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–+ servings
a bowl of chicken tortellini soup with noodles and carrots.
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4.60 from 25 votes

Chicken Tortellini Soup Recipe

My easy chicken tortellini soup combines tender chicken, cheesy tortellini, and fresh veggies for a cozy, one-pot meal in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: lunch, Main Course, Soup
Cuisine: American, Italian
Servings: 6 people
Calories: 163kcal
Author: Becky Hardin

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
    chopped onions, carrots, and celery in a dutch oven.
  • Stir in garlic and Italian seasoning, cook for another minute.
    2 cloves garlic, 1 teaspoon Italian seasoning
    seasoned onion, carrots, and celery in a Dutch oven.
  • Add in tortellini and chicken broth.
    9 ounces cheese tortellini, 6 cups chicken broth
    pouring chicken broth over tortellini and veggies in a Dutch oven.
  • Bring the mixture to a boil, and cook pasta until it rises to the top.
    boiling tortellini soup in a Dutch oven.
  • Reduce to a simmer and stir in chicken and parsley. Add more chicken broth if needed.
    2½ cups shredded cooked chicken, chopped fresh parsley
    adding shredded chicken and parsley to tortellini soup in a Dutch oven.
  • Simmer soup for a couple of minutes, until chicken is heated through. Taste and season with salt and pepper if needed.

Video

Notes

*This is a great recipe for using up leftovers, or grab a rotisserie chicken from the store!
**Other flavors of tortellini also work well, like spinach and ricotta or mushroom. I used fresh, refrigerated tortellini. If you use frozen or dried, they will take longer to cook (follow the instructions on the package).
Becky's Top Tips:
  • 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.
Storage: Store chicken tortellini soup in an airtight container in the refrigerator for up to 2 days. 

Nutrition

Serving: 1bowl | Calories: 163kcal | Carbohydrates: 10g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 1622mg | Potassium: 455mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5104IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 1mg