There’s something magical about a pot of chicken tortellini soup simmering on the stove. The steam carries notes of garlic, herbs, and that familiar homemade warmth that can only come from real, slow-cooked comfort food. I remember the first time I made it after a long, chilly day, I stirred the pot and thought of my nonna, whose kitchen always smelled of broth and basil. This bowl isn’t just a meal; it’s a memory, simple ingredients transforming into something that feels like home.
Table of Contents
Why You’ll Love This Recipe
This chicken tortellini soup is hearty yet light, making it a perfect balance of cozy and nourishing. You’ll love how the tender chicken mingles with cheese-filled tortellini in a flavorful broth kissed with Italian herbs. It’s quick enough for weeknights but comforting enough for Sunday dinners.
If you’re a fan of soups that feel like a hug in a bowl, you’ll also adore my Wild Rice Soup, another creamy, soul-warming favorite.
What sets this soup apart is how flexible it is. You can make it with leftover rotisserie chicken or poach fresh chicken breasts. The tortellini cooks right in the broth, soaking up all those savory flavors. It’s also freezer-friendly, so you can always have a taste of warmth ready when you need it most.
Print
Chicken Tortellini Soup
This Chicken Tortellini Soup is a cozy, hearty, and easy Italian-inspired meal made with tender chicken, vegetables, and cheese-filled tortellini simmered in a flavorful broth. Perfect for a quick weeknight dinner or a comforting weekend dish.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
6 cups chicken broth
2 cups cooked chicken, shredded
1 package (9 oz) refrigerated cheese tortellini
1 tsp Italian seasoning
½ tsp dried basil
Salt and pepper, to taste
1 cup fresh spinach (optional)
Grated Parmesan cheese, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Pour in chicken broth, Italian seasoning, basil, salt, and pepper. Add shredded chicken and bring to a gentle boil.
4. Simmer for 10 minutes to allow the flavors to meld.
5. Add tortellini and cook for 6–8 minutes until tender.
6. Stir in spinach until wilted.
7. Serve hot, topped with Parmesan cheese.
Notes
For a creamier version, stir in ½ cup heavy cream before serving.
Freeze the soup before adding tortellini for best texture.
Use leftover rotisserie chicken for a faster meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 940mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Ingredients
You’ll need only a handful of ingredients to make this chicken tortellini soup, most of which you probably already have.
Main Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 package (9 oz) refrigerated cheese tortellini
- 1 tsp Italian seasoning
- ½ tsp dried basil
- Salt and pepper, to taste
- Fresh spinach or kale (optional)
- Grated Parmesan cheese, for serving
For a similar light but filling option, try my Lemon Chicken Orzo Soup, which pairs perfectly with crusty bread and a squeeze of lemon.
How to Make This Chicken Tortellini Soup
Step 1: Sauté the base.
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Stir in the garlic and cook until fragrant.
Step 2: Add the broth and chicken.
Pour in the chicken broth, Italian seasoning, basil, salt, and pepper. Add the shredded chicken and bring to a gentle boil. Let the soup simmer for about 10 minutes so the flavors can blend beautifully.
Step 3: Add the tortellini.
Gently stir in the tortellini. Cook for 6–8 minutes, or until the pasta is tender. Toss in the spinach at the end to wilt.
Step 4: Serve and enjoy.
Ladle into bowls, sprinkle with Parmesan, and enjoy every spoonful.
If you love a rich, creamy texture, check out my Crockpot Chicken Alfredo Tortellini, which uses similar ingredients in a dreamy, cheesy sauce.
Tips and Variations
Make it creamy: Add ½ cup of heavy cream or a splash of milk for a velvety broth.
Add more veggies: Mushrooms, zucchini, or peas add extra nutrients and texture.
Use homemade broth: For a deeper flavor, try making your own stock with leftover bones.
Switch up the protein: Swap chicken for turkey or Italian sausage for a bolder flavor.
For a rustic twist, I recommend trying my Italian Penicillin Soup, another heartwarming classic that blends garlic and herbs with cozy goodness.
Frequently Asked Questions
Can I use frozen tortellini instead of fresh?
Yes! Just increase the cooking time by 2–3 minutes to ensure the pasta is tender.
How long does chicken tortellini soup last in the fridge?
It will stay fresh for up to 3 days in an airtight container. Reheat it gently on the stove.
Can I freeze this soup?
Absolutely. Freeze it before adding the tortellini. Add fresh tortellini when reheating for the best texture.
What can I serve with this soup?
Try a slice of warm crusty bread or a light salad. My Broccoli Cheddar Soup pairs beautifully if you’re hosting a soup night.
Final Thoughts
This chicken tortellini soup is more than a meal, it’s a comfort ritual that brings warmth to your table with every spoonful. It’s wholesome, easy, and deeply satisfying, the kind of dish you’ll make again and again. Whether you’re cozying up on a cold evening or feeding your family something wholesome and heartfelt, this recipe delivers every time.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
