Creamy Blackened Chicken Tortellini Soup
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Creamy Blackened Chicken Tortellini Soup
Grab a bowl and get cozy—this Creamy Blackened Chicken Tortellini Soup is about to be your new fall favorite! Think tender, spicy blackened chicken, soft cheesy tortellini, and a creamy broth that’s packed with flavor. Perfect for those chilly nights when you want something warm, hearty, and seriously delicious without spending all day in the kitchen! Dairy-free, Vegan, Gluten-free + Slow Cooker Option.
After years of making my own homemade blackened seasoning, I finally shared it on Orchids + Sweet Tea! You all went crazy for my Creamy Blackened Chicken + Tortellini recipe, so naturally, I had to turn it into a cozy fall soup. Enter: Creamy Blackened Chicken Tortellini Soup! Maybe I went a little overboard with the "blackened" recipes, but the flavor is just too good!
Let me tell you about this —it's the ultimate meal for weeknights, date nights, and every night (plus lunch the next day)! It's incredibly creamy, bursting with rich flavor, and has a hint of spice from that blackened seasoning. And let's not forget about the tortellini—it adds the perfect bite and heartiness when mixed with the sauce and tender chicken. It's downright delicious!
Jump to:
- Why You’ll Love This Creamy Blackened Chicken Tortellini Soup
- What is Tortellini?
- How To Make Creamy Blackened Chicken Tortellini Soup
- Ingredients
- What Is Homemade Blackened Seasoning?
- Homemade Tortellini vs. Store-bought
- How Long to Cook Tortellini
- What Kind of Tortilini Fillings Work For This Tortellini Recipe
- Topping Ideas for Creamy Blackened Chicken Tortellini Soup
- Creamy Blackened Chicken Tortellini Soup Q + A's
- More Comforting Soup Recipes to Try this Season!
- MADE OUR RECIPE(S)?
- Creamy Blackened Chicken Tortellini Soup
If you're as obsessed with blackened recipes as I am, you've got to try these next: Easy Weeknight Blackened Chicken Tacos, Blackened Shrimp Po' Boy, Blackened Salmon Chowder, and don't forget about the perfect match—my Easy Shredded Chicken recipe! They're all sure to satisfy your craving for bold flavors and hearty meals.
Why You’ll Love This Creamy Blackened Chicken Tortellini Soup
Once you make and eat this Creamy Blackened Chicken Tortellini Soup—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
- A quick + easy weeknight meal that's simple to prepare and utterly delicious.
- So creamy and full of texture.
- Great for meal prepping and make aheads for the week!
- Perfect for Spring, Summer, Fall or Winter vibes!
- Loved by all ages, this dish is sure to become a favorite at the dinner table.
- Did I mention, it’s just delicious?
What is Tortellini?
Basically, tortellini is pasta that originated in the Italian region. Traditionally, they come stuffed with a mix of meat, cheese (ricotta or Parmigiano Reggiano), egg, and nutmeg, which is then served in capon broth.
Unlike ravioli which comes square shaped and stuffed, tortellini are ring or navel-shaped (visually similar to a tiny wonton or croissant).
How To Make Creamy Blackened Chicken Tortellini Soup
This dish involves a few steps: In a Dutch oven over medium-high heat, sauté garlic in olive oil until fragrant. Add blackened seasoning + flour, stirring until combined, then pour in the stock, stirring until thickened. Add in all remaining ingredients—and let simmer for 8–10 minutes until the soup is thick and tortellini are tender.
Ingredients
SOUP:
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- Garlic cloves. Minced
- Cheese tortellini. Feel free to use your favorite type + filling.
- Shredded chicken breasts. See my shredded chicken recipe!
- All-purpose flour. This helps to thicken the sauce up.
- Blackened seasoning. You can use either store-bought or learn how to make your own easy 5-minute blackened seasoning HERE!
- Vegetable or chicken stock/broth. Enhances the savory notes and adds depth to the sauce. Whole Foods has a great organic option!
- Heavy cream. Creates the luscious, velvety base of the sauce. I use Organic Valley.
- White cooking wine. You can sub with chicken stock, if desired
- Kale. Destemmed + chopped.
- Freshly-grated parmesan cheese. I love to freshly grate my cheese, however, you can use your favorite shredded brand---quality does matter!
- Cheddar cheese. Mild or sharp.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Blackened Chicken Tortellini Soup recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
What Is Homemade Blackened Seasoning?
Homemade Blackened Seasoning is a flavorful spice blend used to create that signature "blackened" crust on meats and seafood. It's made by mixing herbs and spices like paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper. This seasoning adds a kick of heat and depth to dishes, giving them that delicious Cajun-inspired flavor.
What Is Blackened Seasoning Used For?
Blackened Seasoning is used to add flavor and create a spicy, crusty exterior on meats, seafood, and vegetables when cooked at high temperatures. It's perfect for seasoning chicken, fish, shrimp, steak, and even vegetables before grilling, pan-searing, or baking. The seasoning adds depth and a spicy kick, giving dishes a distinctive Cajun-inspired flavor profile! I personally LOVE making blackened chicken!
I also love this with my vegan + vegetarian dishes, it's so tasty with tofu, tempeh, and on vegetables like homemade fries, or roasted vegetables to go into a Buddha bowl! The options are endless!
Homemade Tortellini vs. Store-bought
Usually, I like purchasing organic tortellini via Whole Foods, which has a great option by Artisola. However, making your own tortellini much like ravioli is something feasible as well!
Tortellini is generally made with either round pasta wrappers or square pasta wrappers. In either case, you'll just be sure to roll your dough as thin as possible. Overall, like most stuffed pasta, try to not over-stuff the centers, always keep the pasta dough covered to avoid drying, use ample flour, and take your time when assembling----all of which help to make the perfect tortellini.
Regardless of whether you use homemade or not, this creamy pasta recipe is sure to come out amazingly!
How Long to Cook Tortellini
Like with many other types of pasta, you bring a pot of water to a boil, add the tortellini along with olive oil or salt, and let it boil for 4-9 minutes, depending on the packaging and brand----shorter than most other pastas.
General rule of thumb: 2 to 3 minutes for refrigerated (soft) tortellini, 3 to 5 minutes for frozen tortellini, and 10 to 11 minutes for dried tortellini. Signs of doneness are when the pasta floats to the surface of the water, and has an internal temperature of 165 degrees.
What Kind of Tortilini Fillings Work For This Tortellini Recipe
For this specific recipe, I chose to use cheese tortillini. However, there are so many options (whether homemade or store-bought) that can help to elevate this entire dish based on the use of any of the following ravioli:
- Sausage
- Vegan filling options
- Spinach and Ricotta
- Mushroom
- Four cheese
Topping Ideas for Creamy Blackened Chicken Tortellini Soup
While I love this tortellini soup dinner as-is, straight from the pan, you can dress it up with toppings if you like.
For extra flavor, color, and texture, you can try:
- Garlic bread
- Candied bacon
- Dollops of pesto sauce
- Chopped nuts, such as toasted pecans or walnuts
- Homemade croutons
- Sliced jalapeños for a bit more heat
- Herb roasted tomatoes
- Roasted pumpkin seeds for texture
- Grated lemon zest --adds a zesty, citrusy twist that brightens up the dish.
- Parmesan cheese
- Crispy sage leaves
- Toasted panko bread crumbs
Creamy Blackened Chicken Tortellini Soup Q + A's
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before reheating on the stovetop to serve.
Yes! To make this soup in the slow cooker, simply sauté garlic before adding everything (including tortellini) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. Be sure to add the heavy cream and cheese within the last hour or so.
To make this soup GF-friendly, simply substitute the tortellini with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly (flour, heavy cream, etc.) and you use GF bread on the side, if using.
Absolutely! To make this soup vegan, be sure to substitute the tortellini with a vegan-friendly version, heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds and parmesan.
More Comforting Soup Recipes to Try this Season!
Now that you've fallen in love with this Creamy Blackened Chicken Tortellini Soup recipe, try these family-friendly recipes next!
- Creamy Roasted Garlic Tortellini Soup
- Hearty Cheddar Garlic Herb Potato Soup
- Creamy Roasted Garlic Cauliflower Chickpea Soup
- Apple Cheddar Sweet Potato Soup
- Loaded Vegan Veggie Soup
- Easy Flavorful Rigatoni Meatball Soup
- Creamy Lemon Broccoli Tortellini Soup
MADE OUR RECIPE(S)?
If you tried this Creamy Blackened Chicken Tortellini Soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Creamy Blackened Chicken Tortellini Soup
Ingredients
SOUP:
- 1 tablespoon Extra virgin olive oil
- 3 garlic cloves, minced
- 1 (8 oz.) package organic cheese tortellini
- 2 cups shredded chicken breasts
- 3 Tbsps organic all-purpose
- 1-2 tablespoon Blackened seasoning
- 4 cups vegetable or chicken stock/broth
- 1 cup organic heavy cream
- 3 Tbsps white cooking wine
- 1 cup chopped kale, organic
- 1 cup freshly-grated parmesan
- 1 ½ cups Mild or Sharp Cheddar Cheese, organic
Instructions
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add in the blackened seasoning and flour, stirring until combined.
- Add in the chicken or vegetable stock, stirring frequently to avoid lumping until thickened. Add in the tortellini, heavy cream, white cooking wine, shredded chicken, and kale, stirring to combine. Let everything simmer for another 8-10 minutes or until the soup has thickened nicely and the tortellini are fully cooked through and tender. Stir in the parmesan and cheddar cheese until fully melted and the sauce is smooth.
- Remove from heat and serve immediately into prepared bowl(s), top with freshly-grated parmesan (optional) and with a side of bread, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic before adding everything (including tortellini) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. Be sure to add the heavy cream and cheeses within the last hour or so.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the tortellini with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly (flour, heavy cream, etc.) and you use GF bread on the side, if using.
- VEGAN OPTION: To make this soup vegan, be sure to substitute the tortellini with a vegan-friendly version, heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds and parmesan.
Nutrition
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