Amazing 1 Pot Creamy Tomato Basil Tortellini Soup

One Pot Creamy Tomato Basil Tortellini Soup With Chicken is my absolute go-to when the air gets crisp here in Asheville, North Carolina. When I started my journey to drop 80 pounds, I thought I had to give up all the flavors I grew up loving—the rich, savory tastes of Southern comfort food. But that just wasn’t going to work for me!

That’s why I created the Easy Detox Recipes blog. I focus on taking those beloved, hearty dishes and cleaning them up without losing any of the soul. This soup is the perfect example of that mission. It tastes exactly like dipping your spoon into a giant bowl of creamy tomato basil pasta, but it’s loaded with good stuff and comes together faster than ordering takeout.

Seriously, this recipe is proof that eating clean doesn’t mean sacrificing that cozy, melt-in-your-mouth feeling. You’re going to love how simple this is!

Why This One Pot Creamy Tomato Basil Tortellini Soup With Chicken Works For You

I get it—weeknights are chaos, especially when you want something warm and satisfying but don’t have hours to stand over the stove. That’s the beauty of this soup! It’s pure Southern comfort food transformed into something you can pull off even on a Tuesday.

This recipe proves you don’t need a sink full of dishes or a long ingredient list to get that deep, rich flavor. It’s family-approved, quick, and fits right into my mission of keeping meals clean while tasting indulgent. Trust me, even the pickiest eaters will ask for seconds.

• It seriously tastes like creamy tomato basil pasta, but in soup form—so satisfying!
• Everything cooks in one pot, which means cleanup is a breeze, which is my favorite part.
• You get homemade flavor in under 45 minutes total, beating almost any delivery option.
• It’s packed with protein from the chicken and uses simple pantry staples you likely already have.

Quick Prep and Cook Times

When I say fast, I mean it! You’re looking at only about 15 minutes of hands-on prep time. Then, the stove does the heavy lifting. The whole ordeal—from chopping the onion to stirring in that final swirl of fresh basil—takes right around 45 minutes total. That’s less time than it takes to decide what you’re going to watch on TV! It’s genuinely perfect for those nights when dinner needs to be on the table ASAP.

Essential Ingredients for Your One Pot Creamy Tomato Basil Tortellini Soup With Chicken

Okay, let’s talk about what goes into this magic pot. The key to keeping this soup quick is relying on good pantry staples, but you can’t skimp on quality where it counts—like the cheese and the fresh herbs! Don’t try substituting the refrigerated tortellini with the dried kind; we need that soft, pillowy texture that comes from the refrigerated stuff.

I’ve listed everything below, but pay close attention to the specs for the veggies and herbs. These details are what separate a good soup from the one you’ll be making every single week.

Ingredient Specifications and Clarity

When you’re setting up your station, make sure everything is prepped exactly as I’ve written it. Those little details add up fast when you’re moving quickly!

Here is what you need to gather. I always lay these out on the counter before I even touch the stove—it saves so much time! I always share my prep secrets on my other platforms.

• Olive Oil (2 tablespoons)
• Yellow Onion (1 medium, finely diced)
• Garlic Cloves (2, minced)
• Carrot (1 medium, finely diced)
• Dried Basil and Oregano (1 teaspoon each)
• Red Pepper Flakes (0.25 teaspoon)
• Salt and Pepper (1 teaspoon salt, 0.5 teaspoon pepper)
• Tomato Paste (1 heaping tablespoon)
• Crushed Tomatoes (One 28-ounce can)
• Low Sodium Chicken Broth (4 cups)
• Cooked Chicken Breast (2 cups, shredded or diced)
• Refrigerated Cheese Tortellini (20 ounces)
• Heavy Cream or Half and Half (0.75 cup)
• Freshly Grated Parmesan Cheese (0.75 cup, plus extra for topping)
• Fresh Basil Ribbons (0.5 cup, loosely packed)
• Fresh Baby Spinach (2 cups, optional but recommended!)

Step-by-Step Method for One Pot Creamy Tomato Basil Tortellini Soup With Chicken

This is where the magic happens, and honestly, it’s so straightforward you’ll feel like a professional chef. Since it’s all in one pot, keep your heat steady and your spoon handy! Remember, we’re building layers of flavor here, so don’t rush the beginning steps.

Building the Flavor Base

First things first, grab your biggest soup pot—the heavy one works best for even heat. Pour in those 2 tablespoons of olive oil and set the burner to medium. We’re sweating the veggies now. Toss in your finely diced onion and carrot. Let them hang out for about 5 minutes. You want them soft and the onion turning clear, not brown. Don’t walk away completely, but you have a minute to grab your spices!

Once the veggies look happy, clear a small space in the center of the pot and drop in your minced garlic, dried basil, oregano, red pepper flakes, salt, and pepper. Stir those spices around for just 30 seconds. They’ll get super fragrant really fast—that’s how you know they’re blooming! Be careful not to burn the garlic; that’s a quick way to ruin the whole pot.

Now for my favorite trick: the tomato paste. Add it right into the middle of the pot where the spices are. Cook that paste for a solid minute or two, stirring it constantly into the vegetables. You are looking for it to darken slightly—it turns from bright red to a deeper, almost rusty color. That little bit of caramelization adds incredible depth that canned tomatoes alone just can’t give you!

Simmering the Broth and Cooking the Tortellini

Time to build the soup! Pour in the entire can of crushed tomatoes and all 4 cups of your chicken broth. Use your spoon to scrape up any little browned bits stuck to the bottom of the pot—that’s pure flavor gold we don’t want to waste. Bring this mixture up to a gentle boil, then immediately drop the heat down to a steady simmer.

Let that broth base simmer uncovered for about 10 to 15 minutes. This time is crucial! It lets the carrot soften completely and really melds those dried herbs into the liquid. Next, stir in your 2 cups of pre-cooked, shredded chicken. Give it a taste test now and adjust your salt and pepper before the pasta goes in. Once you add the tortellini, it cooks fast, so seasoning now is your last easy chance. If you want more chicken ideas, check out my easy chicken salad recipe!

Add in all 20 ounces of refrigerated cheese tortellini. Stir them gently so they don’t stick to the bottom. Keep simmering for about 6 to 8 minutes. You need to stir every couple of minutes. You’re waiting for them to puff up just slightly and feel tender when you poke one—don’t overcook them, or they turn mushy!

Achieving the Creamy Finish

The soup is almost done, but we need that signature creamy texture! Once the tortellini are cooked, take the pot completely off the heat source. This is important to keep the dairy from separating! Stir in your heavy cream and the grated Parmesan cheese. If you’re using spinach, toss it in now too.

Stir gently until that Parmesan melts right into the broth, turning everything beautifully creamy, and the spinach wilts down. This should only take 2 to 3 minutes off the heat. Now, for safety and flavor, check your chicken pieces to make sure they are piping hot all the way through (aiming for 165 degrees F inside). If you’re worried about curdling, adding the cream last off the heat is your best friend!

Finally, stir in those beautiful ribbons of fresh basil. That bright, fresh perfume is the perfect ending note. Let the whole pot sit quietly for about 5 minutes before ladling it out. This short rest allows the soup to thicken up just a touch more. Serve it up with extra Parm on top!

Expert Tips for Perfect One Pot Creamy Tomato Basil Tortellini Soup With Chicken

Even though this is a quick recipe, I have a few little secrets I learned through trial and error to make sure your soup is restaurant-quality every single time. The biggest worry people have with creamy soups is that they curdle, especially when you add cheese and cream to a hot tomato base. Don’t panic—I’ve got you covered!

The absolute number one rule is taking the pot completely off the burner before adding the dairy. That high, direct heat is what makes the cream separate. Stirring in the cream and Parmesan slowly over residual heat works wonders. Also, always, always use freshly grated Parmesan from a block. The pre-grated stuff has additives that make it clump instead of melt smoothly into that lovely sauce. You can see more of my kitchen tips on my Pinterest boards.

If you find after letting it sit for those 5 minutes that the soup has thickened up a bit too much—which happens when the starch from the tortellini soaks up liquid—just whisk in a splash of warm broth or water right before serving. It loosens everything right back up to that perfect soup consistency! If you are looking for other quick chicken meals, try my one-pan chicken with buttered noodles.

Ingredient Swaps and Enhancements

I love that this recipe is so flexible, which is great for those days when my pantry isn’t perfectly stocked. If you want a slightly lighter soup but still want that creaminess, you can swap the heavy cream for half and half. It won’t be quite as rich, but it’s still delicious and works perfectly fine.

For a huge flavor upgrade, try swapping out the standard crushed tomatoes for fire-roasted diced tomatoes. That little bit of smokiness blends unexpectedly well with the basil and tomato paste we caramelized earlier. It adds a depth that makes people ask, “What did you put in this?”

And remember that leftover chicken? Feel free to use diced chicken thighs instead of breast meat if you have them. Thighs stay moister when reheated, keeping your soup tender throughout the week!

Storing and Reheating Your Soup

This soup is fantastic the next day, but you need to know how to handle leftovers, especially because of those soft tortellini! Don’t just dump the whole pot in the fridge; the pasta will soak up all the liquid overnight and turn into thick, dense blobs. Nobody wants that!

For the best results, store the soup base (broth, veggies, chicken, and seasoning) separately from the tortellini if you can manage it. If you have to store it all together, make sure you add an extra splash of warm broth or even plain water when you reheat it to bring back that soupy consistency.

When reheating on the stovetop, keep the heat low and gentle. High heat will make the cream break or curdle, and it will definitely overcook the pasta. Just let it warm through slowly. Here’s a quick guide for storage:

• Store leftovers in airtight containers for up to 3 days in the refrigerator.
• Reheat slowly on the stovetop over medium-low heat.
• Always add extra warm broth or water when reheating to thin the consistency.
• If you find the tortellini got too soft, next time, cook them 1 to 2 minutes less than the package suggests!

Common Questions About This Chicken Tortellini Soup

I get so many great messages from folks trying this out for the first time! It’s usually about texture or how to make simple swaps. Since this is meant to be a weeknight hero, I want to make sure you have all the answers you need before you even start chopping the onion.

One question I hear a lot is about the texture—especially if the soup gets too thick after sitting overnight. That’s totally normal! The tortellini starch keeps absorbing liquid in the fridge. The trick is simple: always reheat it gently on the stove with a splash of warm broth or even just water until it loosens back up. It brings that creamy texture right back without making it watery. For more comfort food ideas, check out my homemade chili flavor recipe.

Another common one is about making it vegetarian. Since we rely on chicken broth for flavor, you would need to swap that out for a really good quality vegetable broth. If you skip the chicken breast entirely, you might want to add some extra hearty veggies, like diced zucchini or even some white beans, to keep that satisfying feeling.

And finally, cheese! Can I use pre-grated Parmesan? I strongly advise against it, honestly. Using a block of Parm and grating it fresh yourself makes a world of difference in how smoothly it melts into that creamy sauce. That pre-shredded stuff just doesn’t dissolve right and can leave little clumps.

Rate This One Pot Creamy Tomato Basil Tortellini Soup With Chicken

I truly hope this soup brings as much warmth and ease to your kitchen as it does to mine here in Asheville. It’s become a staple for my clean comfort food rotation, and I’m so proud of how simple and flavorful it is.

Now it’s your turn! Go ahead and make a big pot. When you do, please come back right here and give this One Pot Creamy Tomato Basil Tortellini Soup With Chicken a rating out of five stars. Don’t forget to tell me in the comments what you thought, how you tweaked it, or if your family loved it just as much as mine!

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