Chicken Tortellini Soup
A comforting bowl of homemade chicken tortellini soup that combines tender chicken, cheese-filled pasta, and fresh vegetables in a rich, flavorful broth. This hearty soup is perfect for chilly evenings and makes excellent leftovers for busy weeknights.
Easy Chicken Tortellini Soup Recipe
There’s something magical about a steaming bowl of chicken tortellini soup that just speaks to the soul. This classic recipe combines the comfort of traditional chicken soup with the Italian charm of cheese-filled tortellini pasta, creating a hearty, satisfying meal that’s both elegant and approachable. While many soups require hours of simmering, this homemade chicken tortellini soup delivers incredible flavor in just about 45 minutes, making it perfect for weeknight dinners or casual weekend meals.
As autumn leaves begin to fall or winter winds howl outside your window, this soup becomes the perfect seasonal companion. Its roots stretch back to traditional Italian cuisine, where simple, quality ingredients combine to create something truly special. The addition of cheese-filled tortellini elevates this from a basic chicken soup to something your family will request again and again.
THIS RECIPE:
- Combines tender chicken, cheese tortellini, and fresh vegetables in a savory herb-infused broth
- Requires just one pot for easy cleanup and streamlined cooking
- Features easy-to-find ingredients that are likely already in your pantry
- Can be customized with various vegetables or protein options
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Yield | About 2.5 quarts |
What makes this chicken tortellini soup so appealing is its perfect balance of simplicity and flavor. The convenience of store-bought tortellini pairs beautifully with freshly sautéed vegetables and herbs. The result is a soup that tastes like it’s been simmering all day but comes together quickly for those busy evenings when you need comfort food fast. Whether you’re feeding a family or meal-prepping for the week ahead, this recipe delivers hearty satisfaction in every spoonful.
Ingredients for Chicken Tortellini Soup
The key to an exceptional chicken tortellini soup lies in the quality of ingredients you select. Fresh produce and high-quality proteins make a noticeable difference in the final flavor profile. While this soup is forgiving if you need to make substitutions, starting with the best ingredients you can find will elevate your results.
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, sliced (about ¾ cup)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 8 cups chicken broth (low-sodium preferred)
- 2 bay leaves
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
For the Pasta and Finish:
- 9 ounces fresh cheese tortellini (refrigerated)
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Grated Parmesan cheese, for serving
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 2 cups cooked, shredded | Rotisserie chicken provides excellent flavor; alternatively, use poached chicken breasts or thighs |
| Tortellini | 9 oz package | Fresh refrigerated tortellini offers better texture than dried; cheese or chicken-filled work equally well |
| Vegetables | 1 onion, 3 carrots, 2 celery stalks | Choose firm vegetables with vibrant color for best flavor and texture |
| Greens | 2 cups fresh spinach | Baby spinach needs no chopping; substitute with kale for heartier texture (add earlier in cooking) |
| Broth | 8 cups | Homemade stock provides superior flavor, but good-quality boxed broth works well (choose low-sodium) |
| Herbs | Fresh for finishing, dried for simmering | Dried herbs work better during long cooking; save fresh herbs to add at the end |
How to Make Chicken Tortellini Soup
Creating homemade chicken tortellini soup follows a simple process of building flavors layer by layer. We’ll start by creating an aromatic base, add our liquids and seasonings, and finish with the pasta and tender additions. The technique is straightforward but produces a soup with remarkable depth of flavor.
Prepare your mise en place: Before turning on the heat, have all your ingredients measured, chopped, and ready. This ensures smooth cooking and prevents anything from overcooking while you’re prepping other components.
Build the flavor base:
- Heat olive oil in a large Dutch oven or soup pot over medium heat
- Add diced onion, carrots, and celery (the aromatic “mirepoix”)
- Sauté for 5-7 minutes until vegetables begin to soften
- Add minced garlic and dried herbs (thyme, oregano, rosemary)
- Cook for 30 seconds until fragrant, stirring constantly
Create the broth:
- Pour in chicken broth and add bay leaves
- Bring mixture to a simmer
- Add salt and pepper
- Reduce heat to maintain a gentle simmer for 10-15 minutes until vegetables are tender
Add protein and pasta:
- Stir in shredded chicken
- Add tortellini pasta and cook according to package directions, usually 3-5 minutes for fresh tortellini
- Be careful not to overcook the pasta as it will continue to soften in the hot broth
Finish the soup:
- Once tortellini is just tender, remove pot from heat
- Stir in chopped spinach and allow it to wilt from the residual heat, about 1-2 minutes
- Add fresh parsley and lemon juice
- Remove bay leaves before serving
- Taste and adjust seasonings as needed
Allow the soup to rest for about 5 minutes before serving. This resting period helps the flavors meld together while allowing the tortellini to finish cooking without becoming mushy. Serve in warmed bowls with a sprinkle of freshly grated Parmesan cheese on top.
Tips for Making Chicken Tortellini Soup
Pro tip: For the richest flavor, use a combination of both white and dark chicken meat. Dark meat adds depth while white meat provides the tender texture many prefer.
- Don’t overcook the tortellini! It will continue softening in the hot broth, so aim for slightly firmer than you’d typically serve pasta.
- For extra richness, try adding a Parmesan rind to the broth while it simmers, removing before serving.
- If you’re sensitive to sodium, use unsalted broth and add salt gradually to control the final seasoning.
- For a time-saving shortcut, use pre-chopped mirepoix from the produce section of your grocery store.
| Technique Issue | Recommendation |
|---|---|
| Tortellini cooking too quickly | Add them to individual serving bowls and pour hot soup over them instead of cooking in the pot |
| Soup too thin | Simmer uncovered longer to reduce, or create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water |
| Soup too thick | Add additional broth or water in small increments until desired consistency is reached |
| Bland flavor | Add a splash of white wine during vegetable sautéing, or finish with an extra squeeze of lemon juice |
The secret to exceptional chicken tortellini soup lies in the details. Sautéing the vegetables until they just begin to caramelize creates a deeper flavor base. When adding the garlic and dried herbs, be careful not to burn them, as this creates bitterness. Instead, stir constantly and move quickly to the next step once they become fragrant.
Make-Ahead Instructions
This chicken tortellini soup recipe is perfect for meal prep and can be partially or fully prepared in advance. For the best results when making ahead, consider these options:
You can prepare the soup base (everything except tortellini, spinach, and fresh herbs) up to 3 days in advance. Store the base in an airtight container in the refrigerator. When ready to serve, bring the soup base back to a simmer, add the tortellini, and finish with spinach and herbs.
For even more convenience, prepare individual components separately:
- Chop mirepoix vegetables and store refrigerated up to 3 days
- Cook and shred chicken up to 2 days ahead
- Measure and combine dried herbs in advance
If making the complete soup ahead (including tortellini), be aware that the pasta will continue to absorb broth and may become softer when reheated. For best texture, consider adding a bit more broth when reheating, or ideally, keep the tortellini separate until just before serving.
To reheat prepared soup, warm gently over medium-low heat until just simmering. Avoid boiling vigorously as this can break down the vegetables and make the tortellini mushy.
Storing Leftovers
For food safety and optimal flavor, cool leftover chicken tortellini soup completely before transferring to airtight storage containers. Divide into portion-sized containers for convenient reheating of individual servings.
Store leftover soup in the refrigerator for up to 4 days. Glass containers are ideal as they won’t absorb flavors or stain from the broth. Leave a small amount of headspace in your containers, as the soup may expand slightly when cooled.
When reheating stored soup, warm it gently on the stovetop over medium-low heat until just simmering. Alternatively, microwave individual portions on 70% power, stirring halfway through heating, until steaming hot (about 165°F).
Pro tip: If you plan to have leftovers, consider removing the portion you’ll save before adding the tortellini. Store the pasta separately and add it fresh when reheating the soup. This prevents the tortellini from becoming overly soft in storage.
Freezing Chicken Tortellini Soup
Chicken tortellini soup can be frozen for longer storage, though with a few important considerations. For best results, freeze the soup base without the tortellini and spinach, as these components don’t freeze well.
To freeze properly:
- Cool the soup base completely in the refrigerator
- Portion into freezer-safe containers, leaving at least 1 inch of headspace to allow for expansion
- Seal containers tightly, label with contents and date
- Freeze for up to 3 months
When ready to use frozen soup:
- Thaw overnight in the refrigerator or use the defrost setting on your microwave
- Transfer to a pot and heat gently until simmering
- Add fresh tortellini and cook according to package directions
- Stir in fresh spinach just before serving
If you’ve already added tortellini before freezing, be aware that the texture may become slightly mushy upon thawing and reheating. To improve the consistency, try adding a splash of fresh chicken broth when reheating and warm very gently to prevent further breakdown of the pasta.
Serving Suggestions
This homemade chicken tortellini soup shines as a complete meal on its own, but there are several wonderful ways to round out your serving for a more substantial presentation.
For an Italian-inspired dinner, serve smaller portions of soup alongside:
- Crusty Italian bread or garlic bread for dipping
- A simple side salad with arugula, lemon vinaigrette, and shaved Parmesan
- Bruschetta topped with diced tomatoes and fresh basil
For toppings that add texture and flavor, offer small bowls of:
- Extra grated Parmesan or Romano cheese
- Red pepper flakes for heat
- Additional fresh herbs like basil or parsley
- Crispy croutons or oyster crackers
This soup pairs wonderfully with light, crisp white wines like Pinot Grigio or Sauvignon Blanc. For non-alcoholic options, sparkling water with a twist of lemon complements the bright flavors in the broth.
Serve the soup hot but not scalding (around 165°F) in warmed bowls to maintain the perfect temperature throughout the meal. For an elegant presentation, consider serving in shallow wide bowls that showcase the colorful ingredients, garnished with a small sprig of fresh herbs and a light dusting of freshly ground black pepper.
FAQ
Can I use dried tortellini instead of fresh?
Yes, you can substitute dried tortellini, but you’ll need to adjust the cooking time according to the package directions. Dried tortellini typically takes 10-12 minutes to cook versus 3-5 minutes for fresh. Add the dried pasta earlier in the cooking process to ensure it has adequate time to cook through.
What can I substitute for spinach in this chicken tortellini soup?
Kale, Swiss chard, or escarole make excellent substitutions for spinach. Heartier greens like kale should be added earlier in the cooking process (about 5 minutes before the tortellini is done) to allow adequate time to soften. For a non-leafy option, you could add frozen peas in the last 2 minutes of cooking.
My soup is too thin. How can I thicken it?
To thicken your soup, you have several options: 1) Create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering soup, 2) Remove 1 cup of soup (avoiding tortellini), blend it, and return to the pot, or 3) Simmer the soup uncovered for an additional 5-10 minutes to reduce the liquid naturally.
Can I make this chicken tortellini soup in a slow cooker?
Yes! Sauté the mirepoix and garlic as directed, then transfer to a slow cooker. Add chicken broth, herbs, and raw chicken pieces. Cook on low for 5-6 hours or high for 3-4 hours. About 30 minutes before serving, remove and shred the chicken, return it to the pot, and add the tortellini and remaining ingredients. Cook until the pasta is tender. This method works best with boneless chicken thighs, which stay tender during slow cooking.
Is there a way to make this soup vegetarian?
Absolutely! Replace the chicken broth with vegetable broth and omit the chicken. You can add extra vegetables like zucchini, bell peppers, or mushrooms for additional substance. Choose cheese tortellini rather than meat-filled varieties. For protein, consider adding a can of drained and rinsed white beans or chickpeas when you would normally add back the chicken.
