Creamy Tuscan Chicken Tortellini Soup is a comforting bowl filled with tender chicken, cheesy tortellini, sun-dried tomatoes, and fresh spinach, all swimming in a rich, creamy broth. It’s the kind of soup where every spoonful feels like a warm hug on a chilly day.
One thing I love about this soup is how easy it is to make but still feels fancy enough for a special dinner. I usually keep some cooked chicken and tortellini in the fridge so I can whip this up quickly when I want something soothing and satisfying. The sun-dried tomatoes add a nice touch of sweetness, and the spinach keeps it fresh and bright.
I like to serve this soup with crusty bread or a simple side salad, making it a full meal that’s perfect for any day of the week. It’s one of those dishes that everyone seems to enjoy, whether you’re feeding family or friends, and it’s always gone fast at my house!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best because it’s lean and tender. You can use rotisserie chicken for a quick option or even leftover roasted chicken.
Tortellini: Cheese tortellini brings creamy, cheesy bites to the soup. If you can’t find tortellini, ravioli or even small pasta shapes like gnocchi or mini ravioli are good swaps.
Sun-Dried Tomatoes: These add a tangy, slightly sweet complexity. If you don’t have them, try roasted red peppers or omit and add a bit more seasoning.
Spinach: Fresh baby spinach adds nice color and subtle flavor. You can replace it with kale or Swiss chard if you prefer.
Heavy Cream: This makes the soup rich and creamy. For a lighter version, try half-and-half or whole milk, but avoid skim milk or it may curdle.
How Do I Make the Soup Creamy Without Curds or Separation?
Adding cream can be tricky, but here’s how to keep the soup smooth and creamy:
- Stir the cream in slowly over low heat once the soup is already warm to avoid sudden temperature changes.
- Don’t let the soup boil after adding cream to prevent curdling.
- Use full-fat cream for the best texture; lower-fat milks tend to separate.
- If you need to reheat leftovers, warm gently on low heat and stir often to keep the soup smooth.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend well.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you chop onions, garlic, chicken, and sun-dried tomatoes quickly.
- Cutting board – keeps your prep organized and safe.
- Measuring cups and spoons – for getting the right amount of broth, cream, and seasonings every time.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, heartier flavor that pairs well with the creamy broth.
- Try adding mushrooms for a deeper, earthier taste and extra texture in the soup.
- Use kale instead of spinach to get a sturdier green that holds up longer when reheated.
- Stir in a little sun-dried tomato pesto or fresh basil for an herby twist before serving.
Creamy Tuscan Chicken Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups cooked chicken breast, diced or shredded
- ½ cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of active cooking. Most of that time is spent simmering the soup, letting the flavors build, and cooking the tortellini just right. You can have it all ready and on the table in about 30 minutes total, making it a quick but hearty meal.
Step-by-Step Instructions:
1. Sauté the Veggies and Spices:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook it until it’s soft and see-through — about 3 to 4 minutes. Then, stir in the minced garlic, Italian seasoning, and red pepper flakes if you want some spice. Let them cook together for about a minute until you can smell the garlic and herbs.
2. Build the Soup Base:
Pour in the chicken broth and bring everything to a gentle simmer. Add the sun-dried tomatoes and cooked chicken, letting the soup simmer for about 5 minutes so those flavors mix well.
3. Add Cream, Tortellini, and Spinach:
Stir in the heavy cream, then add the cheese tortellini. Cook the tortellini according to the package instructions (typically 3-5 minutes) until they’re nice and tender. In the last couple of minutes of cooking, toss in the fresh spinach and stir it until it wilts into the soup.
4. Season and Finish:
Season your soup with salt and black pepper to taste. Then, remove it from the heat and stir in the grated Parmesan cheese. This adds a lovely richness and depth of flavor to the creamy broth.
5. Serve and Enjoy:
Ladle the soup into bowls and top with extra Parmesan and chopped fresh parsley if you like a fresh finishing touch. Enjoy it with some crusty bread or a light salad for a complete meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just thaw the chicken completely before adding it to the soup. You can thaw it overnight in the fridge or quickly in cold water. Make sure to dice or shred the chicken before stirring it in.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter soup, but be careful—lower-fat dairy may cause the soup to curdle if boiled. Stir cream in slowly over low heat and avoid boiling after adding it to keep the soup smooth.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat and stir occasionally to prevent the cream from separating.
Can I Make This Soup Ahead of Time?
Definitely! Prepare the soup and store it in the fridge without the tortellini for best results. Cook the tortellini fresh when reheating to avoid it becoming mushy. Add pasta just before serving and warm through.
