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Creamy Tuscan Chicken Tortellini Soup – Cozy Dinner Recipe

Creamy Tuscan chicken tortellini soup combines tender shredded chicken, cheese tortellini, sun-dried tomatoes, and spinach in a rich broth. It comes together in a Dutch oven, with Parmesan and cream stirred in at the end for a silky finish.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes drained, chopped, oil-packed
  • 6 cups low-sodium chicken broth
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat, then add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  2. Add the garlic and sun-dried tomatoes and cook for 30 seconds, stirring, until fragrant.
  3. Add the chicken broth, chicken breasts, Italian seasoning, salt, and pepper; bring to a gentle simmer, cover, and cook for 18–25 minutes, until the thickest part of each chicken breast reaches 165°F.
  4. Transfer the chicken to a plate and bring the broth to a gentle boil.
  5. Add the tortellini and cook according to the package directions, usually 3–5 minutes, until tender.
  6. Reduce the heat to low, shred the chicken with two forks, and return it to the pot.
  7. Stir in the heavy cream, spinach, and Parmesan and cook for 2–3 minutes, until the spinach wilts and the chicken is heated through, without letting the soup boil.

Notes

For the smoothest finish, keep the soup below a boil after adding the cream. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and tortellini may change texture. For a dairy-free variation, use dairy-free cream and omit the Parmesan.