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Chicken tortellini soup with seared chicken, cheese tortellini, vegetables, and Parmesan garnish in white bowl

Chicken Tortellini Soup

This chicken tortellini soup is a warm, comforting, and hearty bowl perfect for chilly evenings. Tender seared chicken, cheese-filled tortellini, and fresh vegetables come together in a rich, flavorful Italian herb broth. All in one pot and ready to serve in about 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp dried basil for seasoning mix
  • 1 tsp dried parsley for seasoning mix
  • 0.5 tsp dried oregano for seasoning mix
  • 0.5 tsp mustard powder for seasoning mix
  • 0.25 tsp ground sage for seasoning mix
  • 0.25 tsp black pepper for seasoning mix
  • 1.25 lb bone-in chicken breast bone adds flavor to broth
  • to taste salt and pepper
  • 2 tsp Italian seasoning for seasoning chicken before searing
  • 2 tbsp olive oil for searing chicken
  • 2 tbsp butter for sauteing vegetables
  • 1 large yellow onion, diced
  • 0.75 cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 cup chicken broth preferably low-sodium for salt control
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 10 oz cheese tortellini refrigerated or frozen (about 2 cups)
  • for serving grated Parmesan cheese
  • optional fresh basil for garnish

Equipment

  • 4.5-quart soup pot with lid
  • Cutting board
  • Chef's knife
  • Wooden spoon and spatula
  • Small mixing bowl
  • Instant-read thermometer
  • Measuring cups and spoons

Method
 

  1. Season each side of the chicken breast with salt, pepper, and Italian seasoning. Heat olive oil in a 4.5-quart soup pot over medium-high heat. Add chicken and sear for 3 to 4 minutes per side until golden brown (internal temperature should reach 165F). Remove to plate and let rest 10 minutes until cool enough to handle, then shred with 2 forks into bite-sized pieces. Set aside. Note: Searing is optional. For faster cooking, skip searing and add raw or rotisserie chicken directly to broth in Step 5.
  2. While chicken rests, combine all seasonings (basil, parsley, oregano, mustard powder, sage, black pepper) in a small bowl and set aside.
  3. In the same pot, melt butter over medium heat. Use wooden spatula to scrape up any browned bits (fond) from the bottom - these contain concentrated flavor that deepens the broth. Add diced onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until vegetables soften.
  4. Add minced garlic, Worcestershire sauce, hot sauce, and reserved seasoning mix. Cook for 1 minute until fragrant.
  5. Pour in chicken broth and add shredded chicken. Bring to a gentle simmer with only small bubbles breaking the surface, not a rolling boil. Partially cover with lid and simmer for 15 minutes to meld flavors.
  6. Add refrigerated or frozen cheese tortellini directly from package (no thawing needed). Simmer for 3 to 7 minutes until they float to surface and feel tender when pressed. Avoid overcooking, as tortellini burst if cooked too long.
  7. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot topped with grated Parmesan cheese and fresh basil if desired.

Notes

Searing is optional but adds rich flavor from fond. Bone-in chicken adds more flavor than boneless. For faster prep, use rotisserie chicken - add 2 to 3 cups shredded chicken in Step 5. For creamier version, stir in splash of heavy cream at the end. For spicier soup, add red pepper flakes or diced jalapeno when sauteing vegetables. Freeze soup without tortellini for up to 2 months. Add fresh tortellini when reheating. Common mistakes: overcooking tortellini causes them to burst, boiling instead of simmering toughens chicken, adding tortellini too early makes them fall apart.