Easy Chicken Tortellini Soup

Our Easy Chicken Tortellini Soup recipe one of our favorite soups to make for a chilly winter day. It’s a delicious combination of chicken, cheese tortellini, and veggies in a richly flavored broth.

This chicken soup with tortellini is pure comfort food and it comes together in about 40 minutes. Serve with a big salad and you’ve got a winner!

Why You’ll Love This Recipe

First, this soup comes together in a pinch. It’s an easy weeknight soup to make after a busy day. Second, it’s rich and flavorful and packed with tender tortellini, vegetables and chicken. This soup is a family favorite and kid approved! I made it a lot when my son was young. And finally, it’s made with budget friendly ingredients, so it won’t cost you a fortune to make it. 

Chicken Tortellini Soup Recipe Ingredients

• Extra-virgin olive oil and Butter. We use both olive oil and butter it to saute the aromatics with.
• Aromatics. A simple combination of onion and garlic.
• Chicken. We use boneless and skinless chicken thighs for this recipe, but if you’re short on time, you can use store-bought rotisserie chicken instead.
• Fresh Vegetables.  Carrots and celery are added to this soup. 
• Seasoning. Seasoned with Italian seasoning, black pepper and red pepper flakes. You can also add two Turkish bay leaves if you like.  Be sure to use Turkish bay leaves (they have a much better flavor than regular bay leaves).
• Tortellini. We use fresh five cheese tortellini. You can find it in the refrigerated section at your grocery store.
• Broth. We use low-sodium chicken broth for this soup.

Find printable recipe with the measurements below.

How To Make Chicken Soup With Tortellini

1. Cook Aromatics.  Heat oil and butter in large Dutch oven over medium-high heat. Add the onions, celery and carrots to the pot and sauté for approximately 5-7 minutes. Add the garlic and sauté for another 2-3 minutes.
2. Add Seasoning. Stir in the seasoning. Add 2 Turkish bay leaves.
3. Add Broth and Chicken.  Add broth to the pot and bring to a boil, then add the chicken to the pot and reduce heat to low and place lid on the pot. 
4. Simmer Soup. Simmer for about 15-20 minutes, then remove chicken and chop or shred. Add chicken back to the pot and drop in the tortellini to the pot and simmer another 5 minutes. 
5. Enjoy. Ladle the soup into bowls and garnish with finely chopped parsley.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, the leftover soup should last up to 3-4 days.

Serving Suggestions

• Salad. Serve with a big salad like our Lemon Parmesan Lettuce Salad, Garden Salad, Lemon Arugula Salad, Everyday Mediterranean Salad, or our Italian Salad.
• Bread. We love to serve soup with warm crusty bread or our Italian Garlic Bread.

More Soup Recipes

• Sausage Kale Soup
• Zuppa Toscana Soup
• Italian Sausage Soup
• Chicken Tortilla Soup
• Sausage Lentil Soup
• Chicken Rice Soup
• Tuscan White Bean Soup
• Italian Lentil Soup

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Yield: 6 Servings

Easy Chicken Tortellini Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Our Easy Chicken Tortellini Soup recipe one of our favorite soups to make for a chilly winter day. It's a delicious combination of chicken, cheese tortellini, and veggies in a richly flavored broth.

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 4-6 chicken thighs (skinless and boneless)
• 1 medium onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup carrot, finely chopped
• 3 cloves garlic, finely minced
• 6 cups chicken broth
• 1/2 teaspoon Italian seasoning
• 1/4 red pepper
• 2 Turkish bay leaves
• 1 9-ounce refrigerated package cheese tortellini
• Salt and black pepper to taste
• Fresh parsley, finely chopped for garnish

Instructions

1. Heat oil and butter in a large Dutch oven. Stir in the onions, celery and carrots and sauté over low heat for approximately 5-7 minutes or until the onion is turning soft and golden. Add the garlic and sauté for another 2-3 minutes. Stir in the seasoning and add 2 bay leaves if you like.
2. Pour the broth into the pot and bring to a boil. Add the chicken thighs then reduce heat to low and place lid on the pot. 
3. Simmer for about 15-20 minutes, then remove the chicken from the pot and cut it or shred it with two forks. Return the chicken back to the pot and add the tortellini. Simmer another 5 minutes.
4. Serve the soup in bowls and garnish with finely chopped parsley.

Notes

You can use rotisserie chicken if you like. When using rotisserie chicken, chop the chicken and add it to the soup at the same time you add the tortellini and simmer for about 5 minutes for the tortellini to cook.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 186Total Fat: 13gSaturated Fat: 4gUnsaturated Fat: 9gCholesterol: 21mgSodium: 1050mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.