Chicken Tortellini Soup

Chicken tortellini soup is a cozy and satisfying meal made with tender cheese-filled tortellini, juicy shredded chicken, and flavorful vegetables simmered in a savory broth. It’s the perfect balance of hearty and comforting, yet light enough for any night of the week. Best of all, it comes together quickly with minimal prep, making it ideal for busy families. In just about 40 minutes, you’ll have a warm, homemade dinner everyone will love.

Love More Tortellini Soup Recipes? Try My Italian Sausage Tortellini Soup or this Cheesesteak Tortellini in Provolone Sauce next.

Why You’ll Love This Recipe

Tender chicken and pillowy cheese tortellini stay perfectly cooked in a flavorful, satisfying broth that’s pure comfort in a bowl. Made with simple, everyday ingredients, it’s ideal for busy nights, chilly days, or when someone needs a little cozy care. Hearty, filling, and effortless, it tastes like you spent hours in the kitchen but comes together in no time.

Print

Ingredient List

For the Soup Base:

• 1 tablespoon olive oil
• ½ medium onion, chopped
• 3 stalks celery, finely chopped
• 3 large carrots, peeled and chopped or sliced
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning
• 8 cups chicken broth

For the Hearty Additions:

• 2 cups shredded cooked chicken (rotisserie or leftovers)
• 2 (9 oz) packages refrigerated cheese tortellini
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

What I Actually Use When I Don’t Have Everything:

• No rotisserie chicken? I cook chicken breasts in the soup – add them with the broth, simmer twenty minutes until cooked, take them out and shred them, put them back in
• Any tortellini works – cheese, spinach, meat, the fancy truffle ones when they’re marked down
• No parsley? Skip it, doesn’t matter
• No celery? Leave it out, my husband hates celery anyway
• No carrots? Same thing, though my kids won’t eat as many vegetables
• Frozen mixed vegetables work when fresh ones cost too much
• Garlic powder instead of fresh garlic, about a teaspoon
• No Italian seasoning? Mix dried basil and oregano
• Vegetable broth works too if that’s what you have

Why These Ingredients Work

The onions have to get soft and golden or your soup tastes flat. I rushed this step once when everyone was hungry and the whole pot tasted like vegetable water. Now I never skip it no matter how much complaining happens. The celery and carrots give you something to chew and get sweet when they cook down. My kids call the soft carrots “soup candy” which is the only time vegetables have been called candy in this house.

Cheap chicken broth makes cheap soup. I used to buy whatever cost least until my friend Linda made me compare them side by side. The difference was huge – better broth made everything taste richer. Now I buy organic when it’s on sale and stock up. The tortellini soaks up flavors so better broth means better pasta.

Shredded chicken works better than chunks. I tried cubed chicken once and some bites had too much chicken while others had none. Shredded spreads out evenly so every spoonful has some protein. The cheese tortellini adds richness without having to add cream, and they stay firm without getting mushy if you don’t overcook them.

Essential Tools and Equipment

• Large soup pot (I use the 6-quart Dutch oven my mom gave me)
• Sharp knife (dull knives make everything take forever)
• Big cutting board (I have a wooden one just for soup prep)
• Wooden spoon (metal ones scratch my pot)
• Ladle (get the deep kind that holds actual soup instead of spilling everywhere)
• Can opener (unless you buy the fancy cartons)
• Small bowl for saving extra broth

How To Make Chicken Tortellini Soup

Step 1: Cook the Onion

Heat olive oil in your pot over medium-high heat until it shimmers but doesn’t smoke. Add chopped onion and cook 5-7 minutes, stirring occasionally. They need to get soft and golden around the edges. Don’t rush even if kids are complaining about being hungry – this builds all your flavor.

I chop other vegetables while onions cook so I’m not just standing there stirring. Onions are ready when they look translucent and smell sweet instead of sharp. If they’re browning too fast, turn heat down. You want caramelized, not burned.

Step 2: Add Vegetables & Seasoning

Add celery, carrots, garlic, and Italian seasoning to the pot. Stir everything together and cook about 3-4 minutes, stirring often. Your kitchen will smell like an Italian restaurant, which means you’re doing it right.

Garlic should smell good but not turn brown – burned garlic tastes bitter and ruins the whole pot. Vegetables will start softening and everything smells amazing. This is when I call everyone to the table because we’re fifteen minutes from eating.

Step 3: Simmer the Broth

Pour in all the chicken broth and bring to a boil – you’ll hear it bubbling hard and see big bubbles. Lower heat so it’s just gently simmering with small bubbles around the edges, not rolling boil.

Simmer 10 minutes until vegetables are fork-tender. I set the table and get bowls out now because the hard part is over. Test vegetables with a fork – should go through easily but not be falling apart.

Step 4: Add Chicken & Tortellini

This is the part where you have to pay attention. Add shredded chicken first, stir to warm it. Then add tortellini, keeping heat at gentle simmer, not hard boil. Tortellini sink first, then float when done, usually 3-4 minutes for fresh ones.

Don’t walk away because tortellini go from perfect to mushy in thirty seconds. I went to check mail once and came back to pasta soup instead of tortellini soup. Set a timer – it’s worth getting the texture right.

Step 5: Season & Serve

Turn off heat and taste the broth. Every broth brand is different – some are salty, others bland. Add salt and pepper as needed, tasting after each addition. You can always add more but can’t take it out.

Ladle into bowls, sprinkle parsley on top if you have it. Parsley adds fresh flavor that brightens everything up, not just looks. Serve right away while it’s hot. Soup is best immediately but leftovers are good if stored right.

You Must Know

Before adding tortellini, I ladle out a cup of hot broth and save it. When I reheat leftovers, pasta has absorbed most liquid and it looks like thick stew. That extra broth brings it back to life and makes reheated soup look fresh. I keep it in a mason jar in the fridge and use it every time I reheat soup.

Pro Tips & Cooking Hacks

• Watch tortellini like a hawk – they go from perfect to mush in thirty seconds and there’s no fixing overcooked pasta. I set timers now after ruining too many pots
• Room temperature chicken shreds easier than cold chicken from the fridge. If I forget to take it out, I microwave thirty seconds to warm it up
• Cut vegetables the same size so they cook evenly. Crunchy carrots with mushy celery ruins soup texture
• Taste broth before adding salt – some brands are really salty, others need help. I taste plain broth first so I know what I’m working with
• Double recipes need bigger pots than you think. I boiled soup all over my stove once and spent an hour scraping crusty tortellini off burners
• Keep heat medium or medium-high through most cooking. Too high burns everything, too low doesn’t develop flavors
• Don’t add tortellini until you’re almost ready to serve – they keep cooking even after you turn off heat

Flavor Variations & Suggestions

Creamy Version: Stir in ½ cup heavy cream in the last minute – my kids love this on cold days and it feels fancy

Add Greens: Throw spinach or kale in the last minute of cooking. Fresh spinach wilts perfectly. If using frozen spinach, squeeze water out first or soup gets watery

Bright Fresh Flavor: Squeeze lemon juice into each bowl before serving. Makes everything taste fresher, especially on gray winter days

Spicy Kick: Add pinch of red pepper flakes with other seasonings. Start tiny – you can add more to individual bowls but can’t take heat out of the whole pot

Different Herbs: Try fresh thyme, oregano, or basil instead of parsley. I grow herbs on my windowsill just for soups like this

Protein Changes: Works with any cooked protein. I’ve used leftover turkey from Thanksgiving, leftover pork roast, even chopped up leftover meatballs. All good

Vegetable Swaps: Mushrooms instead of carrots for earthy flavor, bell peppers for sweetness, zucchini in summer, frozen peas in the last minute for color

Cheese Additions: Grated Parmesan on top makes it taste restaurant-quality. Sometimes I stir cream cheese in for extra richness

Seasonal Changes: In fall I add canned pumpkin and extra seasonings. In spring I use fresh peas and herbs from my garden

Make-Ahead Options

This soup is great for meal prep but follow one rule: cook everything except tortellini and store separately. Pasta will absorb every drop of broth if left in overnight – learned this when I had thick paste instead of soup the next day.

Soup base keeps three days in the fridge and tastes better the next day because flavors blend together. When ready to eat, heat soup base until simmering and add fresh tortellini. They cook just as fast as the first time, 3-4 minutes.

Freezing: Only freeze soup base without pasta. Keeps three months in freezer bags or containers. I write dates on everything because frozen soup all looks the same. Thaw overnight in fridge – don’t rush in microwave because it heats unevenly with hot spots and frozen chunks.

Meal Prep: I make double batches on Sundays and freeze half in family portions. Then I have homemade soup for crazy weeknights when I barely have time to think. Kids think I’m organized when really I planned ahead once.

Individual Portions: Freeze soup base in single servings for quick lunches. I use mason jars, leaving room for expansion. Just thaw, heat, add tortellini for homemade lunch in minutes.

Recipe Notes & Baker’s Tips

• Rotisserie chicken is perfect – pull off skin and shred meat with hands or forks. I buy them on sale and freeze shredded meat in portions for soups
• Cut carrots and celery same size for even cooking. I use my food processor when I’m lazy or rushed
• Better broth costs more but makes better soup. Store brands are fine but organic stuff tastes different if you can afford it
• Use half the amount when substituting dried herbs for fresh – they’re stronger
• Recipe doubles easily for crowds or lots of leftovers
• Room temperature ingredients blend better than cold ones from fridge
• Don’t be afraid to adjust seasonings for your family – some like more garlic, others want extra herbs
• Soup base can be made completely ahead and reheated when serving

Serving Suggestions

This soup fills you up by itself but here’s what we eat with it:

• Crusty bread or rolls for dunking – kids love tearing pieces and soaking up broth
• Simple green salad with Italian dressing to keep the theme going
• Grilled cheese cut into strips for dipping – pure comfort food combination
• Garlic bread when I’m feeling fancy or have leftover French bread
• Fresh grated Parmesan on top – I keep good cheese just for occasions like this
• Crackers work if you don’t have bread
• Sometimes I serve over rice to stretch it for unexpected guests

Special Occasions: For dinner parties I serve in shallow bowls with olive oil drizzled on top, extra herbs, and warm bread on the side. Nobody guesses how simple it is.

Lunch Ideas: Perfect for next-day lunch, either reheated or room temperature on hot days. I pack it in thermoses for kids’ school lunches and they come home with empty containers.

This soup changed our family dinners. It fixes bad days, brings people to the table, reminds me that the best things really are simple and homemade. There’s something about ladling warm soup into bowls when everything else feels crazy. It makes our house feel like home.

I hope this becomes as important in your kitchen as it is in mine. Nothing beats watching your family enjoy something you made from scratch, especially when it’s this good and this easy.

How to Store Your Chicken Tortellini Soup

Fridge: Store in containers up to three days, but keep tortellini separate from broth! Pasta keeps absorbing liquid even when cold, turning soup into pasta salad. Store soup base in one container, leftover cooked tortellini in another.

Freezer: Soup base without tortellini freezes great for three months. I use containers or freezer bags, leaving room for expansion. Label with date and contents – frozen soup all looks the same after a few weeks.

Reheating: For fridge soup, warm gently on stove over medium heat, stirring occasionally. If too thick, add extra broth or water. For frozen soup, thaw completely overnight in fridge before reheating. Add fresh tortellini during last few minutes and cook until tender.

Storage Trick: I save a cup of plain broth separately whenever I make this soup. When reheating leftovers, I add some reserved broth to get perfect consistency back. Game-changer for leftover soup.

Allergy Information

Contains: Gluten (tortellini) and dairy (cheese in tortellini)

Gluten-Free: Use gluten-free tortellini from most grocery stores, or substitute rice-based pasta shapes. Could also use rice or quinoa instead of pasta.

Dairy-Free: Find dairy-free tortellini or use regular pasta and add extra vegetables. Some stores carry dairy-free ravioli too.

Other Notes: Naturally nut-free and egg-free unless your tortellini contains eggs – check the package.

Questions I Get Asked A Lot

Can I use frozen tortellini?

Yes! Add them directly to simmering broth without thawing. Takes extra minute or two to cook. I buy frozen when they’re on sale and keep them for soup emergencies.

Slow cooker version?

Everything except tortellini in slow cooker, low 6-8 hours or high 3-4 hours. Add tortellini last thirty minutes. Raw chicken cooks perfectly and shreds right in the pot.

Why do leftovers get thick?

Tortellini absorb liquid even when cold. Store pasta separate from broth, or add extra broth when reheating.

Make it vegetarian?

Use vegetable broth, skip chicken. Add extra vegetables, white beans, or cooked sausage crumbles for protein.

Best way to shred rotisserie chicken?

Let cool enough to handle, remove all skin, pull meat off bones with hands or forks. Hands work better because you feel small bones or cartilage. Should shred easily.

💬 Made this soup? Tell me how it went! Did your kids eat the vegetables? Did it become a family favorite? I love hearing what works for other families.