This easy & creamy Chicken Tortellini Soup is made dairy-free with coconut milk and dairy-free tortellini. This combination of shredded chicken, kale, spices, and “cheesy” tortellini make this soup the perfect comfort food. The whole family will love it and it is simple enough for a weeknight meal or make it for Sunday supper to meal prep for the week.
Creamy Chicken Tortellini Soup with Kale
This cozy and comforting bowl of creamy chicken tortellini soup is perfect for all of those chilly nights. It comes together in less than an hour and can easily be made dairy free with coconut milk and Kite Hill’s Non-Dairy Tortellini or if you aren’t concerned with keeping it dairy free you can use cream and regular tortellini. Either way the whole family is going to love this warm bowl of comfort food.
What You Will Need
- olive oil – a drizzle in the pot to help sauté the veggies.
- yellow onion, garlic, carrots, & celery – a combination of vegetables and flavors that are perfect for any soup.
- chicken broth – any will do – just grab your favorite.
- boneless, skinless chicken breasts – these are what we used but you could also use chicken thighs.
- all-purpose flour – used in combination with some of the broth to make a slurry for thickening the soup.
- tomato paste – perfect for adding some tomato flavor to the soup base.
- coconut milk – this brings the creaminess without the dairy – option to sub with cream if you want.
- coconut sugar – just a little for a touch of sweetness.
- Italian seasoning, kosher salt, & pepper – a simple combination of spices that bring a lot of great flavor!
- tortellini – we love using Kite Hill Non-Dairy Tortellini but feel free to grab your favorite!
- kale or spinach – either works for adding more veggies – we love the texture of kale for this recipe, but up to you.
How Long Is Chicken Tortellini Soup Good For In The Fridge
You can easily store this soup in an airtight container in the fridge for up to 5 days.
Can I Freeze Chicken Tortellini Soup
Yes, we just recommend freezing the soup without the tortellini and then place a package of tortellini in the freezer next to the frozen soup in order to keep the meal together and ready for reheating. If you wait to add the tortellini until reheating it will keep it from getting mushy and disintegrating. The soup can be stored in the freezer for 3-4 months. Simply place the soup in the fridge the night before to thaw and then reheat.
Can I Used Pre-Cooked Chicken
Absolutely! Any shredded chicken would work. We love cooking the chicken breasts in the broth for added flavor but you could also grab a rotisserie chicken or make shredded chicken separately and add it to the soup.
How To Make Chicken Tortellini Soup
Sauté the onion, garlic, carrots, and celery in a dutch oven with some olive oil.
Add the chicken broth, bring to a boil, add the chicken breasts, and simmer for 15 minutes.
Remove the chicken to shred and carefully remove 1 cup of hot broth to mix with the all-purpose flour to make a slurry for thickening the soup.
Pour the slurry in the pot and mix to thicken. Then add the shredded chicken back in with the tomato paste and coconut milk.
Mix in the coconut sugar, Italian seasoning, kosher salt, pepper, and tortellini and simmer for 10-15 minutes (depending on the type of tortellini you use). If you use kale or spinach, add a handful to the soup right before serving.
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Chicken Tortellini Soup – a thick, creamy and delicious chicken tortellini soup recipe that is dairy-free friendly!!
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 small yellow onion, diced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 6oz tomato paste
- 1 cup full fat coconut milk*
- 1/2 tablespoon coconut sugar
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- Approx. 9oz tortellini (I used Kite Hill dairy-free tortellini)*
- (optional) handful chopped kale or spinach
- Bring Dutch Oven to medium-high heat. Add oil; swirl to coat the pan.
- Add garlic and onion. Move around pan until garlic is fragrant and onions soften, about 1 minute.
- Add carrots and celery and saute for 1-2 minutes.
- Add chicken broth and bring to a boil. Add chicken breasts. Cover and let simmer until fully cooked, about 15 minutes.
- Remove chicken and place on a plate to cool a bit.
- Carefully remove 1 cup of very hot broth (we recommend using a measuring cup with a handle) from the pot. Add flour and whisk immediately until it thickens. Return mixture to Dutch Oven. Stir until soup thickens.
- Add tomato paste and coconut milk. Stir to combine. Bring to a simmer as mixture continues to thicken.
- Shred chicken with two forks and return meat to pot along with coconut sugar, salt, pepper, Italian seasoning and tortellini. Let simmer approx. 10-15 minutes or until tortellini is fully cooked. Taste and adjust any seasoning, as desired.
- If using, add in a handful of chopped kale or spinach right before serving.
- Chicken Thighs: feel free to use boneless, skinless chicken thighs if you prefer!
- *Dairy: if you aren’t concerned with omitting dairy feel free to use heavy cream instead of coconut milk and regular tortellini instead of dairy-free.
- Storage: you can keep it in the fridge for up to 5 days or in the freezer for 3-4 months.
- Reheating: if you are reheating from the fridge you can simply use the microwave or small saucepan. If you are reheating from the freezer, you will want to let it thaw in the fridge 24 hours before reheating.
Keywords: chicken tortellini soup