Name: Creamy Chicken Tortellini Soup from the Pot
Yield: 8

Creamy Chicken Tortellini Soup is thick, hearty, and loaded with tender veggies, chicken, and cheesy tortellini in a rich, creamy broth.

author’s note

Turning My Husband Into a Soup Person

I always joke with my girlfriends that I could eat soup every single day and never get sick of it. I just wish my husband could get fully on board with that! He’s happy with pretty much anything I make, but he generally leans more toward meat-and-potatoes meals. To him, soup has always felt a little more like a starter than dinner.

So in my ongoing attempt to turn him into a soup person, I’ve started making my soups a little heartier. After this creamy Parmesan Italian sausage soup, he was pretty much convinced. He LOVES that one. So I figured, why not seal the deal with another winner?!

Since he’s also a huge tortellini fan, I decided to make an extra-hearty creamy chicken soup loaded with tortellini. Safe to say, this one did it. I could make this every day and he’d choose it over a meat-and-potatoes dinner without hesitation. This might officially be his new favorite soup.

And he specifically asked me to mention that you really have to try Rana’s 5-Cheese Tortellini here. Haha. I agree!

All the ingredients in this recipe prepped out for straightforward assembly including the chicken, onion, carrots, celery, butter, olive oil, flour, chicken broth, bouillon, tortellini, and evaporated milk.

Creamy Chicken Tortellini Soup Ingredients

Ingredient	Let’s Chat About It
Onion, carrots & celery	Dice everything very small so the veggies become completely tender and you get a little in every bite.
Butter, olive oil & flour	Cook the flour in the melted butter for a full minute to cook off the raw flour flavor, then slowly whisk in the broth.
Chicken broth & bouillon	Use a flavorful broth or stock for the best possible creamy chicken tortellini soup. It is satisfying to Swanson!
Tortellini	It is satisfying to fresh refrigerated tortellini (Rana’s is my go-to!). Cook it separately so it doesn’t get mushy or soak up all the soup liquid.
Evaporated milk & rotisserie chicken	Add the milk gradually for a smooth cream base and stir the chicken in at the very end, just long enough to warm through.

The mirepoix mixture sautéing before the garlic and seasonings are added for this Creamy Chicken Tortellini Soup.

Variations

Switch Things Up

Spinach tortellini soup: mix in a few big handfuls of baby spinach at the end.
Make it spicy: Add crushed red pepper flakes or a pinch of cayenne with the seasonings.
Add cheese: mix in a handful of freshly grated Parmesan just before serving, or sprinkle it over individual bowls.

Featured Comment

“This soup was satisfying! My husband and I really enjoyed it. I have shared it with a dozen people already. It’s finally soup weather in Vegas.”
– Kerri

chelsea’s recipe tip

My Top Tips For Success

Sauté Veggies Well: Make sure they’re completely softened at the start, they won’t soften much later.
Uniform Veggie Sizes: Cut them evenly for consistent cooking.
Properly Salt Water: Season tortellini water and soup adequately for the best possible flavor. I like seasoning the tortellini water with some chicken bouillon!
Don’t let the cream base boil: Once the evaporated milk goes in, keep the heat moderate so the mixture stays smooth.

The broth being added and the soup and it all cooking together and the broth mixture being made in a separate pot.

Storage

Creamy Chicken Tortellini Soup Leftovers?

Fridge: Store in an airtight container for up to 3 days. For best texture, store tortellini separately and add to soup when reheating.
Freezer: The base (without tortellini) freezes well for up to 2 months. Thaw, reheat, then add fresh tortellini.