Name: Chicken Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1/2 medium onion, chopped; 3 sticks celery, finely chopped; 3 large carrots, peeled and chopped or sliced; 2 cloves garlic, minced; 1/2 teaspoon Italian seasoning; Salt and pepper to taste; Chopped parsley to taste (for garnish); 1 tablespoon olive oil; 8 cups chicken broth; 2 cups shredded cooked or rotisserie chicken (or more, to taste); 2 (9 ounce) packages refrigerated cheese tortellini

If you’re looking for a cozy, comforting meal that comes together quickly and tastes like a warm hug in a bowl, you’re going to absolutely adore this Chicken Tortellini Soup Recipe. I’ve made it countless times and every single time, it fills my kitchen with the most inviting aroma and my family crowds the table eager for seconds. This soup is easy to whip up on a busy weeknight, but flavorful and hearty enough to feel like a special treat. Stick around and I’ll share all my go-to tips so you can nail it perfectly!

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Why You’ll Love This Recipe

Quick and Easy: You can get this soup simmering in about 10 minutes, perfect for busy evenings.
Comfort Food Classic: The cheese-filled tortellini adds a delightful, rich element that makes it feel indulgent.
Flexible and Customizable: Whether you use rotisserie chicken or leftovers, this soup adapts effortlessly.
Family Favorite: Every time I make it, my family asks for it again — it’s that good!

This image shows a close-up view of a bowl of clear broth soup filled with three main layers: the large, yellow tortellini pasta with a smooth, slightly wrinkled texture placed throughout; small, bright orange carrot cubes scattered evenly; and pieces of shredded white meat chicken mixed in. Small bits of green herbs float on top, adding a pop of color. A silver spoon with a long handle is scooping up the soup from the bowl, which is white, set on a white marbled surface. The broth has a light golden color and looks warm and inviting. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Tortellini Soup, easy chicken tortellini soup, hearty tortellini soup, comforting chicken soup, quick weeknight soup

Ingredients You’ll Need

The magic behind this Chicken Tortellini Soup Recipe is all about the balance: fresh veggies for a little bite, tender chicken for protein, and cheese tortellini for that creamy, comforting touch. Here’s a quick rundown to help you shop smart and prep easily.

Flat lay of a small white ceramic bowl of golden olive oil, a halved medium yellow onion with layers visible, three bright green celery stalks trimmed and chopped, three vibrant orange carrots peeled and sliced, two peeled garlic cloves, a small white bowl filled with mixed dried Italian herbs, a white ceramic bowl holding light brown shredded cooked chicken, a handful of fresh flat-leaf parsley sprigs, a few uncooked cheese tortellini pasta pieces with folded ring shapes, and a white ceramic bowl filled with golden chicken broth, arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Tortellini Soup, easy chicken tortellini soup, hearty tortellini soup, comforting chicken soup, quick weeknight soup

Olive Oil: I like using extra virgin for its rich flavor, but basic olive oil works great too.
Onion: A half medium onion diced brings just enough sweetness and aroma—don’t skip it!
Celery: Finely chopped, celery adds freshness and crunch that softens perfectly in the broth.
Carrots: Peeling and slicing or chopping works; I find carrots add a bit of natural sweetness that rounds the soup.
Garlic: Minced garlic is a must here; it’s the secret layer that brings warmth.
Italian Seasoning: This blend is my shortcut to great flavor—if you’re out, a mix of basil, oregano, and thyme works wonders.
Chicken Broth: Eight cups form the tasty base—go for low-sodium if you plan to add salt later to control seasoning.
Shredded Chicken: Rotisserie chicken is my go-to for saving time, but leftover cooked chicken works just as well.
Cheese Tortellini: Two packages of refrigerated cheese tortellini make the soup feel special and hearty.
Salt & Pepper: Season at the end to taste, it’ll bring all the flavors together perfectly.
Chopped Parsley: Fresh parsley adds color and a touch of brightness—don’t skip this garnish!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this chicken tortellini soup recipe is—you can tweak it to fit what you have on hand or to cater to your family’s taste buds. Don’t hesitate to get creative; that’s half the fun!

Vegetable Swaps: Sometimes I add chopped spinach or kale toward the end for an extra green boost, and it works beautifully.
Protein Options: If you want a twist, shredded turkey or even sausage pieces can replace chicken for a different flavor profile.
Broth Choices: Using homemade chicken broth makes a huge difference, but store-bought is fine—just taste and adjust seasoning.
Slow Cooker Friendly: I’ve sometimes cooked the broth and vegetables in a slow cooker, then added tortellini and chicken near the end to avoid mushiness.

How to Make Chicken Tortellini Soup Recipe

Step 1: Sauté Your Aromatics for a Flavor Base

Start by heating your olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for 5 to 7 minutes. I like to let the onions get a little golden—it adds a subtle sweetness and depth you don’t want to miss. Just keep an eye on them so they don’t burn. This first step sets the tone for the whole soup!

Step 2: Layer in the Vegetables and Seasoning

Once the onion is just right, toss in the celery, sliced or chopped carrots, minced garlic, and Italian seasoning. Give it a good stir and let everything cook for another few minutes. The veggies start to soften here, releasing their flavors into the oil and onion mix—this is where the soup starts to smell amazing.

Step 3: Add Broth and Simmer

Pour in your chicken broth and crank the heat to high until it boils. Then reduce to a rapid simmer and let it bubble away gently for about 10 minutes or until the veggies reach your preferred tenderness. I usually like a nice balance where there’s still a little bite to the carrots and celery. If you prefer softer veggies, give it a few more minutes.

Step 4: Bring on the Chicken and Tortellini

Stir in the shredded chicken and cheese tortellini. Increase the heat to medium-high so the soup cooks through and your tortellini gets tender, usually just a few minutes. Be attentive here—if the soup starts boiling too wildly, turn down the heat to prevent the tortellini from breaking apart. When the pasta is tender but still holds shape, it’s ready.

Step 5: Season and Garnish

Now’s the time for salt and freshly cracked black pepper, added little by little until the flavors sing. Sprinkle chopped fresh parsley on top to brighten the bowl, grab your favorite spoon, and dive in while it’s steaming hot!

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Pro Tips for Making Chicken Tortellini Soup Recipe

Don’t Overcook the Tortellini: It cooks fast and can get mushy, so watch the pot closely once you add it.
Use Rotisserie Chicken: It’s my shortcut for juicy, flavorful chicken and cuts prep time drastically.
Control Your Salt: Add salt after veggies have softened and broth is simmering to better balance seasoning.
Add Tortellini When Reheating: If saving leftovers, keep broth and tortellini separate to prevent sogginess next day.

How to Serve Chicken Tortellini Soup Recipe

Chicken Tortellini Soup Recipe - Serving

Garnishes

I always top my soup with a generous handful of chopped fresh parsley—it adds a pop of color and freshness. Sometimes I also sprinkle a little grated Parmesan if I want an extra cheesy boost. A drizzle of good-quality olive oil right before serving is another little touch I love for added depth.

Side Dishes

Crusty bread or garlic breadsticks pair perfectly with this soup—great for dipping and soaking up all that flavorful broth. When I have time, a simple green salad with a lemon vinaigrette balances the richness of the soup nicely.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in individual bread bowls—kids and adults alike get a kick out of eating their bowl! You can also sprinkle some toasted pine nuts on top or add a swirl of pesto for a fancy finish that tastes like a showstopper.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let it cool to room temperature and store in an airtight container in the fridge for up to 3 days. Because the tortellini tends to soak up broth, I usually take out the pasta before storing if I know I want leftovers—keeps everything from getting gummy!

Freezing

I don’t recommend freezing this soup with the tortellini in it because it can get mushy. Instead, freeze the broth and veggies separately in freezer-safe containers, and add fresh tortellini when you’re ready to heat it up again.

Reheating

Reheat leftovers gently on the stove over medium-low heat. Add some extra chicken broth or water if it’s too thick. If you kept tortellini separate, drop them into the hot soup at the end and cook for just a few minutes until tender.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, you can! Just add the frozen tortellini directly to the soup and cook a little longer since it’ll take more time to thaw and cook through—usually 4 to 6 minutes. Keep an eye on it so it doesn’t overcook.
What if I don’t have Italian seasoning?

No worries! You can mix dried basil, oregano, thyme, and a pinch of rosemary to replicate Italian seasoning. Fresh herbs work too if you have them on hand; just adjust the quantity accordingly.
How can I make this soup vegetarian?

Simply substitute the chicken broth with vegetable broth and omit the chicken. For protein, you can add beans like cannellini or chickpeas, and swap cheese tortellini for a veggie pasta or dumplings if preferred.
Can I prepare this soup in the Instant Pot?

Absolutely! Sauté the onions and veggies in the Instant Pot, add broth, chicken, and seasoning, then pressure cook for 5 minutes. Quick release, then add tortellini and cook on sauté until tender—super convenient for busy days!

Final Thoughts

This Chicken Tortellini Soup Recipe has become one of those dishes I always keep in my recipe repertoire because it’s reliably delicious, easy, and crowd-pleasing. I love that it feels special but doesn’t require complicated ingredients or techniques. If you’re craving a meal that warms you from the inside out and comes together quickly after a busy day, give this one a try—you might just find your new favorite soup!