Chicken Tortellini Soup

Start hungry, stay happy. If you want a soup that hugs you from the inside, Chicken Tortellini Soup does that job perfectly — and it does it fast. I first made this on a rainy Sunday when I had leftover rotisserie chicken and a stubborn craving for something cozy. It hit the spot, and I’ve been tweaking it ever since.

Want a feel-good, weeknight-friendly meal that looks impressive but won’t eat your evening? You’ll get an easy, flavorful recipe, smart tips, and a few fun twists to keep it interesting. Also, if you like anti-inflammatory twists on classics, you might enjoy my go-to anti-inflammatory turmeric chicken soup for those extra-healing vibes.

Why You’ll Love This Recipe

• Quick and comforting — ready in about 30 minutes when you use pre-cooked chicken.
• Kid-friendly and adult-approved — tortellini feels fancy but tastes like comfort.
• Flexible — swap greens, add heat, or make it creamy; the base handles everything.
• One-pot simplicity — fewer dishes, more couch time. Who doesn’t want that?
• Protein plus pasta — a balanced bite that keeps you full without the slump.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth (low-sodium if you plan to salt later)
• 2 cups shredded cooked chicken (rotisserie or leftover works wonders)
• 1 (9–10 oz) package cheese tortellini (fresh or frozen)
• 1 cup baby spinach or chopped kale
• 1 teaspoon dried Italian seasoning (or a mix of basil, oregano)
• Salt and black pepper, to taste
• Optional: 1/2 cup heavy cream or 1/2 cup grated Parmesan for extra richness
• Optional: red pepper flakes for heat, lemon zest for brightness

How to Make (Step-by-Step)

STEP 1: Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until they soften, about 5–7 minutes. Toss in garlic for the last minute and smell the kitchen transform.

STEP 2: Build the broth

Pour in chicken broth, add Italian seasoning, and bring to a simmer. Scrape any browned bits from the bottom — flavor lives there, FYI. Simmer for 5 minutes to coax the veggies into the broth.

STEP 3: Add chicken and tortellini

Stir in shredded chicken and tortellini. Cook according to the tortellini package directions if from frozen, usually 3–5 minutes. If the tortellini is fresh, it cooks even faster.

STEP 4: Finish and serve

Add spinach and Parmesan or cream if using. Season with salt and pepper. Hit it with a squeeze of lemon if you want brightness. Serve hot with crusty bread and zero regrets.

Ingredient: The main players here are chicken and tortellini. Balance them; too much pasta makes it stodgy.

Method: Use pre-cooked chicken and fresh tortellini when you can. They save time and upgrade texture.

Pro Tips for the Best Results

• Use rotisserie chicken to save time and add deep flavor. No shame in convenience cooking.
• Fresh tortellini cooks faster and tastes silkier than dried; watch it closely.
• Salt gradually — the broth concentrates as it simmers, and you can always add more.
• Add greens at the end so they stay bright and tender, not mushy.
• For a thicker soup, stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water and simmer until it thickens.
• Make it dairy-free by skipping cream and Parmesan; use extra broth and a splash of olive oil.
• If you like heat, toast red pepper flakes in the oil at the start for a deeper spice profile.
• Leftover chicken? Freeze it in portions so this soup becomes an instant weeknight MVP.

Fun Variations & Topping Ideas

Variations:

• Creamy version: Stir in 1/2 cup heavy cream or replace half the broth with milk for a silkier base.
• Tomato twist: Add 1 cup crushed tomatoes for a tangy, rustic vibe.
• Pesto boost: Swirl in 1–2 tablespoons basil pesto right before serving for herbaceous depth.
• Low-carb swap: Replace tortellini with zucchini noodles and add extra chicken or mushrooms.

Toppings:

• Grated Parmesan (obvious, but necessary)
• Chopped fresh basil or parsley for brightness
• Toasted pine nuts for crunch (unexpectedly good)
• Cracked black pepper and a drizzle of good olive oil
• Lemon zest for a fresh pop

Storing and Reheating

• Refrigerating: Cool the soup to room temperature then store in airtight containers. Refrigerate up to 3–4 days.
• Freezing: I don’t recommend freezing the soup with tortellini; the pasta gets mushy. Freeze the broth and chicken separately for up to 3 months.
• To reheat: Warm on the stovetop over medium-low heat. Add a splash of broth if it thickened. If you refrigerated and the pasta absorbed liquid, add about 1/2 cup extra broth per serving and heat slowly.
• Microwave tip: Microwave in 1-minute bursts, stirring in between to avoid hot spots.

Leftover ideas

• Tortellini stir-in: Turn leftovers into a quick pasta bake by tossing with extra cheese and baking at 375°F for 10 minutes.
• Savory pot pie: Ladle the soup into a dish, top with puff pastry, and bake until golden.
• Protein-packed lunch: Chill, pack the broth separately, and reheat only the solids with fresh broth at lunchtime.
• Thick stew: Reduce the broth by simmering and serve like a stew over toasted garlic bread.

Frequently Asked Questions (FAQ)

What’s the best tortellini to use?

I prefer fresh cheese tortellini for texture and speed. Frozen works fine, but dried feels a bit too dense in soup.

Can I make this vegetarian?

Yes — swap chicken broth for vegetable broth and replace chicken with mushrooms, chickpeas, or roasted squash for hearty texture.

How can I make this low-sodium?

Use low-sodium broth, skip extra added salt, and boost flavor with herbs, lemon, and garlic instead.

Can I prep this ahead?

Totally. Chop veggies and shred chicken the day before. Assemble and reheat; tortellini cooks quickly right before serving.

How do I prevent soggy tortellini?

Cook tortellini just before serving. If you plan to store, keep tortellini separate from the broth and combine when reheating.

Conclusion

This Chicken Tortellini Soup hits that comfort-food sweet spot: cozy, quick, and adaptable. I love how the tortellini makes the soup feel special without requiring adulting skills like a four-course meal. Give it a try tonight, and tell me what twist you added — I genuinely want ideas for my next rainy Sunday.

If you want another perspective or a slightly different method, check out this Easy Chicken Tortellini Soup – Salt & Lavender recipe for extra inspo.

If you tried this, leave a comment and a rating — I read them all and sometimes steal your brilliant tweaks. IMO, soup tastes better when shared (virtually or not). Thanks for hanging out with me while we made something delicious.