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Chicken Tortellini Soup: a hearty, comforting soup to keep the cold at bay

Total time: 40 Min
Difficulty: Low
Serves: 6 people
By Cookist

With the changing of seasons, there's nothing like a soothing bowl of homemade soup to warm you from the inside out. This easy chicken tortellini soup is just the thing when you're in the mood for a hearty, delicious soup. Made with juicy, tender chicken, perfectly cooked cheese tortellini, and mouthwatering vegetables, each spoonful is packed with flavor.

Creamy chicken tortellini soup is a wonderful main dish you can serve with a salad and some vegetables that can you can also enjoy as a lighter meal. It's super easy to customize – add extra veggies, use your favorite stuffed pasta, or a handful of croutons. Whatever you do, don't forget to serve it with bread so you can mop up every last drop!

Chicken Tortellini Soup Ingredients

Leftover cooked chicken or rotisserie chicken is perfect for making chicken tortellini soup.

As a base for the soup, you'll need aromatic, flavorful veggies like carrots, celery, onion, and garlic. Italian seasoning brings a fabulous herbal flavor to the soup.

You'll also need chicken broth and tortellini.

This recipe calls for cheese tortellini, but feel free to use whatever type of tortellini you prefer.

How to Make Chicken Tortellini Soup


Making homemade chicken tortellini soup is a breeze. Grab your favorite soup pot, gather your ingredients, and we'll take you through how to make the best chicken tortellini soup, step-by-step. Start by adding a splash of olive oil to your Dutch oven. Sauté the onions over medium-high until they soften. Mix in the celery, carrots, garlic, and Italian seasoning and cook for a few minutes more.

Pour in the chicken broth and let the broth come to a boil then reduce the heat to a simmer. Cook for about 10 minutes until the vegetables are fork-tender. Stir in the chicken and tortellini and heat until the tortellini are cooked through. Add salt and pepper, then garnish with parsley and serve with some crusty bread or freshly baked dinner rolls.

Tips for Making Creamy Chicken Tortellini Soup

You can easily double this recipe to feed a larger group or half it if you have a smaller family.

Use either homemade or store-bought chicken broth for your soup.

For best results, serve your soup immediately. The longer the tortellini are in the soup, the soggier they'll get.

Can You Make Chicken Tortellini Soup in a Slow Cooker?

You can make this hearty chicken tortellini soup in your crockpot. For best results, use raw chicken instead of cooked chicken (so it doesn't dry out). You can cook your slow cooker chicken tortellini soup on high for 3 to 4 hours or on low for 6 to 8 hours. When there's about half an hour left, stir in the tortellini and allow the soup to finish cooking.

Chicken Tortellini Soup Variations

There are many fantastic ways to jazz up this creamy chicken tortellini soup. Add spinach, kale, broccoli, or Swiss chard to make it healthier.

For a pop of brightness, use a squeeze of fresh lemon juice.

Add croutons for a bit of crunch, or swap the parsley out for basil, sage, or rosemary.

Feel free to use meat tortellini instead of cheese.

For a creamier soup, add some milk or plant-based milk.


What to Serve with Chicken Tortellini Soup

This hearty soup goes great with a green salad, roasted veggies, dinner rolls, garlic bread, or thick-cut crusty French bread. You'll definitely want something to mop up your bowl!

How to Store and Reheat Chicken Tortellini Soup

Chicken tortellini soup can be transferred to an airtight container and stored for up to 3 days in the fridge. For best results, store the tortellini separately from the broth – it'll soak up the broth and become soggy over time.

Can You Freeze Chicken Tortellini Soup?

Absolutely! However, cooked pasta doesn't freeze well, so store your soup without the tortellini. Frozen chicken tortellini soup will last up to one month. Add the tortellini when reheating the soup.

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Extra virgin olive oil
1 tbsp
yellow onion, chopped
celery, finely chopped
3 sticks
large carrots, sliced
garlic, finely minced
2 to 3 cloves
Italian seasoning
1/2 tsp
Chicken broth
8 cups
cooked chicken
2 cups
cheese tortellini
2 9-ounce packages
kosher salt and freshly ground black pepper to taste
chopped parsley, for garnish


Cook the onions in a Dutch oven over medium-high heat until they begin to soften, about 5 to 7 minutes.

Stir in the celery.

Add the carrots.

Stir in garlic, and Italian seasoning. Cook for 3 to 5 minutes until the vegetables start softening.

Pour in the chicken broth.

Bring to a boil then reduce to a simmer. Cook for about 10 minutes until the vegetables are fork-tender.

Put the chicken into the pot.

Add in the tortellini. Turn the heat up to medium-high and heat until the tortellini is cooked through.

Add salt and pepper, then garnish with parsley and serve.


Worried about your salt intake? Use low-sodium chicken broth.

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