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A spoonful of rich Creamy Chicken Tortellini Soup showing chunks of chicken, cheese tortellini, spinach, and carrots in a creamy broth.

Creamy Chicken Tortellini Soup

This soup balances creaminess without becoming too heavy. When the balance is right, it is incredibly comforting, featuring tender tortellini and smooth broth.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 450 kcal

Equipment

  • Large pot or Dutch oven

Ingredients
  

For the Soup Base

  • 1 pound Chicken breast cubes Cooked or raw, depending on preference
  • 1 cup Carrots Diced
  • 2 cups Spinach Fresh
  • 8 cups Chicken broth
  • 16 ounces Tortellini Cheese or herb variety
  • 1 cup Cream Heavy cream recommended

Instructions
 

  • Sauté the chicken cubes and diced carrots in the pot until the chicken is browned. If using raw chicken, cook until done.
  • Pour in the chicken broth. Bring the mixture to a boil.
  • Add the tortellini to the boiling broth. Cook according to package directions, usually about 7 minutes, until the pasta is tender.
  • Reduce the heat to low. Stir in the cream and the fresh spinach. Simmer gently for about 5 minutes, allowing the spinach to wilt and the soup to heat through without boiling after the cream is added.

Notes

Focus on balancing the creaminess so the soup feels rich but not heavy. This recipe is satisfying for families and pasta lovers.
Keyword Chicken Broth, Creamy Chicken Tortellini Soup, Herb Chicken, Homemade Soup, Tortellini Soup, Tuscan Chicken Tortellini