Creamy Tuscan Chicken Tortellini Soup is a wonderful mix of tender chicken, cheesy tortellini, and a rich, creamy broth loaded with sun-dried tomatoes and fresh spinach. It’s like a warm hug in a bowl, with lots of comforting flavors that come together perfectly in every spoonful.
I love making this soup when I want something that feels a little fancy but is really easy to put together. The creamy broth and the bite-sized tortellini make it filling, and the sun-dried tomatoes add just the right tang. It’s one of those recipes that always gets compliments, and I find myself reaching for seconds every time I make it.
My favorite way to enjoy this soup is with some crusty bread on the side to soak up all the yummy broth. It’s perfect for chilly evenings or when I want a cozy dinner without a lot of fuss. This soup always warms me up and leaves me feeling happy and full, so it’s definitely a go-to comfort meal in my house.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is best for a tender, lean bite. If you want a shortcut, use rotisserie chicken or leftover cooked chicken. You can also swap for cooked turkey.
Tortellini: Cheese tortellini adds a creamy, cheesy texture. Feel free to use spinach or mushroom tortellini for a twist. If fresh tortellini isn’t available, dried works but will take longer to cook.
Sun-dried Tomatoes: These add a tangy, rich flavor to the soup. If you don’t have them, substitute with roasted red peppers or omit for a milder taste.
Spinach: Fresh spinach wilts quickly and keeps the soup bright and fresh. You can substitute baby kale or Swiss chard if preferred.
Heavy Cream: This is key for that creamy soup texture. For a lighter option, try half-and-half or coconut milk, but the soup will be less rich.
Parmesan Cheese: Adds salty depth and richness. If you’re avoiding dairy, try nutritional yeast or leave it out, though flavor will change.
How Do I Get the Soup Creamy Without It Separating?
Adding heavy cream slowly over low heat helps it blend smoothly. Avoid boiling the soup after adding cream, as high heat can cause it to separate.
- Lower heat to a gentle simmer before stirring in cream.
- Stir constantly while adding cream to distribute it evenly.
- Don’t let the soup boil after adding cream; just heat through gently.
- If soup looks like it’s separating, remove from heat and stir vigorously.
Also, stirring in Parmesan cheese last helps thicken the soup without clumping. This layered approach keeps your soup silky and smooth.
Equipment You’ll Need
- Large soup pot – Perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon or silicone spatula – Great for stirring without scratching your pot and mixing ingredients well.
- Chef’s knife – Sharp and handy for chopping garlic, onion, sun-dried tomatoes, and spinach quickly.
- Cutting board – Provides a safe and clean surface for prepping your veggies and chicken.
- Measuring cups and spoons – Essential for accurate amounts of broth, cream, and seasoning to get the flavor just right.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or cooked shrimp for a different protein that adds boldness or sweetness.
- Add mushrooms or zucchini for extra veggies and a mild earthiness that blends well with the creamy broth.
- Use kale instead of spinach for a heartier green that holds up well and adds texture.
- Sprinkle fresh basil or oregano before serving to boost the herbal notes and freshness.
Creamy Tuscan Chicken Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sun-dried tomatoes, chopped (preferably in oil, drained)
- 4 cups cooked chicken breast, shredded or diced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- Red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes until you can sit down and enjoy your creamy Tuscan chicken tortellini soup.
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the olive oil in a large soup pot over medium heat. Add the minced garlic and chopped onion. Cook them for 2 to 3 minutes until you can smell their lovely aroma and the onions look clear and soft.
2. Add Sun-Dried Tomatoes:
Stir in the chopped sun-dried tomatoes. Let them cook for another minute to release their rich flavor into the mix.
3. Simmer Chicken and Broth:
Add the shredded cooked chicken and chicken broth to your pot. Bring everything to a gentle simmer to blend the flavors together.
4. Cook Tortellini:
Once the soup is simmering, add the cheese tortellini. Follow the package instructions, usually cooking them for 3 to 5 minutes until tender and ready to eat.
5. Stir in Cream:
Turn the heat down to low. Slowly stir in the heavy cream, mixing well so the soup becomes nice and creamy.
6. Add Spinach and Seasoning:
Toss in the fresh spinach and sprinkle the dried Italian seasoning. Stir gently until the spinach wilts down, about 2 minutes.
7. Final Seasoning and Cheese:
Season the soup with salt, black pepper, and red pepper flakes if you like a little heat. Then stir in the grated Parmesan cheese until it melts and the soup turns delightfully creamy.
8. Serve and Enjoy:
Ladle the soup into bowls. Add a sprinkle of extra Parmesan and freshly ground black pepper on top. It’s perfect paired with crusty bread to soak up every delicious drop.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure the chicken is fully thawed before adding it to the soup. Thaw frozen chicken overnight in the fridge or use the cold water method for quicker thawing.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or whole milk, but the soup will be less rich and creamy. Add the lighter dairy slowly and avoid boiling the soup to prevent curdling.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cream from separating.
Can I Freeze This Soup?
It’s best to freeze without the tortellini, as pasta can get mushy after freezing. Freeze the soup in an airtight container for up to 2 months, then add fresh tortellini when reheating.
