Creamy, Cozy, & Extremely Weeknight-Friendly
If you’re looking for a cozy, crowd-pleasing dinner that feels like a simmered all day (but absolutely didn’t), I think you’ll love my cheesy tortellini soup! In addition to spinach and cheese-filled pasta, it’s filled with tender rotisserie chicken, lots of veggies, and creamy cannelini beans—all finished with a splash of cream and a drizzle of good olive oil.
The result? A rustic, homemade soup that’s deeply comforting, velvety without being heavy, and layered with flavor. It’s the kind of one-pot meal that checks every box: hearty, nourishing, weeknight-friendly, and guaranteed to earn repeat requests. 💁🏻♀️
Make It A Complete Meal
From the ingredients, you can see that this is already packed with veggies, pasta, and chicken. But I like to serve it with either crusty bread slathered with garlic butter and cheese or a crunchy, raw kale and Brussels sprouts salad (because who needs one more thing to cook?).
How It Comes Together
This sits somewhere between a classic Italian tortellini soup and a creamy tomato chicken soup—rustic, satisfying, and full of texture. Here’s how to make it:
I think the Tuscan-inspired flavors in this soup would also work well with Italian sweet or spicy sausage. And of course, feel free to omit altogether if you want to keep the soup vegetarian.
A splash of cream softens the acidity of the tomatoes and gives the soup a luxurious body, while a bit of red wine vinegar wakes everything up—don’t worry, it won’t taste vinegary. It simply balances the richness beautifully.
If making this in the summer—because yes, soup isn’t just for the fall and winter!—consider finishing with fresh basil or a spoonful of homemade pesto with toasted walnuts.
Quick Tips When Adding Stuffed Pasta to Soup
- Don’t boil aggressively once the tortellini is added; a gentle simmer keeps the pasta tender.
- Use any stuffed tortellini you like, but choose a flavor that complements (not overpowers) the gentle, tomato-forward broth. Skip bold options like truffle—they’ll compete with the soup’s delicate balance.
- If making this in advance (or freezing), add the tortellini later, just before serving. It will continue to absorb broth as it sits, making the soup thicker over time.
This is truly everything I want in a cold-weather dinner, especially given how achievable it is on a weeknight. One bowl is cozy. Two bowls? Practically mandatory. 😉 Can’t wait to hear what you think!
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One-Pot Cheesy Tortellini Soup with Rotisserie Chicken
Equipment
Ingredients
For the Soup
- 2 Tbsp (30ml) olive oil
- 2 medium sweet onions, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, finely chopped
- 2 Tbsp (30g) tomato paste
- 2 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes
- 4 cups (32oz; 900g) low-sodium chicken broth
- 1 (14.5oz; 410g) can of crushed tomatoes
- Parmesan rind, optional, but so good!
- 12 oz (340g) cheese and spinach tortellini, or any variety you prefer, uncooked
- 2 cups shredded or cubed rotisserie chicken, or other leftover chicken
- 1 (15.5oz; 440g) can of cannellini beans along with liquid
- 1 (5 or 6oz) bag of fresh baby spinach or chopped kale leaves (stems removed)
- ½ cup (120ml) heavy cream or coconut milk
- 1 Tbsp (15ml) red wine vinegar
For Serving
- Freshly grated Parmesan
- Flaky sea salt
Instructions
- Sauté veggies. Heat 2 Tbsp (30ml) olive oil in a large pot over medium heat. When hot, add diced onions, carrots, and celery, then season with ½ tsp kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until softened, about 4-6 minutes. Add 2 cloves of chopped garlic, then cook until fragrant, about 1 minute more.
- Stir in spices. Add 2 Tbsp (30g) tomato paste, 2 tsp dried oregano, and ½ tsp crushed red pepper flakes, then cook for 1 minute.
- Add liquid. Pour in 4 cups (900g) chicken broth, 1 (14.5oz; 410g) can of crushed tomatoes, and a Parmesan rind, stir well, then bring the mixture to a simmer uncovered. Cook until the veggies are tender, about 20 minutes.
- Add remaining ingredients. Stir in 12oz (340g) tortellini, 2 cups shredded rotisserie chicken, 1 (15.1oz; 440g) can of cannellini beans, and 1 (5oz) bag of fresh baby spinach. Cover with a tight fitting lid, then cook for 2-3 minutes, until the pasta is cooked through and the spinach has wilted.
- Add cream. Remove the Parmesan rind. Stir in ½ cup (120ml) heavy cream and 1 Tbsp (15ml) red wine vinegar, then taste and adjust seasoning. Divide into large, shallot bowls, then top each with a drizzle of olive oil, some freshly grated Parmesan, and a pinch of flaky sea salt. Enjoy!
Notes
- Make-ahead: Prepare the soup base (without tortellini, spinach, or cream) up to 2 days ahead. Reheat gently, then add the remaining ingredients just before serving so the pasta stays tender.
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. The tortellini will absorb broth as it sits — add a splash of broth when reheating to loosen.
- Freezing: Freeze without tortellini and spinach for best texture. Add fresh when reheating. Freeze up to 3 months.
- Reheating: Warm gently over medium-low heat, avoiding a boil to prevent overcooking the pasta.
Nutrition
Photography by Jo Harding.
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