Creamy Chicken Tortellini Soup Recipe

Here's the thing- as written, this recipe is a GREAT base, but it's pretty bland and I'd probably give it 3 stars. But with some VERY simple changes this is a solid 5 and I don't want to discourage others from making it by only giving it 3. Here's what I changed: Saute 1 small, diced onion in 2 Tbsp of butter with 2 tsp minced garlic. Add thyme (increased to 1 tsp), black pepper (increased to 2 tsp), 1/2 tsp salt, 1/2 tsp red pepper flakes, 1 Tbsp poultry seasoning. Add this mixture to the soup. I also decreased the spinach by about 1/2 a cup because there was just SO much spinach in the soup. After the changes (none of which really change the basic recipe) this soup is PHENOMENAL!!

Tortellini with creamy chicken sounded comforting and a great change from a tomato based sauce. I just had to try this. I omitted the spinach as I don't like it, but I would make this again and add some baby spinach at the end until just wilted. Also used evaporated milk instead of half and half. I made some changes to adapt this for a crock pot supper on a busy weekend. I added the broth, cream of chicken soup, evaporated milk and seasonings to the crock pot and stirred them together. Doubled the amount of thyme. Then added a whole bag of frozen tortellini along with leftover cooked seasoned chicken. Stirred it together, covered and left it to cook on low for several hours. Garnished with a shake of paprika and Parmesan cheese. This was a thick soup, though it could be thinned with more broth. Served with biscuits. This is definitely a keeper! Very adaptable recipe. Might add some mushrooms &/or peas in a future remake.

Yes, I made changes....always do with soups just because I keep my freezer stocked with homemade bone broth which adds more flavor than boughten. Also need color...veggies with some bite to them yet. Started with sauting carrots in orange infused olive oil then added celery and poultry seasoning. Finally added garlic, onions and shallots. Set aside and proceded with recipe as written but using already cooked chicken (also frozen from broth making) and fresh baby spinach. Added veggie mix along with the other additions. Also used lemon salt and fresh black pepper. It turned out sooooo good!! Thanks for the recipe! Don't see how some say too salty....I suspect they might use chicken bouillion/water instead of broth...which can be very salty. Adding lemon will cut the salt. Also, cut a potato in big pieces and cook in soup...they soak up salt like a sponge.

Great idea, just make it your own. I first sauteed my well-seasoned chicken for added flavor. Then I sauteed onion, garlic, mushrooms, celery, carrots, and peas for a few minutes before pouring the broth in. Once all the ingredients and spices are in, tweak more to suite your taste. If you don't like cream-of-whatever soups, by all means scroll on to the next recipe. And if you know you don't like those soups, why would you even bother making it or commenting? I just make it my own and share my changes when its good. Lord knows I appreciate other HELPFUL reviews!

This was simply delicious. I'm a good cook, so every recipe is subject to my culinary whimsy, this one included. Here's what I did: 1. I used 2 1/2 cups of chicken stock. Brought it to a boil and added both the chicken and pasta. (I used frozen mushroom ravioli because that's what I had in my freezer.) I stirred in the thyme and pepper. 2. When chicken and pasta were both cooked through, I added some fresh baby spinach that, in hindsight, I should have chopped up a bit. 3. I stirred in the canned soup until it was smooth, then reduced the heat and added the half & half. (Which in my case was 1 cup heavy cream and 1 cup milk because, again, that's what I had.) 4. After tasting the finished product, I felt it needed a little brightness, so I squeezed in the juice of half a lemon. Perfect! Don't be afraid to make it your own. It's good!

I made it but added about 2 tbs of garlic, 2tsp onion powder ( husband hates onions 😩) 2tsp of Italian seasoning. Sautéed chicken with the garlic. Very flavorful.

As suggested from other reviewers, I included a few more ingredients to enhance the flavor. I chopped up a medium onion and lightly fried it with minced garlic. Seasoned with McCormick Grill Mates-Montreal Chicken, then followed the remaining steps of the recipe. Everyone loved it and came back for a second bowl.

This was quite nice on a chilly evening. With all the sodium, it's not exactly the healthiest, but it is easy. I added substantially more thyme, some red pepper and lemon juice. Also used 2% milk in place of half and half. I sautéed chicken instead of boiling and added garlic and onion

I made this but I changed a few things. I try to stay away from processed foods like condensed soups, so I increased the broth to about a quart and a half and added two tsps of corn starch to thicken it a little. I also added salt, since I wasn't adding the soups. I will say the broth I used was from a baked turkey. I also sautéed an onion and carrot in 2 Tbsp of butter. It was delicious with these changes and Parmesan cheese at the table. I would probably try flour next time to thicken it. The cornstarch didn't quite thicken it as much as I would have liked. My hubby loved it. I will make it again.

I made this with some leftover turkey from thanksgiving. It's a good base, though I did make some changes to give it more flavor. First I sauteed a small yellow onion, celery and garlic in a small amount of butter; increased the amount of thyme to 1 tsp. and added a few dashes of cayenne pepper. I also increased the amount of chicken stock and added a little heavy cream because I didn't have more half n half to add and as I used a larger size pkg. of tortellini it needed more liquid. I did cut the cream of chicken soup down to one can because I didn't want it to taste like canned soup.

Really like this soup. Took the advice of some other reviewers and added poultry seasoning and thyme. I also sauted onions, carrots and celery in some butter in lieu of the spinach. Followed the rest of the recipe completely. I was afraid of the canned soup but with all of the other ingredients, it was really very good.

I made this dish and here is my opinions: 1) it's more of a pasta dish with extra cream sauce rather than a soup. I added both chicken and some smoked sausage that I had. I served it with hot garlic bread (very Italian, right??) Leftovers can be refrigerated or frozen for later. This is a keeper, for sure, but not much of a soup. Pasta with extra sauce.

My kitchen smelled heavenly while cooking.

recipe was so easy and quick to make, I used fresh spinach instead of frozen.

Delicious as is. Ext time I may brown the chicken.

This soup is very easy to make and very tasty. I followed the recipe as-is except I used canned spinach.

Thanks! I know what's for dinner tonight!

Great base, our preferences are adding onion, garlic, and little sage and rosemary. And half a juiced lemon. First time used only one can of soup, lately I use 2 tablespoons flour when browning the garlic and onion and add 2 cups chicken broth to replace the canned soup. And can add all kinds of blanched or precooked vegetables.

Really good recipe - my wife and I loved it. After reading the reviews, I sautéed the chicken instead of boiling and added some garlic and onions. Will make again!!

Made it as written except I used whole milk since that is what I had on hand. Delicious! We all loved it. Next time I'm going to try fresh spinach and wilt instead of frozen. I think this would keep the spinch more intact and would just be better overall. Excellent quick recipe!