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Creamy Chicken Tortellini Soup (Easy 30-Minute One-Pot Dinner)
Amanda Peterson

Creamy Chicken Tortellini Soup

Indulge in this soul-soothing, creamy chicken tortellini soup that comes together in just one pot. Featuring fresh cheese-filled pasta, vibrant baby spinach, and a velvety tomato-infused broth, this 30-minute recipe is the ultimate solution for a gourmet weeknight dinner. It is rich, comforting, and perfectly balanced with aromatics and high-quality parmesan, ensuring a restaurant-quality experience in the comfort of your own home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 tbsp Olive Oil
  • 1 Large Onion, finely diced
  • 4 Cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 4 cups Chicken Broth
  • 12 oz Fresh Cheese Tortellini
  • 1 cup Heavy Cream
  • 3 cups Baby Spinach
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/2 tsp Red Pepper Flakes
  • Salt and Black Pepper to taste

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion and a pinch of salt, cooking until translucent and soft.
  3. Stir in minced garlic, tomato paste, and red pepper flakes, cooking for 1-2 minutes until fragrant.
  4. Pour in the chicken broth and bring to a gentle simmer.
  5. Add the fresh tortellini to the broth and cook according to package directions, usually 3-5 minutes.
  6. Reduce heat to low and stir in the heavy cream until combined.
  7. Fold in the baby spinach and cook until just wilted.
  8. Remove from heat and stir in the freshly grated parmesan cheese.
  9. Season with additional salt and pepper to taste and serve immediately.

Notes

For best results, grate your own parmesan cheese to ensure a smooth melt. If the soup is too thick, add a splash of extra chicken broth. Store leftovers in an airtight container for up to 3 days, but note that the tortellini may absorb some broth over time.