A hearty, comforting soup loaded with diced chicken breast, chunky carrots, cheese-filled tortellini, and bright spinach in a rich, creamy broth. Perfect for chilly nights and simple weeknight dinners.
This Creamy Chicken Tortellini Soup with spinach is a classic bowl of comfort. It’s creamy, hearty, and satisfying — exactly what you want when the weather is still cool and you crave something warming and filling.
Light enough to enjoy any night but substantial enough to feel like a full meal, this soup combines tender chicken, vegetables, pasta, and a silky broth. It pairs nicely with a simple green salad or crusty bread for dipping.
How to make Creamy Chicken Tortellini Soup with Spinach
Serves 6-8
Ingredients you will need for the soup:
- 2 lbs boneless skinless chicken breasts (or 4 cups pre-cooked chicken)
- 2 teaspoons garlic powder
- Olive oil
- 1 1/2 cups diced sweet onion (about 1 medium-large)
- 3 stalks celery, diced
- 1 1/2 cups carrots, diced (about 3 medium-large)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 2 bay leaves
- 10 oz frozen chopped spinach (or fresh, thawed and drained)
- 16 oz frozen tortellini (do not thaw)
- 2 cups half-and-half or heavy cream
- Salt and pepper to taste
Instructions:
Cooking the chicken (skip if using pre-cooked):
Season the chicken breasts with salt, pepper, and garlic powder. Heat 3 tablespoons olive oil in a large Dutch oven or soup pot over medium–medium-low heat.
Sear the chicken, browning both sides for about 7–8 minutes per side. The chicken will release easily from the pan when it’s ready to flip.
Cover the pot, reduce heat to medium-low, and let the chicken finish cooking until the internal temperature reaches 160°F (about 30–45 minutes, depending on thickness). Remove from the pot and let rest before dicing.
Making the soup:
Without cleaning the pan, add 1 tablespoon olive oil (more if you didn’t cook chicken in the pan) and sauté the diced onion and celery over medium to medium-low heat until soft and translucent.
Add the carrots, dried thyme, and minced garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the vegetables and stir for about 1 minute to cook out the raw flour taste.
Gradually pour in the chicken stock, add the bay leaves, and scrape any browned bits from the bottom of the pot. Bring to a boil over high heat, stirring frequently.
Once boiling, reduce heat and simmer uncovered until the carrots are tender, about 15 minutes. While it simmers, dice the cooked chicken into bite-sized pieces.
Remove the bay leaves, add the frozen tortellini, and return to a simmer. Cook the tortellini according to the package instructions.
When the tortellini is cooked, stir in the diced chicken, thawed and drained spinach, and the half-and-half or cream. Warm gently just until heated through — avoid boiling after adding the dairy to keep the texture silky.
Season to taste with salt and pepper, then serve immediately.
What to serve with Creamy Chicken Tortellini Soup
This soup is hearty enough to stand alone on a busy weeknight. If you want a fuller meal, serve it with a crisp green salad or crusty garlic toast for dipping.
Can you freeze Chicken Tortellini Soup?
Yes — but avoid freezing the finished soup with the tortellini and cream. For best results, freeze the soup base (chicken, vegetables, and stock) without the pasta and dairy. When ready to serve, thaw and reheat on the stovetop, add the tortellini and cook until tender, then stir in the half-and-half or cream and adjust seasoning.
How long is this soup good for?
For best texture and flavor, eat leftovers within 3 days. The tortellini can become soft over time, so enjoying the soup while fresh yields the best results.
Swaps and Variations
This recipe is flexible — try some of these ideas to change the flavor or texture:
- Swap spinach for baby kale or chopped curly kale (remove tough stems)
- Use green beans or broccoli instead of spinach for a different vegetable profile
- Use shredded or rotisserie chicken (3 1/2–4 cups) in place of diced chicken
- Add sautéed mushrooms — cook them first, set aside, and add back with the chicken
- Top with crispy bacon for extra savory crunch
- Substitute tortellini with baby ravioli, egg noodles, or your favorite pasta
- Use white beans or diced potatoes instead of pasta for a different texture
- Swap chicken for sausage for a heartier, spicier version
- Finish with thinly sliced sun-dried tomatoes for a touch of tang and salt
Other soups you may enjoy:
Creamy Chicken and Corn Chowder
One Pot Chili Mac