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Creamy chicken tortellini soup with Parmesan broth, spinach, shredded rotisserie chicken, and cheese tortellini served in a rustic bowl with herb oil and Parmesan crisp

Creamy Chicken Tortellini Soup

This creamy tortellini soup features tender cheese tortellini, shredded chicken, fresh spinach, and a silky Parmesan-enriched chicken broth. Cozy, comforting, and packed with rich homemade flavor, this easy Italian-inspired soup is perfect for colder evenings or casual family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American Italian
Servings 4 people
Calories 1785 kcal

Ingredients
  

For the Broth

  • 1 rotisserie chicken whole
  • 2 shallots halved
  • 1 leek white part only and rinsed
  • 1 carrot peeled and chopped
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 5 black peppercorns
  • 1 small piece dried porcini mushroom optional
  • 6 cups chicken broth cartoned or homemade

For the Soup

  • 500 g cheese tortellini or chicken tortellini, refrigerated
  • 2 cups chicken shredded and reserved from rotisserie chicken
  • 1 cup whole milk
  • 1 cup Parmesan cheese finely grated
  • 1 tablespoon cornstarch
  • 3 tablespoons chicken broth cool, for slurry

Garnishes

  • 2 tablespoons herb oil optional
  • 4 Parmesan crisps optional
  • Micro herbs or chervil optional
  • 1 teaspoon lemon zest optional
  • 2 green onions chopped, optional
  • 1 pinch paprika optional

Instructions
 

Make the Broth

  • Add the rotisserie chicken carcass, shallots, leek, carrot, garlic, bay leaf, peppercorns, and dried porcini mushroom to a large pot.
  • Pour in the chicken broth and bring to a gentle simmer over medium heat.
  • Simmer uncovered for 45–60 minutes, occasionally skimming foam from the surface.
  • Strain the broth through a fine mesh sieve into a clean pot.

Reduce the Broth

  • Return the strained broth to the stove and simmer gently until slightly reduced and more concentrated in flavor.

Enrich the Broth

  • In a small bowl, whisk together the cornstarch and cool broth until smooth.
  • Stir the slurry into the simmering broth and cook for 1–2 minutes until lightly thickened.
  • Reduce heat to low. Stir in the milk and Parmesan cheese slowly, whisking until fully melted and smooth.
  • Do not boil after adding the dairy. Taste and season lightly with salt if needed.

Prepare the Soup

  • Shred the reserved chicken into bite-sized pieces.
  • Cook the tortellini in salted water until just al dente, about 1 minute less than package instructions.
  • Drain and lightly toss with olive oil if desired.

Assemble

  • Divide tortellini among warmed bowls.
  • Add shredded chicken.
  • Ladle the hot Parmesan broth over top.
  • Garnish with herb oil, Parmesan crisps, green onions, paprika, micro herbs, or lemon zest if desired.
    • For the best creamy tortellini soup texture, always add the Parmesan cheese gradually over low heat while whisking gently. Slow melting creates a smooth, velvety chicken broth instead of a grainy or separated soup base.

Notes

  • Freshly grated Parmesan melts smoother and gives the broth a silkier texture.
  • Cooking the tortellini separately keeps the broth clear and prevents the pasta from becoming overly soft.
  • The broth develops even deeper flavor after resting overnight.
  • Refrigerated tortellini works best for a softer, more delicate texture.

Nutrition

Serving: 1gCalories: 1785kcalCarbohydrates: 69gProtein: 74gFat: 134gSaturated Fat: 43gPolyunsaturated Fat: 22gMonounsaturated Fat: 48gCholesterol: 310mgSodium: 2854mgPotassium: 336mgFiber: 6gSugar: 11gVitamin A: 3295IUVitamin C: 7mgCalcium: 594mgIron: 4mg
Keyword cheesy tortellini soup, chicken tortellini soup, Creamy tortellini soup, Parmesan broth soup, recipe, rotisserie chicken soup recipe
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