My homemade chicken tortellini soup is the ultimate cozy meal, packed with tender shredded chicken, cheese-filled tortellini, and fresh veggies. Perfect for chilly days or a quick weeknight dinner, this tortellini chicken soup comes together in under 30 minutes, making it both hearty and easy. With just one pot, I can enjoy a flavorful, family-friendly meal that’s simple to prep and endlessly comforting.
Top Reader Reviews
I like that the recipe is quick and tasty. I used basil, oregano, and tarragon with a small capful of apple cider vinegar but no salt or pepper.
–
Homemade Chicken and Cheese Tortellini Soup
In my opinion, there’s nothing better than a bowl of chicken soup on a cold day! This tortellini soup with chicken blends classic aromatics like onions, carrots, and celery with garlic and Italian seasoning for a rich, savory base. Cheese tortellini and shredded chicken turn it into a satisfying main dish, while fresh parsley adds a bright, finishing touch.
You can use leftover chicken, a rotisserie chicken, or quickly poach chicken breasts, whichever fits your schedule. For a lighter touch, I like to sneak in extra vegetables like spinach or peas.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
My Trick for Perfect Tortellini Leftovers
Cheese tortellini can become mushy when stored in soup. For homemade chicken tortellini soup that stays fresh longer, I recommend cooking the tortellini separately until al dente, tossing with a drizzle of olive oil, and refrigerating. Add individual portions to warmed soup just before serving. This ensures every bite stays tender, cheesy, and perfectly textured.
Chicken Tortellini Soup Recipe
Equipment
- Dutch Oven or Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 small onion (diced)
- 3 carrots (diced)
- 3 ribs celery (diced)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 9 ounces cheese tortellini (1 package*)
- 6 cups chicken broth
- 2½ cups shredded cooked chicken (**)
- chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in Dutch oven or large pot set over medium heat.2 tablespoons olive oil
- Add onion, carrots, celery, and salt and pepper, cook for a few minutes until softened.1 small onion, 3 carrots, 3 ribs celery, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Stir in garlic and Italian seasoning, cook for another minute.2 cloves garlic, 1 teaspoon Italian seasoning
- Add in tortellini and chicken broth.9 ounces cheese tortellini, 6 cups chicken broth
- Bring the mixture to a boil, and cook pasta until it rises to the top.
- Reduce to a simmer and stir in chicken and parsley. Add more chicken broth if needed.2½ cups shredded cooked chicken, chopped fresh parsley
- Simmer soup for a couple of minutes, until chicken is heated through. Taste and season with salt and pepper if needed.
Notes
- More veggies are always a good idea! If you need to clean out your fridge, go for it. Some vegetables that work well include peas, leafy greens, green beans, and more.
- I recommend cooking the tortellini separately if you plan to store leftovers. It prevents them from turning soggy when reheated.
- For a brothier soup, add more chicken broth. For a heartier one, let it simmer uncovered for a few extra minutes to reduce slightly.
- If you’d like to freeze this soup, leave out the tortellini until you’re ready to reheat.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tortellini Soup Step by Step
Sauté the veggies: Heat 2 tablespoons of olive oil in a Dutch oven or large pot set over medium heat. I used a 5.5-quart Dutch oven. Add 1 small diced onion, 3 diced carrots, and 3 diced ribs of celery. Add ½ teaspoon of kosher salt and. cook until softened. Stir in 2 minced cloves of garlic and 1 teaspoon of Italian seasoning and cook for just 1 more minute.
Boil the Tortellini: Add in a 9-ounce package of cheese tortellini and 6 cups of chicken broth. Bring the soup to a boil and cook until the tortellini rises to the top, about 2-3 minutes. If using frozen or dried tortellini, they will take anywhere from 6-10 minutes to cook through.
Add the chicken: Reduce the soup to a simmer before adding 1½ cups of cooked shredded chicken and chopped fresh parsley to taste (if desired). Cook just long enough to warm the chicken, about 3-5 minutes. Taste and adjust the seasonings, and add more broth if you like a brothier soup, or let the soup simmer a bit more for a heartier one.
How to Store, Freeze, and Reheat
Store leftover chicken tortellini soup in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave in 30-second increments, stirring between, until warmed through to 165°F. If freezing, I recommend leaving out the tortellini and adding some fresh after thawing and reheating.
Leave a Reply