why make this recipe
This soup is quick, comforting, and full of flavor. It uses simple ingredients you may already have. It makes a warm meal for busy nights or cold days. It is lighter than some creamier bowls, so you can pair it well with other simple dishes like clean chicken mushroom soup for meal ideas.
introduction
Chicken Tortellini Soup is a warm bowl with chicken, broth, vegetables, and cheese tortellini. It cooks fast and fills the house with a nice smell. You can use fresh or frozen tortellini and change the vegetables. For a similar easy option, see this chicken vegetable soup which uses many of the same steps.
how to make Chicken Tortellini Soup
Make the soup in one pot. Sauté the chopped onion, carrots, and celery until soft. Add garlic for a minute then pour in the broth and add the chicken and herbs. Simmer so the chicken cooks through and the flavors blend. Stir in the tortellini and cook until tender. Finish with parsley and taste for salt and pepper.
Ingredients :
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces) cheese tortellini, fresh or frozen
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Directions :
- Cut chicken into bite-sized pieces; season with salt and pepper.
- In a large pot, heat olive oil over medium heat; sauté onion, carrots, and celery about 5 minutes until tender.
- Add garlic; cook 1 minute until fragrant.
- Pour in chicken broth; add chicken, bay leaves, and thyme. Bring to a boil; reduce heat and simmer 20 minutes.
- Stir in tortellini; cook according to package directions (about 5–7 minutes) until tender.
- Remove bay leaves; season to taste with salt and pepper. Stir in parsley.
- Serve hot, with extra parsley if desired.
how to serve Chicken Tortellini Soup
Serve the soup hot in deep bowls. Add extra parsley on top. Offer crusty bread or a simple salad on the side. You can add grated Parmesan at the table.
how to store Chicken Tortellini Soup
Cool the soup to room temperature before storing. Keep in airtight containers in the fridge for up to 3 days. Tortellini can soften over time; reheat gently on the stove. For longer storage, freeze the soup without tortellini for up to 3 months and add fresh tortellini when you reheat.
tips to make Chicken Tortellini Soup
- Use fresh tortellini for a softer texture and shorter cook time.
- Do not overcook the tortellini; check the package time.
- Use leftover cooked chicken to cut the simmer time.
- Taste and adjust salt at the end.
- For more creamy ideas, check a related creamy mushroom chicken meatballs recipe for flavor swaps.
variation (if any)
- Add spinach or kale for extra greens.
- Stir in a splash of cream for a richer soup.
- Use Italian sausage instead of chicken for a different flavor.
- Add mushrooms or peas for more vegetables.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Add it near the end so it warms through and does not dry out.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the vegetables first, then add all ingredients except tortellini and parsley. Cook on low 4–6 hours, then add tortellini and cook until tender.
Q: Can I freeze this soup with tortellini?
A: It is best to freeze without tortellini. The pasta can get soft when frozen. Add fresh tortellini when reheating.
Q: Is this soup good for meal prep?
A: Yes. Store broth and solids separately from cooked tortellini and combine when serving.
Conclusion
For another simple take on this dish, see this Easy Chicken Tortellini Soup – Salt & Lavender which offers a fast method. If you prefer a creamier version, try the Creamy Chicken Tortellini Soup – Kylee Cooks for ideas and variations.
Print
Chicken Tortellini Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A quick and comforting soup filled with chicken, broth, vegetables, and cheese tortellini, perfect for busy nights.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces) cheese tortellini, fresh or frozen
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Cut chicken into bite-sized pieces; season with salt and pepper.
- In a large pot, heat olive oil over medium heat; sauté onion, carrots, and celery for about 5 minutes until tender.
- Add garlic; cook for 1 minute until fragrant.
- Pour in chicken broth; add chicken, bay leaves, and thyme. Bring to a boil; reduce heat and simmer for 20 minutes.
- Stir in tortellini; cook according to package directions (about 5–7 minutes) until tender.
- Remove bay leaves; season to taste with salt and pepper. Stir in parsley.
- Serve hot, with extra parsley on top if desired.
Notes
For a creamier soup, stir in a splash of cream. You can also use leftover cooked chicken to speed up cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken soup, tortellini soup, quick soup, comforting soup