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Creamy Tuscan Chicken Tortellini Soup Recipe

Creamy Tuscan Chicken Tortellini Soup Recipe
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★★★★★

4.9 from 11 reviews

This Creamy Tuscan Chicken Tortellini Soup is a comforting and flavorful dish featuring tender chicken, cheese-filled tortellini, sun-dried tomatoes, fresh spinach, and a luscious creamy broth enriched with Parmesan cheese. Perfect for a quick weeknight meal, this soup balances rich textures and bright Italian flavors in under 40 minutes.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
  • Salt and freshly ground black pepper, to taste

Main Ingredients

  • 1 cup heavy cream
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 2 cups cooked chicken breast, diced or shredded
  • 4 cups fresh baby spinach

Finishing & Garnish

  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Aromatics: Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for 1 minute until fragrant, careful not to let it burn.
  2. Add Sun-Dried Tomatoes and Broth: Stir in the chopped sun-dried tomatoes and cook for 2 minutes to infuse the flavors. Pour in the chicken broth, bring to a gentle simmer, then add the dried Italian seasoning. Season with salt and black pepper to taste.
  3. Cook Tortellini and Add Chicken & Spinach: Add the cheese tortellini to the simmering broth and cook according to package instructions, usually 3-5 minutes until tender. When tortellini is nearly done, stir in the cooked chicken pieces and fresh baby spinach. Cook gently for 2-3 minutes until the spinach wilts.
  4. Finish with Cream and Parmesan: Reduce the heat to low. Slowly stir in the heavy cream, warming it gently without boiling to prevent curdling. Once heated through, add the grated Parmesan cheese and stir until melted and the soup thickens slightly. Adjust seasoning as needed.
  5. Serve and Garnish: Ladle the soup into bowls. Garnish with extra Parmesan, freshly ground black pepper, and chopped fresh parsley. Serve with crusty bread or garlic rolls for a cozy, satisfying meal.

Notes

  • To prevent cream from curdling, add it slowly over low heat and avoid boiling after addition.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on stovetop or microwave.
  • For a lighter soup, substitute heavy cream with half-and-half or coconut milk, but expect a thinner texture.
  • You can use leftover rotisserie chicken or substitute with turkey or tofu for a vegetarian option.
  • If using dry sun-dried tomatoes, rehydrate in hot water before chopping and adding to the soup.
  • Feel free to swap spinach for kale or Swiss chard; add these sturdier greens earlier to soften.
  • Add crushed red pepper flakes or smoked paprika for a hint of smoky heat.
  • Make the soup ahead by preparing up to the cream and Parmesan step; refrigerate and add those ingredients just before reheating.

Nutrition

Keywords: Creamy Tuscan Chicken Tortellini Soup, Tuscan soup, chicken tortellini soup, creamy soup, Italian chicken soup, easy weeknight soup, soup with tortellini

Find it online: https://ellaeatsdaily.com/creamy-tuscan-chicken-tortellini-soup-recipe/