Chicken Tortellini Soup Recipe

Chicken Tortellini Soup is a warm, comforting bowl of goodness that combines tender chicken, cheesy tortellini, and fresh vegetables in a savory, flavorful broth. It’s hearty, satisfying, and exactly the kind of meal I turn to when I want something easy, wholesome, and soul-soothing.

Why I’ll Love This Recipe

I love how quick and filling this soup is—it’s basically a full meal in one bowl. The tortellini adds a cheesy bite, and the chicken makes it hearty without being too heavy. It’s also a great way to use up leftover chicken or a rotisserie bird. I can prep it in one pot and have dinner on the table in under 30 minutes, which makes it a weeknight hero.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie or leftover works great)

• Cheese tortellini (refrigerated or frozen)

• Carrots, sliced

• Celery, sliced

• Onion, chopped

• Garlic, minced

• Chicken broth

• Olive oil

• Dried thyme

• Bay leaf

• Salt

• Black pepper

• Fresh spinach or kale (optional, for added greens)

• Fresh parsley (for garnish)

Directions

1. I heat olive oil in a large soup pot over medium heat.

2. I sauté the onion, carrots, and celery for 5–6 minutes, until softened.

3. I add the garlic, thyme, salt, and pepper, and cook for another minute.

4. I pour in the chicken broth and drop in the bay leaf, bringing the soup to a gentle boil.

5. I stir in the shredded chicken and let it simmer for 5–10 minutes to combine the flavors.

6. I add the tortellini and cook according to the package instructions (usually 5–7 minutes) until tender.

7. If using spinach or kale, I stir it in during the last 2 minutes of cooking until wilted.

8. I remove the bay leaf, taste, and adjust seasoning as needed.

9. I ladle the soup into bowls and top with chopped parsley before serving.

Servings and Timing

This recipe serves 4–6 and takes about 30 minutes total—10 minutes of prep and 20 minutes of cooking.

Variations

• I sometimes add a splash of heavy cream or half-and-half for a creamier version.

• For extra flavor, I stir in a spoonful of pesto or grated Parmesan cheese before serving.

• I’ve used frozen mixed vegetables when I’m in a rush—they work perfectly.

• If I want a low-carb option, I skip the tortellini and add more veggies or cauliflower.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The tortellini will soak up broth as it sits, so I add extra broth when reheating. I reheat gently on the stovetop over medium heat or in the microwave in 1-minute intervals. I don’t recommend freezing this soup once the tortellini is added, as it can get mushy—if I plan to freeze it, I leave out the tortellini and add it fresh when reheating.

FAQs

Can I use uncooked chicken in this soup?

Yes, I can simmer raw diced chicken in the broth until fully cooked—just add it earlier in the process and cook for 15–20 minutes before adding the tortellini.

What kind of tortellini should I use?

I usually use cheese tortellini, but meat or spinach-stuffed ones also work well. Both fresh and frozen versions are great.

Can I make this soup ahead of time?

Yes, but I wait to add the tortellini until I’m ready to serve so it doesn’t overcook or soak up too much broth.

How do I keep the tortellini from getting too soft?

I cook it just until al dente and avoid simmering it too long in the soup. If storing leftovers, I sometimes cook the tortellini separately and add it in as needed.

Can I use vegetable broth instead of chicken broth?

Definitely. It works just fine, especially if I want to lighten up the flavor or make the soup more plant-forward.

Conclusion

Chicken Tortellini Soup is a cozy, nourishing meal that’s both easy to make and incredibly flavorful. It’s one of those go-to soups I make again and again—whether I’m feeling under the weather, short on time, or just in need of a comforting bowl. It’s quick, hearty, and guaranteed to satisfy.