Creamy Chicken Tortellini Soup

If chicken noodle soup soothes the soul, this recipe will do the job—and then some. Brimming with veggies, tender chicken breast, herbs and our Cheese Tortellini (plus Creamy Garlic Sauce for heft), it’s an excellent and simple meal that comes together quickly.


  •  1 tablespoon unsalted butter
  •  ½ large onion, diced
  •  1 teaspoon kosher salt
  •  3 medium carrots, peeled and cut into ½-inch chunks
  •  2 medium celery stalks, trimmed and cut into ½-inch chunks
  •  2 boneless, skinless chicken breasts (about 1 pound total)
  •  1 bay leaf
  •  6 cups low-sodium chicken broth
  •  1 pound Armanino Cheese Tortellini
  •  2 cups half-and-half
  •  1 tablespoon Armanino Creamy Garlic Sauce
  •  2 cups fresh baby spinach (about 2 ounces)
  •  ¼ cup grated parmesan
  •  1 tablespoon chopped fresh parsley leaves
  •  ¼ teaspoon dried oregano
  •  ½ teaspoon ground black pepper
  •  grated parmesan cheese and chopped parsley for garnish


  • Melt the butter in a 4-quart Dutch oven or large saucepan over medium high.
  • Add the onion and salt; sauté until softened and just beginning to brown, 3-4 minutes.
  • Add the carrots, celery, bay leaf and arrange the whole chicken breasts in a single layer then add chicken broth. Depending on the size of your pot, the chicken may not be covered with broth. If not, give them a push to cover as much broth as possible.
  • Bring just to a boil over medium high then reduce the heat to low and simmer until the chicken is cooked through, about 12-14 minutes (or 165°F).
  • Transfer the chicken to a cutting board and let cool until cool enough to handle.
  • Meanwhile, add the tortellini to the pot and cook for 5 minutes, stirring occasionally.
  • While the tortellini are cooking, shred the chicken into bite-sized pieces.
  • When the tortellini are ready, add the shredded chicken back into the pot along with the half-and-half, creamy garlic sauce, spinach, parsley, oregano and black pepper.
  • Cook on medium low until the spinach wilts, 1-2 minutes. Taste and add more salt if desired.
  • Serve hot in bowls garnished with grated parmesan and chopped parsley.
  • Storage: refrigerate leftovers in an airtight container for up to 4 days. The tortellini will soak up the liquid as it sits, so you will have likely have to add additional chicken broth/half and half when reheating.

Chef’s Tips

  • To make the cooking even easier, shred chicken from a purchased rotisserie chicken and skip cooking the chicken breasts.
  • For nice chunky carrots and celery, use a Japanese roll cut. Make the first cut on the diagonal then roll the vegetable a quarter turn and cut again on the diagonal. This technique gives you nice chunky vegetables roughly the same size.
6 servings
Prep Time
15 minutes
Cook Time
45 minutes

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