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Creamy Chicken & Tortellini Tomato Soup

Last week I made a big batch of this before I left town because a big pot of soup is an easy thing to store in the freezer and heat up in a pinch. Perfect for my fiancé to eat while I'm out of town or me to have after a long day of travel.

This soup has a little bit of everything but not one thing overpowers another. Each bite is full of cheese tortellini, creamy broth, hearty chicken and fiber packed veggies. Each delicious ingredient just compliments the next.

For a vegetarian option feel free to omit the chicken as this soup will still pack a punch.

I got my tortellini in the refrigerated section at Trader Joe's, it comes in a 10oz pack and will toss it in the freezer if I'm not using right away but you could use any tortellini, fresh, refrigerated or frozen. The cooking time may alter slightly but you'll know it's done when they all rise to the surface!

Creamy Chicken & Tortellini Tomato Soup

8 Servings (~430g each) | Cook time: 35 minutes

Notes: Delicious on its own or paired with a classic warm, toasted grilled cheese. Big chunks of chicken, cheesy tortellini and veggies come together in a creamy tomato based broth in this hearty soup… & it’s freezer friendly!


  • 24 oz chicken breast

  • 1/2-1 large onion (~200g), diced

  • 1 zucchini (~150g), diced

  • 3 cloves garlic, minced

  • 1 tbsp fresh rosemary (or 1 tsp dried)

  • 1 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 28oz can diced tomatoes

  • 1 15oz can no salt added tomato sauce

  • 4 cups low sodium chicken broth

  • 10 oz tortellini

  • 1/2 cup grated parmesan cheese

  • 1/2 cup heavy cream

  • 1/2 cup fresh basil, chopped


  1. Heat a large pot, dutch oven or instant pot. Spray bottom with nonstick spray and add chicken, onions, zucchini and garlic to sauté for 1-2 minutes.

  2. Add Italian seasoning, rosemary, salt and pepper to the chicken and vegetables. Toss to combine.

  3. Pour in diced tomatoes, tomato sauce and chicken broth. Stir to combine. Bring the soup to a boil.

    1. Instant pot: Cover and set to cook for 20 minutes and allow to naturally release another 10 minutes before releasing remaining pressure (I use the soup setting but not all instant pots have that settings).

    2. Pot or dutch oven: Turn the soup down to simmer and cook for 30 minutes or until the chicken is cooked through.

  4. Once the chicken is cooked, remove lid. Use a slotted spoon to fish out chicken breasts. Use two forks to shred chicken.

  5. Bring the soup to a boil and return chicken and tortellini to the pot. Cook for 5-6 minutes or until the tortellini have all floated to the surface and are soft.

  6. Turn off the heat and add in cream, parmesan cheese and fresh basil. Stir to combine.

  7. Serve warm topped with extra fresh basil and parmesan cheese.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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