This Chicken Tortellini Soup is my go-to comfort food during busy weeknights. The combination of tender chicken, flavorful vegetables, and cheesy tortellini creates a satisfying meal that my family requests again and again. I first discovered this recipe during a particularly cold winter when I needed something warming but didn’t have hours to spend in the kitchen.
Table of Contents
Ingredients for Chicken Tortellini Soup
For the perfect Chicken Tortellini Soup, I always use high-quality ingredients that enhance the overall flavor. My go-to brand for tortellini is RANA refrigerated cheese-filled, as it holds up well in the soup without becoming mushy. I recommend using bone-in chicken breast or thighs as they add the most flavor to the broth, though boneless chicken works in a pinch.
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder – I always add this as a flavor enhancer
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- 1¼ lb bone-in chicken breast – My preference is bone-in for maximum flavor
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth – I recommend low-sodium to control salt levels
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 10 oz refrigerated tortellini (about 2 cups) – Pro tip: RANA brand works best
Step-by-Step Instructions
In my experience, the key to the most flavorful Chicken Tortellini Soup is properly searing the chicken first to create a fond in the pot. This step adds depth to the broth that you can’t achieve any other way.
Step 1: Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4½-quart soup pot over medium-high heat.
Step 2: Add the chicken and cook for 3-4 minutes per side until lightly browned. Remove and set aside to rest for 10 minutes, then shred with two forks.
Step 3: Combine the dried seasonings (basil, parsley, oregano, mustard powder, sage, and pepper) in a small bowl and set aside.
Step 4: Melt the butter in the same pot and use a silicone spatula to scrape up any browned bits from the bottom. Add the diced onions, carrots, and celery and cook for 5 minutes until softened.
Step 5: Add the minced garlic, Worcestershire sauce, hot sauce, and prepared seasonings. Cook for 1 more minute until fragrant, being careful not to burn the garlic.
Step 6: Add the chicken broth and shredded chicken. Bring to a gentle bubble and simmer partially covered for 15 minutes to allow flavors to meld.
Step 7: Add the refrigerated tortellini and simmer until cooked through (Rana refrigerated tortellini take just 3 minutes). Taste and adjust seasonings if needed, adding up to ½ teaspoon of salt. Serve.
What to Serve with Chicken Tortellini Soup
When pairing sides with Chicken Tortellini Soup, I recommend focusing on textures that complement the tender pasta and hearty broth while adding some crunch or freshness to the meal.
Garlic Bread Rolls: Perfect for dipping into the flavorful broth and soaking up every last drop. The chewy texture contrasts beautifully with the tender tortellini.
Cheesy Garlic Chicken Wraps: These wraps provide a nice contrast in temperature and texture while complementing the Italian flavors in the soup for a more substantial meal.
Hearty Cheddar Garlic Herb Potato Soup: For those who enjoy variety, serving this alongside creates a comforting soup duo that offers different textures and flavor profiles.
Green Goddess Chicken Salad: For a fresh and crisp contrast, this vibrant salad cuts through the richness of the soup and adds a bright, herbaceous note to your meal.
Storage & Serving Tips
This Chicken Tortellini Soup stores wonderfully in the refrigerator for up to 3 days in an airtight container. I recommend storing the tortellini separately if possible, as they tend to absorb broth over time and may become mushy.
For the best results when reheating, warm the soup gently on the stovetop over low heat, adding fresh tortellini if you’ve stored them separately. If using frozen soup, thaw in the refrigerator overnight before reheating.
I love serving this soup with a sprinkle of fresh Parmesan cheese and a side of crusty bread. For extra richness, you can stir in a splash of heavy cream just before serving. The soup also freezes well for up to 3 months if you’d like to make a larger batch for future meals.
FAQs
Can I make this soup in a slow cooker?
Yes! Simply add all ingredients except the tortellini to your slow cooker and cook on low for 6 hours or high for 4 hours. Shred the chicken, return it to the pot, then add tortellini and cook for an additional 10-15 minutes until tender.
Can I use frozen tortellini instead of refrigerated?
While refrigerated tortellini yields the best results, you can use frozen tortellini in a pinch. They’ll need an additional 2-3 minutes of cooking time.
Can I add other vegetables to this soup?
Absolutely! Frozen peas, corn, or green beans can be stirred in 10 minutes before serving. You could also add mushrooms with the onions or spinach at the very end until wilted.
Chicken Tortellini Soup
Ingredients
Equipment
Method
- Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4½-quart soup pot over medium-high heat.
- Add the chicken and cook for 3-4 minutes per side until a little brown color has developed. Remove and set aside. Let rest for 10 minutes then shred with 2 forks.
- Combine the seasonings (basil, parsley, oregano, mustard powder, sage, and pepper) and set aside.
- Melt the butter in the same pot and use a silicone spatula to clean the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes.
- Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
- Add the chicken broth and shredded chicken. Bring to a very gentle bubble and simmer partially covered for 15 minutes.
- Add the refrigerated tortellini and simmer until cooked through (Rana refrigerated tortellini take just 3 minutes). Taste and add any seasonings if desired including up to ½ teaspoon of salt. Serve.
