Introduction

Creamy Chicken Tortellini Soup is a comforting and hearty dish perfect for cozy dinners. With tender chicken, cheesy tortellini, and a rich, flavorful broth, this soup can be made on the stovetop or in a slow cooker for convenience.

Creamy Chicken Tortellini Soup with Coconut Milk Recipe - Recipe Image

Ingredients

2 ½ cups shredded chicken (rotisserie or cooked medium chicken breasts)
1 10-ounce package refrigerated cheese tortellini (gluten-free or regular)
3-4 cloves garlic, minced
1 celery rib, chopped
½ cup carrots, diced
5-6 cups chicken broth (add more as needed)
1 small onion, diced
1-2 tbsp butter or vegan butter
1 cup full-fat coconut milk (or half and half, or heavy cream)
3 tbsp gluten-free flour
2 tsp Italian seasoning
1 tsp onion powder
½ tsp garlic powder
Salt and pepper, to taste
Thyme or fresh parsley for garnish

Instructions

Step 1: For stovetop – sauté the vegetables. Heat olive oil in a large pot over medium heat. Add minced garlic, diced carrots, onion, and chopped celery. Cook for 3-4 minutes until softened.
Step 2: Make the roux by adding butter to the pot. Once melted, sprinkle gluten-free flour over the vegetables and stir continuously for 2 minutes to cook off the raw flour taste.
Step 3: Gradually pour in 5-6 cups chicken broth while stirring to avoid lumps. Add Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir well.
Step 4: Add shredded chicken and coconut milk (or cream alternative). Stir to combine. If soup is too thick, add more broth as needed. Simmer for 10 minutes to thicken.
Step 5: Add tortellini during the last 5 minutes of cooking. Heat until tortellini is tender.
Step 6: Garnish with fresh parsley or thyme and serve.

Step 1 (Crockpot): Place minced garlic, diced carrots, onion, and chopped celery directly into the slow cooker.
Step 2: Pour in 5-6 cups chicken broth and add preferred seasoning (salt, pepper, herbs). Stir to combine, then add shredded chicken.
Step 3: Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and flavors meld.
Step 4: About 20 minutes before serving, melt butter in a small pan and stir in gluten-free flour to make a roux. Cook 2 minutes, then stir roux into the crockpot to thicken the soup.
Step 5: About 5 minutes before serving, stir in coconut milk and add tortellini. Cook until tortellini is tender.
Step 6: Garnish with fresh parsley or thyme and enjoy.

Tips & Variations

Use rotisserie chicken for quick prep or poach chicken breasts if preferred.
Substitute cream with full-fat coconut milk for a dairy-free option.
Add spinach or kale during the last few minutes for extra greens.
Gluten-free or regular tortellini both work well; cook times may vary slightly.
For a thicker soup, add a bit more flour to the roux or reduce broth slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the consistency if it thickens too much. Tortellini can absorb liquid over time, so stir well during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, use full-fat coconut milk instead of cream or half and half, and substitute butter with vegan butter or oil.

Can I freeze Creamy Chicken Tortellini Soup?

This soup can be frozen, but tortellini may become mushy when thawed. For best results, freeze the soup without tortellini and add fresh tortellini when reheating.