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Creamy Chicken Tortellini Soup

This creamy chicken tortellini soup is the definition of comfort in a bowl. With tender chicken, soft cheese-filled tortellini, and fresh vegetables in a rich, velvety broth, it’s a warm and satisfying meal that comes together quickly yet tastes deeply nourishing and homemade.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6

Ingredients

  • 4 tablespoons butter
  • 2½ cups mirepoix mix onion, carrot, celery
  • 5 –6 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 3½ cups milk
  • 3 cups chicken or vegetable broth
  • 2 cups cooked chicken shredded or diced
  • 12 oz cheese tortellini
  • 2 cups baby spinach roughly chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon nutmeg
  • Salt and black pepper to taste
  • Fresh parsley for serving

Instructions

Cook the Tortellini

  • Cook tortellini according to package instructions.
  • Drain and set aside.

Build the Flavor Base

  • In a large pot, melt butter over medium heat.
  • Add mirepoix and sauté for 6–8 minutes until softened and fragrant.
  • Add garlic and cook for 30 seconds.

Create the Creamy Base

  • Stir in flour and cook for 1–2 minutes until lightly golden.
  • Slowly pour in milk while stirring continuously.
  • Add broth and bring to a gentle boil, stirring as needed.

Combine Everything

  • Add cooked chicken, thyme, nutmeg, salt, and pepper.
  • Reduce heat to a simmer.

Finish the Soup

  • Add cooked tortellini and spinach.
  • Simmer briefly until spinach wilts and soup is heated through.

Serve

  • Taste and adjust seasoning.
  • Garnish with fresh parsley and serve immediately.

Notes

Best texture: Add tortellini just before serving to avoid it soaking up too much broth.
Creamier option: Substitute part of the milk with half-and-half.
Make ahead: Prepare the soup base and add tortellini when reheating.
Extra flavor: Add grated Parmesan before serving.
Storage: Keep refrigerated for up to 3 days.