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Creamy Tortellini Soup

My wife sent me this recipe from Brita Cooks, so I had to try it out! Brita Cooks is the "Soup Queen" in my opinion. I changed up a few things and it was amazing! Try it out and check out Brita Cooks on TikTok!


  • 1/2 onion chopped
  • 1 celery stalk chopped
  • 3-5 garlic cloves chopped
  • 2 tbsp. Butter
  • 2 oz. Sun-dried tomatoes
  • 28 oz. can crushed tomatoes
  • 1 carton of chicken stock (approx. 4 cups)
  • Parmesan rind
  • 12 oz. Three Cheese Tortellini
  • 1 cup heavy whipping cream
  • 3 Chicken thighs
  • Salt
  • Crushed red pepper
  • Crove Beef Rub
  • Basil, for garnish


  1. Begin by chopping up your onion, celery and garlic.
  2. In a large pot heated over medium-high heat, add 2 tbsp. butter. Sauté the onion and celery for about 5 minutes or until softened. Add a pinch of salt and crushed red pepper.
  3. Next, add in chopped garlic and 2 oz of sun-dried tomatoes. Add a few shakes of Crove Beef Rub. Continue to sauté for a few more minutes.
  4. Add crushed tomatoes directly into the pot. Stir to incorporate and cook for about 3 minutes.
  5. Then add 4 cups of chicken stock and the parmesan rind. Bring this to a boil.
  6. Add in the raw chicken thighs. Let them cook in the broth for about 25 minutes or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  7. Remove the chicken and shred it. Remove the parmesan rind and discard it. While you are shredding the chicken add in the three cheese tortellini to the pot.
  8. Reduce to a simmer. Add in the shredded chicken and heavy whipping cream and a few shakes of Crove Beef Rub. Stir to incorporate. Simmer for about 5-10 minutes.
  9. Garnish with shaved parmesan and basil. Serve and enjoy!


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