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Chicken Tortellini Soup Recipe

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4.5 from 3 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://piesbyolivia.com/chicken-tortellini-soup-recipe/