This creamy chicken tortellini soup is an ultra-cozy, one pot recipe with sweet sliced leeks, tender chicken, and cheesy tortellini. Adding a pinch of nutmeg to the soup deepens its flavor and adds warmth. It’s simple and comforting, with a silky and creamy finish, ready in just 40 minutes!
This quick and easy Chicken Tortellini Soup is great for a busy weeknight, or any night you're craving a hearty and delicious bowl of goodness.
Perfect for using up leftover roast or rotisserie chicken, this creamy soup is the perfect weeknight family meal, ready in just 40 minutes, all in one pot!
"We loved this with some hearty foccacia for a Sunday soup dinner! It’s creamy enough to feel hearty but not so thick that it’s a struggle to get through a bowl. Loved the leeks here to add some sweetness too!" -Claire ⭐️⭐️⭐️⭐️⭐️
"This is one of the most delicious soups I have ever made. It is so filling and comforting." -Pammy ⭐️⭐️⭐️⭐️⭐️
Table of Contents
- Ingredient Notes
- Prepping the chicken
- All about Leeks
- Step-by-Step
- Tips & Substitutions
- Serving the soup
- Storage, Freezing & Reheating
- FAQ (Frequently Asked Questions)
- More great soup recipes
Ingredient Notes
Leeks. This recipe calls for 3 medium sized leeks, which give the soup its unique, subtly sweet flavor profile. When choosing leeks, look for firm, sturdy leeks with plenty of white and light green parts, and pass on any yellowing, flimsy, or tough and woody ones. Leeks are milder than onions, and so if using standard onions, which are much more pungent, use only 1 small to medium yellow onion.
Spices. You'll add crushed red pepper flakes, dried thyme, poultry seasoning and fresh grated nutmeg to the soup to add serious depth-of-flavor and warmth. Trust me on the whole vs pre-ground nutmeg- the pre-ground stuff just doesn't compare, and is usually a bit lackluster in flavor.
Heavy cream & Chicken Stock. Using a mix of cream and stock adds just the right level of creaminess, without being too heavy. Be sure to give the soup a stir every few minutes once the cream is added to prevent curdling, and keep your heat at a moderate level.
Cooked chicken. You can use chicken thigh or breast meat, whichever you prefer. This soup is also the perfect way to use up leftover rotisserie chicken!
Cheese tortellini. This recipe calls for frozen tortellini, but you can also use fresh or shelf stable versions. Just be mindful of cooking times, and add the fresh later in the cooking time, and the shelf stable earlier, to prevent mushy or undercooked tortellini.
Prepping the chicken
I often times use shredded chicken thighs that I bake or braise, but this soup is also great with cooked chicken breast, or leftover rotisserie chicken!
The chicken goes in toward the end of the cooking process, so you can even bake it in the beginning of cook time, or use cold shredded chicken right from the fridge.
All about Leeks
| Prep | Cleaning leeks and prepping them is super simple! Simply lop off the dark green tough ends, and slice the leek down the center, leaving the root intact. |
| Clean | To clean, run the leeks under running water, getting between all the layers to make sure you get any debris that may be lurking in there. Leeks can get very dirty, so cleaning them well is important. |
| Slice | Once the leek is well rinsed, slice thinly and discard the root end. Repeat with all leeks until you've got them all cut into uniformly thin slices. |
| Save for stock | Pro tip: save the dark green pieces in your freezer for making homemade stock! |
Step-by-Step
This chicken tortellini soup recipe is super easy to make, thanks to the use of cooked chicken and frozen cheese tortellini. Once you've got all your veggies cleaned and prepped, the rest is a breeze!
| Soften the veggies | start by sautéing your carrot, celery and leeks for about 10 minutes until the leeks are nice and wilted. |
| Add your aromatics | After the leeks are softened, you'll add your seasonings and garlic, and cook about a minute, until just fragrant. This helps release the spice and garlic flavor into the soup. Don't add the nutmeg just yet- that'll go in right at the end with the creamy for another hit of flavor! |
| Add the thickener | When your spices and garlic are in, you'll add the flour and cook that a few minutes to help make a little roux to thicken the soup. |
| Stir in the liquids | Then just whisk in the chicken stock and water, and add the shredded cooked chicken. |
| Meld the flavors | Simmer the soup with a lid on for about 15 minutes. |
| Finish the soup | Next add the cream, nutmeg and frozen tortellini, and cook about 10 minutes more. Once the tortellini is cooked through, the soup is ready to go! |
Tips & Substitutions
Leeks 101. Use only the pale green and white parts of the leek (as the dark green parts are too tough). Be sure to rinse well under running water between the layers to remove any grit. Leeks add a subtle sweetness to the soup, while onions are more potent. If using onions, replace with one diced medium onion, or 2 small diced shallots.
Nutmeg. A little pinch of nutmeg adds a depth and warmth to this creamy soup. For best flavor, grate your own, rather than using pre-ground.
Chicken. Using rotisserie chicken or leftover shredded chicken keeps this recipe fast and easy for a weeknight. You can use a mix of dark and white meat, or one or the other, whatever your preference! Be sure to add at the very end to keep it tender.
Tortellini Types. This recipe calls for frozen tortellini. If using fresh, add closer to the end of cooking time, since it will cook faster. If using shelf stable tortellini, add a bit earlier, or cook separately, and add to finished soup.
Creamy Chicken Tortellini Soup Recipe
Ingredients
- 4 tablespoon butter
- 2 tablespoon olive oil
- 3 medium sized leeks, cleaned and sliced thinly, tough greens discarded
- 2 medium carrots, cut into ¼” inch cubes
- 1 stalk of celery with leaves, diced
- salt and pepper to taste
- 6 cloves of garlic, crushed
- 3 tablespoon all-purpose flour
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ¼ teaspoon fresh grated nutmeg
- 1 cup heavy cream
- 32 oz chicken stock
- 1 cup water
- 2 cups cooked chicken thighs or breasts, shredded
- 12 oz frozen cheese tortellini
- fresh parsley leaves and shaved parmesan cheese, for serving
Instructions
- Melt the butter with olive oil in a large stock pot over medium heat 2. Add the carrots, celery and leeks, and season with salt and pepper. 3. Cook, stirring occasionally for 10-12 minutes, until leeks are softened. 4. Add the dried thyme, poultry seasoning, crushed red pepper flakes, and garlic and stir to combine. Cook for 1 minute, until just fragrant. 5. Add the flour and cook 2 minutes more, stirring occasionally. 6. Slowly stir or whisk in the chicken stock and water, until well combined. 7. Add the shredded cooked chicken to the pot, cover and cook over medium heat for 10-15 minutes, until the carrots are softened. 8. Add the heavy cream, nutmeg and tortellini. Taste and add salt and pepper if needed. 9. Cover and cook 10 minutes more, stirring occasionally to prevent curdling. 10. Serve hot with parmesan cheese and fresh chopped parsley, if desired.
Serving the soup
I love to serve this soup piping hot, with a little sprinkle of fresh chopped parsley and some thinly shaved parmesan cheese. Don't forget a hunk of crusty bread or some homemade biscuits for dipping- then you're in soup heaven!
Storage, Freezing & Reheating
| Refrigerator | Store cooled soup in an airtight container in the refrigerator for 3-4 days. |
| Freezer | For ideal reheating, omit the cream and tortellini if planning to freeze, and add when ready to reheat. Cool to room temperature, and store in freezer safe containers for up to 3 months. While you can freeze the soup as-is, note that it will need to be thawed completely prior to reheating, and the tortellini texture will be much softer. |
| Reheating | Thaw if frozen, and reheat over medium-low heat in a saucepan or soup pot. Avoid high heat, and add a splash of milk or stock if soup is thickened. |
| Make‑Ahead | Make the soup without the cream and tortellini, and refrigerate for up to 3 days, or freeze up to 3 months. Thaw if necessary, and add in cream and tortellini until cooked through. |
FAQ (Frequently Asked Questions)
Can I freeze creamy tortellini soup?
This soup can be frozen, but I highly recommend omitting the cream and tortellini if doing so. You can then reheat and add the cream and tortellini just before serving.
What's the best tortellini for this soup?
I prefer to work with frozen cheese tortellini for this soup for best texture, but you can also use your favorite fresh or shelf-stable tortellini. Just be sure to adjust the cooking time accordingly. For fresh, add later in the cooking time to avoid overcooking. For shelf-stable, give ample time for it to cook, adding earlier in the cooking process, or cook separately and stir into the finished soup.
How do I prevent curdling?
To avoid curdling when adding the heavy cream to the soup, be sure to keep your heat at medium or medium low, and stir occasionally.
How do I reheat thicker leftovers?
If your leftover soup is looking a little thick, you can add a bit of water, stock, or milk to help loosen it up when reheating.
More great soup recipes
Try my Instant Pot Minestrone Soup with Kale, a hearty Italian-style soup perfect for weeknights!
Make my easy Crockpot Mexican Chicken Pozole Verde, a Mexican inspired soup/stew made right in the slow cooker!
Whip up a batch of my Instant Pot Chicken Gnocchi Soup with Mushrooms, with pillowy gnocchi, artichokes, and shiitake mushrooms!
Try my easy weeknight Rotisserie Chicken Soup, for a simple and comforting classic.
Give my easy Shrimp Corn Chowder a try!
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Claire says
We loved this with some hearty foccacia for a Sunday soup dinner! It’s creamy enough to feel hearty but not so thick that it’s a struggle to get through a bowl. Loved the leeks here to add some sweetness too!
Sharon Farnell says
Thank you so much, Claire! So glad you enjoyed the soup!
Pammy says
This is one of the most delicious soups I have ever made. It is so filling and comforting.
Sharon says
I'm so happy to hear this, Pammy! Thank you for letting me know!
Kaelin says
Made this with leftover thanksgiving turkey instead of chicken and it is delicious! Can it be frozen?
Sharon says
Hey Kaelin! I'm so happy to hear you loved the recipe! Unfortunately, I would not recommend freezing, as the cream may separate when thawing/reheating, and the tortellini won't hold us as well frozen in the broth. If you wanted to freeze for the future, I would recommend saving some to freeze prior to adding the cream and tortellini, and adjusting the cream to account for the removed soup. This way, you can thaw, then add the cream and tortellini when you warm it through so it doesn't break.