Welcome to a warm, comforting bowl of Chicken Tortellini Soup! This recipe is perfect for chilly evenings when you're craving something hearty, delicious, and easy to make. With tender chicken, cheese-filled tortellini, and a rich, flavorful broth, this soup is destined to become a family favorite. It's cozy, creamy, and full of comforting flavors that will make your taste buds sing.
Let's dive into making this cozy meal together-it's the perfect dish to serve on those nights when you want something quick and satisfying. The best part? It's ready in under an hour!
Jump to:
Why You'll Love This Recipe
- Quick and easy: Ready in just 50 minutes!
- Creamy and comforting: Perfect for those chilly nights.
- One-pot wonder: Minimal cleanup required.
- Hearty and satisfying: Packed with chicken, vegetables, and cheese-filled tortellini.
- Family-friendly: A dish everyone will love.
Ingredients
This Chicken Tortellini Soup is made with simple ingredients that come together in a deliciously creamy and comforting way.
- 1 ¼ lb bone-in chicken breast (see notes)
- Salt and 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
- 1 teaspoon hot sauce
- 10 oz refrigerated tortellini (about 2 cups)
- 1 cup heavy cream (optional for extra creaminess)
Ingredient Notes and Substitutions
- Chicken: You can use cooked, shredded rotisserie chicken to save time if you're short on time or want an even easier option. Searing the chicken adds extra flavor to the broth, but you can skip this step if you prefer to add the chicken directly to the broth.
- Tortellini: Use any kind of refrigerated tortellini you like. Cheese tortellini is traditional, but you can also use spinach or meat-filled tortellini for variety.
- Creaminess: For a lighter version, you can skip the heavy cream and use more chicken broth. The soup will still be delicious, just not as creamy.
Instructions
- Sear the Chicken: Season both sides of the chicken breast with salt, pepper, and Italian seasoning. Heat the olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes per side until a light brown color develops. Remove the chicken from the pot and set aside. Let the chicken rest for 10 minutes, then use two forks to shred it. If the chicken isn't fully cooked through, don't worry-it will finish cooking in the soup.
- Make the Soup Base: In the same pot, melt the butter and use a silicone spatula to "clean" the bottom of the pot, lifting up any flavorful browned bits from the chicken. Add the diced onions, carrots, and celery and cook for 5 minutes until softened. Add the minced garlic, Worcestershire sauce, hot sauce, and the remaining Italian seasoning. Stir and cook for 1 more minute until fragrant.
- Simmer the Broth: Add the chicken broth and shredded chicken back to the pot. Bring the mixture to a gentle simmer (but not a full boil, as this could make the chicken tough). Let it simmer, partially covered, for 15 minutes to allow the flavors to meld together.
- Add the Tortellini: Stir in the refrigerated tortellini and cook until tender and cooked through. (For most brands of refrigerated tortellini, this will take about 3 minutes.) Taste the soup and add salt, pepper, or any extra seasonings as desired. If you want a creamier texture, add 1 cup of heavy cream at this stage and let it simmer for an additional 2-3 minutes.
- Serve and Enjoy: Once the tortellini is cooked, ladle the soup into bowls. If you like, garnish with fresh herbs or a sprinkle of grated Parmesan cheese. Serve hot, and enjoy!
Pro Tips for Success
- Don't Rush the Searing: Searing the chicken adds extra flavor to the broth. If you have the time, let the chicken get a little golden and crispy for the best flavor!
- Use Fresh Tortellini: If you use fresh tortellini, the soup will be richer and more satisfying. Dried tortellini will work, but be sure to follow the package instructions to get the right texture.
- Adjust the Spice: The hot sauce adds a little kick, but you can increase or decrease the amount to suit your taste. For an extra spicy version, add more cayenne pepper or chili flakes.
Storage and Reheating
This Chicken Tortellini Soup makes great leftovers! Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a little extra chicken broth if it has thickened too much.
Make Ahead and Freezing
- Make-Ahead: You can make this soup up to 1 day ahead of time. Just prepare the soup without adding the tortellini or cream, and store in the fridge. When you're ready to serve, bring the soup back to a simmer and add the tortellini and cream to finish it off.
- Freezing: This soup can be frozen, but I recommend freezing it without the tortellini. Tortellini can become mushy once frozen and reheated. Store the soup (without tortellini) in an airtight container in the freezer for up to 3 months. When ready to serve, reheat and cook the tortellini separately, then add it to the soup.
Tips and Variations
- Add Greens: Stir in a handful of spinach or kale for added nutrients and color.
- Top with Cheese: Add a sprinkle of grated Parmesan or mozzarella on top for an extra cheesy touch.
- Herb Options: Add some fresh basil, thyme, or rosemary to enhance the soup's flavor even more.
FAQs
Yes, using rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the soup in place of the seared chicken breast.
Yes! Sear the chicken and sauté the veggies as instructed, then add everything to your slow cooker (including the broth, chicken, and seasonings). Cook on low for 4-6 hours, and then add the tortellini and cream in the last 30 minutes.
To make it dairy-free, skip the heavy cream and use coconut milk or a dairy-free cream alternative. You can also omit the cheese garnish.
📖 Recipe
Chicken Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
Welcome to a warm, comforting bowl of Chicken Tortellini Soup. This recipe is perfect for chilly evenings or when you need a hearty, delicious meal that's easy to make. Combining tender chicken, cheese-filled tortellini, and a flavorful broth, this soup is sure to become a family favorite.
Ingredients
- 1 ¼ lb. bone-in chicken breast (see notes)
- Salt/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
- 1 teaspoon hot sauce
- 10 oz refrigerated tortellini (about 2 cups)
- 1 teaspoon EACH: dried basil (dried parsley)
- ½ teaspoon EACH: dried oregano (mustard powder)
- ¼ teaspoon EACH: ground sage (pepper)
Instructions
- Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until a little bit of a brown color has developed. Remove and set aside. Let the chicken rest for 10 minutes, then use 2 forks to shred. If the middle isn't cooked, it will finish cooking in later steps.
- Melt the butter in the same pot and use a silicone spatula to 'clean' the bottom of the pot. Add the diced onions, carrots, and celery, and cook for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
- Add the chicken broth and shredded chicken. Bring to a very gentle bubble (a boil will make the chicken tough). Simmer, partially covered, for 15 minutes.
- Add the refrigerated tortellini and simmer until cooked through. (Refer to package for guidance on timing.) Rana refrigerated tortellini take just 3 minutes. Taste and add any seasonings if desired, including up to ½ teaspoon of salt. Serve hot!
Notes
Searing the chicken is optional. Raw or cooked chicken can be added directly to the broth in later steps. Searing first adds fond to the soup pot, making the broth more flavorful. It also adds color and texture to some of the chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Serving Suggestions
This Chicken Tortellini Soup is delicious on its own, but it pairs wonderfully with a light side salad or some warm, crusty bread for dipping. For a complete meal, serve it with a slice of garlic bread or a fresh mixed green salad with a tangy vinaigrette.
Nutrition and Notes
- Calories: 500 per serving
- Carbs: 40g
- Fat: 25g
- Protein: 35g
- Fiber: 5g
This Chicken Tortellini Soup is a perfect balance of comforting and satisfying. Whether you're making it for a quick weeknight dinner or a cozy weekend meal, it's sure to bring warmth and smiles to your table.
Reader Reviews or Testimonials
"This soup is so creamy and flavorful! It's become a staple in our house."
"Such an easy, comforting soup. I love how quickly it comes together!"
Related Recipes and Internal Links
If you loved this Chicken Tortellini Soup, try my
Comments
No Comments