My homemade chicken tortellini soup is the ultimate cozy meal! I packed this soup with tender shredded chicken, cheese-filled tortellini, and fresh veggies. Made with one pot in 30 minutes, it’s perfect for chilly days or a quick weeknight dinner.
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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.
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Cheese Tortellini Soup with Shredded Chicken
In my opinion, there’s nothing better than a bowl of chicken soup on a cold day! This tortellini chicken soup 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.
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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.
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