Ingredients
For the soup
– 2 cups (about 300 g) refrigerated cheese tortellini
– 2 cups (300–350 g) cooked shredded chicken
– 1 tablespoon olive oil
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 6 cups (1.4 litres) chicken broth
– 1 teaspoon Italian seasoning
– ½ teaspoon dried thyme
– ½ teaspoon black pepper
– ½ teaspoon salt, or to taste
– ¼ teaspoon paprika, optional
– 3 cups fresh baby spinach
For the creamy base
– 1 cup (240 ml) heavy cream
– ½ cup (50 g) grated Parmesan cheese
– 1 tablespoon all-purpose flour, optional, for a thicker soup
Optional garnish
– 2 tablespoons chopped fresh parsley
– Extra grated Parmesan cheese
– A pinch of black pepper
Step-by-Step Instructions
Step 1: Prepare the vegetables
1. Dice the onion, carrots, and celery into small, even pieces.
2. Mince the garlic.
3. Wash the spinach and set it aside.
4. Shred the cooked chicken into bite-sized pieces.
Step 2: Sauté the vegetables
1. Heat the olive oil and butter in a large soup pot over medium heat.
2. Add the onion, carrots, and celery.
3. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic and cook for another 30–60 seconds.
Step 3: Add the seasonings and broth
1. Stir in the Italian seasoning, thyme, black pepper, salt, and optional paprika.
2. If you want a thicker soup, sprinkle in the flour and stir for 1 minute.
3. Slowly pour in the chicken broth, stirring to prevent lumps.
4. Bring the soup to a gentle boil, then reduce the heat.
5. Simmer for 10–12 minutes, until the carrots and celery are nearly tender.
Step 4: Add the chicken and tortellini
1. Stir in the cooked shredded chicken.
2. Add the cheese tortellini.
3. Simmer according to the package directions, usually around 3–7 minutes for refrigerated tortellini.
4. Stir gently so the pasta does not break apart.
Step 5: Make the soup creamy
1. Reduce the heat to low.
2. Slowly pour in the heavy cream while stirring.
3. Add the grated Parmesan and stir until melted.
4. Avoid boiling the soup vigorously after adding the cream, as this can affect its texture.
Step 6: Add the spinach
1. Stir in the fresh spinach.
2. Cook for 1–2 minutes, just until the leaves wilt.
3. Taste the soup and adjust the salt, pepper, or Parmesan as needed.
4. If the soup is thicker than you like, add a little extra broth.
Step 7: Garnish and serve
1. Ladle the hot soup into serving bowls.
2. Garnish with fresh parsley, extra Parmesan, and a little black pepper.
3. Serve immediately with crusty bread or a fresh green salad.
Nutrition Information
Estimated per serving, based on 6 servings.
Nutrient Approximate amount
Calories 400–500 kcal
Protein 25–32 g
Carbohydrates 30–40 g
Fat 20–28 g
Fiber 3–5 g
Sodium 650–1,000 mg
Nutrition will vary depending on the tortellini, broth, cream, and Parmesan brands used.
Nut Information & Allergens
– Peanuts: None intentionally included in the standard recipe.
– Tree nuts: None intentionally included in the standard recipe.
– Dairy: Contains butter, heavy cream, Parmesan, and cheese-filled tortellini.
– Wheat/gluten: Regular tortellini and optional flour generally contain wheat.
– Eggs: May be present in tortellini.
– Soy: May be present in packaged tortellini or broth.
Allergy note: Check every package label for allergens and cross-contact warnings. For someone with a serious allergy, use ingredients verified safe for them.
Helpful Tips
– Save time: Use ready-cooked rotisserie chicken, removing the skin and bones before shredding.
– Keep tortellini tender: Add it near the end and follow the package cooking time.
– Make it thicker: Add the optional flour when sautéing the vegetables, or stir in a little extra Parmesan.
– Make it lighter: Replace some of the heavy cream with milk, though the soup will be less rich.
– Add more vegetables: Mushrooms, peas, or chopped zucchini work well.
– For gluten-free soup: Choose certified gluten-free tortellini and replace the flour with a suitable gluten-free thickener.
Questions & Answers
Q: Can I use frozen tortellini?
Yes. Add it directly to the simmering soup and cook according to the package instructions. It may need a few extra minutes.
Q: Can I use raw chicken?
Yes. Cut boneless chicken into small pieces and simmer in the broth until it reaches 165°F (74°C) internally. Remove it, shred it, and return it to the soup before adding the tortellini.
Q: Can I make this soup ahead of time?
Yes. For the best texture, prepare the broth, vegetables, and chicken ahead, then add the tortellini, cream, and spinach shortly before serving.
Q: How should I store leftovers?
Refrigerate within 2 hours in a covered container and use within 3–4 days. The tortellini will absorb liquid, so add extra broth when reheating. Heat until steaming hot throughout.
Q: Can I freeze creamy tortellini soup?
Freezing is possible, but cream can separate and tortellini can become soft. For the best results, freeze the soup base without cream or tortellini, then add both fresh when reheating.
Q: What can I serve with this soup?
Garlic bread, toasted sourdough, a Caesar salad, or roasted vegetables pair wonderfully with it.
Enjoy your Creamy Chicken Tortellini Soup with Spinach!
