Chicken Tortellini Soup with Leeks Recipe

Creamy chicken tortellini soup with leeks, shredded chicken, carrots, Parmesan, and parsley in a white bowl.

5 from 3 votes

Chicken Tortellini Soup with Leeks Recipe

This creamy Chicken Tortellini Soup with Leeks is made with shredded chicken, cheese tortellini, tender vegetables, and a silky broth that’s rich without being too heavy. Ready in about 40 minutes and perfect for leftover or rotisserie chicken.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Keyword: chicken soup, creamy tortellini soup, leeks, soup, tortellini

Servings:

Calories: 558kcal

Author: Sharon Farnell

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.

Recipe updated October 2026: I reduced the flour slightly for a lighter, silkier broth and updated the cooking method for better texture.

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