Creamy Tuscan Chicken Tortellini Soup

By Emily
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September 21, 2025
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Reading time: 5 min

Tip: save now, cook later.

Creamy Tuscan Chicken Tortellini Soup is a wonderful mix of hearty and comforting flavors. It brings together tender chicken, cheesy tortellini pasta, and a creamy broth filled with sun-dried tomatoes and fresh spinach. This soup feels like a warm hug in a bowl, perfect on chilly days or whenever you want something filling and tasty.

I love making this soup because it’s quick but feels special. The sun-dried tomatoes add a nice tang, while the spinach brightens up the creamy base. I usually use rotisserie chicken to save time, which means I can have dinner ready without any stress. It’s one of those recipes where everything comes together easily and tastes like you spent hours cooking.

One of my favorite ways to serve this soup is with a side of crusty bread for dipping. It makes the meal even more satisfying and perfect for sharing with family or friends. Every time I make it, people ask for the recipe, and I always tell them it’s great for busy nights when you want comfort food without a big mess in the kitchen.

Key Ingredients & Substitutions

Chicken: Using rotisserie chicken saves time and adds great flavor. You can also cook chicken breasts or thighs, then shred them if you prefer fresh-cooked meat.
Tortellini: Cheese tortellini gives a creamy, cheesy bite. If you don’t have tortellini, use ravioli or small pasta like tortelloni or even mini shells.
Heavy Cream: This makes the soup rich and smooth. For a lighter version, substitute half-and-half or use coconut milk for a dairy-free option.
Spinach: Fresh spinach adds a nice color and freshness. You can also use kale or Swiss chard for a sturdier green if you like.
Diced Tomatoes: They add a little tang and balance the creaminess. Sun-dried tomatoes work great too, just chop them finely.

How Do You Keep Tortellini from Getting Mushy in Soup?

Tortellini cooks quickly and can become mushy if left in the hot soup too long. Here’s how I handle it:

Add tortellini near the end of cooking and follow package timing—usually 3-5 minutes.
Cook tortellini directly in the simmering broth for best flavor and texture.
Don’t over-stir once added to avoid breaking the pasta.
If making ahead, cook tortellini separately and add just before serving.

Equipment You’ll Need

Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients.
Sauté pan – useful if you want to sauté garlic and onions separately before adding to the soup.
Wooden spoon – helps stir the soup gently without damaging the pot.
Measuring cups and spoons – for adding the right amounts of broth, cream, and seasonings.
Chef’s knife and cutting board – essential for chopping onions, garlic, and spinach.

Flavor Variations & Add-Ins

Swap chicken with Italian sausage for a spicier, heartier soup.
Replace spinach with kale or Swiss chard for a different leafy green texture.
Add sun-dried tomatoes instead of canned for a more intense tomato flavor.
Stir in a handful of fresh basil or thyme at the end for extra herb aroma.

How to Make Creamy Tuscan Chicken Tortellini Soup?

Ingredients You’ll Need:

For The Soup:

1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) diced tomatoes, drained
4 cups chicken broth
1 cup heavy cream
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
9 ounces refrigerated cheese tortellini
3 cups fresh spinach, chopped
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Freshly ground black pepper, for garnish

How Much Time Will You Need?

This recipe takes about 10 minutes to prep and 20 minutes to cook. Overall, you’ll spend around 30 minutes from start to finish, making it great for a quick and satisfying meal.

Step-by-Step Instructions:

1. Sauté Garlic and Onions:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and chopped onion, and sauté for about 3 to 4 minutes until they’re fragrant and soft.

2. Add Tomatoes and Broth:

Stir in the drained diced tomatoes and cook for another 2 minutes to blend the flavors. Then pour in the chicken broth and bring the soup to a boil.

3. Season and Add Chicken:

Lower the heat to a simmer, then add the Italian seasoning, salt, and pepper. Toss in the shredded or cubed cooked chicken.

4. Cook the Tortellini:

Stir in the refrigerated cheese tortellini. Cook according to package instructions, usually 3 to 5 minutes, until the tortellini are tender.

5. Finish the Soup:

Reduce heat and add the heavy cream, chopped spinach, and grated Parmesan. Stir gently and cook for another 2 to 3 minutes until the spinach wilts and everything is heated through. Adjust salt and pepper to taste.

6. Serve and Enjoy:

Spoon the soup into bowls, garnish with fresh parsley and a little freshly ground black pepper. Serve hot with crusty bread or garlic rolls for a complete meal.

Can I Use Frozen Tortellini Instead of Refrigerated?

Yes! Just thaw frozen tortellini before adding it to the soup so it cooks evenly. You can thaw it quickly by placing the sealed package in cold water or leaving it in the fridge overnight.

How Long Can I Store Leftover Soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and smooth.

Can I Make This Soup Dairy-Free?

Absolutely—substitute the heavy cream with coconut milk or a non-dairy cream alternative. Just keep in mind the flavor will be a bit different but still delicious!

Is It Okay to Use Pre-Cooked Chicken?

Yes! Rotisserie chicken is perfect and saves time. Just shred or cube it and add it near the end of the cooking process to warm through without drying out.