One Pot Tuscan Chicken Tortellini Soup

If you ask me what a filling, heartwarming recipe I love, I’d say this One Pot Tuscan Chicken Tortellini Soup—loaded with Italian flavors—featuring tender chicken, beans, spinach, veggies, and cheesy tortellini in a silky-smooth, lightly tangy broth with sun-dried tomatoes and cream.

My family is always looking forward to this comforting meal, and I usually serve it with fluffy dinner rolls or flaky cheese pockets, plus lots of freshly grated Parmesan on top. The flavors are very similar to Crock Pot Tuscan Chicken or this Instant Pot Tuscan Chicken Pasta.

The dish is creamy, with a light sweetness from the cream. That balances the tanginess of the sun-dried tomatoes perfectly. The chicken is tender and browned to perfection, then seasoned with Italian dried herbs. This makes all the difference and enhances the broth. My husband often calls this meal “Marry Me Soup”; he swears that every time he takes a sip, he wants to marry me all over again!

Why you will love this recipe 

• All in one pot: I love one-pot meals because everything is cooked together, so I don’t have a sink full of dishes to worry about. I brown the chicken, boil the pasta, and cook the vegetables in the same pot.
• Easy weeknight meal: It’s convenient to have a meal done in about 30 minutes so I can feed everyone on busy weeknights when I have so much going on. It serves everyone, with leftovers for lunch tomorrow. 
• Hearty dinner: I don’t have to worry about making anything to go with this soup because the chicken and vegetables provide plenty of protein, and the cheesy pasta adds carbs. With crusty bread to soak up the broth, nobody will leave the table hungry.
• Easily customizable: I can change this up if I don’t have certain ingredients on hand or want to serve it again next week. For example, I can use chicken this week and sausage next week. 

What you will need

• Meat: I use boneless, skinless chicken breasts, cut into 1-inch cubes because it is faster, easier, and cleaner. 
• Produce: Minced garlic builds deep umami as it breaks down and releases essential oils. Diced white onions soften quickly and melt into the broth, becoming sweet and savory. Carrot rondelles prevent the vegetables from getting mushy as they cook and provide a pop of orange color. Chopped celery mixes with the onions and carrots to form the traditional aromatic mirepoix and add an earthy crunch that builds a savory background note. Diced tomatoes add a bright acidity and soft texture. Sun-dried tomatoes add a concentrated, tangy tomato flavor that fresh tomatoes cannot match during the long cooking process. Diced red bell pepper adds tender-crisp texture, vibrant color, and mild sweetness. I add fresh spinach at the end for bright color and mild flavor, plus vitamins, fiber, and iron.
• Wet ingredients: I use butter to brown the chicken and sauté the veggies because caramelization adds rich flavor while protecting the meat and veggies from burning. The butter also draws essential oils from the herbs. Chicken broth is the soup base and should be light and savory, with low salt so the other flavors can shine. Heavy whipping cream with at least 36% milkfat will prevent the soup from curdling and make it rich and velvety. 
• Dry ingredients: Cheese tortellini soak up the broth as they cook, and the cheese melts, adding creaminess to the hearty soup. The mild, rich cheese flavor contrasts with the tangy sun-dried tomatoes and seasoned chicken.
• Seasonings: Besides salt and pepper, I also use my own homemade Italian seasoning to amp up the flavor. I like my own blend because I can control how much of each seasoning goes in, and I know it has no artificial preservatives or additives. I also add extra thyme for a slightly floral, minty depth and oregano for an earthy taste with a hint of pepper. A pinch of red pepper flakes gives it a kick of heat. 

How to prepare

Brown and sauté: First, melt the butter over medium heat, then brown the chicken cubes on all sides. Then stir in the dried herbs and cook for 2 more minutes. Next, stir in the garlic and onions and cook for 3 more minutes, stirring occasionally, until the onions are translucent and tender.

Cook the soup: Add the remaining veggies, chicken broth, and cream. Stir to combine, bring to a boil, cover, and simmer for 10 minutes, stirring occasionally.

Add pasta: Afterward, I add the tortellini and cook for 2 to 3 minutes, or until tender. 

Thicken and serve: Once the noodles are tender, I add cornstarch slurry if needed and let it thicken to my preference before stirring in the spinach. I let it cook for a few minutes, until wilted, before serving. 

Expert tip

The best kind of tortellini to use for tortellini soup

Every recipe for this soup I have ever seen calls for refrigerated cheese tortellini, and that is exactly what I recommend. It takes just a few minutes to cook. I usually cook mine for 3 to 4 minutes, and it holds its shape well. Frozen cheese tortellini also works well; you can cook it straight from the freezer in about 5 to 6 minutes. I do not recommend dried tortellini unless that is all you can find. It takes longer to cook and absorbs a lot more liquid. 

More tips to consider:

• Use fresh tortellini from the refrigerated aisle instead of dry or frozen. It cooks so much faster and tastes better. 
• Heavy cream (36% milkfat) helps prevent curdling, whereas regular milk or half and half can separate. 
• Don’t add the spinach until the end, or it will turn mushy. 
• If you use sun-dried tomatoes in a dry pack, soak them in water. You don’t need to soak the jarred kind. 
• Once the soup is cooked, remember the pasta will keep absorbing liquid so that it may soak up all your broth.  

Recipe variations and add-ins:

• Other meat: Use different meat like Italian sausage, pork sausage, chopped ham, beef, or turkey. Ground beef or chicken also works well.
• Vegetarian soup: Alternatively, skip the meat altogether, use vegetable broth, and serve it with the vegetables. You can add more veggies or add some tofu. Try my crispy air fryer tofu. 
• Add beans: Another way to make this soup heartier is to add some beans. Kidney beans, navy beans, and great northern beans are some of the most common.  
• Different herbs: Also, try this soup with other fresh herbs, such as rosemary, basil, sage, parsley, paprika, dill, and cilantro.
• Spicy Tuscan chicken tortellini soup: To make this soup spicy, add some cayenne pepper and some chopped poblano peppers. 

Serving suggestions:

As I said before, you don’t need anything else with this soup besides crusty bread to dip in it. I sometimes make my own bread. My beer bread has an exceptionally nice crust and rich flavor from my favorite lager. It is a quick bread, so it needs yeast and no kneading; it has only 7 ingredients and is made like a cake. These homemade breadsticks are another favorite. They are soft, buttery, and topped with parmesan cheese. 

If you want to make something really cool, serve your soup in these bread bowls! They’re actually really easy to make, and it’s nice not to have to wash the bowls after dinner. The kids love to eat soup out of these. Sometimes I also serve salad with this soup—just lettuce, tomatoes, and cheese with a variety of dressings. For dessert, this fancy black forest cake really steals the show. And it’s easy to make with my simple recipe. 

How to store leftovers:

• Refrigerate: Store leftover soup in an airtight container in the fridge for up to a week. 
• Freezing: I freeze leftovers in gallon freezer bags for up to 3 months. They lay flat and don’t take up any room. 
• Defrost: Before reheating, I thaw my frozen leftovers in the refrigerator overnight. 
• Reheating: I reheat leftovers in a saucepan over medium heat for a few minutes. 

Frequently asked questions

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