If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Creamy Lemon Chicken Tortellini Soup Recipe is pure magic. It’s a perfect harmony of tender chicken, cheesy tortellini, and bright, fresh lemon all swimming in a luscious creamy broth. Each spoonful bursts with layers of flavor and texture—from the delicate baby spinach to the cozy vegetables that gently simmer to perfection. This soup isn’t just a meal; it’s an experience that pleases the soul and satisfies hunger beautifully.
Ingredients You’ll Need
This soup comes together with simple, wholesome ingredients that each play a key role in creating a rich, fresh, and comforting dish. From tender chicken and fresh veggies to creamy goodness and a pop of lemony brightness, every element works in harmony to deliver a delightful meal.
- Butter (2 tablespoons): Adds richness and helps create a flavorful base for sautéing the veggies.
- Olive oil (1 tablespoon): Enhances the sautéing process with a subtle fruity touch while balancing the butter.
- Celery (2 sticks, finely chopped): Provides a fresh, slightly crunchy texture and aromatic depth to the soup.
- Carrots (2 medium, peeled and finely chopped): Bring a touch of natural sweetness and vibrant color.
- Onion (½ medium, chopped): Builds foundational flavor and sweetness when softened.
- Garlic (3 cloves, minced): Infuses the soup with a warm, savory punch.
- Italian seasoning (½ teaspoon): A blend of herbs that adds earthy complexity and warmth.
- Flour (¼ cup): Works as a thickener to create that luxurious creamy texture.
- Chicken broth (4 cups): The savory backbone that brings all the flavors together.
- Cooked or rotisserie chicken (2 cups): Tender protein that makes the soup hearty and satisfying.
- Heavy or whipping cream (1 cup): Brings creaminess and softness to the broth for ultimate comfort.
- Fresh lemon juice (2 tablespoons or more): Brightens and lifts the entire soup with refreshing tartness.
- Refrigerated cheese tortellini (2 generous cups): Adds a delightful cheesy bite and texture contrast.
- Fresh baby spinach (2 cups, packed): Provides a tender green freshness and healthy nutrients.
- Chopped fresh parsley (1 tablespoon): Finishes with an herbal aroma and pretty garnish.
- Salt & pepper (to taste): Essential to balance and enhance every flavor.
How to Make Creamy Lemon Chicken Tortellini Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by melting the butter with olive oil in a heavy soup pot over medium-high heat. Toss in the celery, carrots, and onions, cooking them for about eight minutes until they soften and develop a slight golden color. This step wakes up the flavors, creating a beautifully aromatic base that makes the finished soup truly irresistible.
Step 2: Build the Flavor with Garlic, Herbs, and Flour
Next, stir in the garlic and Italian seasoning, letting their fragrant aromas bloom for a moment. Then sprinkle in the flour and cook for about a minute. This not only adds a subtle nuttiness but also sets you up for the creamy, thickened broth that defines this dish.
Step 3: Add the Broth and Create the Soup Base
Slowly pour in the chicken broth while stirring to avoid lumps, allowing the flour to dissolve smoothly into the liquid. This step transforms the pot into the hearty, flavorful soup base that will soon welcome all the other delicious ingredients.
Step 4: Incorporate Chicken and Cream, Then Simmer
Bring in your cooked chicken and heavy cream, turning the heat up to bring the soup to a gentle boil. Once boiling, lower the heat, cover with the lid slightly ajar, and let it simmer gently for five minutes. This melds the flavors and gives the cream a chance to blend perfectly, enriching the soup.
Step 5: Brighten and Add Pasta
Stir in fresh lemon juice, cheese tortellini, and parsley, then continue cooking for another five minutes until the tortellini is tender. The lemon juice adds a zesty shine that keeps this soup feeling fresh and light despite its creaminess.
Step 6: Finish with Spinach and Season to Taste
Finally, fold in the baby spinach and allow it to wilt for a couple of minutes. Season generously with salt and pepper, tasting and adjusting the lemon juice if you want an even brighter tang. This finishing touch rounds out the complex flavor profile and adds a pleasing splash of green to your bowl.
How to Serve Creamy Lemon Chicken Tortellini Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few twists of cracked black pepper can elevate your presentation and flavor. For an extra indulgent touch, grate some Parmesan cheese over the top—it melts gracefully into the warm soup.
Side Dishes
Pair this soup with crusty garlic bread or a fresh green salad to create a balanced, satisfying meal. The bread is perfect for mopping up every last drop of that creamy lemon-infused broth!
Creative Ways to Present
Serve the soup in charming rustic bowls or mason jars for a cozy vibe. You can also swirl a little extra cream or olive oil on top just before serving to give it an elegant, Instagram-worthy finish that your guests will adore.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to three days when stored in an airtight container. The flavors actually meld even more with time, making leftovers just as enjoyable as freshly made.
Freezing
If you want to freeze it, omit the spinach for best results and add it fresh when reheating. Freeze the soup in freezer-safe containers for up to three months. Just remember that cream-based soups might separate slightly after freezing, but a good stir will bring it back together beautifully.
Reheating
Warm leftovers gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if the soup seems too thick. For frozen portions, thaw overnight in the fridge before reheating to keep the texture just right.
FAQs
Can I use frozen tortellini in this soup?
Absolutely! Frozen tortellini works well too. Just add a couple of extra minutes to the cooking time to ensure they’re heated through perfectly.
What can I substitute for heavy cream?
You can use half-and-half or whole milk if you want a lighter soup, but keep in mind it won’t be as rich and creamy. For a dairy-free option, coconut cream can make a tasty alternative that complements the lemon beautifully.
Is rotisserie chicken the best choice for this recipe?
Rotisserie chicken is a fantastic shortcut because it’s already cooked and flavorful, but feel free to use leftover cooked chicken or poach chicken breasts specifically for this soup.
How do I make this soup more lemony without overpowering it?
Start with the recommended lemon juice, then add small amounts gradually, tasting as you go. Fresh lemon zest is also a subtle way to boost lemon flavor without adding extra acidity.
Can this soup be made vegetarian?
Yes! Simply use vegetable broth and skip the chicken, or add extra veggies or beans for protein. Cheese tortellini still provides lovely richness to keep the soup satisfying.
Final Thoughts
This Creamy Lemon Chicken Tortellini Soup Recipe is one of those rare finds that feels both indulgent and refreshing at once. Every spoonful is a wonderful balance of creamy, tangy, and comforting flavors that make you want to cozy up under a blanket and savor every bite. I can’t wait for you to try this recipe and discover how easily it becomes a new favorite in your home—so go ahead, make a big pot and enjoy the loving warmth it brings!
Print
Creamy Lemon Chicken Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Lemon Chicken Tortellini Soup is a comforting and flavorful meal combining tender chicken, cheese tortellini, fresh vegetables, and a bright lemony cream broth. It’s a hearty yet elegant soup perfect for a cozy dinner, featuring fresh baby spinach and herbs for a vibrant finish.
Ingredients
Vegetables & Aromatics
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups packed fresh baby spinach
- 1 tablespoon chopped fresh parsley
Fats & Dairy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
Proteins
- 2 cups cooked or rotisserie chicken, shredded
Dry Goods & Seasonings
- 1/2 teaspoon Italian seasoning
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Liquids
- 4 cups chicken broth
- 2 tablespoons fresh lemon juice (or more, to taste)
Pasta
- 2 generous cups refrigerated cheese tortellini
Instructions
- Sauté Vegetables: Melt the butter and olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the finely chopped celery, carrots, and onion. Cook for about 8 minutes, stirring occasionally until the vegetables are softened and lightly browned. Adjust heat if browning too quickly.
- Add Garlic, Seasoning, and Flour: Stir in the minced garlic, Italian seasoning, and flour. Cook the mixture for about 1 minute to eliminate the raw flour taste and combine flavors.
- Incorporate Broth: Slowly pour in the chicken broth while stirring continuously to dissolve the flour and create a smooth base for the soup.
- Add Chicken and Cream, Simmer: Add the shredded chicken and heavy cream. Increase heat to high and bring the soup to a gentle boil. Partially cover the pot and reduce heat to a gentle simmer. Let it cook for 5 minutes.
- Add Lemon Juice, Tortellini, and Parsley: Stir in fresh lemon juice, cheese tortellini, and chopped parsley. Cook for an additional 5 minutes until the tortellini is tender and the flavors meld.
- Wilt Spinach and Season: Add fresh baby spinach to the pot and stir until wilted, about 1-2 minutes. Season the soup generously with salt and pepper to taste. Adjust lemon juice if more brightness is desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Heavy cream adds richness and creaminess; you can substitute with half-and-half for a lighter version.
- Fresh lemon juice is key for brightening the soup; adjust to taste.
- Refrigerated tortellini cooks quickly; fresh or frozen can be substituted but adjust cooking times accordingly.
- For thicker soup, add a little more flour or reduce broth slightly.
