Ready for the ultimate cozy dinner? This Chicken Tortellini Soup has everything you could want in a comforting meal: tender chicken, hearty vegetables, and pillowy cheese tortellini, all simmered in a flavorful broth. Dunk some crusty bread in there and you’ll be in food heaven!
Why I Love This Creamy Chicken Tortellini Soup Recipe
I love going all out on soup season. This time of year, I’m always stocked on broth, veggies, and all kinds of pasta. So this chicken tortellini soup is a perfect way to use up my pantry staples, hence why it’s my new favorite soup recipe.
This recipe works great with leftover chicken, so if you’ve got some cooked chicken on hand, you’re halfway there! And if not, it’s super easy to run out and grab a rotisserie chicken or quickly boil a few chicken breasts for the soup. Then you’ve got the pre-made cheesy tortellini to add to the convenience, leaving only a few vegetables to chop.
Want more cozy dinner ideas? Head over to my blog: 17 Cozy Soup and Stew Recipes!
Ingredients
- Olive oil: Used for sautéing the vegetables.
- Onion: Adds a savory base flavor to the soup.
- Carrots: Diced carrots make this a classic, hearty soup.
- Celery stalks: A must-have for any chicken soup recipe!
- Garlic cloves: Minced garlic adds extra flavor.
- Italian seasoning: A blend of dried herbs to give the soup a wonderful Italian aroma.
- Chicken broth: Forms the liquid base of our soup.
- Cooked chicken: You’ll need about two cups of shredded chicken. Rotisserie chicken also works well.
- Refrigerated cheese tortellini: Because who has time to make pasta from scratch? Not us, and definitely not you.
- Kale: Adds some healthy greens, but you can also use spinach instead.
- Salt and black pepper: To taste!
- Chopped parsley: Fresh parsley for garnish is the perfect finishing touch.
Want to use raw chicken instead?
If you prefer to use uncooked chicken, add 1 pound of boneless, skinless chicken breasts or thighs to the pot right after adding the chicken broth (Step 2). Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked through (165°F internal temperature). Remove the chicken, shred it with two forks, then return it to the soup before adding the tortellini.
How to Make Chicken Tortellini Soup
Step 1: Sauté Vegetables
To start, heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté 5-6 minutes until softened. Stir in the garlic and Italian seasoning and sauté for an additional minute.
Step 2: Add Chicken & Broth
Now, pour in that chicken broth and bring it to a boil. Toss in your shredded chicken. Then turn the heat down to a simmer and let it cook for about 10 minutes. This allows the flavors to meld nicely.
Step 3: Cook Pasta
Toss in the tortellini and cook according to package instructions (usually 5–7 minutes), until tender.
Step 4: Add Kale
Now, throw in that kale. Let it cook for just a minute or two until it wilts down nicely. Give it a taste and season with salt and pepper as needed.
Step 5: Garnish & Serve
Time to serve it up! Ladle the soup into bowls, sprinkle with fresh parsley, and enjoy.
Other Cozy Soups You’ll Love
- Loaded Potato Soup
- Instant Pot Broccoli Cheese Soup
- Instant Pot Butternut Squash and Sweet Potato Soup
- Instant Pot Mushroom Barley Soup
- Best Damn Instant Pot Chicken Noodle Soup
Storage & Reheating
Store your leftover soup in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of water or broth and heat on the stovetop until warmed through. You may need to add more seasoning as the flavors may have mellowed out.
PrintRecipe
Chicken Tortellini Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
Cozy up with this Chicken Tortellini Soup – loaded with tender chicken, veggies, cheesy tortellini, and a rich broth that’s perfect for dipping crusty bread!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 ½ cups refrigerated cheese tortellini
- 1 cup kale, chopped
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5–6 minutes until softened. Stir in the garlic and Italian seasoning and sauté for an additional minute.
- Pour in chicken broth and bring to a boil. Stir in shredded chicken. Reduce heat to a simmer and cook for 10 minutes to let flavors meld.
- Add tortellini and cook according to package instructions (usually 5–7 minutes), until tender.
- Stir in the kale and cook for 1-2 minutes, until wilted. Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with parsley.
Notes
If you prefer to use raw chicken, add 1 pound of boneless, skinless chicken breasts or thighs to the pot right after adding the chicken broth (Step 2). Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked through (165°F internal temperature). Remove the chicken, shred it with two forks, then return it to the soup before adding the tortellini.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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