Creamy Tuscan Chicken Tortellini Soup
Creamy Tuscan Chicken Tortellini Soup is a cozy bowl full of tender chicken, cheesy tortellini, and a rich, creamy broth loaded with sun-dried tomatoes and fresh spinach. The flavors come…
Tip: save now, cook later.Creamy Tuscan Chicken Tortellini Soup is a cozy bowl full of tender chicken, cheesy tortellini, and a rich, creamy broth loaded with sun-dried tomatoes and fresh spinach. The flavors come together beautifully with a hint of garlic and Italian herbs, making every spoonful warm and satisfying.
I love making this soup when I want something rich but still comforting—it’s like a hug in a bowl! The creamy base makes it feel special, but it’s actually pretty easy to put together, especially if you use store-bought tortellini. Adding those sun-dried tomatoes gives it a little tang that really wakes up the flavors for me.
For me, this soup shines best served with crusty bread on the side to soak up all that delicious broth. It’s the kind of meal that’s perfect for dinner with family or a casual night when you want something filling but not too complicated. I always find myself wanting seconds!
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast is easiest—rotisserie works great. You can swap in shredded turkey or even cooked sausage for a twist.
Tortellini: Cheese tortellini gives rich flavor. Fresh or frozen both work well. For a lighter version, try whole wheat or spinach-filled tortellini.
Sun-Dried Tomatoes: These add a tangy depth. If you can’t find oil-packed, dry sun-dried tomatoes rehydrated in warm water work fine too.
Heavy Cream: This makes the soup creamy and smooth. For a lighter option, use half-and-half or coconut milk, but the texture will be less rich.
Spinach: Fresh spinach adds color and freshness. You can swap baby kale or Swiss chard if preferred, just cook a bit longer for those greens.
How Do You Get the Perfect Creamy Texture Without Curdling?
Adding cream to soup can sometimes lead to curdling if not done right. Here’s how I make sure my soup stays smooth and silky:
- Lower the heat before adding the cream. Simmering too hot can cause the cream to separate.
- Stir gently but constantly when adding cream to blend it in evenly.
- If you want extra creaminess, stir in the Parmesan off the heat; its fat helps stabilize the texture.
- Avoid boiling the soup after cream is added—just keep it at a gentle simmer.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to cook the soup and tortellini all in one pot, saving you time and cleanup.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Measuring cups and spoons – to get your broth, cream, and spices just right.
- Sharp knife and cutting board – for chopping onions, garlic, sun-dried tomatoes, and spinach.
- Grater – to fresh grate Parmesan cheese, which melts nicer in the soup than pre-grated.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier, meatier flavor.
- Use kale instead of spinach for a heartier green that holds up well in the soup.
- Add sliced mushrooms with the onions for extra earthiness and texture.
- Mix in fresh basil or oregano at the end to boost the herbal notes and freshness.
Creamy Tuscan Chicken Tortellini Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 4 cups cooked chicken breast, shredded or chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (9-ounce) package cheese tortellini (fresh or frozen)
- 4 cups fresh spinach, chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese, plus extra for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of prep and around 20 minutes to cook. Total time is roughly 30 minutes, making it a quick and comforting meal for any day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes, until translucent and soft. Then add the minced garlic and stir for another 30 seconds until you smell that lovely garlic aroma.
2. Add Sun-Dried Tomatoes and Chicken:
Next, stir in the chopped sun-dried tomatoes and let them cook for 1 to 2 minutes. Then add the cooked chicken pieces along with the chicken broth, and bring everything to a gentle simmer.
3. Make it Creamy:
Pour in the heavy cream, sprinkle in the Italian seasoning and red pepper flakes if you like a little heat, and season with salt and pepper. Let the soup simmer gently for 5 minutes, stirring occasionally.
4. Cook the Tortellini and Add Spinach:
Add the cheese tortellini to the pot and cook according to the package instructions, usually about 3 to 5 minutes, until tender. Then stir in the fresh chopped spinach and cook just until the greens wilt, about 2 minutes.
5. Finish with Parmesan and Serve:
Remove the pot from heat and stir in the grated Parmesan cheese until it’s melted and creamy throughout the soup. Serve the soup hot, with extra Parmesan sprinkled on top and a crack of black pepper. A slice of crusty bread makes a perfect side!
Can I Use Frozen Tortellini for This Soup?
Yes! Just make sure to add the frozen tortellini directly to the simmering soup without thawing. Follow the package cooking time, usually a few extra minutes compared to fresh.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove to avoid curdling the cream.
Can I Substitute Heavy Cream for a Lighter Option?
You can use half-and-half or whole milk, but the soup will be less creamy and rich. To prevent curdling, add dairy slowly and avoid boiling after adding.
Can I Make This Soup Vegetarian?
Definitely! Skip the chicken and use vegetable broth. You can add extra veggies or substitute with mushrooms or beans for protein and heartiness.
