Creamy Tuscan Chicken Tortellini Soup
This Creamy Tuscan Chicken Tortellini Soup is the kind of dish that feels like a warm hug on a chilly day. It’s packed with tender chicken, cheesy tortellini, and a…
Tip: save now, cook later.This Creamy Tuscan Chicken Tortellini Soup is the kind of dish that feels like a warm hug on a chilly day. It’s packed with tender chicken, cheesy tortellini, and a creamy broth that’s bursting with garlic, sun-dried tomatoes, and fresh spinach. The flavors come together in a way that’s both rich and comforting without being too heavy.
I love making this soup when I want something that tastes special but doesn’t take forever to cook. What really makes it stand out for me is the way the creamy sauce wraps around the pasta and chicken, making each spoonful feel super satisfying. Plus, adding fresh spinach adds a pop of color and a bit of freshness that I find really nice.
My favorite way to enjoy this is with a slice of crusty bread on the side to soak up every last bit of broth. It’s perfect for a cozy dinner at home or even to bring to a friend who could use a little comfort food. I think you’ll find it’s one of those soups you’ll want to make again and again!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast adds protein and tenderness. Leftover rotisserie chicken works great for saving time. You could also use turkey or even tofu for a vegetarian twist.
Tortellini: Cheese-filled tortellini gives this soup its comforting, creamy touch. Feel free to swap with ravioli or any stuffed pasta you like. For a gluten-free option, try gluten-free tortellini.
Sun-dried tomatoes: These bring a rich, tangy depth to the broth. If you don’t have oil-packed ones, rehydrate dry sun-dried tomatoes in hot water before using. Cherry tomatoes can be a fresh alternative in a pinch.
Heavy cream: It makes the soup nice and creamy. For a lighter option, half-and-half or coconut milk can work, though the texture will be a bit different.
Spinach: Fresh baby spinach adds color and freshness. You can swap with kale or Swiss chard if preferred. Just be sure to add sturdy greens a bit earlier to soften them nicely.
How Do I Get the Perfect Creamy Soup Without It Splitting?
Adding cream to soup can be tricky—if the heat is too high, it might curdle. Here’s how to keep it smooth:
- Lower the heat before adding cream to a gentle simmer or warm it separately beforehand.
- Stir the cream in slowly, mixing constantly to combine it evenly.
- Avoid letting the soup boil once the cream is added to prevent curdling.
- If your soup feels too thin, simmer gently to thicken it or add a little extra grated Parmesan for a creamy boost.
This approach helps keep the soup luscious and silky, making every spoonful enjoyable.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon or ladle – makes stirring easy without scratching your pot.
- Chef’s knife – handy for chopping onions, garlic, and sun-dried tomatoes quickly and safely.
- Cutting board – keeps your workspace tidy and safe when prepping ingredients.
- Measuring cups and spoons – help you add the right amount of broth, cream, and seasonings for balanced flavor.
Flavor Variations & Add-Ins
- Try Italian sausage instead of chicken for a bit of spice and extra richness.
- Swap baby spinach for kale or Swiss chard when you want a heartier green with a slightly different texture.
- Add roasted red peppers for a sweet, smoky flavor that complements the sun-dried tomatoes.
- Stir in a pinch of crushed red pepper flakes or smoked paprika for a gentle smoky heat.
How to Make Creamy Tuscan Chicken Tortellini Soup?
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups cooked chicken breast, diced or shredded
- 4 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and roughly 20 minutes to cook, so you can have a warm, delicious soup ready in around 35 minutes total. It’s a perfect weeknight meal that doesn’t keep you waiting long!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 4-5 minutes. Then add the minced garlic and cook for about 1 minute until fragrant, but make sure it doesn’t burn.
2. Add Sun-Dried Tomatoes and Broth:
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to let their flavor infuse the oil and onions. Pour in the chicken broth and bring everything to a gentle simmer. Then stir in the dried Italian seasoning and season with salt and pepper to your liking.
3. Cook Tortellini and Add Chicken & Spinach:
Add the cheese tortellini to the simmering broth and cook according to the package instructions, usually 3-5 minutes, until tender. When the tortellini is almost done, add the cooked chicken pieces and fresh baby spinach. Stir gently and cook for 2-3 minutes until the spinach wilts.
4. Finish with Cream and Parmesan:
Turn the heat to low. Slowly stir in the heavy cream, letting the soup warm gently without boiling. Once heated through, stir in the grated Parmesan cheese until it melts and slightly thickens the soup. Taste and adjust seasoning if needed.
5. Serve and Garnish:
Ladle the soup into bowls and garnish with extra Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. For a cozy meal, pair it with crusty bread or garlic rolls to soak up the creamy broth. Enjoy!
Can I Use Frozen Chicken Instead of Cooked Chicken?
Yes, but make sure the chicken is fully thawed before adding it to the soup. You can cook frozen chicken separately by baking or poaching it, then shred or dice it before incorporating it into the soup.
Can I Substitute Half-and-Half for Heavy Cream?
You can use half-and-half for a lighter option, but the soup will be less rich and creamy. To avoid curdling, add it slowly over low heat and avoid boiling after adding.
How Long Will Leftovers Keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the step before adding cream and Parmesan. Cool, refrigerate, and add those ingredients just before reheating to keep the texture silky.