This Tuscan Chicken Tortellini Soup is creamy, cheesy, and packed with tender chicken, sun-dried tomatoes, and fresh spinach. It’s an easy weeknight dinner that feels indulgent but comes together in under 30 minutes! I think it is perfect for cozy nights when you want something hearty and flavorful without the fuss. If you love tortellini soups, you might also enjoy my One-Pot Italian Sausage Tortellini Soup.
Ingredients & Substitutions
- Chicken: I prefer boneless, skinless chicken breasts, but chicken thighs would work just as well! Season the chicken with Italian seasoning, salt, and pepper, and cut it into similar-sized pieces for even cooking. Cook the chicken until it reaches an internal temperature of 165°F. Rotisserie chicken is another convenient option; just add it toward the end to warm through.
- Heavy Whipping Cream: Heavy cream adds richness and creaminess to the soup. For a lighter option, you could use half-and-half without sacrificing flavor.
- Parmesan Cheese: Parmesan adds a salty, cheesy depth to the soup. Pecorino Romano gives a stronger flavor, or you could try mozzarella for a milder, gooier finish.
- Sun-dried Tomatoes: Be sure to soak the sun-dried tomatoes in warm water to soften them before chopping. If you’re using jarred tomatoes in oil, just drain and chop. Fresh tomatoes or roasted red peppers could also work, though the texture will be slightly different.
- Red Pepper Flakes: I added 1/2 teaspoon for a little spicy kick, but you can leave them out for a milder soup, or add more if you like it spicier.
- Tortellini: Cheese-filled tortellini is my choice here, but your favorite variety will be delicious too, like spinach or mushroom tortellini.
- Spinach: Fresh spinach adds color and a nutritional boost! Kale or Swiss chard are great alternatives. If using frozen spinach, be sure to thaw and drain it before adding it to the soup.
- Garlic & Butter: Garlic and butter create the flavorful base for the soup. Olive oil can replace butter if you prefer, or a mix of both gives great depth.
FAQs
Can I make this ahead of time?
Yes! Keep the soup and tortellini separate if storing. Reheat the soup and add freshly cooked tortellini when ready to serve.
Can I freeze Tuscan Chicken Tortellini Soup?
Freeze the soup without tortellini for up to 2 months. Cook fresh tortellini when ready to serve.
Can I use frozen chicken or leftover rotisserie chicken?
Absolutely! Frozen chicken should be fully thawed and cut into cubes. Leftover rotisserie chicken or shredded chicken can be added toward the end of cooking since it is already cooked; just warm it through.
How can I make it spicier?
Increase red pepper flakes to taste or add a dash of crushed chili flakes when simmering.
Serving Ideas
- Pair with crusty bread like a French Baguette to soak up every bit of creamy goodness.
- Serve alongside a simple side salad for a fresh contrast.
- Sprinkle additional Parmesan and red pepper flakes for a restaurant-style finish.
How To Store Tuscan Chicken Tortellini Soup
Room temperature: Serve immediately for the best texture.
Refrigerator: Store soup (without tortellini) in an airtight container for up to 3 days.
Freezer: Freeze soup (without tortellini) for up to 2 months. Reheat gently and cook fresh tortellini when serving.
Tuscan Chicken Tortellini Soup
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 4 cups (32 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- ¾ cup (75 g) Parmesan cheese, grated (plus more for garnish)
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in warm water until softened, finely chopped
- ½ teaspoon red pepper flakes
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups (60 g) fresh spinach
Instructions
- In a medium bowl, combine the chicken, Italian seasoning, kosher salt, and black pepper. Toss until the chicken is evenly coated.
- In a large Dutch oven over medium heat, add the olive oil and butter. Once the butter is melted and hot, add the seasoned chicken. Cook for 7-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
- Transfer the chicken to a plate and tent with foil to keep warm.
- In the same pot, melt the butter over medium heat. Add the garlic and cook for 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Stir in the heavy cream. Gradually whisk in the Parmesan cheese until the soup is smooth and creamy.
- Add the sun-dried tomatoes, red pepper flakes, tortellini, spinach, and cooked chicken. Simmer for 3-4 minutes, or until the tortellini are tender.
- Serve warm with extra parmesan cheese.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, every bite of this soup is packed with flavor. I thought it had a little spice to each bite, but I don't mind that.
Elizabeth
I love everything about this soup, especially the chicken and the tortellini. I like that I could get some of the sun-dried tomato flavor in each bite.
Stephanie
This is delicious, but I would skip the red pepper flakes next time for a milder soup. But, that is super easy to do!
Bella
Yum! I love tortellini, so this soup was perfect for me.
