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Chicken Tortellini Soup Recipe
Ash Tyrrell

Chicken Tortellini Soup Recipe

I made this Chicken Tortellini Soup a few nights ago when I was craving something warm and cozy. It turned out better than I expected—rich broth, soft tortellini, juicy chicken, and tender veggies all came together in one perfect bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps sauté the vegetables and adds a nice depth of flavor
  • 1 small onion diced – adds sweetness and aroma
  • 2 celery stalks chopped – brings crunch and earthiness
  • 2 carrots peeled and sliced – adds color and natural sweetness
  • 3 cloves garlic minced – fresh garlic makes the flavor pop
  • 1 teaspoon Italian seasoning – a blend of herbs that gives the soup its signature taste
  • 6 cups chicken broth – the base of your soup; use low-sodium if you prefer
  • 2 cups shredded cooked chicken – leftover rotisserie works great
  • 9 oz cheese tortellini – fresh or refrigerated is best; avoid frozen if possible for better texture
  • Salt and pepper to taste – adjust to your liking
  • 2 tablespoons chopped fresh parsley – for garnish and freshness

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Once warm, toss in your diced onion and sauté until translucent—about 2–3 minutes. Add chopped celery and carrots and cook another 4–5 minutes until they begin to soften. Stir in minced garlic and Italian seasoning, cooking for just a minute to release their aroma.
  2. Pour in the chicken broth and bring everything to a gentle boil. Lower the heat and let the soup simmer for around 10–15 minutes, allowing the vegetables to become tender and the flavors to meld. This step builds the rich, savory base that makes this soup so cozy.
  3. Once the veggies are tender, stir in the cooked shredded chicken and tortellini. Keep the soup at a simmer while the tortellini cooks through. Most fresh or refrigerated tortellini only need 4–5 minutes—don’t overcook, or they’ll turn mushy.
  4. Season your soup with salt and pepper to taste. Ladle into bowls and top with chopped parsley for a pop of green and added freshness. Pair it with a slice of crusty bread or garlic toast for the ultimate meal.

Notes

  • Don’t let the tortellini sit too long in hot broth before serving—it’ll get too soft.
  • Use fresh herbs like parsley or basil just before serving to brighten the flavor.
  • If you're planning for leftovers, keep the tortellini separate and add it in when reheating.
  • Want even more flavor? Sauté the veggies in butter instead of oil for a richer base.