This Chicken Tortellini Soup with Leeks is creamy, cozy, and loaded with shredded chicken, cheese tortellini, carrots, celery, and plenty of sweet, tender leeks.
The broth is silky and rich enough to feel comforting without turning into a super-heavy cream soup, which is exactly why I like it. Fresh nutmeg, thyme, and a little crushed red pepper give it warmth and depth, while the leeks add a subtle sweetness that sets it apart from a more traditional chicken tortellini soup.
This easy chicken soup with leeks comes together in about 40 minutes and is a great way to use leftover roast or rotisserie chicken. If you love cooking with leeks, try my vegetarian strudel. For another easy way to use leftover chicken, my rotisserie chicken noodle soup is ready in about 30 minutes. And for another quick soup dinner, check out my guide on how to make canned tomato soup better, or try my green lentil soup for a hearty, pantry-friendly meatless option.
Recipe Summary: Chicken Tortellini Soup with Leeks
- ✅ Recipe Name: Chicken Tortellini Soup with Leeks
- 🕒 Ready In: 40 minutes
- 👪 Serves: 6
- 🍽 Calories: 558 per serving
- 🥣 Main Ingredients: Chicken, cheese tortellini, leeks, carrots, celery, chicken stock, heavy cream
- 📖 Dietary Info: One-pot, make-ahead friendly, kid-friendly
- ⭐ Why You'll Love It: Creamy without being too heavy, this cozy chicken tortellini soup is packed with tender chicken, sweet leeks, and cheesy tortellini and comes together in about 40 minutes.
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This Chicken Tortellini Soup with Leeks is one of my favorite cozy dinners when I want something creamy and comforting without making a super-heavy cream soup. Tender chicken, sweet leeks, carrots, celery, and cheese tortellini simmer in a silky broth with thyme, poultry seasoning, a little crushed red pepper, and freshly grated nutmeg.
The leeks give the soup a subtle sweetness that really sets it apart, and using leftover or rotisserie chicken keeps it easy enough for a weeknight. If you’re in a tortellini soup mood, try my tortellini soup with spinach or this Italian chicken tortellini soup next. For another way to cook with leeks, my vegetarian strudel is a good one too.
“We loved this with some hearty focaccia 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 ⭐️⭐️⭐️⭐️⭐️
Why you'll love this recipe
- Creamy without being too rich. Chicken stock and heavy cream give the broth a silky texture without making it overly thick or heavy.
- Leeks make it different. This chicken soup with leeks has a mild sweetness that sets it apart from a more traditional creamy chicken soup.
- Perfect for leftover chicken. Rotisserie chicken, baked chicken breast, or cooked chicken thighs all work well.
- Easy enough for a weeknight. The whole soup comes together in one pot in about 40 minutes.
- Cozy but still balanced. You get creamy broth, cheesy tortellini, tender chicken, and plenty of vegetables in every bowl.
Jump to:
- Recipe Summary: Chicken Tortellini Soup with Leeks
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to Clean and Slice Leeks
- How to make Chicken Tortellini Soup
- Expert Tips
- Chicken Tortellini Soup FAQs
- Serving Ideas
- Storage and Reheating
- More Cozy Chicken Soup Recipes
- Chicken Tortellini Soup with Leeks Recipe
Key Ingredients
- The leeks are what really set this chicken soup with leeks apart. They’re milder and slightly sweeter than onions, and they soften right into the broth. Look for firm leeks with plenty of white and pale green parts, and be sure to rinse well between the layers to remove any grit.
- Cooked chicken. Shredded chicken thighs, chicken breast, or rotisserie chicken all work here. Since the chicken is already cooked, add it toward the end so it stays tender.
- Cheese tortellini. I like frozen cheese tortellini for the best texture and easiest prep. Fresh works too, but cooks faster, while shelf-stable usually needs a little more time.
- Heavy cream + chicken stock. This combo gives the soup a silky, creamy broth without making it overly rich or too thick.
- Seasonings. Dried thyme, poultry seasoning, crushed red pepper flakes, garlic, and freshly grated nutmeg add warmth and depth. The nutmeg is subtle, but especially good with the cream and leeks.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Swap the chicken | Use shredded chicken breast, chicken thighs, or rotisserie chicken depending on what you have on hand. |
| Add greens | Stir in a few handfuls of baby spinach or chopped kale during the last few minutes of cooking. |
| Use a different tortellini | Cheese tortellini is my go-to, but spinach and cheese or another mild-filled tortellini works well too. |
| Make it a little lighter | Replace part of the heavy cream with half-and-half for a lighter broth, keeping the heat gentle so it stays smooth. |
| Add mushrooms | Sauté sliced mushrooms with the leeks, carrots, and celery for a more savory, earthy version. If you like that combination, try my creamy gnocchi soup, too. |
| Use onion instead of leeks | If you can’t find leeks, use 1 small to medium yellow onion or 2 shallots. The flavor will be a little sharper and less sweet. |
How to Clean and Slice Leeks
Leeks are easy to prep, but they do need a thorough rinse.
- Cut off the dark green tops.
- Slice the leek lengthwise through the white and light green section, leaving the root attached.
- Rinse well under running water, separating the layers with your fingers to remove any dirt or grit.
- Thinly slice the cleaned leek and discard the root end.
You can save the tougher dark green tops in the freezer for homemade stock.
How to make Chicken Tortellini Soup
- Step 1: Sauté the vegetables. Melt the butter with the olive oil in a large stock pot or Dutch oven over medium heat. Add the carrots, celery, and leeks, season with salt and pepper, and cook for 8–10 minutes, until softened.
- Step 2: Add the aromatics. Stir in the thyme, poultry seasoning, crushed red pepper flakes, and garlic. Cook for about 1 minute, until fragrant.
- Step 3: Make the soup base. Sprinkle in the flour and cook for 2 minutes, stirring occasionally. Slowly whisk in the chicken stock until smooth, then stir in the water.
- Step 4: Cook the tortellini. Bring the soup to a boil, then reduce to a simmer and add the tortellini. Cook for 8–10 minutes, stirring occasionally, until almost al dente.
- Step 5: Finish the soup. Stir in the cooked chicken, heavy cream, and freshly grated nutmeg. Cook for another 3–5 minutes, until the chicken is heated through and the tortellini are tender.
- Step 6: Serve. Taste and adjust the seasoning as needed, then serve hot with Parmesan and fresh parsley.
“This is one of the most delicious soups I have ever made. It is so filling and comforting.” — Pammy ⭐️⭐️⭐️⭐️⭐️
Expert Tips
- Don’t boil the soup after adding the cream. Keep the heat at medium-low and let it simmer gently. High heat can cause the cream to separate.
- Add cooked chicken near the end. Since it’s already cooked, it only needs to warm through. Adding it too early can make it dry or stringy.
- Clean your leeks thoroughly. Dirt can hide surprisingly deep between the layers, so don’t skip this step.
- Use fresh nutmeg if you can. The flavor is warmer and more aromatic than pre-ground nutmeg, and you only need a small amount.
- Adjust tortellini timing based on the type you use. Fresh cooks fastest, frozen takes a little longer, and shelf-stable may need to be added earlier.
- Thin leftovers as needed. Tortellini will continue absorbing broth as the soup sits. A splash of chicken stock or milk will loosen it right back up.
Chicken Tortellini Soup FAQs
Yes. Rotisserie chicken works really well here and makes the soup especially easy. Shred the meat and stir it in toward the end of cooking so it heats through without getting tough.
No. The tortellini cooks right in the soup and absorbs some of the flavor from the broth. Just adjust the cooking time depending on whether you’re using fresh, frozen, or shelf-stable tortellini.
I prefer frozen cheese tortellini because it holds its shape well and is easy to keep on hand. Fresh tortellini cooks faster, while shelf-stable tortellini usually needs a little more time.
You can, but for the best texture I recommend freezing the soup before adding the cream and tortellini. Thaw and reheat the soup, then add the cream and cook the tortellini fresh before serving.
Yes. Use one small to medium yellow onion in place of the leeks. The flavor will be a little stronger and less sweet, but it still works well.
Leeks add a mild, slightly sweet onion flavor without overpowering the broth. In this chicken soup with leeks, they soften into the soup and balance the creamy broth especially well.
Keep the heat at medium-low once the cream goes in and avoid letting the soup come to a hard boil. Stir occasionally while it finishes cooking.
The tortellini continues absorbing broth as the soup sits, especially after refrigeration. Add a splash of chicken stock, milk, or water while reheating to loosen it back up.
Yes. For the best texture, make the broth and vegetable base ahead of time, then add the cream, tortellini, and cooked chicken when you’re ready to reheat and serve.
Serving Ideas
I like this soup with a sprinkle of fresh parsley, shaved Parmesan, and plenty of crusty bread for dipping.
You can also serve it with cheddar cheese biscuits, garlic bread, focaccia, or a simple green salad.
Storage and Reheating
- Refrigerator: Store cooled soup in an airtight container for 3 to 4 days.
- Freezer: For the best texture, freeze the soup before adding the cream and tortellini. Add both when reheating. You can freeze the finished soup, but the tortellini will become softer and the cream may separate slightly.
- Reheating: Warm gently over medium-low heat on the stove. Add a splash of stock, milk, or water if the soup has thickened.
- Make ahead: Prepare the soup through the broth stage and refrigerate for up to 3 days. Reheat and add the cream, tortellini, and cooked chicken when ready to serve.
More Cozy Chicken Soup Recipes
If you tried this Chicken Tortellini Soup with Leeks or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Chicken Tortellini Soup with Leeks Recipe
Equipment
- large pot or dutch oven
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
- 2 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 , or broth
- 1 cup water
- 2 cups cooked chicken , thighs, breasts or rotisserie, shredded
- 12 oz cheese tortellini , frozen preferred
- fresh parsley leaves and grated or shaved parmesan cheese, for serving
Instructions
- Melt the butter with the olive oil in a large stock pot or Dutch oven over medium heat.
- Add the carrots, celery, and leeks. Season with salt and pepper and cook, stirring occasionally, for 8–10 minutes, until the vegetables are softened and the leeks are wilted.
- Add the thyme, poultry seasoning, crushed red pepper flakes, and garlic. Cook for 1 minute, stirring, until fragrant.
- Sprinkle in the flour and cook for 2 minutes, stirring occasionally.
- Slowly whisk in the chicken stock until smooth, then stir in the water.
- Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium and add the tortellini.
- Simmer for 8–10 minutes, stirring occasionally, until the tortellini are almost al dente.
- Stir in the cooked chicken, heavy cream, and freshly grated nutmeg.
- Cook for another 3–5 minutes, until the chicken is heated through and the tortellini are tender.
- Taste and adjust seasoning as needed. Serve hot with shaved or grated Parmesan and fresh chopped parsley, if desired.
Notes
- Chicken: Use cooked shredded chicken breast, chicken thighs, or rotisserie chicken. Add it near the end so it stays tender.
- Tortellini: Frozen cheese tortellini works best here. Fresh tortellini cooks faster, while shelf-stable may need a little longer.
- Leeks: Use only the white and pale green parts, and rinse thoroughly between the layers to remove any grit.
- Cream: Keep the soup at a gentle simmer after adding the heavy cream. Avoid a hard boil to help prevent curdling.
- Consistency: The soup will thicken as it sits because the tortellini absorb broth. Add a splash of chicken stock, milk, or water when reheating if needed.
- Make ahead: For the best texture, make the soup base ahead and add the cream, tortellini, and cooked chicken when reheating.
- Freezing: Freeze before adding the cream and tortellini for best results.
Sharon says
I love how the leeks mellow into the broth and give this soup just a little sweetness without making it taste onion-heavy. The creamy broth is cozy but still light enough that I actually want a full bowl, and the tortellini make it feel like a complete dinner. This is also one of my favorite ways to use leftover chicken.
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.
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!
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!