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Bowl of chicken tortellini soup.

Chicken Tortellini Soup

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


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


  1. Bring Dutch Oven to medium-high heat. Add oil; swirl to coat the pan. 
  2. Add garlic and onion. Move around pan until garlic is fragrant and onions soften, about 1 minute.
  3. Add carrots and celery and saute for 1-2 minutes.
  4. Add chicken broth and bring to a boil. Add chicken breasts. Cover and let simmer until fully cooked, about 15 minutes.
  5. Remove chicken and place on a plate to cool a bit. 
  6. 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. 
  7. Add tomato paste and coconut milk. Stir to combine. Bring to a simmer as mixture continues to thicken. 
  8. 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. 
  9. 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.