Parmesan Chicken Tortellini Soup is more than a recipe, it’s a bowl of comfort that brings back memories of golden autumn leaves and laughter echoing through a warm kitchen. My love for this soup started in my grandmother’s home, where simmering pots always held something hearty, and the scent of garlic and herbs floated through every room.
Back then, I watched her stir a pot of soup with one hand while cradling a toddler with the other. Her chicken soup was simple but full of love, never fancy, but always deeply satisfying. Over time, I took that inspiration and created a version that’s richer, creamier, and anchored in the kind of flavors we crave during chilly seasons. Parmesan, tender chicken, cheese-filled tortellini, and fresh herbs swirl together in a creamy broth that’s as comforting as a favorite sweater.
Today, I’m sharing this recipe with you, not because it’s trendy, but because it’s timeless. It’s quickly become a reader favorite, especially in the cooler months, and it’s easy enough for a weeknight but special enough to serve company. Let’s dive in and create something cozy together.
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Parmesan Chicken Tortellini Soup
- Total Time: 30 minutes
- Yield: 6 servings
Description
A cozy, creamy classic loaded with tender chicken, cheesy tortellini, fresh spinach, and a Parmesan-rich broth, perfect for chilly nights and weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced thin
- 2 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 2 cups cooked and shredded chicken breast or thighs (or rotisserie)
- 9 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.
- Pour in the chicken broth and bring to a boil.
- Reduce to a simmer and add the shredded chicken. Let simmer for 10 minutes.
- Add the tortellini and cook according to package instructions (usually 5–6 minutes).
- Lower the heat and stir in heavy cream and Parmesan. Simmer until warmed through.
- Season with Italian seasoning, salt, and pepper to taste.
- Stir in baby spinach just before serving and let it wilt.
Notes
For best results, use freshly grated Parmesan and avoid overcooking the tortellini. Rotisserie chicken is a great time-saver for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
What You’ll Need: Simple Ingredients for Bold Comfort
When it comes to Parmesan Chicken Tortellini Soup, the magic is in the balance of hearty proteins, aromatic veggies, and the signature creamy finish. You probably have many of these on hand already!
Main Ingredients
- Boneless chicken breast or thighs, cooked and shredded (or rotisserie)
- Refrigerated cheese tortellini
- Olive oil
- Yellow onion, diced
- Garlic, minced
- Carrots, sliced thin
- Celery, chopped
- Chicken broth (low-sodium)
- Heavy cream
- Grated Parmesan cheese
- Fresh baby spinach
- Italian seasoning, salt, and black pepper
If you’re craving other creamy comfort recipes, you might also enjoy Chicken Broccoli Cheese Soup or Dump and Bake Alfredo, both bring that same cozy richness to the table.
How to Make Parmesan Chicken Tortellini Soup Step-by-Step
This soup only takes about 30 minutes from start to finish, and the process is simple, even for beginner cooks. Here’s a step-by-step guide to help you feel confident in the kitchen.
Step 1: Sauté Aromatics
In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir often so the garlic doesn’t brown.
Step 2: Build the Broth
Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer and add your shredded chicken. Let everything simmer for about 10 minutes so the flavors can meld.
Step 3: Add the Tortellini
Stir in the refrigerated tortellini and cook according to the package instructions, usually 5–6 minutes. Avoid overcooking, as the tortellini will continue to soften slightly even after the soup is done.
Step 4: Finish with Cream & Cheese
Lower the heat and stir in the heavy cream and grated Parmesan. Let it simmer just until warmed through. Taste and season with salt, pepper, and Italian seasoning.
Step 5: Add Spinach
Right before serving, toss in the baby spinach. It will wilt quickly and add a fresh note that balances the creamy base.
You’ll notice the flavor is similar in warmth to our Neiman Marcus Chicken Casserole but lighter on the stomach and even faster to make.
Tips for Success: How to Nail It Every Time
Cooking soup should feel relaxing, not stressful. These simple tips will ensure your Parmesan Chicken Tortellini Soup turns out great every time.
Choose the Right Chicken
While fresh-cooked shredded chicken adds the best flavor, using rotisserie chicken is a fantastic time-saver. Just avoid chicken that’s heavily seasoned with spices that may clash with the Italian-inspired base.
Don’t Overcook the Tortellini
Tortellini should be tender but still slightly firm. Overcooking can cause them to fall apart or become mushy. Stir them in only when you’re ready to eat within 10–15 minutes.
Grate Parmesan Fresh
Pre-shredded cheese often has anti-caking agents that can make your soup grainy. For a silky finish, use freshly grated Parmesan and stir slowly to melt.
If you love that cheese-rich flavor, Cheese Broth with Potatoes and Elote is another cozy recipe to bookmark!
Variations You Can Try: Make It Yours
Everyone’s kitchen is different, and your dietary needs or preferences might be, too. Here are a few tweaks to make this recipe work for you.
Gluten-Free Option
Look for gluten-free cheese tortellini (found in some specialty or health sections) and ensure your chicken broth is labeled gluten-free.
Low-Dairy or Dairy-Free
Substitute the heavy cream with unsweetened oat milk or a splash of coconut cream. Use dairy-free Parmesan or skip the cheese altogether for a lighter version.
Add Extra Veggies
Chopped zucchini, mushrooms, or kale work beautifully in this soup. Just sauté them with your aromatics in the first step for best texture.
Need more inspiration? Our Gnocchi Soup Recipes and Spicy Ramen Lasagna also offer fun twists on comfort meals.
How to Store Parmesan Chicken Tortellini Soup
If you’re lucky enough to have leftovers, this soup holds up well, with a few smart storage tricks.
Refrigeration
Store in an airtight container for up to 3 days. Keep in mind that the tortellini will continue to soak up broth, so you may want to add a splash of broth or water before reheating.
Freezing Tips
If planning to freeze, leave out the tortellini and add fresh ones when reheating. This avoids the pasta turning soggy. Freeze the broth and chicken mixture for up to 2 months.
FAQs About Parmesan Chicken Tortellini Soup
What can I substitute for tortellini?
You can use mini ravioli, gnocchi, or even plain pasta like ditalini or shells. Just adjust cooking time accordingly.
Can I make it vegetarian?
Yes! Swap the chicken for white beans or sautéed mushrooms and use veggie broth.
Can I use frozen tortellini?
Absolutely. Just give them a few extra minutes to cook through in the hot broth.
Is this recipe kid-friendly?
Very much so. The creamy texture and cheesy tortellini are a hit with little ones. You can leave out the spinach if needed.
Conclusion: A Cozy, Creamy Classic You’ll Come Back To
There’s something about Parmesan Chicken Tortellini Soup that feels like home. It’s the kind of dish you make once, then keep returning to all fall and winter. Easy, creamy, and loaded with flavor, it’s perfect for weeknights, meal prep, or curling up with a bowl on the couch.
If this kind of cozy, craveable dish is your thing, don’t miss our Tomato Soup Grilled Cheese Casserole or creamy Chicken and Broccoli Cheese Soup. Both are reader favorites, and for good reason.
From my kitchen to yours, I hope this becomes one of your go-to recipes, too.