There’s something about a warm bowl of Chicken Tortellini Soup Recipe that always takes me back to cozy family dinners on chilly nights. I remember the first time I made this soup for friends—they couldn’t stop raving about the tender shredded chicken mingled with those pillowy tortellini nestled in a fragrant, herb-filled broth. It’s a recipe I turn to whenever I want comfort without a ton of fuss, and it’s perfect for a casual weeknight or a relaxed weekend meal. The aroma alone invites everyone to gather ’round the table.
What Makes This Recipe Special
- Flavor Harmony: The blend of Italian herbs and a touch of spice from hot sauce gives the broth a lively, layered taste.
- Easy Assembly: Using store-bought refrigerated tortellini speeds up cooking without sacrificing comfort-food vibes.
- Texture Play: Tender shredded chicken and pillowy pasta create a satisfying contrast in every spoonful.
- Showstopper Finish: A quick sear on the chicken adds color and deep flavor, elevating a simple soup to memorable.
This Chicken Tortellini Soup Recipe manages to feel fancy and wholesome, yet it’s beginner-friendly. I’ll walk you through every step so you don’t feel lost, even if you’re new to cooking soups—or shredding chicken, for that matter. You can adapt this recipe easily, and it comes together in less than an hour, with a cozy bowl of soul-soothing comfort at the end.
Gather Your Ingredients
Ingredients You’ll Need
Before you start, gather all your ingredients and measure them out. I recommend having everything within arm’s reach to keep things flowing smoothly. Don’t worry if you don’t have exact amounts memorized — you’ll find all the precise measurements in the recipe card at the bottom.
- Bone-in chicken breast: Adds rich flavor and keeps meat juicy; you can swap for boneless if pressed for time.
- Olive oil and butter: For sautéing and adding richness to the soup base.
- Yellow onion: Builds a fragrant, sweet foundation.
- Carrots and celery: Classic mirepoix for depth and a bit of crunch.
- Garlic: Freshly minced for added aroma and warmth.
- Chicken broth: Use good-quality or homemade for best flavor.
- Seasonings (basil, parsley, oregano, sage, mustard powder, Italian seasoning): Layer herbal notes and subtle spice.
- Worcestershire sauce and hot sauce: Bring umami and a subtle kick to the broth.
- Refrigerated tortellini: Usually cheese-filled, choose your favorite brand for tender pasta in minutes.
- Salt and pepper: To taste—don’t forget to adjust before serving!
If you don’t have some dried herbs, Italian seasoning works well as a shortcut. And if you want a bit more heat, feel free to add chili flakes or extra hot sauce. This soup is very forgiving.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Kitchen Tools Required
- Large soup pot or Dutch oven: Perfect for building the soup and simmering all ingredients evenly.
- Sharp chef’s knife: For diced veggies and prepping chicken efficiently and safely.
- Cutting board: Use separate boards for raw chicken and veggies to avoid cross-contamination.
- Two forks: Essential for shredding the chicken gently into bite-sized pieces.
- Measuring spoons & cups: For accurate seasoning and broth measurements.
- Wooden spoon or silicone spatula: Helps deglaze the pot and stir without scratching.
How to Make Chicken Tortellini Soup Recipe
Ready to get cooking? The steps are straightforward, and I’ll guide you through the searing, sautéing, simmering, and finishing touches to make sure your Chicken Tortellini Soup Recipe turns out perfect every time.
- Season and sear the chicken: Pat your chicken breasts dry, then season well with salt, pepper, and Italian seasoning. Heat olive oil over medium-high in your soup pot. Sear the chicken for about 3-4 minutes per side until browned. This step adds flavor but you can skip it and add raw chicken later if pressed for time.
- Shred the chicken: Remove the chicken and let it rest for 10 minutes—it’ll be juicier this way. Use two forks to shred the meat. Don’t worry if it isn’t fully cooked; it will finish cooking in the soup.
- Sauté the veggies and aromatics: In the same pot, melt butter over medium heat. Use a spatula to scrape up any browned bits left from the chicken. Add diced onion, carrots, and celery, cooking for about 5 minutes until slightly softened. Then stir in minced garlic, Worcestershire sauce, hot sauce, and the dried herb seasonings and cook for another minute until fragrant.
- Add broth and chicken, then simmer: Pour in the chicken broth and add your shredded chicken back to the pot. Bring everything to a gentle bubble—avoid a rolling boil to keep chicken tender. Cover partially and let it simmer for 15 minutes so flavors meld.
- Cook the tortellini: Add refrigerated tortellini to the simmering soup and cook according to package instructions (typically 3-4 minutes). They should be tender but still hold their shape.
- Final seasoning and serve: Taste your soup and adjust salt and pepper to your liking, adding up to ½ teaspoon of salt if needed. Serve hot and enjoy that comforting, hearty goodness!
Cooking Secrets
- Tip 1: Searing chicken adds extra flavor but isn’t mandatory if you’re short on time.
- Tip 2: Keep the soup at a gentle simmer rather than a full boil to avoid tough chicken.
- Tip 3: Use refrigerated tortellini for a quick cook time—usually just 3 minutes.
- Tip 4: Taste before adding salt at the end; broth and Worcestershire already add a lot of savory depth.
How to Serve
Taste Enhancers
Adding a sprinkle of freshly grated Parmesan or Pecorino Romano on top brightens the creamy tortellini and hearty chicken flavors. A few torn basil or flat-leaf parsley leaves add fresh aroma and color. For a touch of indulgence, drizzle a little extra virgin olive oil right before serving.
Tasty Combos
This Chicken Tortellini Soup Recipe pairs beautifully with crusty bread or garlic rolls to soak up every last drop. A crisp green salad with a light vinaigrette balances the richness. For drinks, a dry white wine like Pinot Grigio or a sparkling water with lemon complement the flavors nicely.
Serving Tips
If you’re serving a crowd, keep the soup warm in a slow cooker set to low. Ladle into bowls just before serving to keep tortellini from getting mushy. For meal prep or gifting, portion the soup into airtight containers—don’t add tortellini until reheating to maintain texture.
Easy Variations
- Make it dairy-free by skipping butter and topping with nutritional yeast instead of cheese.
- Use spicy sausage instead of chicken for a bold twist.
- Add fresh spinach or kale near the end of cooking for a nutrient boost.
- Swap tortellini for ravioli or small pasta shapes like ditalini if preferred.
- For a lighter version, use skinless chicken breasts and low-sodium broth.
Storing and Reheating Tips
- Store leftover soup in airtight containers in the fridge for up to 3 days.
- To freeze, omit tortellini and add fresh when reheating; store broth and chicken separately for up to 2 months.
- Reheat gently on the stovetop over medium-low heat to avoid overcooking the chicken and tortellini.
- If reheating frozen soup, thaw overnight in the fridge for best results.
Common Questions
- Can I use cooked chicken instead of raw? Absolutely! Just shred cooked chicken and add it in step 4 to warm through with the broth.
- What if I can’t find refrigerated tortellini? Frozen or fresh works too, just follow package times closely; dried pasta isn’t ideal here.
- Is it okay to skip searing the chicken? Yes, but searing adds a richer flavor and more color—so if you have a few extra minutes, go for it.
- Can I make this soup vegetarian? You can swap the chicken broth for vegetable broth and omit chicken; consider adding mushrooms or chickpeas for protein.
- How long does the soup keep? Stored properly in the fridge, it’s best eaten within 3 days for freshness and quality.
Chicken Tortellini Soup Recipe
A comforting and flavorful Chicken Tortellini Soup featuring seared chicken breast, aromatic vegetables, Italian seasonings, and tender refrigerated tortellini simmered in a savory broth. This easy-to-make soup is perfect for a cozy meal and combines the warmth of traditional chicken soup with the deliciousness of pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
Soup
- 1 1/4 lb bone-in chicken breast
- Salt, to taste
- 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
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 10 oz refrigerated tortellini (about 2 cups)
Instructions
- Sear the Chicken: Season each side of the chicken breast 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 browned. Remove and set aside to rest for 10 minutes, then shred the meat using two forks. The chicken will finish cooking in the soup later if not fully cooked through.
- Prepare Seasonings: Combine dried basil, dried parsley, dried oregano, mustard powder, ground sage, and black pepper in a small bowl and set aside to use later in the soup.
- Sauté Vegetables: Melt butter in the same soup pot over medium heat. Use a silicone spatula to scrape up any browned bits from the bottom of the pot. Add diced onion, carrots, and celery, and cook for 5 minutes until vegetables soften. Add minced garlic, Worcestershire sauce, hot sauce, and the combined seasonings, cooking for 1 more minute to release flavors.
- Add Broth and Chicken: Pour in the chicken broth along with the shredded chicken. Bring the soup to a gentle simmer—avoid boiling to keep the chicken tender. Partially cover and simmer for 15 minutes to meld flavors.
- Cook Tortellini and Finish Soup: Add refrigerated tortellini to the simmering soup and cook according to package instructions, typically about 3 minutes for Rana tortellini, until tender. Taste the soup and adjust seasoning by adding up to ½ teaspoon of salt or more hot sauce if desired.
- Serve: Ladle the soup into bowls and serve warm for a hearty, comforting meal.
Notes
- Searing the chicken adds color and flavor but can be skipped if pressed for time; raw or cooked chicken can be added directly to the broth.
- Bone-in chicken breast adds richer flavor; skin-on can be used for more depth but should be removed before shredding if preferred.
- Adjust hot sauce quantity according to your spice preference.
- Use good quality refrigerated tortellini for best texture and flavor.
- If you prefer a thicker soup, you can reduce the broth slightly before adding the tortellini.
