Home Chicken Soups/Chili Chicken Tortellini Soup Recipe
Becky Hardin
4.47 from 26 votes
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This easy Chicken Tortellini Soup Recipe features plenty of shredded chicken, tender cheese tortellini, veggies, herbs and more! It’s a comforting classic that’s great for making on a chilly day. The best part is that this one pot recipe comes together in under 30 minutes!
Why we love this Chicken Tortellini Soup Recipe
There’s nothing better than chicken soup on a cold day! Check out what makes this body and soul warming soup so amazing:
- Filling: There’s plenty of chicken and tortellini in this soup to keep you nice and full after just one hearty serving.
- Versatile: There are plenty of variations to try with this versatile chicken soup recipe. Check out the section below for a little inspiration!
- Quick and Easy: A one pot soup recipe that comes together in under 30 minutes? Yes, please!
Variations to Try
Here are just a few ways you can change up this chicken soup with tortellini:
- 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.
- You can make the shredded chicken yourself (either in the Crockpot or Instant Pot), or just buy a rotisserie chicken from the grocery store and shred that.
- Spice it up with some crushed red pepper flakes. Just be careful because a little goes a long way!
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How to Store and Reheat
Here’s the deal – tortellini soup is never quite as good left over. Tortellini tends to get quite soft and even mushy when left in broth for a long time. With that being said, this soup will still be good enough to eat within 1-2 days in the fridge, but the tortellini won’t have the same consistency.
Reheat in the microwave for 30 seconds at a time until warmed all the way through. Stir each time it stops.
How to Freeze
Soups that contain pasta won’t hold up well in the freezer. If you’re cooking soup specifically to freeze, just hold the pasta. That way you can reheat your freezer meal, boil some fresh pasta, and combine them then.
Serving Suggestions
This soup is a well rounded meal all by itself! If you do want to pair it with anything, consider a crusty piece of bread to help soak up all of the broth.
More Chicken Soup Recipes We Love
- Olive Garden Chicken and Gnocchi Soup
- White Chicken Lasagna Soup
- Chicken Tortilla Soup
- Crack Chicken Soup
- Buffalo Chicken Soup
- Chicken Wild Rice Soup
Top Reader Review
“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.” – Karen O.
4.47 from 26 votes
Chicken Tortellini Soup Recipe
This easy chicken tortellini soup uses staple ingredients and cooks up in less than 30 minutes. It’s perfect for a cold day and oh so simple to whip up!
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 6 people
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Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3 carrots diced
- 3 stalks of celery diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 9 ounces tortellini 1 package
- 6 cups chicken broth
- 2½ cups cooked shredded chicken
- Chopped fresh parsley
Instructions
Heat olive oil in a large dutch oven 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 stalks of celery, ½ teaspoon salt, ¼ teaspoon 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 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 cooked shredded chicken, Chopped fresh parsley
Simmer soup for a couple of minutes, until chicken is heated through.
Season with salt and pepper to taste.
Notes
Storage: Store chicken tortellini soup in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Chicken Tortellini Soup Recipe
Amount Per Serving
Calories 163Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 34mg11%
Sodium 1622mg71%
Potassium 455mg13%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 11g22%
Vitamin A 5104IU102%
Vitamin C 31mg38%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:lunch, Main Course, Soup
Cuisine:American, Italian
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How to make Chicken Tortellini Soup Step by Step
Sauté the veggies:Heat 2 tbsp olive oil in a large dutch oven over medium heat. Add 1 small diced onion, 3 diced carrots, and 3 diced stalks of celery. Add 1/2 tsp salt. Cook until softened. Stir in 2 cloves minced garlic and 1 tsp Italian seasoning and cook for just 1 more minute.
Boil it: Add in 1 9oz package tortellini and 6 cups of chicken broth. Bring to a boil. Cook until the tortellini rises to the top.
Add the chicken: Reduce to a simmer before adding 1 1/2 cups cooked shredded chicken and chopped fresh parsley. Cook just long enough to warm the chicken.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Angelina says
Hi Becky! You never mentioned what your Tortellini was stuffed with, but since we like things pretty savory, I’ll use Tortellini stuffed with cheese & herbs. What a comforting & filling soup, especially on a cold & snowy evening. Thank you.
Reply
- Becky Hardin says
That sounds yummy!! I’m glad you guys enjoyed it!!
Reply
- Donna Sturdevant says
We did. It care for this recipe at all. So many good ingredients but lacks flavor. Definitely needs more spices.Reply
- Becky Hardin says
I am sorry this wasn’t up to your taste!
Reply
- Karen Olson says
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.Reply
- Becky Hardin says
I’m so glad you enjoyed this recipe, Karen!
Reply
