Roasted Red Pepper Chicken Tortellini Soup

Creamy, Cozy and Packed with Fall Flavor

This soup is rich without feeling too heavy, with tender chicken, cheesy tortellini, roasted red peppers and spinach in a creamy tomato broth. It comes together fast enough for a campground weeknight, but still feels like the kind of meal you want when the evenings finally start cooling off.

Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Soup

• 1 Tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (12 oz) jar roasted red peppers, drained and chopped
• 2 Tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 (20 oz) package refrigerated cheese tortellini
• 1 cup heavy cream
• 2 cups fresh baby spinach
• ½ cup grated parmesan
• Salt and black pepper, to taste

For Finishing

• Fresh basil or parsley
• Extra grated parmesan
• Crushed red pepper flakes, optional
• Warm crusty bread, for serving

Directions

1️⃣ Build the Flavor Base

Heat olive oil in a large Dutch oven or soup pot over medium heat.

Add onion and cook for 4–5 minutes until softened.

Stir in garlic and cook for about 30 seconds until fragrant.

2️⃣ Add the Peppers

Stir in the roasted red peppers, tomato paste, Italian seasoning and smoked paprika.

Cook for 2–3 minutes, stirring occasionally, until the tomato paste darkens slightly and everything smells ridiculously good.

3️⃣ Make the Broth

Pour in the chicken broth and stir well.

Bring to a gentle simmer and cook for 8–10 minutes so the flavors can come together.

4️⃣ Add the Chicken and Tortellini

Stir in the shredded chicken and tortellini.

Cook according to the tortellini package directions, usually about 4–6 minutes, until tender.

5️⃣ Make It Creamy

Reduce heat to low.

Stir in the heavy cream, spinach and parmesan.

Cook for another 2–3 minutes until the spinach wilts and the soup becomes creamy.

Season with salt and black pepper to taste.

6️⃣ Serve It Up

Ladle into bowls and finish with fresh basil or parsley, extra parmesan and red pepper flakes if you want a little heat.

Serve with crusty bread for dunking because leaving that creamy broth behind would just be wrong. 😂

RVD Signature Twists

• Spicy Tuscan – Add crushed red pepper flakes, sliced Italian sausage and a little extra parmesan.
• Garlic Lover’s Version – Add two extra garlic cloves and finish each bowl with garlic butter croutons.
• Smoky Bacon – Stir in crispy bacon just before serving for a smoky, salty finish.
• Mushroom Upgrade – Sauté sliced mushrooms with the onions for a deeper, earthier flavor.
• Extra Cheesy – Add a handful of shredded mozzarella or fontina along with the parmesan.

RV-Friendly Notes

✔ One pot
✔ Ready in under an hour
✔ Rotisserie chicken shortcut friendly
✔ Easy stovetop meal
✔ Great for cool campground nights
✔ Leftovers reheat well
✔ Minimal cleanup
✔ Bread and salad are all you need on the side

Estimated Nutrition

Per Serving — Serves 6

Calories: ~485
Protein: ~31g
Carbohydrates: ~39g
Fat: ~23g
Fiber: ~4g
Sugar: ~6g

Nutrition will vary depending on tortellini, cream and parmesan used.

❤️ Why RVers Love It

This one checks all the boxes for fall camping: warm, creamy, hearty and easy enough to make in a small kitchen. The roasted red peppers bring a little sweetness and depth, the tortellini makes it feel extra comforting and using cooked chicken keeps the whole thing simple when you’d rather be outside enjoying the campground than standing over the stove.