This easy, one-pot, rich and comforting creamy chicken tomato tortellini soup is full of hearty goodness. Cheese tortellini and shredded chicken are coated in a tomato-cream sauce full of herbs and fresh parmesan cheese!
Creamy chicken tomato tortellini soup. It’s a mouthful. It’s all the things.
And wow, is it so good.
I asked you guys on my Facebook page what you wanted: a cozy hot drink or a creamy soup for my first fall post.
All of you picked soup. Which put a damper in my pumpkin spice latte.
Nothing puts me into fall mode like a bowl of soup. Especially soup full of good stuff. Comforting stuff. Soups and stews are my fall jam.
PIN THIS CREAMY CHICKEN TOMATO TORTELLINI SOUP RECIPE NOW IN YOUR SOUPS AND STEWS, WEEKNIGHT, FALL, ONE POT, AND COMFORT FOOD BOARDS ON PINTEREST. AND FOLLOW SWEET TEA & THYME ON PINTEREST FOR MORE TIPS, HACKS, AND TASTY RECIPES!
Creamy chicken tomato tortellini soup is exactly what I’ve been thinking about all year. It’s so simple to make; if you got some leftover chicken, then you have the hardest and longest part done. The soup comes together in about 15 minutes if you have some leftover chicken you can just toss in.
Weeknight dinner win!
By the way, since Greyson is now going to preschool…oh my Lord, soccer moms you have my utmost respect. Driving this kiddo absolutely everywhere everyday (his preschool is literally half an hour away and I go through rush hour traffic to get there every morning and afternoon!) and running Sweet Tea and Thyme and doing online business coaching and cooking, cleaning, running errands, being mom and wife and whew.
Vulnerability moment: I’m exhausted! I feel some serious mom guilt about how tired I’ve been getting. I now see why so many entrepreneur moms I know have housekeepers and nannies. Especially the nannies. In almost every client call I’ve had, Greyson is acting like a nut (i.e like a 4 year old boy) in the background!
Thankfully, these clients (often women (and mommies!) who want to become successful food bloggers) are totally understanding. I’m trying to handle all the things and Sweet Tea and Thyme has been suffering because of it, but y’all have been so supportive. Thank you guys for being so understanding.
Back to soup.
This has been a saving grace when I don’t feel like cooking a darn thing. In fact, I love using this in a meal plan for a week I know is going to be especially hectic. It goes great with cheesy garlic pull apart bread, which can be prepped ahead and frozen for garlicky cheesy goodness that’s ready when you really don’t feel like doing much in the kitchen…but also don’t want to spend $20+fee on delivery.
The tortellini is already made, I get the tri-colored three cheese tortellini from ALDI. They don’t taste different from the regular ones (and are the same price) but they are sure makes nice photos.
I chop up my onions and garlic and keep them in the fridge, and cook up a chicken at the beginning of the week. Just saute the onions and garlic in your favorite soup pot or dutch oven (my personal favorite cookware of all time!), add tomatoes and chicken broth, add chicken, tortellini, cream, and all the parm. All of it.
Season with basil, parsley, salt, pepper.
You have your new favorite lazy soup ready for the next two or three days. Make sure to add extra parmesan with each serving because parmesan doesn’t cost extra.
And when your life has been as hectic as mine, you really will appreciate it. And so will your family, because I don’t know why…but when mom doesn’t cook everyone acts like they have never set foot in a kitchen in their lives. Or they start experimenting.
I’m like, “I have a food blog for a reason! Use a recipe!”
Guys. Kids. They’re crazy.
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- 2 tbsp olive oil
- 1/2 yellow onion, small dice
- 3 garlic cloves, minced
- 1/2 tsp dried basil or 1 tbsp fresh basil, julienned
- 14 oz crushed ground tomatoes, preferably Italian
- 4 cups chicken stock
- Leftover cooked chicken, chopped or shredded
- 1 bay leaf
- 16 oz refrigerated cheese tortellini
- 1/2 cup heavy cream or half and half
- 3/4 cup freshly grated Parmesan cheese
- Salt and Pepper to taste
- Flat leaf parsley, roughly chopped
- In a dutch oven heat olive oil on medium heat, then add onions. Saute for 3-5 minutes, or until onions are translucent and beginning to turn golden. Add garlic and basil, stir around frequently so they don't burn. Cook for one minute, then add tomatoes, chicken stock, bay leaf, and shredded chicken.
- Let come to a simmer, cooking for five minutes to heat chicken through.
- Add cheese tortellini and let cook for five minutes until heated through.
- Take pot off the heat, add heavy cream and parmesan, and stir well to melt cheese. Taste and season with salt and freshly cracked black pepper. Add parsley and extra parmesan to garnish. Serve immediately.
Amount Per Serving:Calories: 384