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Chicken Tortellini Soup

  • Prep
  • Cook
Servings: 8 to 10 people


  • 2 lbs rotisserie chicken, chunked
  • 12 oz cheese tortellini, cooked according to package directions
  • 4 tbsp butter
  • 1/2 cup yellow onion, diced fine
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tbsp minced garlic
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream
  • 4 cups chicken stock or broth
  • 2 cups packed baby spinach, roughly chopped
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 dash pepper


  1. 1.In a large pot, over medium high heat, melt the butter and sauté the carrots, onions, and celery for 6-8 minutes or until the onions start to turn translucent.
  2. 2.Add the garlic to the same pot, and and cook for 30 seconds or until it’s fragrant.
  3. 3.At this point, start your tortellini. Cook according to package directions. Usually this means boiling for 6-8 minutes, so plan to have it done around when the rest of your soup is finished.
  4. 4.Add the flour to your pot with your veggies, and stir well, continue cooking for a minute or two until a very light golden color.
  5. 5.Add in the chicken stock, and stir well while adding. This will keep the flour mixture from clumping, and keep it lose.
  6. 6.Add whipping cream (you can use milk)
  7. 7.Allow soup to come to a boil, stir frequently so nothing sticks to the bottom of the pot. Add the chicken, tortellini, baby spinach, and seasonings, and stir.