Chicken Tortellini Soup

Chicken Tortellini Soup soups Filled with cheese tortellini, chicken, vegetables, simple seasoning, and broth, this hearty soup is ready in no time and made in a single pot soup for the whole family Chicken Tortellini Soup chicken

There’s nothing more comforting than a bowl of chicken noodle soup. This chicken tortellini soup version is just as comfortng as the classic. Filled with cheese tortellini, vegetables, chicken, simple seasoning, and broth this hearty soup is ready in no time and made in a single pot. If you love my Creamy Tuscan Tortellini Soup you will also love this hearty version of tortellini soup! Pure comfort food! Tortellini soup recipes are a family favourite - this is another one we make quite often and hope you enjoy it!

Chicken Tortellini Soup

Easy Chicken Tortellini Soup Recipe Ingredients

  • OLIVE OIL: Extra virgin olive oil is what I use to saute the veggies in. If you prefer to use butter to do this that is fine too
  • ONION: I use yellow onion but any variety will work
  • CARROTS & CELERY: The veggie classic combo for soup base.
  • GARLIC: Adds really nice flavour to the soup - feel free to use as much or as little as you like.
  • HERBS & SPICES: I use a combination of oregano, thyme and basil. If you prefer using a seasoning blend instead of individual spices I recommend Italian seasoning. To finish off the soup I like to stir in some chopped fresh parsley or fresh dill or a little of both. Of course we are seasoning with salt and pepper as well. For a little smoky heat feel free to to add some red pepper flakes.
  • CHICKEN: I usually use 2 large skinless boneless chicken breast but skinless boneless chicken thighs will work here too. You will need approximately 1-1½ lbs. For a speedier version of the soup you can use precooked chicken or rotisserie chicken - or leftover cooked chicken or turkey chopped or shredded and stirred into the soup at the end. 2 cups cooked chicken, shredded or chopped.
  • LEMON: I use lemon zest and lemon juice to add flavor to the soup. Feel free to adjust amounts to taste.
  • CHICKEN BROTH: I like to use either store bought or homemade chicken broth and if you are using store bought chicken broth or chicken stock - I recommend using low sodium chicken broth
  • TORTELLINI: I like to use fresh refrigerated tortellini but you can use frozen ones too - feel free to use any filling you like - my fav is cheese
  • ADD INS & VARIATIONS: Feel free to add more vegetables, or throw in a few handful of chopped greens like fresh baby spinach approximately 2 cups. For a creamier version feel free to stir in some heavy cream. For extra flavor feel free to add a Bay leaf and even 1-2 tsp of Chicken boullion.

Chicken Tortellini Soup

About the tortellini, use good quality tortellini!

Although the dry packaged kind will work and so will the frozen for this recipe, I just don’t think they taste as good. The refrigerated kind only take a few minutes to cook once your water is boiling and they’re much better tasting. Use tortellini with any filling you like. I’m a fan of plain cheese ones but feel free to use whatever brand and one you like. Tortellini also comes in a gluten-free form which is great for those who have sensitivities. They are a total life saver on busy days when you just don’t have the time to invent a meal. We always have a pack in the freezer just for days like that

Chicken Tortellini Soup

Chicken Tortellini Soup

How to Make Chicken Tortellini Soup (full details in recipe card below):

  1. Start by sautéing your mirepoix: onions, carrots and celery until veggies are tender. Then add the garlic, and herbs.
  2. Add broth and chicken and simmer away until chicken is cooked through. Skip this step if using left over roast chicken or rotisserie (for added flavour you can brown chicken in the oil before adding in the mirepoix - optional)
  3. Remove chicken and shred - set aside
  4. Add the tortellini and simmer until cooked through
  5. Stir in the chicken, lemon juice, lemon zest and the fresh herbs and simmer another couple of minutes until everything is warmed through. Then enjoy!

Chicken Tortellini Soup

Can I Saute My Chicken First?

I get asked this question a lot. Many don’t like that the raw chicken is simmering with the veggies. That is totally cool - feel free to sear your chicken whole or cut it into cubes and sauté until cooked through. Then proceed with recipe - sautéing the veggies.

Chicken Tortellini Soup

Chicken Tortellini Soup Storage & Make Ahead

  • STORAGE: Store leftovers in an airtight container and refrigerate, the soup will last for 3-5 days if stored properly. Remember that pasta continues to absorb liquid so the soup will thicken and tortellini will swell and soften as it sits. Reheat it stove top and thin it out with a little extra broth or water if needed.
  • MAKE AHEAD: If you plan on making this soup ahead I recommend making the soup all the way until you have to add the tortellini and stop just before that - allow it to cool and then store in an airtight container in the fridge for up to 2-3 days until just before you are ready to serve. Place soup in large soup pot bring up to a simmer and add tortellini and continue with rest of recipe as written.
  • FREEZING: You can freeze this soup, but if you want to freeze the entire batch, again it’s best to leave out the tortellini and then add them when you’re reheating same as when you are making it ahead. Freezing leftovers as-is, the soup will not have the same texture as when first cooked so I do not recommend it.

Recipe

Servings: 4-6
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Ingredients

  • 2 tablespoons olive
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 medium white or yellow onion, diced
  • 2 cloves garlic, minced
  • 6-8 cups chicken stock
  • 1 lb boneless skinless chicken breasts
  • 10-12 ounces refrigerated cheese tortellini
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon black pepper
  • ¼ cup fresh parsley, finely chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon, juiced

Directions

  1. Heat olive oil in a large pot or dutch oven and add celery, carrots, and onion to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender 3-5 minutes. Then add minced garlic, dried herbs and seasonings and sauté one minute.
  2. Add chicken breasts to pot, followed by the chicken broth.
  3. Give everything a stir and turn the heat to medium-high and bring soup to a quick boil. Once gently simmering, reduce heat to medium heat or medium-low and simmer, covered, for about 10-12 minutes or until the chicken is cooked through and shreds easily with two forks. Remove chicken from the pot, shred, or slice and set aside.
  4. Add tortellini, and simmer at medium high heat for 3-5 minutes until the tortellini is nearly cooked al dente.
  5. Stir in shredded chicken to warm through, along with the fresh parsley, lemon juice and lemon zest. Taste and add more salt or pepper to taste.
  6. Serve hot, ladle into bowl and serve with extra lemon wedges and fresh parsley for garnish and freshly grated parmesan cheese if desired.

Recipe Notes

  • If you would like to use leftover roasted chicken or rotisserie chicken - you can. You should have approx 2- cups of shredded chicken. Simply omit the part of the recipe where quad in the raw chicken and add the cooked chicken at the end as stated in the recipe. You can also saute your chicken first either whole or cut up into cubes then add the veggies and stock and continue with recipe as written.
  • If not serving the soup right away, you’ll notice that the liquid disappears slowly. The starches soak up the liquid. Just add some stock to the soup for a less thick consistency, and when storing or reheating later.

Chicken Tortellini Soup