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This easy chicken tortellini soup is heartwarming and loaded with plenty of delectable tortellini pasta, veggies and juicy chicken in an absolutely irresistible broth. It is a very simple meal that really feels so comforting. Best of all, it’s ready to go in only forty minutes!
Why Chicken Tortellini Soup is So Tasty
- One of the best things to eat is healthy comfort food. It makes you feel good and it’s good for you. What’s not to like? We’re using some filled pasta with a very flavorful broth, giving you a filling meal that isn’t overly packed with calories. Of course, using tortellini in place of noodles makes this meal feel just a little extra cozy and comforting.
- This soup is also really easy to make. In fact, you probably have most, if not all, of the ingredients already in your pantry. It’s a great recipe for those cold days or when someone’s feeling a little under the weather. A hot, nourishing bowl of soup that’s ready in under an hour? That’s a major win in anyone’s book.
Pro Tip
- You can easily halve or double this recipe by simply halving (or doubling) your ingredient quantities.
You’ll Need ( Notes)
- Oil: It is to sauté our aromatics.
- Veggies: We’re making a classic French-style mirepoix from onion, celery and carrots. This is the super tasty aromatic base for many soups and stews in French and French-influenced European cuisine.
- Garlic: we’re using four cloves, but feel free to use less if you don’t love garlicky flavor.
- Seasoning: We’re using Italian seasoning, which is a simple, rustic combination of staple dried herbs that comes in a single convenient jar. Also we like to add celery seeds and red chili flakes.
- Broth: The chicken broth is to infuse more flavor in the recipe than water alone would. The chicken, of course, is one of the stars of this show. This recipe is a really great way to use up any leftover chicken in your fridge. You could also buy a rotisserie chicken, or roast and strip a whole chicken.
- Tortellini: We love spinach varieties. You can find these in the refrigerated section of your grocery store, and you can choose pretty much any variety of tortellini you like. The quantity you use is flexible too. If you want a chunkier, heftier soup, use more tortellini. If you like it thinner, use less.
- Salt and pepper: As you’d expect for any soup, is the key seasoning here.
- We’re using some chopped Italian parsley at the end to add freshness and balance to the soup’s overall flavor palate. If you don’t have any, you can skip this ingredient.
How to Make Chicken Tortellini Soup
- In a large pot, heat oil over medium high heat. Add the onion and cook for about 3 minutes.
- Add the celery, carrots, garlic, Italian seasoning, celery seeds ( if using) and red chili flakes. Cook for about 2 minutes, stirring frequently.
- Add the chicken broth and bouillon powder to the pot and bring to a boil over high heat. Once it starts to boil, reduce the heat and allow to simmer for 10-12 minutes or until the veggies are soft.
- Add tortellini and cook over medium-high heat according to package directions. If they absorb a lot of broth , add more to taste.
- Add the cooked chicken and cook until warmed.
- Season with salt and pepper to taste, and serve garnished with parsley.
Crockpot/Slow Cooker Method
You can make this recipe in a slow cooker if you like.
- Rather than using pre-cooked chicken you could use three to four raw chicken breasts, or six chicken thighs. Chicken thighs will be fattier and add more flavor to the broth, but chicken breast is a leaner, healthier meat.
- If using a slow cooker, cook your soup on low for six to eight hours, or on high for 3-4 hours. Test your chicken to ensure it is cooked through and shreds easily.
- Finally, add your tortellini to the slow cooker soup when there’s about 30 minutes to go.
Substitutions and Variations
- For a burst of citrus freshness, a tablespoon of fresh lemon juice can really bring out the best in this soup.
- You can also use the meat-stuffed tortellini if you prefer. Make sure you read your package instructions very carefully if you’re using a meat tortellini to ensure that it cooks through while in the soup.
- You can bulk up and boost the veggie content of this soup by adding a handful or two of fresh baby spinach or other vegetables. Frozen corn is another great choice to throw in towards the end of your cooking time.
- You can use uncooked chicken breast or thigh in this recipe, but you have to add it differently from how you’d use cooked chicken. You’ll need to add uncooked chicken during the third step, cooking for 15-20 minutes (or however long it takes to cook through) before adding your tortellini.
- You can always substitute frozen or dried tortellini for the fresh stuff. This takes longer to cook than fresh, refrigerated tortellini.
Leftovers and Storage
This soup will keep in the fridge, in an airtight container, for up to three days.
Over time, the tortellini will soak up the broth. You can avoid this by separating the tortellini from the broth, or adding it separately as needed during reheating.
You can freeze the soup, but cooked pasta freezes pretty badly. Freezing messes up the pasta’s texture. If you want to freeze this soup, we recommend freezing it without the pasta, and adding the pasta during reheating as it can cook fresh.
Other Tortellini Recipe
Creamy Garlic Butter Sauce for Tortellini
Parmesan Chicken and Tortellini
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Chicken Tortellini Soup
This easy chicken tortellini soup is heartwarming and loaded with plenty of delectable tortellini pasta, veggies and juicy chicken in an absolutely irresistible broth.
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 stalks celery, halved lengthwise, then sliced into 1/2-inch thick
- 2 large carrots, peeled and sliced or cut into 1/2-inch cubes
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon celery seeds, optional
- 1/2 teaspoon red chili flakes
- 6 cups chicken or vegetable broth
- 1 teaspoon beef bouillon powder
- 1.5 pounds |3 cups sautéed and shredded chicken breasts
- 1 8-to 10 ounce package refrigerated tortellini of your choice
- Salt and pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large pot, heat oil over medium high heat. Add the onion and cook for about 3 minutes.
- Add the celery, carrots, garlic, Italian seasoning, celery seeds ( if using) and red chili flakes. Cook for about 2 minutes, stirring frequently.
- Add the chicken broth and bouillon powder to the pot and bring to a boil over high heat. Once it starts to boil, reduce the heat and allow to simmer for 10-12 minutes or until the veggies are soft.
- Add tortellini and cook over medium-high heat according to package directions. If they absorb a lot of broth , add more to taste.
- Add the cooked chicken and cook until warmed. Season with salt and pepper.
- Garnish with fresh parsley.
- Serve and enjoy!
Nutrition
Calories: 395kcal | Carbohydrates: 38g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 1571mg | Fiber: 4g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was the perfect bowl of comfort! The broth was so rich, and the tortellini made it extra hearty. Everyone went back for seconds!
That’s what we love to hear, Mark! So glad your family enjoyed it. Thanks for your review!