This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a perfect addition! It even has added spinach to add a little extra veggie kick to it. You could substitute the spinach with kale and you can use whatever kind of tortellini you want!

It was inspired by a recipe that is super popular on the subreddit “r/slowcooking” but this one is done on the stove rather than the crockpot, and it’s changed up just a tad. Their recipe includes microwaving a bunch of ingredients and adding them to the slow cooker which just sorta weirded me out.

What you’ll need for this One Pot Creamy Chicken Tortellini Tomato Soup

• Large dutch oven or stove top pot
• Cutting board to chop your veggies and shred the chicken
• Immersion blender (stick/hand blender) or a normal blender

Ingredients Needed:

• Olive oil
• Sweet onion (omit if sensitive to alliums)
• Bell pepper
• Garlic (omit if sensitive to alliums)
• Tomato paste
• All purpose flour
• 28oz can San Marzano tomatoes
• Chicken broth or water
• Basil, thyme, oregano, salt, pepper
• Chicken breast
• Cheese tortellini (or whatever kind of tortellini you prefer!)
• Fresh spinach
• Half n half or heavy cream
• Parmesan cheese (freshly grated is preferable)

How to make this one pot soup

Step 1:

Dice the veggies and mince the garlic. Measure out your flour and tomato paste. Open the tomatoes and set aside. Measure out the chicken broth or water.

Step 2:

Heat the pot or dutch oven to medium heat and add in the olive oil. Saute the veggies and garlic until soft – about 5 minutes or so. Add in the tomato paste and flour and stir well with the veggies.

Step 3:

Add in the broth and tomatoes and stir well. Add in the spices and herbs. Place the uncooked chicken in the mixture and bring to a boil. Once boiling, reduce to a low simmer and cover.

Step 4:

After about 20 minutes the chicken should be cooked through – check with a thermometer that it is 165F. Remove from the soup and shred. While chicken is removed, blend the remaining soup with an immersion/stick blender (or carefully add to a normal blender and blend until smooth). Add the shredded chicken back in.

Pour the uncooked tortellini into the soup and stir. Add in the spinach and stir. Cook another 5-10 minutes, until spinach is wilted and tortellini is cooked through (check the box to see how long it may take).

Step 5:

Stir in the half n half or heavy cream and the parmesan. Serve warm!

To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3-4 months.

Other Great Soup Options:

• Chicken and Sausage Gumbo
• Classic Chicken Noodle Soup

Print Recipe

One Pot Creamy Chicken Tortellini Tomato Soup

Course: Dinner, Soup

Cuisine: Soup

Servings: 8 people

Ingredients

• 1-2 tbsp olive oil
• 1/2 sweet onion (omit if needed) diced
• 1 bell pepper diced
• 2 cloves garlic (omit if needed) minced
• 2 tbsp tomato paste
• 1/3 cup all purpose flour
• 28 oz can San Marzano tomatoes
• 4 cups chicken broth or water
• 2 tsp dried basil
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1 tbsp salt
• 1/2 tsp black pepper
• 1 lb chicken breast uncooked
• 1 container tortellini filling of your choice
• 2-3 cups fresh spinach
• 1 cup half n half or heavy cream
• 1/2 cup parmesan cheese freshly grated

Instructions

• Heat large pot to medium heat and add in the olive oil. Saute the bell pepper, onion, and garlic until fragrant.
• Add in the tomato paste and flour and stir well. Saute a minute.
• Stir in the broth, can of tomatoes, and herbs and spices. Bring mixture to a boil.
• Add in the uncooked chicken and reduce heat to low simmer. Cover and allow to simmer 20 minutes, until chicken is cooked through and internal temp is 165F.
• Remove the chicken and shred. While it's removed, blend the soup using an immersion/stick blender or carefully add to a normal blender and blend until smooth. Add the shredded chicken back in.
• Stir in the tortellini and fresh spinach and cook another 5-10 minutes, depending how long the tortellini needs to be cooked through (check the instructions on the container).
• Once tortellini is cooked and spinach is wilted, stir in the half n half and the parmesan. Serve!