Go Back
+ servings

Creamy Chicken Tortellini Soup

Cheese tortellini, chicken, vegetables in a thick creamy soup broth. There is cream and parmesan that makes the broth rich and perfect for cold weather. Detailed recipe video below after the instructions.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 737kcal


  • 10 ounce dried cheese tortellini
  • 2 cups cooked Chicken diced
  • 2 tablespoon Butter
  • ½ cup chopped Onion
  • ½ cup chopped celery
  • 1 cup chopped Carrot
  • 1 tablespoon minced Garlic
  • ¼ cup flour
  • 4 cups chicken stock
  • 2 teaspoon Italian seasoning
  • ½ teaspoon chilli flakes
  • salt & pepper to taste
  • 1 cup tightly packed Spinach
  • ½ cup heavy cream
  • ⅓ cup shredded Parmesan


  • Melt butter in a soup pot. Add chopped Onion, Carrot, celery, garlic. Saute for 5 minutes, until the onion has softened and there is no raw smell from Garlic.
  • Add flour and stir well. Cook for 2-3 minutes on medium heat, until there is no raw smell from flour. Keep stirring the mixture to prevent it from sticking at the bottom.
  • Add Chicken stock, Italian Seasoning, red chilli flake, salt and pepper. Stir well, increase heat and bring the mixture to a boil.
  • Reduce the heat to medium, stir in dried tortellini. Cook for 10-12 minutes, string in between to prevent tortellini from sticking at the bottom.
  • When the pasta is cooked al dente, stir in diced cooked Chicken, Spinach, Cream, and parmesan to the pot.
  • Check salt and add more if required. Simmer for 2 minutes more and turn off the heat.



Serving: 1g | Calories: 737kcal | Carbohydrates: 62g | Protein: 39g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 167mg | Sodium: 1260mg | Potassium: 651mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7019IU | Vitamin C: 6mg | Calcium: 256mg | Iron: 3mg