: Use homemade if you have it for the deepest flavor
- Dried thyme: Classic herbal notes that pair well with chicken
- Dried oregano: Another layer of earthy warmth
- Italian seasoning: Brings together herbs for unmistakable flavor
- Salt: Enhances all the natural flavors in the pot
- Black pepper: Buy whole and grind fresh if you can
- Whole milk: For richness without being too heavy
- Heavy cream: Makes the soup extra velvety
- Cooked chicken: Shredded rotisserie chicken is a perfect shortcut
- Frozen sweet corn: Great all year and gives pleasant pop and sweetness
- Cheese tortellini: Choose high quality refrigerated or frozen varieties for best bite
- Optional garnishes: Like fresh thyme parsley red pepper flakes or parmesan make every bowl extra tasty
Step-by-Step Instructions
- Bring Water to a Boil:
- Set a large pot on the stove and fill with water. Bring to a full rolling boil so the tortellini cooks evenly and keeps a firm bite.
- Cook the Tortellini:
- Add the cheese tortellini when water is ready. Cook according to the package until just tender so they do not become mushy in the soup. Drain and set aside.
- Sauté the Aromatics:
- Heat the olive oil in a big heavy bottomed pot or Dutch oven over medium heat. Add diced onions and let them cook until soft and fragrant about five minutes. Stir in chopped carrots and celery. Let these cook several more minutes stirring often until slightly softened.
- Build the Roux:
- Toss in minced garlic and the butter. As the butter melts breathe in that aroma. Sprinkle the flour over the hot vegetables. Stir constantly for about one minute so the flour loses its raw taste and begins to thicken the mixture.
- Form the Soup Base:
- Slowly pour in the chicken broth while whisking. This ensures the mixture stays smooth and the flour blends in without lumps.
- Season and Cream:
- Add dried thyme dried oregano Italian seasoning salt and pepper. Pour in whole milk and heavy cream stirring so the soup becomes pale and velvety.
- Simmer to Blend:
- Turn up the heat until the soup is just about bubbling. Lower it right away to a gentle simmer. This prevents the dairy from curdling and helps the flavors come together.
- Add Chicken and Corn:
- Stir in cooked shredded chicken and frozen corn. The soup will warm these perfectly as it simmers. Let everything blend together until the broth thickens and each spoonful is loaded.
- Combine with Tortellini:
- Either stir all tortellini into the pot or ladle soup into bowls first and add tortellini as you serve. The latter keeps pasta from getting too soft if you expect leftovers.
- Finish with Garnishes:
- Top each serving generously with fresh parsley thyme parmesan or red pepper flakes if you like a little kick.
Pin it
I think the sweet corn is what takes this soup over the top. It brings out a pop in every spoonful and reminds me of the first time I made it with the last of some summer corn. Seeing my daughter sneak extra kernels from her bowl will always make me smile.
Storage Tips
Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator where it will stay fresh for up to four days. If you want to freeze the soup for longer storage leave out the tortellini as they tend to break down and become mushy when thawed. Add freshly cooked tortellini right before serving for the best texture. When reheating add a splash of milk or chicken broth if the soup thickens up a bit in the fridge.
Ingredient Substitutions
Feel free to use leftover turkey or cooked roast pork in place of the chicken. For a lighter option swap in half and half for the heavy cream or use all milk with a splash of cream at the end for silkiness. Any favorite filled pasta will work in a pinch such as mini ravioli or cappelletti. For extra veggies try stirring in fresh baby spinach or chopped kale at the end of cooking.
Serving Suggestions
This soup needs nothing but a big spoon and a chunk of crusty bread for dunking. If you want to round out the meal add a simple side salad with a bright vinaigrette. Sometimes I sprinkle extra parmesan or a swirl of olive oil over each bowl just before serving to make each bowl feel extra special. A squeeze of lemon right before eating can also perk up the flavors.
Cultural and Historical Context
Creamy chicken tortellini soup draws inspiration from both American comfort food traditions and Italian pasta soups. Tortellini in brodo classic in northern Italy takes a creamy American twist here with the addition of dairy and shredded chicken making the dish heartier for winter nights. This recipe has quickly become a staple for anyone who loves the marriage of tender pasta and homey flavors in one pot.
Pin it
You will love the way your kitchen smells while this soup cooks and how quickly it disappears from the table. Every spoonful promises warmth and satisfaction no matter the season.
Frequently Asked Questions
- → Can I use rotisserie chicken?
Yes, using rotisserie chicken saves time and adds extra flavor to the finished dish.
- → Is it possible to swap out the tortellini?
Absolutely, try substituting with ravioli or another stuffed pasta for a delicious alternative.
- → How can I thicken the broth?
Whisking flour with sautéed vegetables before the liquid creates a creamy, thicker broth base.
- → What vegetables work well in this soup?
Carrots, onions, celery, and corn add heartiness and sweetness, but peas or spinach can also be included.
- → Can I make this soup ahead of time?
Yes, prepare in advance and store refrigerated. Add tortellini before serving to maintain texture.
- → Are fresh herbs necessary?
Fresh herbs like parsley or thyme add brightness, but dried herbs or parmesan alone work just as well.