Easy Tortellini Soup with Chicken Broth

This Creamy Chicken Tortellini Soup is one of the most flavorful soup recipes you’ll find. Use simple ingredients to whip up this weeknight winner!

This Creamy Chicken Tortellini Soup Recipe will become a weeknight favorite!

My daughter has turned into a certified soup kid. She loves any and all soup. Which means that I’m planning on lots of soup for dinners this winter. Because you know what? I’m a soup kid, too.

One of our all-time favorites is this Chicken Tortellini Soup. When I say it’s the most flavorful soup you’ll find on the internet, I mean it.

Ingredient choices like chicken thighs and a hint of nutmeg might be a little unconventional, but you’ll understand after just one spoonful!

“This was brought to a soup bar at school on a parent night to serve teachers. It is still, 3 years later, discussed as the best soup we’ve eaten. We actually hunted down the parent who made the soup and got the recipe to pass around. It is still common in the halls to hear, “I made the chicken tortellini soup last night!” Yup, that good.”

—Melissa

Tortellini Chicken Soup Ingredients

• butter – for sauteeing the vegetables and chicken.
• celery – provides a subtle earthy flavor.
• carrots – add sweetness and color.
• onion – rounds out the savory mirepoix ingredients.
• garlic – infuses the tortellini chicken soup with aromatic goodness.
• mushrooms – add umami and a meaty texture to the soup. I use button (white) mushrooms since they’re the cheapest, but you can use any type of mushroom.
• chicken – I use chicken thighs because they have the most flavor and stay the most tender and moist in a soup. If you’d prefer to use chicken breast, you can.
• flour – to thicken the soup and give it a velvety texture.
• nutmeg – I learned in culinary school that nutmeg is a natural flavor enhancer for most creamy dishes. Try it, you’ll see!
• red pepper flakes – to add a bit of heat to the creamy chicken tortellini soup without being overpowering.
• thyme – to add a herbal note that pairs well with the mushrooms. I used fresh thyme because I have it in my garden, but you could use half the amount of dried thyme instead.
• salt and pepper – seasons any soup to perfection.
• chicken broth – the foundation of the soup. Buy a good quality brand for best flavor.
• cheese tortellini – I like to use the refrigerated kind here, which provide the most cheesy goodness and have the best texture.
• cream – to add a rich, well, creaminess to this soup!
• lemon juice – brightens up the dish with just a hint of acidity.

How to make Chicken Tortellini Soup

1. Cook the celery, carrots and onion in a bit of butter in a large pot until they start to soften.
2. Add the garlic and mushrooms and cook until the mushrooms are browned. Then, transfer the veggie mixture to a bowl.
3. Add the chicken and a bit more butter to the pot and cook until the chicken is lightly browned.
4. Add the flour and seasonings, and then stir in the broth.
5. Heat the broth to boiling and then add the tortellini. Cover and cook until the tortellini are tender.
6. Add the cream and lemon juice, and add the veggie mixture back to the pot, too.
7. Garnish and serve!

How to serve Chicken and Tortellini Soup

I like to serve this chicken tortellini soup garnished with a bit of fresh parsley and shredded Parmesan cheese.

This soup can be a complete meal on its own, or you can elevate it with some crusty bread and a side salad tossed with citrus salad dressing.

How to store Tortellini Soup with Chicken Broth

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.

Can I freeze Creamy Chicken Tortellini Soup?

Yes, you can freeze this soup to enjoy later. Allow it to cool completely and then transfer it to an airtight container or freezer bag. Freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating.

How to reheat Easy Chicken Tortellini Soup

To reheat, warm the soup in a saucepan over low heat, stirring occasionally.

You can also microwave the chicken tortellini soup in 30 second intervals, stirring in between, until it’s hot.