Chicken Tortellini Soup
There’s something magical about a hearty bowl of soup, especially when it’s brimming with tender chicken, cheesy tortellini, and a creamy, flavorful broth. Chicken Tortellini Soup isn’t just comfort food; it’s a warm hug in a bowl. Whether you’re battling cold weather or simply craving a homemade meal, this soup is perfect for family dinners, meal prep, or serving guests.
Packed with vibrant veggies, smoky bacon, and fresh herbs, this recipe delivers flavor in every bite. Even better? It’s simple to make and comes together in under an hour. Get ready to make your kitchen smell amazing as you create a dish that’s guaranteed to become a household favorite.
Why You’ll Love Chicken Tortellini Soup
- Comfort in a Bowl: The creamy, rich broth paired with tender chicken and cheesy tortellini is pure soul food.
- Easy to Customize: Swap ingredients to suit your taste—like using sausage instead of chicken or adding extra veggies.
- Quick Prep: Despite its gourmet flavor, this soup is beginner-friendly and ready in no time.
- Great for Leftovers: Reheats beautifully, making it ideal for meal prep or next-day lunches.
What You Need To Make Chicken Tortellini Soup
Here’s what you’ll need to whip up this delicious soup. You’ll find exact measurements in the recipe card below:
- Protein: Bacon and chicken thighs or breasts for layers of savory flavor.
- Veggies: Onion, celery, carrots, green onions, and a handful of spinach.
- Flavor Boosters: Garlic, tomato paste, sundried tomatoes, and a blend of herbs like thyme and basil.
- Creamy Goodness: Heavy cream and chicken broth for a luscious texture.
- Tortellini: Cheese-filled tortellini as the star ingredient that ties everything together.
How To Make Chicken Tortellini Soup
1
Cook the Bacon: Start by cooking the bacon until crispy, then set it aside. Leave some of the bacon grease in the pot for extra flavor.
2
Sauté the Chicken: Melt butter in the pot, then cook the chicken seasoned with your favorite spices. Once done, set it aside and shred or chop it.
3
Cook the Veggies: Add onion, celery, and carrots to the pot. Sauté for a few minutes, scraping up any browned bits from the bottom.
4
Build the Base: Stir in tomato paste and sundried tomatoes. Let them cook for a minute, then add flour to create a roux.
5
Add the Liquid: Slowly whisk in the chicken broth and let it simmer until thickened.
6
Finish with Tortellini and Cream: Stir in cream, herbs, spinach, tortellini, and the cooked chicken and bacon. Cook until the tortellini are tender and everything is heated through.
Commonly Asked Questions
What type of tortellini should I use?
Cheese tortellini works best for this recipe, but feel free to use spinach or mushroom-filled varieties if you prefer.
Can I make this soup ahead of time?
Absolutely! Just keep the tortellini separate until you’re ready to serve to prevent it from soaking up too much broth.
What’s the best way to store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this soup?
Yes, but leave out the tortellini and cream. Add them fresh when reheating for the best texture.
How can I thicken the soup if needed?
If the soup is too thin, mix a tablespoon of flour with some cold water to create a slurry and stir it in while the soup is simmering.
Chicken Tortellini Soup
Ingredients
- 1/2 pack of bacon 8 slices, chopped
- 3 tbsp butter
- 4 chicken thighs or breasts diced
- 1 small onion diced
- 1/2 bunch of green onions chopped
- 3 celery stalks diced
- 2 carrots diced
- 1 handful of spinach
- 1 10 oz bag of cheese tortellini
- 1 cup chicken broth
- 4 cups heavy cream
- 2 tbsp tomato paste
- 1/2 cup sundried tomatoes chopped
- onion powder
- Cajun seasoning
- Poultry magic
- Garlic
- Thyme
- Basil
- 1/4 tsp red pepper flakes
- 1/3 cup flour
Instructions
- In a large pot, cook the bacon until crispy. Remove and set aside. Leave some bacon grease in the pot for flavor.
- Add butter to the pot. Once melted, add chicken and season with onion powder, Cajun seasoning, poultry magic, garlic, and thyme. Cook until done, then remove and set aside.
- Add onions, celery, and carrots to the pot. Sauté for 3-5 minutes, scraping up the browned bits at the bottom. If needed, add a little broth to help deglaze.
- Stir in tomato paste and sundried tomatoes. Cook for a minute or two.
- Sprinkle in the flour and stir, cooking another minute to form a roux.
- Slowly whisk in the chicken broth, stirring constantly. Let the mixture simmer and thicken.
- Stir in cream, seasonings, spinach, tortellini, chicken, and bacon. Cook for about 10 minutes or until the tortellini is tender.
