This comforting chicken tortellini soup is like a warm hug in a bowl!
The recipe has tender chicken, pillowy cheese tortellini, and a flavorful broth infused with aromatic herbs. It’s the perfect balance of hearty and light.
What I adore about this recipe is how easy it is to make. You start by sautéing some veggies, then add the broth, chicken, and tortellini.
Let it simmer away, and before you know it, you have a pot of pure comfort. Trust me, it’ll become a regular in your recipe rotation!
Why You’ll Love This Chicken Tortellini Soup
Comfort Classic: This soup combines the heartwarming essence of traditional chicken soup with the indulgent pleasure of cheese-filled tortellini. It’s perfect for chilly evenings or when you need a pick-me-up.
Time-Saver: Using pre-cooked rotisserie chicken and quick-cooking tortellini, this recipe allows you to whip up a satisfying, homemade meal in under an hour.
Full of Flavor: The blend of aromatic herbs, tender chicken, and cheese-filled pasta creates a rich, savory broth.
Great for Leftovers: Transform this soup into a completely new meal by adding extra vegetables or different proteins or serving it over rice.
Ingredients
- Cooked Chicken: The star protein adds heartiness and flavor to the soup. Shredded rotisserie chicken is a convenient option.
- Fresh or Frozen Cheese Tortellini: It provides a delightful texture and taste in every spoonful.
- Olive Oil: It kicks off the flavor-building process by sautéing the vegetables.
- Onion and Garlic: The aromatic duo lays the groundwork for a flavorful soup base.
- Carrots and Celery Stalks: They contribute a subtle sweetness and depth of flavor while boosting the nutrient content.
- Dried Thyme, Basil, and Oregano: A trio of Mediterranean herbs infuses the soup with a delightful, comforting aroma and taste.
- Salt and Black Pepper: The essential seasoning elements.
- Chicken Broth: The savory liquid base brings all the ingredients together.
- Fresh Parsley: It adds a fresh, herbaceous note to the finished soup.
- Optional Add-ins: Add heavy cream or half-and-half for a luxurious, creamy texture. Try crushed red pepper flakes for a spicy kick and grated Parmesan cheese for a salty, umami-rich topping.
How to Make Chicken Tortellini Soup
This soup couldn’t be easier to throw together!
1. Sauté the vegetables. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions become translucent.
2. Add the garlic and herbs. Add the minced garlic, thyme, basil, oregano, salt, and black pepper. Cook for another minute until the garlic is fragrant.
3. Add the broth and chicken. Pour in the chicken broth and bring the mixture to a simmer. Once simmering, add the shredded chicken. Allow the soup to cook for 10-15 minutes to let the flavors meld together.
4. Cook the tortellini. Add the tortellini to the soup and cook according to the package directions (usually about 5-7 minutes for fresh tortellini, a bit longer for frozen). Be sure not to overcook the tortellini, as it can become mushy.
5. Make an optional creamy version. If you prefer a creamier soup, stir in ½ cup of heavy cream or half-and-half at this point. Heat through for 2-3 minutes, but do not bring to a boil.
6. Taste and adjust the seasoning. Taste the soup and adjust the salt and pepper to your liking. If you enjoy a little heat, add a pinch of crushed red pepper flakes.
7. Serve. Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve hot alongside crusty bread if desired.
Tips for the Best Chicken Tortellini Soup
Here are my best tips for making this soup a guaranteed crowd-pleaser.
- Choose your favorite chicken. Choose between store-bought rotisserie chicken for convenience or home-cooked chicken for more control over flavor and texture. Both options work well in this recipe.
- Fresh is best. Use fresh vegetables for the base of the soup to ensure the best flavor and texture. Cooking them until they are softened will add depth to the soup.
- Make it nice and creamy. For a creamier version, add heavy cream or half-and-half towards the end of cooking. This will enrich the soup without making it too thick.
- Taste and adjust. Taste the soup and adjust the salt and pepper to your liking. Adding a pinch of crushed red pepper flakes can add a nice heat.
- Have fun and switch it up. Experiment with different types of tortellini, such as spinach and ricotta or meat-filled, to change up the flavor. You can also add other ingredients like diced bell peppers or chopped spinach for added nutrition.
- Serve it in style. Serve the soup hot, garnished with freshly chopped parsley and grated Parmesan cheese. Crusty bread on the side can help soak up the flavorful broth.
How to Store
This soup is perfect for meal prepping and enjoying leftovers!
To Make Ahead: This soup stores well, but the tortellini will absorb the broth over time. If making ahead, cook the tortellini separately and add it when reheating.
To Store: Place the cooled soup in an air-tight container and refrigerate for up to 3-4 days. The tortellini will continue to absorb liquid, resulting in a thicker soup over time.
To Freeze: Cool the soup completely, then transfer to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months, but note that the texture of the tortellini may change slightly upon thawing.
To Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much during storage.
Chicken Tortellini Soup
6
servings10
minutes35
minutes262
kcalWarm up with a bowl of this amazing chicken tortellini soup! It’s creamy, satisfying, and guaranteed to please.
Ingredients
- For the Soup:
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste
8 cups chicken broth
2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups fresh or frozen cheese tortellini
1 tablespoon fresh parsley, chopped (for garnish)
- Optional add-ins:
½ cup heavy cream or half-and-half (for a creamier version)
Crushed red pepper flakes (for heat)
Grated Parmesan cheese (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions become translucent.
- Add the minced garlic, thyme, basil, oregano, salt, and black pepper. Cook for another minute until the garlic is fragrant.
- Pour in the chicken broth and bring the mixture to a simmer. Once simmering, add the shredded chicken. Allow the soup to cook for 10-15 minutes to let the flavors meld together.
- Add the tortellini to the soup and cook according to the package directions (usually about 5-7 minutes for fresh tortellini, a bit longer for frozen). Be sure not to overcook the tortellini, as it can become mushy.
- If you prefer a creamier soup, stir in ½ cup of heavy cream or half-and-half at this point. Heat through for 2-3 minutes, but do not bring to a boil.
- Taste the soup and adjust the salt and pepper to your liking. If you enjoy a little heat, add a pinch of crushed red pepper flakes.
- Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve hot alongside crusty bread if desired.
Notes
- Rotisserie chicken is a convenient option, but you can also poach or roast your own chicken breasts or thighs.
- Cheese tortellini is classic, but you can use any kind you like (e.g., spinach and ricotta or meat-filled).
