Ingredients
Full creamy tortellini soup recipe with instructions can be found in the recipe card.
Onion. Carrot. Celery. Garlic. Bay leaf. Fresh thyme. Oregano. Chicken stock/chicken broth. Cream. Heavy cream or whipping cream. Cornstarch. Lemon juice. Tortellini. I prefer using tortellini bought from my local Italian deli but feel free to use homemade. I used chicken tortellini here but cheese tortellini is also delicious. Shredded chicken. I use a shredded rotisserie chicken. You could also use cooked turkey or sausage. Fresh spinach. Kale or chard can be substituted. Salt and black pepper. Cook’s tip: Add a rind of Parmesan cheese to the soup as it cooks. It will impart huge flavor and give the soup a hum of umami deliciousness.
How to make tortellini soup
Can I make this tortellini soup in the crockpot?
Yes, absolutely. Cook the soup for 2 hours on low. You can also make the soup base in an Instant pot and add the chicken, pasta and spinach with the Instant Pot on the Saute setting.
Can I make this in advance?
The soup can be made up to 3 days in advance and kept in an airtight container in the fridge. Reheat in a pot set over medium heat until hot and bubbling. The soup can also be frozen for up to 3 months. Allow to thaw overnight before reheating and serving. Leftovers can be kept in the fridge for 2 days.
Chicken Soup recipes
