Creamy Tuscan Chicken Tortellini Soup

This creamy Tuscan chicken tortellini soup is a comforting one-pot meal packed with tender chicken, cheese tortellini, and a creamy, flavorful broth. Ready in just 30 minutes, it’s perfect for an easy and delicious weeknight dinner!

 

Easy Tuscan Chicken Tortellini Soup Recipe

• One Pot Dinner. This Tuscan chicken soup comes together in about 30 minutes and all in one pot which means you can easily throw it together – even on a busy weeknight!
• Loaded with Flavor. Onion, garlic, herbs, sun-dried tomatoes, and cream create such a delicious, rich, creamy, broth. Add rotisserie chicken, cheesy tortellini, and fresh spinach and you’ve got a meal the whole family will love!

Ingredients for Tuscan Chicken Tortellini Soup

• Yellow Onion: Adds a subtle sweetness and depth to the broth. You can use white onion as well.
• Garlic: Enhances the savory flavor of the soup. Subsitute with garlic powder if you don’t have any fresh garlic.
• Italian Seasoning: A blend of herbs that brings warmth and depth. Use your favorite dried herbs. Dried oregano and dried thyme are great options too.
• Flour: Helps thicken the broth for a creamy texture. Stick with all-purpose for this soup.
• Chicken Stock: The base of the soup, providing a rich, savory flavor. Substitute with chicken broth or veggie broth.
• White Beans: Adds heartiness and texture; cannellini or great northern beans work well.
• Cheese Tortellini: Brings a cheesy, comforting element to the soup. I prefer to use refrigerated ravioli for the best flavor and texture and because it cooks so quickly!
• Shredded Rotisserie Chicken: A quick and flavorful option. Check to see if your grocery store offers pre-shredded rotisserie chicken to save even more prep time.
• Sun-Dried Tomatoes: Adds a slightly tangy and sweet depth of flavor. I like to use oil-packed sun-dried tomatoes for the best flavor and texture.
• Baby Spinach: Brings freshness and a pop of color to the dish. Thinly sliced or chopped kale would work as well.
• Heavy Cream: Makes the broth rich and creamy. You can use half and half but the consistency will be thinner.
• Parmesan Cheese: Adds a salty, nutty flavor to the soup. Asiago or Romano will work as well.
• Balsamic Vinegar: Enhances the depth of flavor with a slight tanginess. Substitute with white balsamic vinegar, red wine vinegar, or white wine vinegar.

How to Make Tuscan Chicken Tortellini Soup

Sauté the Aromatics: Heat oil in a large pot over medium heat. Add onion, salt, and pepper, and cook for 4 minutes. Stir in garlic and Italian seasoning and cook for 1 minute.

Make the Base: Stir in flour and cook for 1 minute, then deglaze the pan with a few splashes of chicken stock, scraping up the browned bits.

Add the Main Ingredients: Stir in white beans, cheese tortellini, rotisserie chicken, sun-dried tomatoes, and remaining chicken stock. Season with salt and pepper.

Simmer the Soup: Bring to a simmer, then reduce heat and cook for a few minutes until the pasta is tender.

Finish with Cream and Spinach: Add spinach, heavy cream, Parmesan cheese, and balsamic vinegar, stirring until the spinach is wilted and the cheese is melted.

Season and Serve: Adjust seasoning with salt and pepper, garnish with fresh basil, and enjoy!

Tips for Making Tuscan Chicken Tortellini Soup

• Fresh or Frozen Tortellini. Either will work but I prefer the fresh tortellini that you’ll find in the refrigerated section of the grocery store. It has the best flavor and I like how quickly it cooks.
• Switch Up the Protein. You can use cooked Italian sausage in place of the chicken for a different flavor and texture.
• Spice It Up. Add red pepper flakes or a pinch of cayenne pepper for a bit of heat.

Make-Ahead Instructions

• The tortellini will soak up the broth as it sits so if you’re planning to make this soup ahead of time, just skip the tortellini and add it later!
• Prepare the soup base without the tortellini and store it in the fridge for up to 3 days.
• Cook tortellini separately and then add it to individual portions as you reheat the soup.

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days.

Freezing Tuscan Chicken Tortellini Soup

• If you are planning to freeze this soup, prepare it without the tortellini and freeze for up to 3 months.
• Thaw overnight in the fridge before reheating.
• Cook tortellini and add it to individual portions after you thaw and reheat the soup.

Reheating Tuscan Chicken Tortellini Soup

• Reheat in a saucepan on the stovetop over medium heat until warmed through.
• Add a splash of broth or cream to thin the soup if needed.
• Microwave individual portions in 30-second intervals, stirring in between.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• easy garlic bread
• simple house salad
• cheesy olive bread
• Caprese garlic bread
• spinach artichoke bread

Try these easy soup recipes next!

Print