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7 Amazing Creamy Chicken Tortellini Comforts

Creamy Chicken Tortellini

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This creamy chicken tortellini soup brings a comforting, rich flavor right to your bowl. We perfected the broth-to-cream ratio to give you that luxurious texture you crave in a cozy pasta dish. It’s a simple, heartwarming meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup chopped onion
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot.
  6. Add the tortellini and cook according to package directions, usually about 3 to 5 minutes.
  7. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the soup is creamy and heated through, but do not boil.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

  • We use refrigerated tortellini for the best texture in this soup.
  • For a richer flavor, use good quality chicken broth.
  • If you want a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the cream.

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