Creamy Tuscan Chicken Tortellini

This creamy Tuscan chicken tortellini soup transforms simple ingredients into a restaurant-quality meal that's surprisingly easy to make at home. The combination of tender tortellini, savory rotisserie chicken, and a rich, herb-infused broth creates the ultimate comfort food experience any night of the week.

I created this soup when my Italian mother-in-law was visiting and needed something that would impress without keeping me in the kitchen all day. She asked for the recipe before leaving, which is the ultimate compliment from someone who rarely uses recipes at all.

Ingredients

• Olive oil: For sautéing the aromatics and creating the flavor foundation
• Yellow onion: Adds sweetness and depth as the flavor base
• Garlic cloves: Provide essential Italian flavor intensity
• Italian seasoning blend: Saves time while delivering authentic herb profile
• All purpose flour: Creates the perfect silky texture without being too thick
• Chicken stock: Forms the savory backbone of the soup
• White beans: Add protein and creamy texture when they slightly break down
• Refrigerated cheese tortellini: Cooks quickly and absorbs the soup flavors
• Rotisserie chicken: Saves tremendous time without sacrificing flavor
• Sun dried tomatoes: Provide concentrated umami and tanginess
• Baby spinach: Adds color, nutrients and balances the richness
• Heavy cream: Creates luxurious mouthfeel and mellows the flavors
• Parmesan cheese: Brings nutty depth and helps thicken the broth
• Balsamic vinegar: Brightens all flavors with just a small amount
• Fresh basil garnish: Adds color and aromatic finish

Step-by-Step Instructions

Build Your Flavor Base:

Heat olive oil in a large pot over medium heat. Add diced onion with salt and pepper, cooking for 4 minutes until slightly translucent and beginning to soften. This foundational step creates the aromatic base for your soup.

Bloom The Aromatics And Herbs:

Add minced garlic and Italian seasoning to the softened onions, stirring frequently for one minute. The heat releases the essential oils in both the garlic and dried herbs, dramatically enhancing their flavors throughout the soup.

Create The Thickening Agent:

Sprinkle flour over the aromatic mixture and stir constantly for one minute. This brief cooking period removes the raw flour taste while creating the roux that will give your soup body without becoming too thick or gummy.

Deglaze The Pot:

Pour a small amount of chicken stock into the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. These caramelized pieces contain concentrated flavor compounds that will distribute throughout your soup.

Build The Soup Base:

Add white beans, cheese tortellini, shredded chicken, sun dried tomatoes, remaining chicken stock, and season with salt and pepper. Bring everything to a gentle simmer over medium high heat, then reduce to low and cook just until the tortellini becomes tender but still has some bite.

Finish With Delicate Ingredients:

Stir in fresh spinach, heavy cream, Parmesan cheese, and balsamic vinegar. Continue stirring until the spinach wilts and the cheese completely melts into the broth. These final additions balance the richness and add brightness to the finished soup.

Season And Garnish:

Taste and adjust salt and pepper levels as needed. Ladle into bowls and top with fresh basil and additional Parmesan cheese if desired for a professional presentation and added flavor dimension.

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I discovered the magic of adding balsamic vinegar to this soup completely by accident when I grabbed the wrong bottle while seasoning. That happy mistake created such depth that it's now my secret weapon in many Italian inspired dishes, especially ones with cream and cheese that need brightness without acidity.

Storing Your Soup

This Tuscan tortellini soup will keep beautifully in the refrigerator for up to 4 days in an airtight container. The flavor actually improves overnight as the ingredients have time to meld together. When reheating, do so gently over medium low heat, stirring occasionally and adding a splash of chicken broth if needed since the pasta will have absorbed some liquid. For best results with planned leftovers, consider storing the cooked tortellini separately from the broth if possible.

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Easy Substitutions

This recipe welcomes customization based on what you have available. Frozen tortellini works perfectly in place of refrigerated, just adjust cooking time accordingly. No rotisserie chicken? Use poached chicken breasts or even browned Italian sausage for a different flavor profile. Kale makes an excellent substitute for spinach with a slightly longer cooking time. For a lighter version, half and half can replace heavy cream, though the soup won't be quite as rich.

Make It A Meal

Turn this hearty soup into a complete dinner by serving it with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Garlic bread or rosemary focaccia makes the perfect companion for dipping into the creamy broth. For wine pairing, choose a medium bodied Italian white like Pinot Grigio or Vermentino that won't overwhelm the soup's delicate flavors but can stand up to its richness.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, you can make this soup ahead of time, but it's best to add the tortellini, spinach, and cream just before serving. Prepare the base through adding the chicken stock, beans, chicken, and sun-dried tomatoes, then refrigerate. When ready to serve, reheat the soup, add the tortellini and simmer until tender, then stir in the remaining ingredients.

→ What can I substitute for heavy cream?

If you prefer a lighter option, you can substitute the heavy cream with half-and-half, whole milk, or a dairy-free alternative like full-fat coconut milk. For a protein boost, Greek yogurt can work, though add it at the end and avoid boiling to prevent curdling.

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well in this soup. Adjust the cooking time according to package directions, as frozen pasta typically takes a few minutes longer to cook than refrigerated. You may also need to add a bit more broth as the pasta cooks.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat, stirring occasionally. The pasta may absorb some of the liquid, so you might need to add more chicken stock to restore the soup consistency.

→ Can this soup be frozen?

While you can freeze this soup, cream-based soups with pasta tend to change texture upon thawing. For best results, prepare the soup without the cream, tortellini, and spinach, freeze, then add these ingredients fresh when reheating. If freezing the complete soup, expect the pasta to be softer when reheated.

→ What sides pair well with this soup?

This hearty soup pairs wonderfully with crusty Italian bread, garlic bread, or a simple side salad with vinaigrette. For a complete meal, serve with bruschetta, a Caprese salad, or roasted vegetables tossed with olive oil and herbs.