This ultra creamy Chicken Tortellini Soup is a blend of tender chicken thighs, spinach, and cheesy tortellini in a rich and creamy chicken broth.

A big bowl of Chicken Tortellini Soup is a cozy way to warm up on a cold day! While this soup is hearty enough to be a meal, you can pair it with some Garlic Breadsticks and a Side Salad.

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Why I Love This Chicken Tortellini Soup Recipe

There’s something so comforting about a bowl of homemade soup to soothe your soul and warm you through and through. This Chicken Tortellini Soup is one of my all-time favorites, and it will soon be one of yours, too.

  • Rich and Creamy Broth – It’s creamy without feeling heavy, and will leave you satisfied anytime of day.
  • Fast – One of my favorite things about this recipe is that it’s ready in just under 30 minutes, start to finish.
  • Work Smarter – You can do all the prep work while the chicken cooks, and then it’s just a matter of layering flavors for a taste you’ll crave.


You will find the full ingredients list with amounts in the recipe card below.

  • Butter and Olive Oil
  • Chicken Thighs – Boneless, skinless thighs are the easiest to work with and so easy to cook. You can also use breasts, or just pluck meat off a rotisserie chicken to save time.
  • Celery, Carrots, and Onion – Also known as Mire Poix, this combination of veggies is often the start of a great soup like this one. Throw some minced garlic in there as well.
  • All-Purpose Flour – For thickening the soup. Toast it when you cook the veggies.
  • Chicken Broth – Low sodium is my recommendation so you can control the salt level a little better.
  • Spinach – Fresh baby spinach, torn or roughly chopped. You can use frozen in a pinch, but it might get a little slimy.
  • Tortellini – Fresh, refrigerated, and cheese stuffed.
  • Cream Cheese – Softened to room temp and cubed for a quick melt. This adds to the creaminess of the soup.
  • Seasonings – Italian seasoning, salt, and pepper.
  • Milk – this is the main creamy addition, so go high fat if you can. You could even use half & half or full cream if you wish.


Can I use pre-cooked chicken?

Sure! If you have leftover chicken on hand, or even a rotisserie chicken, shred it and add to the pot. You will need to add butter and/or olive oil to cook the veggies.

Can I make this in a slow cooker?

To make in a slow cooker: Saute the carrots, celery, and onion first, then add to your crockpot with the garlic, chicken, broth, cream cheese, milk, and seasonings. Cook on low for 6-7 hours or on high for 3-4 hours. Add the tortellini and spinach during the last 30 minutes.

How do I store leftover soup?

Store completely cooled leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this soup?

Yes – let the soup cool completely before storing in an airtight freezer container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop. Do not try to thaw in the microwave or the pasta will become mushy.

Can I use chicken breasts instead of thighs?

Absolutely. You can add breasts instead, or a combination of both.

Chicken tortellini soup on a ladle over a pot of soup.

Pro Tips

  • I use Buitoni Three Cheese Tortellini for this recipe. It comes in a 9 ounce package. Any brand you choose will be fine, and up to 12 ounces.
  • I also love the big packages at Costco. They are 20 ounces each so you can use half of a package for this recipe.

More Soup Recipes


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  • Melt the butter and olive oil in a large soup pot or dutch ovenb over medium- heat.

  • Season and chicken thighs on both sides with salt and pepper. Arrange the thighs in a single layer in the bottom of your pot. Cook for 3-4 minutes per side, turning once, until no longer pink. Remove to a plate; set aside.

  • Add another tablespoon of butter to the pot. Use a spatula to scrape up any browned bits at the bottom of the pot, then add diced carrots, celery, onion and garlic to the pot. Cook, stirring often, for about 5 minutes, or until the veggies are tender.

  • Sprinkle the vegetables with flour and Italian seasoning and stir to coat. Cook for 2 minutes.

  • Pour in the chicken broth and add the spinach and tortellini. Stir in ½ teaspoon kohser salt, and ¼ teaspoon black pepper. Stir to combine, then bring to a boil and simmer for 6 minutes.

  • Stir in the cream cheese and continue stirring until it’s melted.

  • Stir in the milk. Bring back to a simmer for 2-3 minutes to thicken slightly. Shred or dice the chicken and add it into the soup.

  • Serve immediately. Garnish with fresh grated Parmesan if desired.

If you prefer, you may substitute 2 chicken breasts in place of the chicken thighs. I recommend dicing the breasts before cooking.

Calories: 663kcalCarbohydrates: 49gProtein: 41gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 196mgSodium: 1279mgPotassium: 774mgFiber: 5gSugar: 12gVitamin A: 7304IUVitamin C: 9mgCalcium: 340mgIron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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