Chicken Tortellini Soup is a warm, comforting soup made with tender chicken, cheese tortellini, vegetables, herbs, and a savory broth. The tortellini makes the soup extra filling, while the chicken and vegetables keep it simple and balanced.
This is a great recipe for weeknight dinners, cold-weather meals, or easy lunches. It comes together in one pot and works well with rotisserie chicken if you want to save time.
Why You Will Love This Recipe
Quick and easy: Using cooked chicken and refrigerated tortellini keeps the recipe simple.
Hearty enough for dinner: Chicken, pasta, and vegetables make it filling.
Family-friendly: The flavors are mild, cozy, and easy to enjoy.
Great with leftovers: The soup reheats well when stored properly.
Equipment Needed
Large soup pot or Dutch oven
Cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon
Can opener
Ladle
Ingredients List
For the Soup
1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, peeled and sliced
2 celery ribs, sliced
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 can diced tomatoes, 14.5 ounces, undrained
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 cups cooked shredded chicken
1 package refrigerated cheese tortellini, 9 ounces
2 cups baby spinach
1 tablespoon fresh lemon juice
Optional Toppings
Grated Parmesan cheese
Chopped fresh parsley
Red pepper flakes
Extra black pepper
Timing & Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
How to Make Chicken Tortellini Soup Step by Step
Step 1: Cook the vegetables
Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften.
Step 2: Add the garlic
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Step 3: Add broth and tomatoes
Pour in the chicken broth and diced tomatoes with their juices. Stir well.
Step 4: Season the soup
Add the Italian seasoning, thyme, salt, and black pepper. Bring the soup to a gentle boil.
Step 5: Simmer the vegetables
Reduce the heat to medium-low and simmer for 10 to 12 minutes, until the carrots and celery are tender.
Step 6: Add the chicken
Stir in the cooked shredded chicken and let it warm through for 2 to 3 minutes.
Step 7: Add the tortellini
Add the refrigerated tortellini to the pot. Cook according to the package directions, usually 3 to 5 minutes, until the tortellini is tender.
Step 8: Add spinach
Stir in the baby spinach and cook for 1 to 2 minutes, just until wilted.
Step 9: Finish with lemon
Turn off the heat and stir in the lemon juice. Taste and add more salt or pepper if needed.
Step 10: Serve warm
Ladle the soup into bowls and top with Parmesan, parsley, or red pepper flakes if you like.
Tips for the Best Chicken Tortellini Soup
- Use low-sodium broth so you can control the salt level.
- Add the tortellini near the end of cooking. If it cooks too long, it can become too soft.
- Rotisserie chicken is a great shortcut. Remove the skin and shred the meat before adding it to the soup.
- Do not overcook the spinach. It only needs a minute or two to wilt.
- Add lemon juice at the end. It makes the broth taste brighter without making the soup sour.
- If the soup thickens as it sits, add a splash of broth when reheating.
Variations to Try
Creamy chicken tortellini soup: Stir in 1/2 cup heavy cream or half-and-half at the end.
Use kale instead of spinach: Add chopped kale a few minutes earlier because it takes longer to soften.
Make it spicy: Add red pepper flakes or a little hot sauce.
Use different tortellini: Try spinach tortellini, chicken tortellini, or three-cheese tortellini.
Add more vegetables: Mushrooms, zucchini, peas, or green beans work well.
Tomato-free version: Skip the diced tomatoes and add an extra cup of broth.
Serving Suggestions
Serve Chicken Tortellini Soup with crusty bread, garlic bread, breadsticks, or warm dinner rolls.
For a lighter side, pair it with a Caesar salad, simple green salad, roasted broccoli, or steamed green beans.
To make it a bigger meal, serve the soup with a grilled cheese sandwich, turkey panini, or a small pasta salad.
Make-Ahead, Storage, and Reheating
You can make the soup base ahead of time, but it is best to add the tortellini right before serving. This keeps the pasta from soaking up too much broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat until warm. Add extra chicken broth if the tortellini has absorbed some liquid.
You can also microwave individual portions in 60-second intervals, stirring between each one.
Freezing is not ideal once the tortellini is added because the pasta can become soft after thawing. For best results, freeze the soup base without tortellini for up to 2 months. Thaw, reheat, then add fresh tortellini before serving.
Nutritional Facts
Calories: 310
Fat: 10g
Carbs: 32g
Protein: 24g
Sugar: 5g
Sodium: 720mg
Chicken Tortellini Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Wooden spoon
- Can opener
- Ladle
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 carrots peeled and sliced
- 2 celery ribs sliced
- 3 garlic cloves minced
- 6 cups low-sodium chicken broth
- 1 can diced tomatoes 14.5 ounces, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 package refrigerated cheese tortellini 9 ounces
- 2 cups baby spinach
- 1 tablespoon fresh lemon juice
Optional Toppings
- Grated Parmesan cheese
- Chopped fresh parsley
- Red pepper flakes
- Extra black pepper
Instructions
- Step 1: Cook the vegetables
- Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften.
Step 2: Add the garlic
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Step 3: Add broth and tomatoes
- Pour in the chicken broth and diced tomatoes with their juices. Stir well.
Step 4: Season the soup
- Add the Italian seasoning, thyme, salt, and black pepper. Bring the soup to a gentle boil.
Step 5: Simmer the vegetables
- Reduce the heat to medium-low and simmer for 10 to 12 minutes, until the carrots and celery are tender.
Step 6: Add the chicken
- Stir in the cooked shredded chicken and let it warm through for 2 to 3 minutes.
Step 7: Add the tortellini
- Add the refrigerated tortellini to the pot. Cook according to the package directions, usually 3 to 5 minutes, until the tortellini is tender.
Step 8: Add spinach
- Stir in the baby spinach and cook for 1 to 2 minutes, just until wilted.
Step 9: Finish with lemon
- Turn off the heat and stir in the lemon juice. Taste and add more salt or pepper if needed.
Step 10: Serve warm
- Ladle the soup into bowls and top with Parmesan, parsley, or red pepper flakes if you like.
FAQs
Can I use frozen tortellini?
Yes. Add frozen tortellini directly to the soup and cook a few minutes longer, following the package directions.
Can I use raw chicken instead of cooked chicken?
Yes. Simmer boneless chicken breasts or thighs in the broth until cooked through, then shred and return them to the pot before adding tortellini.
How do I keep tortellini from getting mushy?
Add it near the end and avoid overcooking. For leftovers, store tortellini separately if possible.
Can I make this soup creamy?
Yes. Stir in heavy cream, half-and-half, or a little cream cheese at the end for a creamier broth.
Conclusion
Chicken Tortellini Soup is simple, cozy, and filling without taking much time. The chicken, vegetables, broth, and cheese tortellini come together in one pot for an easy meal that works well for lunch, dinner, or make-ahead soup nights.