Creamy Chicken Potato Tortellini Soup recipe. This soup loaded with chicken, potatoes and mushrooms in a creamy broth is comfort food at its greatest. Enjoy the creamy soup with our Russian Bread.

Creamy Chicken Potato Tortellini Soup with mushrooms, chicken and carrots in a bowl.

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How to Make Chicken Tortellini Soup-

  • In a Dutch oven, bring water and broth to a boil. Add diced potatoes.
  • In a skillet, saute chicken. Add to Dutch oven.
  • Saute onions and carrots with garlic. Add to Dutch oven.

How to cube potatoes. chop chicken and cook chicken for this tortellini soup.

  • Saute mushrooms. Add to Dutch oven.
  • Whisk together heavy whipping cream and flour. Add to Dutch oven.
  • Add cheese tortellini.
  • Season soup with salt and pepper, to taste.
  • Cook on medium heat for 4 minutes (or until tortellini are cooked), stirring as needed.
  • Enjoy.

How to cook vegetables for this chicken tortellini soup recipe.

Tortellini Soup-

This Tortellini Soup is so delicious and bursting with flavor. Chicken and potatoes with carrots and mushrooms in a creamy soup base with cheese tortellini. The perfect combination of flavor and taste.

NOTE: Yukon Gold, Idaho or Russet potatoes may be used in the tortellini soup.

TIP: Be sure to slice the carrot thin and cut in half or else the onions will brown and cook quicker than the carrots

Can I Substitute Heavy Whipping Cream?

Though the heavy whipping cream gives the soup creaminess, if you are looking for a lighter soup, substitute the cream for half and half.

Creamy Chicken Potato Tortellini soup recipe in a bowl with fresh herbs on top.

I hope you loved Creamy Soup. If you try the recipe, don’t forget to leave us feedback in the comments below.

Try these other great soup recipes:

Chicken Tortellini Soup

5 from 1 vote
Creamy Chicken Tortellini Soup Recipe. Cheese Tortellini soup loaded with potatoes, mushrooms, chicken and vegetables. A hearty soup for cooler weather. 
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 3 cups water
  • 32 oz chicken broth
  • 5 medium potatoes, peeled & diced
  • 1/2 lb chicken thighs, small bite-sized pieces
  • 6 oz white mushrooms, sliced
  • 1 small onion, finely diced
  • 1 large carrot, sliced
  • 1 garlic clove, minced
  • 2 Tbsp unsalted butter
  • 2 tsp oil
  • 8 oz cheese tortellini
  • 3 Tbsp all-purpose flour
  • 1 cup heavy whipping cream
  • 1 ½ tsp salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • 2 Tbsp fresh parsley, chopped, optional


  • In a Dutch oven, add water and chicken broth, bring to a boil. 
  • Add potatoes to the pot and cook 10 minutes, over medium heat. Potatoes should be tender but not fully cooked.
  • Meanwhile, in a large skillet, heat 1 tsp oil and 1 Tbsp butter. 
  • Add chicken and saute 2-3 minutes. Lightly season with salt and pepper. Once cooked, add to the potatoes in Dutch oven.
  • In the same skillet, add mushrooms and 1 tsp oil. Saute mushrooms until browned, lightly season with salt and pepper. Add mushrooms to Dutch oven. 
  • In the same skillet, add carrots and onions and 1 Tbsp butter. Saute over medium heat until carrots are tender, stirring as needed. Add minced garlic and stir. Transfer everything to a Dutch oven. 
  • Add cheese tortellini to the dutch oven and stir. 
  • Whisk together flour and heavy whipping cream. Add to soup.
  • Season soup with salt and pepper. Add additional seasonings, if needed. 
  • Cook over medium heat 3-5 minutes, until tortellini are cooked. 
  • Add parsley, optional.
  • Serve immediately. ENJOY! 


Calories: 385kcalCarbohydrates: 35gProtein: 14gFat: 21gSaturated Fat: 10gCholesterol: 86mgSodium: 1058mgPotassium: 838mgFiber: 5gSugar: 2gVitamin A: 1900IUVitamin C: 26.6mgCalcium: 118mgIron: 5.8mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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