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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

This easy chicken tortellini soup is a comforting, one-pot meal ready in under 30 minutes. Packed with tender shredded chicken, cheesy tortellini, and fresh veggies, it’s perfect for chilly nights or quick weeknight dinners. Customize with extra herbs or veggies for a hearty, family-friendly soup everyone will love.
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).
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