Name: Chicken Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: 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 tablespoon olive oil; 1/2 teaspoon Italian seasoning; 8 cups chicken broth; 2 cups shredded cooked or rotisserie chicken (or more, to taste); 2 (9 ounce) packages refrigerated cheese tortellini; Salt and pepper, to taste; Chopped parsley, to taste

Jump to Recipe· 4.4 from 175 reviews

If you’re looking for a cozy, comforting bowl that’s packed with flavor and comes together quickly, you’re going to love this Chicken Tortellini Soup Recipe. I absolutely adore how the tender chicken meets cheesy tortellini in a savory broth loaded with fresh veggies—it’s one of those recipes that feels like a warm hug on a chilly day. Stick with me, and I’ll walk you through every step so your soup turns out perfect every time.

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Why You’ll Love This Recipe

Simple & Quick: You can have this hearty soup ready in about 40 minutes, perfect for busy weeknights.
Comfort in a Bowl: The combination of tender chicken and cheesy tortellini makes this soup utterly satisfying and cozy.
Versatile & Easy to Customize: Whether you add extra veggies or swap herbs, this soup adapts to your preferences.
Family Friendly: My family goes crazy for this, and I bet yours will too—it’s a guaranteed crowd-pleaser!

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, cheesy tortellini soup, comforting chicken soup recipe, quick weeknight soup

Ingredients You’ll Need

The magic of this Chicken Tortellini Soup Recipe happens with fresh, simple ingredients that work beautifully together. When you pick up your veggies, choose ones that are fresh and vibrant, and if you want to make it extra special, try using high-quality chicken broth—it makes a big difference!

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, cheesy tortellini soup, comforting chicken soup recipe, quick weeknight soup

Olive oil: I always reach for good extra virgin olive oil to sauté my vegetables—it adds such a lovely depth of flavor.
Onion: Half a medium onion is perfect here, and I love when it lightly browns to build that rich base for the soup.
Celery: Finely chopped celery brings just the right amount of crunch and earthy taste.
Carrots: I like slicing mine so they cook evenly and add a subtle sweetness.
Garlic: Don’t skip the garlic—it really amps up the flavor, adding a warm, aromatic kick.
Italian seasoning: This blend makes seasoning quick and efficient with a mix of fragrant herbs.
Chicken broth: Use 8 cups to create a rich, comforting base for the soup; homemade broth is great if you have it.
Cooked chicken: Rotisserie chicken is my go-to—so tender and easy, but shredded home-cooked chicken works just as well.
Cheese tortellini: Two 9-ounce packages of refrigerated tortellini are perfect here; they cook fast and add that indulgent cheese factor.
Salt & pepper: Season to taste—but start sparingly; you can always add more later.
Chopped parsley: Fresh parsley brightens the soup and adds a pop of color I just can’t resist.

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 that this Chicken Tortellini Soup Recipe is super flexible! Over time, I’ve experimented with a few twists, and it’s fun to make it your own. Don’t hesitate to try your own tweaks—you’ll find it’s hard to go wrong.

Vegetable Boost: Adding spinach or kale toward the end gives it an extra nutrient punch and lovely color—I sneak this into my family’s meals without complaints.
Spicy Kick: If you like a little heat, I add red pepper flakes while sautéing the garlic. It wakes up the whole soup!
Herb Variations: Sometimes I swap Italian seasoning for fresh basil and thyme; it changes the vibe but keeps it delicious.
Dairy-Free Version: I’ve made this with dairy-free tortellini and skipped parsley garnish for a friend who’s sensitive, and it still turned out amazing.

How to Make Chicken Tortellini Soup Recipe

Step 1: Sauté the Base

Start by heating olive oil in a large soup pot over medium-high heat. Toss in your chopped onion and let it cook for 5 to 7 minutes, stirring occasionally. Don’t worry if it browns a little—that caramelization adds fantastic flavor depth. Once your kitchen starts smelling heavenly, it’s time for the next step!

Step 2: Build Your Veggie Flavor

Add the chopped celery, carrots, minced garlic, and Italian seasoning straight into the pot. Give everything a good stir to coat the veggies in that lovely olive oil and onion mixture. Cook them for a few more minutes until they start to soften, about 3 to 4 minutes. This step is where your soup’s base really takes shape, so don’t rush it.

Step 3: Simmer Your Broth

Pour in 8 cups of chicken broth and crank the heat up to bring it to a boil. As soon as it bubbles, lower the heat to a rapid simmer and let it cook for around 10 minutes – this is when the veggies become tender-perfect. I like checking in towards the end to taste the softness, so you can get it just how you like it.

Step 4: Add Chicken and Tortellini

Throw your shredded cooked chicken and cheese tortellini into the pot. Crank the heat back up to medium-high so the tortellini cook through, which usually takes just a few minutes. Keep an eye out—they cook fast, so once the tortellini float to the top and are tender, you’re ready to go. If it starts boiling hard, just nudge the heat down a little.

Step 5: Season and Serve

Give everything a taste and add salt and pepper as needed. Finish off by sprinkling plenty of chopped parsley on top for that fresh burst of flavor and color. Serve immediately—this soup is at its best when piping hot and fresh out of the pot.

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Pro Tips for Making Chicken Tortellini Soup Recipe

Don’t Overcook the Tortellini: Tortellini cook quickly and can become mushy—add them last and keep an eye until they just float to the surface.
Use Rotisserie Chicken: Saves so much time and adds great flavor; I’ve come to rely on this shortcut on busy days.
Adjust Broth if Leftovers: Tortellini absorb broth over time, so add extra broth or water when reheating leftovers to keep it nice and soupy.
Don’t Skip the Parsley: It’s easy to forget, but fresh parsley really brightens the soup—sprinkle generously right before serving.

How to Serve Chicken Tortellini Soup Recipe

Chicken Tortellini Soup Recipe - Serving

Garnishes

When I serve this soup, chopped fresh parsley is my go-to garnish. It adds a fresh, herbal brightness that just wakes up the flavors. Sometimes, I also grate a little Parmesan cheese on top for a melty, salty finishing touch that’s hard to resist.

Side Dishes

This soup pairs wonderfully with a crispy baguette or garlic bread on the side—perfect for dipping. On lighter days, I like to serve it alongside a simple green salad for some crunch and balance.

Creative Ways to Present

For special occasions, I sometimes ladle the soup into individual ramekins and top each with a sprig of fresh basil or a drizzle of good olive oil. It’s simple but makes the presentation feel more polished and inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I’ve learned that the tortellini soak up broth as it sits, so it’s best to keep the soup fairly soupy when storing—adding a little extra broth before refrigerating helps keep it tasty.

Freezing

I usually freeze the soup without the tortellini since they don’t thaw well and can get gummy. Freeze the broth and chicken with veggies in a freezer-safe container, then add fresh tortellini when reheating for the best texture.

Reheating

When reheating, warm the soup gently in a pot over medium heat and add uncooked tortellini straight to the hot broth—let it cook for about 3-5 minutes. This keeps the pasta from becoming mushy and refreshes the soup nicely.

FAQs

Can I use frozen tortellini for this Chicken Tortellini Soup Recipe?

Absolutely! Frozen tortellini works well, but you might need to add a couple extra minutes to the cooking time. Just keep an eye on the pasta—they’re done when they float to the top and are tender. Also, frozen tortellini may release a little extra moisture, so adjust the broth consistency if needed.
Can I make this soup in a slow cooker?

Definitely! Start by sautéing the veggies on the stove, then transfer everything except tortellini to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the tortellini during the last 20-30 minutes so they don’t overcook. This way, the tortellini stay perfectly tender without turning mushy.
What can I use instead of rotisserie chicken?

If you don’t have rotisserie chicken, leftover roasted or poached chicken works great too. You can even cook raw chicken breasts or thighs in the broth before adding the tortellini—just be sure to shred the meat before serving. It’s a convenient way to get homemade soup if you don’t want to use store-bought chicken.
How do I prevent the soup from becoming too thick after sitting?

Tortellini absorbs broth over time, thickening the soup. To avoid this, cook tortellini just before serving or keep the tortellini and broth separate if you’re making it ahead. Add extra broth or water when reheating leftovers to thin it back out to your desired consistency.

Final Thoughts

This Chicken Tortellini Soup Recipe holds a special place in my cookbook because it’s so reliable and comforting. Whether you’re new to making soup or looking for a new family favorite, you’ll enjoy how easily it comes together and the warmth it brings to your table. Give it a try—you might just find your new go-to meal for chilly evenings or anytime you want a little comforting magic in a bowl.