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Chicken Tortellini Soup

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
Author: Valentina's Corner


  • 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!