Creamy Tuscan Chicken Tortellini Soup
Creamy Tuscan Chicken Tortellini Soup is a heartwarming bowl full of tender chicken, cheesy tortellini, and a rich, creamy broth loaded with spinach and sun-dried tomatoes. This soup hits that…
Tip: save now, cook later.Creamy Tuscan Chicken Tortellini Soup is a heartwarming bowl full of tender chicken, cheesy tortellini, and a rich, creamy broth loaded with spinach and sun-dried tomatoes. This soup hits that perfect balance between comforting creaminess and fresh, flavorful veggies that keep it feeling light but satisfying.
I love making this soup on chilly evenings when I want something cozy but not too heavy. The tortellini cooks right in the broth, soaking up all those tasty flavors, and the chicken adds just the right amount of protein to make it a full meal. It’s always a big hit with my family, and I find myself sneaking seconds almost every time!
My favorite way to enjoy this soup is with a warm piece of crusty bread for dipping. It’s the kind of meal that feels like a hug in a bowl, perfect for unwinding after a busy day or serving up for friends who need a little comforting. I’m pretty sure once you try it, it’ll become one of your go-to soups too!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work great here for tender, juicy bites. If you want a richer flavor, try thighs or even leftover rotisserie chicken.
Sun-dried Tomatoes: These add a nice tangy sweetness. If you don’t have them, roasted red peppers can offer a similar depth.
Tortellini: Cheese-filled tortellini is classic. For a twist, try spinach or mushroom tortellini, or swap in ravioli if you prefer.
Spinach: Fresh spinach gives vibrant color and texture. Baby kale or Swiss chard are good stand-ins if you want a sturdier green.
Heavy Cream & Parmesan: These bring the creamy, cheesy richness. For a lighter option, use half-and-half or a mix of cream and milk, and substitute Parmesan with Pecorino or Asiago.
How Do You Keep the Chicken Tender and Flavorful?
Cooking the chicken just right is key for juicy pieces that won’t dry out. Here’s how I do it:
- Cut the chicken into bite-sized pieces so they cook evenly and quickly.
- Use medium heat in a large pot with olive oil to brown chicken well, sealing in flavor.
- Season the chicken with salt, pepper, and Italian seasoning before cooking for depth.
- Don’t overcook—remove chicken once it’s cooked through (usually 6-8 minutes).
- Set it aside while you cook the rest of the soup, then add it back at the end to warm through gently.
This process helps keep the chicken tender and lets it soak up the tasty soup flavors without turning rubbery.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking all your ingredients in one pot and simmering the soup evenly.
- Sauté pan – great for browning the chicken separately to get a nice sear before adding it to the soup.
- Wooden spoon or silicone spatula – helps you stir without scratching your cookware.
- Chef’s knife and cutting board – for chopping chicken, veggies, and herbs efficiently and safely.
- Measuring cups and spoons – to keep your ingredient amounts spot on for the best flavor balance.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, meatier twist that pairs well with the creamy broth.
- Add mushrooms or bell peppers when sautéing onions for extra texture and earthiness.
- Use kale instead of spinach for a heartier green that holds up well in the soup.
- Sprinkle crispy bacon bits or toasted pine nuts on top for added crunch and smoky flavor.
Creamy Tuscan Chicken Tortellini Soup
Ingredients You’ll Need:
For The Soup:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Crushed red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 minutes to cook, and is ready to enjoy in about 30 minutes total. It’s a relatively quick and easy meal to make for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large pot over medium heat. Add the chicken pieces, sprinkle with salt, pepper, and Italian seasoning, then cook them until they are browned and completely cooked through – about 6 to 8 minutes. Once done, take the chicken out of the pot and set it aside.
2. Sauté Onion and Garlic:
Using the same pot, add minced garlic and chopped onion. Cook for about 2 to 3 minutes until the onion is soft and translucent and the garlic smells wonderful.
3. Add Sun-Dried Tomatoes and Broth:
Stir in the chopped sun-dried tomatoes and cook for another minute or two. Then pour in the chicken broth and bring the mixture to a boil.
4. Cook Tortellini and Spinach:
Add the cheese tortellini to the boiling broth and cook it according to the package directions, about 3 to 5 minutes until tender. Then stir in the chopped spinach and cook just until it wilts, about 1 to 2 minutes.
5. Make it Creamy and Add Chicken Back:
Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Let the soup simmer gently for 3 to 5 minutes, stirring occasionally, until it becomes creamy and slightly thickened. Add the cooked chicken back to the pot and heat through.
6. Season and Serve:
Taste the soup and add salt and pepper as needed. Serve the soup hot, garnished with fresh basil or parsley leaves, and top with crushed red pepper flakes for a little extra kick if you like. Enjoy!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the quick thaw method by sealing it in a bag and submerging it in cold water for about an hour.
Can I Substitute Heavy Cream with a Lighter Option?
Absolutely! You can use half-and-half or a mixture of milk and cream cheese to keep the soup creamy but reduce the richness slightly. Just be sure to add it gently over low heat to avoid curdling.
Is It Okay to Use Frozen Spinach Instead of Fresh?
Yes, but thaw and drain it very well before adding to the soup to avoid excess water. Freeze-dried or fresh spinach will give a better texture, but frozen works in a pinch.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to keep the soup creamy and delicious.