Home » Recipes » Soups, Stews & Chilis » Chicken Tortellini Soup

Chicken Tortellini Soup

Jump to Recipe PIN THIS
5 from 19 votes

About Me: I have more than 20 years of cooking experience & share my favorite recipes on this blog.
Have a question? Please post a comment, I’m happy to help. 🙂

This chicken tortellini soup is made with tender shredded chicken, tortellini noodles, and creamy broth. It all comes together quickly and is perfect for a cozy homemade dinner.

Why You’ll Love This Chicken Tortellini Soup

There are many reasons to love this creamy tortellini soup, but here are my top picks:

  • Easy. If you can cook chicken and put things in a soup pot, you can make this soup!
  • Hearty. This simple soup is filling and satisfying.
  • Flavorful & Creamy. Every spoonful of this tortellini soup is full of flavor. Cream cheese is added at the end to make the broth super smooth and creamy.
  • Flexible. Add more veggies, use different kinds of tortellini, or vary the way the chicken is cooked. I’ve shared lots of tips in the rest of this post. 🙂

Watch the Video

Want to see how to make chicken tortellini soup? Check out my step-by-step video below:

What If I Don’t Have an Instant Pot?

I like to use my Instant Pot to prep chicken before it is added to soups and casseroles. It is quick, easy and the pressure cooker always makes the most incredibly tender chicken. However, I realize not everyone has an Instant Pot. In fact, one of the most frequently asked questions on this site is: What if I don’t have an Instant Pot to cook the chicken?

Friends, I heard you! And to help solve this problem I put together a handy dandy guide about how to make shredded chicken in the Instant Pot, oven or slower cooker. Now you can choose your own adventure. 🙌 You can even use store-bought rotisserie chicken if you like.

A white bowl filled with chicken tortellini soup.

Tips for the Best Chicken Tortellini Soup

This chicken and spinach tortellini soup is fairly simple, but there are two important tips I want to share:

  • Add the cream cheese at the end. This is probably the most important thing about this recipe. You have to stir in the cream cheese at the end, once the heat has been turned off. If you add it while the soup is still cooking the cream cheese will curdle and separate instead of creating a creamy base.
  • Can I add the chicken to the soup pot? I’m anticipating this question because often with chicken soup the meat is cooked directly into the pot. For this recipe as written, the soup does not cook long enough to properly cook the chicken. I also recommend cooking the chicken separately so that we can add flavoring to the meat itself.

Variation Ideas

  • What kind of tortellini to use? I prefer using spinach tortellini, but cheese tortellini will do just fine!
  • About the spinach. You can use full-grown spinach leaves or you can use baby spinach. Either one works as long as you are using fresh (not frozen) spinach.
  • Can I use chicken breast? Yes, you can use chicken breasts instead of chicken thighs.
  • Vegetable broth? You can use vegetable broth instead of chicken stock/broth.
  • Add more veggies. I sometimes like to add zucchini or summer squash to this recipe. You can just slice the squash into half moons and add it along with the carrots.
  • Add sausage. Want to add some sausage to your tortellini soup? You can do that! I recommend cooking the sausage separately, draining it on paper towels, and then adding it to the soup along with the chicken.
  • Dairy-free. If you want to make this a dairy-free soup, you can simply omit the cream cheese. The soup will still be totally delicious.
Two white bowls filled with chicken tortellini soup.

What Goes With Tortellini Soup?

Deciding what to serve with soup is, honestly, one of my favorite things. Is that weird? I just feel like selecting the perfect side for a steaming bowl of soup ups the coziness factor and can really make the meal special.

In addition to topping this soup with Parmesan cheese, here are some of my favorite things to serve with this creamy soup:

How to Store & Reheat Leftovers

  • Fridge – Let the soup cool to room temperature, then ladle it into an airtight container and store it in the fridge for up to 4 days.
  • Reheat on the stove – Simply ladle your desired amount into a small pot and warm it over medium-low heat until it reaches your desired temperature. You may need to add more broth because the pasta will have absorbed some liquid.
  • Microwave – You can also reheat single servings in the microwave, stirring halfway through the heating time to make sure the soup warms evenly.

More Soup Recipes

Chicken Tortellini Soup

5 from 19 votes
This chicken tortellini soup recipe makes a creamy soup filled with tender shredded chicken and pasta. Easy and delicious!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Yield: 8 servings


For the Instant Pot Shredded Chicken*

  • 1.5 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 cup water

For the Chicken Tortellini Soup

  • 1 tablespoon olive oil
  • 2 medium yellow onions, chopped
  • 4 ribs of celery, chopped
  • 4 medium carrots, peeled and chopped
  • 1 teaspoon kosher salt
  • 4 cloves garlic, chopped
  • 1 15- ounce can tomato sauce
  • 4 cups uncooked tortellini
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried parsley
  • 12 cups low-sodium chicken stock
  • 6 ounces cream cheese
  • 2 cups fresh baby spinach


Make the Instant Pot Shredded Chicken

  • In the bottom of an Instant Pot, place the chicken thighs, sea salt, ground black pepper, dried oregano, and water. Give everything a stir.
  • Seal the Instant Pot and set it to cook on high for 10 minutes. Once the cook time is over, allow the pressure to naturally release.
  • Using a slotted spoon, transfer the chicken to a cutting board. (Discard everything else.)
  • Shred the chicken (I like using two forks) and set aside.

Make the Chicken Tortellini Soup

  • In a large soup pot, heat the olive oil over medium-high heat.
  • Add the onions, celery, carrots, and salt and sauté until the veggies start to soften.
  • Add the garlic and sauté until fragrant.
  • Add the tomato sauce, ground black pepper, dried oregano, dried parsley, and chicken stock
  • Bring the soup to a boil, then reduce to low heat. Simmer for 15 minutes.
  • Add the tortellini, the shredded chicken, and the fresh spinach. Stir to combine.
  • Heat for until the tortellini is cooked, according to the package instructions.
  • Turn off the heat. Add the cream cheese to the soup and stir until it has melted away into the broth.
  • Serve with a nice piece of crusty bread!
Last Step: Please share a rating and comment if you enjoyed this recipe! Your feedback helps this little blog thrive and continue providing free, high-quality recipes for you.


*If you don’t have an Instant Pot, check out my post about how to make shredded chicken for other ways to make it. 🙂


Serving: 1bowl | Calories: 265kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1102mg | Potassium: 724mg | Fiber: 1g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?💖 I love hearing how my recipes came out for others! If you tried this recipe, please share a comment. 💖

Filed Under:

Ask a Question or Rate this Recipe

Your email address will not be published. Required fields are marked *

Recipe Rating: