A Family-Favorite Soup That Requires Minimal Effort
Whenever soup season rolls around, I find myself craving a big bowl of this creamy, one-pot chicken tortellini soup. It’s made weeknight-friendly by using store-bought rotisserie chicken and cheese-filled pasta. The tomato-based broth comes together quickly with garlic, onion, and herbs, which I always have on hand. To get that silky smooth texture, the soup gets puréed before stirring in a bit of cream.
You can add any veggies you like, but fresh baby spinach keeps the whole thing simple. Just like with my stovetop broken lasagna soup and rich, creamy marry me soup with chicken and gnocchi, these delicious, homemade soups are loved by both kids and adults alike!
How To Make Chicken Tortellini Soup
Because there are so few ingredients here, make sure you’re using a tortellini that you love and high-quality chicken broth and canned tomatoes. If you have the time, making chicken broth at home is easy and adds the most incredible flavor.
If you find the soup too thick after puréing, you can add a splash of brother or water to thin it out.
Serving Suggestions
I definitely recommend having crusty bread on hand for mopping up every bit of soup. Homemade garlic bread or even cheesy pesto bread would be fantastic for dipping!
A big bowl of this would a shredded kale and Brussels sprouts salad would be fantastic any night of the week!
If you give make this homemade tomato soup with tortellini, I’d love to hear what you think! How did you make it your own? Leave your comments below (and don’t forget to snap a pic of the finished dish!).
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Creamy Chicken Tortellini Soup with Rotisserie Chicken
Video
Ingredients
- 3 Tbsp extra virgin olive oil, or unsalted butter
- 1 medium onion, diced
- 2 medium garlic cloves, finely chopped
- 2 Tbsp fresh thyme
- ¼ tsp crushed red pepper flakes
- 2 (28 oz) cans crushed tomatoes, or whole peeled tomatoes
- 4 cups water, or chicken broth
- 1 cup packed fresh basil, plus more for serving
- Parmesan rind, optional
- 9 oz cheese tortellini
- 2 cups cooked chicken breast, cubed or shredded, about 2 chicken breasts (we recommend a store-bought rotisserie chicken)
- ¼ cup heavy cream, plus more for serving, optional
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 5 oz fresh baby spinach
Instructions
- Sauté the onion. Heat 3 Tbsp olive oil in a Dutch oven or large pot over medium heat. Add 1 diced onion, season with ½ tsp Kosher salt, then cook, stirring occasionally, for 6-8 minutes. Add 2 minced garlic cloves, 2 Tbsp fresh thyme leaves, and ¼ tsp crushed red pepper flakes. Cook 1 minute more.
- Cook the soup. Add 2 (28 oz) cans of crushed or whole tomatoes, 4 cups of water, and 1 cup of packed basil leaves. Add the Parmesan rind if using, then bring to a boil. Cover, reduce the temperature to a simmer, then cook for 20 minutes.
- Purée the soup. Remove and discard the Parmesan rind, then carefully transfer the soup to a blender (working in batches as needed) and purée until very smooth. Return the soup to the pot. Alternatively, you can purée the soup directly in the pot with an immersion blender.
- Add remaining ingredients. Bring the soup to a boil, then add the tortellini and chicken. When the pasta floats to the top, about 3-4 minutes later, it's fully cooked. Add a bag of fresh baby spinach, then turn off the heat, then stir in ¾ tsp Kosher salt and ¼ tsp black pepper. The spinach will wilt from the heat of the soup.
- Add cream, then serve! If desired, stir in ¼ cup of heavy cream. Taste, adjust seasoning as necessary, then serve immediately with grated Parmesan cheese, freshly cracked black pepper, and additional basil leaves.
Notes
- Make-ahead: This soup can be made up to 2 days in advance and stored in a fridge. Reheat gently on the stovetop before serving.
- Freeze: Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. I also love to freeze individual portions in Souper Cubes.
- Reheating: Warm individual portions in the microwave or larger batches on the stovetop over medium heat, stirring occasionally, until hot.
This is crazy delicious. Rich and so cosy, everyone loved it.
(Review provided by an employee of wellseasonedstudio.com.)
Soooo cozy and comforting! xo, Ari
This soup was amazing! I found some Tortellini stuffed with Porcini Mushrooms that just took it to another level!
Oh yum, I absolutely love anything with porcini mushrooms — that sounds like a fantastic choice for the tortellini filling! Thanks for the feedback, Vendery! xo, Ari
Such a cozy and delicious soup and so hearty with the tortellini. I had spinach and cheese tortellini which worked perfectly. Just what we need to warm up on a cold winter day!
Oh, I wish I had a big bowl of this right now! So cozy and perfect for these frigid temps. Yum! -Ari