This easy and comforting Creamy Chicken Tortellini Soup is perfect for those cold nights and cooks in under 30 minutes!
To me, this Creamy Chicken Tortellini Soup is a combination of chicken and dumplings, chicken noodle soup, and tortellini soup… three of my favorite things! It’s one of those soups that are perfect for the nights when it’s still a bit chilly outside and you’re craving comfort.
To be fair, I’m someone that can eat chili in July, so maybe I’m not the best judge. Truly, this is a soup that you can enjoy year-round, especially if you’re feeling less than 100%. I mean, it’s literally like chicken noodle soup, but the noodles are tortellini. Pretty genius if you ask me!
One of the things I love about this chicken soup is how creamy it is. Part of that is from the roux (butter and flour) and part of that is from the evaporated milk. Both of these things work together to make this soup ultra luscious in very little time! Seriously, it tastes like it’s been simmering at your grandma’s house all day, but it hasn’t. You won’t believe that it only takes 30 minutes to come together!
Creamy Chicken Tortellini Soup Ingredients and Subs
butter
yellow onion
carrots
celery
garlic
all-purpose flour
evaporated milk — I love using this to add creaminess to the soup. Evaporated milk is creamier than whole milk, but not as thick as heavy whipping cream. If you already have half & half on hand you could use that as well, or milk or cream.
chicken stock
shredded cooked chicken — I love using a rotisserie chicken for this or roasting bone-in skin-on chicken breasts and shredding.
fresh thyme
S&P
fresh cheese tortellini
How to make
In a large soup pot or dutch oven, melt butter over medium-high heat.
Add onion, carrots, and celery. Saute for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute, until fragrant.
Add flour and stir to combine. Cook for 1 minute, stirring constantly.
Add evaporated milk and chicken stock and stir to combine.
Bring to a boil and add shredded chicken, thyme, black pepper, and salt. Let soup simmer, uncovered, for 5 minutes.
Add the tortellini and lower the heat to a simmer. Cook for 5-10 more minutes, until tortellini is tender. Serve warm.
What can I add to my soup?
I love adding kale and lemon to this soup, especially when I’m feeling under the weather! A spoonful of pesto or chopped sundried tomatoes are great flavor options, as well as some cajun seasoning and sausage!
Can I make this Creamy Chicken Tortellini Soup ahead of time?
Since fresh tortellini is pasta and will continue to cook and absorb liquid, I’d recommend making the soup all the way up until the point where you add the tortellini. Store it in the fridge in an airtight container for up to 5 days, then, when you’re ready to serve, bring the soup to a boil and add the tortellini then.
Fresh tortellini takes just a few minutes to cook through, so for that perfect al dente texture, it’s best to add it a few minutes before serving as to not overcook. You can also freeze the soup the same way for up to 3 months.
More Soup Recipes!
Chicken and Mushroom Wild Rice Soup
Cold Busting Chicken Orzo Soup
Creamy Dairy-Free Tomato Basil Soup
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Creamy Chicken Tortellini Soup
Ingredients
- 6 tablespoons butter
- 1 cup yellow onion, diced
- 1 cup carrots, small diced
- 1 cup celery, diced
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk
- 32 oz chicken stock
- 4 cups shredded cooked chicken
- 1 tablespoon fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 10-ounce bag fresh cheese tortellini
Instructions
- In a large soup pot or dutch oven, melt butter over medium-high heat.
- Add onion, carrots, and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute, until fragrant.
- Add flour and stir to combine. Cook for 1 minute, stirring constantly.
- Add evaporated milk and chicken stock and stir to combine.
- Bring to a boil and add shredded chicken, thyme, black pepper, and salt. Let soup simmer, uncovered, for 5 minutes.
- Add the tortellini and lower the heat to a simmer. Cook for 5-10 more minutes, until tortellini is tender. Serve warm.
Notes
See the blog post above.
