Nothing says cozy quite like a big bowl of Chicken Tortellini Soup simmering on the stove. This Easy Italian Chicken Tortellini Soup is pure comfort in a bowl — warm, savory, and packed with tender chicken, plump cheese tortellini, and a rainbow of vegetables. Whether you’re craving something soothing on a chilly night or want a quick family dinner ready in under 40 minutes, this recipe delivers every time!
Have you ever had a soup so hearty it could double as dinner? This one’s it! Between the juicy chicken, the soft pillows of tortellini, and that flavorful herby broth, it’s basically a hug in a bowl. Plus, it’s super customizable — go extra cheesy, toss in more veggies, or make it low-carb with a few simple swaps. Perfect for busy weeknights, meal prep, or when you just need that taste of homemade Italian comfort.
Why You’ll Love It
- ✔️ Ready in about 35 minutes — quick enough for any weeknight.
- ✔️ Packed with protein, veggies, and cheesy tortellini goodness.
- ✔️ Cozy and flavorful — perfect for Fall Soup Recipes season.
- ✔️ Easily customizable — make it spicy, herby, or veggie-heavy.
- ✔️ Family-friendly and great for leftovers or freezer meals.
If you love Tortellini Recipes, this hearty soup is a keeper. You can easily adapt it into a Chicken Tortellini Vegetable Soup or even a lighter Tortellini Soup Chicken Broth version. Let’s get started!
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Boneless chicken breast (cubed) | 1 lb |
| Onion (chopped) | 1 medium |
| Garlic cloves (minced) | 3 |
| Carrots (sliced) | 2 medium |
| Celery stalks (chopped) | 2 |
| Chicken broth (low sodium) | 6 cups |
| Cheese tortellini (refrigerated or frozen) | 12 oz |
| Spinach (fresh baby leaves) | 2 cups |
| Dried basil | 1 tsp |
| Dried thyme | ½ tsp |
| Salt & pepper | to taste |
| Parmesan cheese (for serving) | optional |
Choosing the Best Ingredients
Chicken: Use boneless, skinless chicken breast or thighs for tender bites. Thighs add a little more richness, perfect for an Herb Chicken Tortellini Soup.
Tortellini: Refrigerated cheese tortellini gives the best texture, but frozen works fine too — just increase cook time by 2–3 minutes.
Broth: A flavorful chicken broth is key! Try a homemade broth or a high-quality low-sodium version for that perfect savory base.
Veggies: Classic carrots, celery, and onion form a comforting mirepoix. Add zucchini, peas, or bell peppers for extra color.
Herbs: Basil and thyme bring an Italian twist, but you can mix in rosemary or parsley if you love a more aromatic finish.
Pro Tips & Swaps
- Low-carb option: Skip the tortellini and use spiralized zucchini or cauliflower florets.
- Dairy-light: Choose chicken tortellini with spinach instead of cheese filling.
- Gluten-free: Use gluten-free tortellini or substitute with rice noodles.
- Vegan/Vegetarian: Swap chicken for chickpeas or white beans and use vegetable broth.
How to Make Chicken Tortellini Soup
- Sauté the base: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
- Cook the chicken: Add cubed chicken and season with salt, pepper, basil, and thyme. Cook for about 5 minutes until lightly browned.
- Simmer the broth: Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes, allowing flavors to meld.
- Add tortellini: Stir in tortellini and cook for 5–7 minutes until they float to the top and are tender.
- Finish with greens: Add spinach and cook until just wilted, about 1 minute. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls, top with Parmesan, and serve warm with crusty bread.
Pro Tips for Texture & Crispiness
- Use a heavy-bottomed pot (like enameled cast iron) for even heat.
- Don’t overcook the tortellini — they’ll keep softening in the hot broth.
- Add spinach at the very end to keep its bright color.
- If reheating, simmer gently to avoid mushy pasta.
Variations
- Extra Spicy: Add a pinch of red pepper flakes or a swirl of chili oil.
- Extra Cheesy: Stir in a handful of shredded mozzarella before serving.
- Veggie-Loaded: Mix in zucchini, kale, or diced tomatoes for more nutrients.
- Kid-Friendly: Use small cheese tortellini and mild herbs.
Love dunking? Pair this soup with Crispy Garlic Bread for the ultimate cozy combo!
Sauces & Toppings
- Freshly grated Parmesan
- Lemon zest or juice
- Chopped parsley or basil
- Drizzle of olive oil or chili oil
- Croutons or toasted breadcrumbs
- Garlic cream drizzle
Best Sides to Serve
- Roasted Sheet Pan Vegetables
- Simple Italian salad with vinaigrette
- Garlic knots or crusty baguette
- White bean bruschetta
- Herbed rice or risotto
Troubleshooting
- Soup too salty? Add a splash of water or unsalted broth.
- Tortellini falling apart? Reduce cook time by 1–2 minutes.
- Broth tastes bland? Add more herbs or a squeeze of lemon juice.
- Too thick? Thin with extra broth or water.
- Too thin? Simmer uncovered for a few extra minutes.
- Chicken dry? Add it near the end next time — overcooking can toughen it.
Storage & Reheating
Store leftovers in the fridge for up to 4 days in an airtight container. To freeze, cool completely and store for up to 3 months. For best texture, freeze the broth and tortellini separately.
Reheat gently on the stovetop or in the microwave. To re-crisp the flavor, add a splash of fresh broth and a sprinkle of Parmesan just before serving.
FAQs
Can I make this ahead? Yes! It reheats beautifully — just keep tortellini separate until serving.
Can I use rotisserie chicken? Absolutely. Shred and add it during the last few minutes of simmering.
Can I add cream? Yes — stir in ¼ cup heavy cream for a richer texture.
Is it kid-friendly? Totally! Use mild seasonings and mini tortellini for little hands.
What broth works best? A rich, homemade chicken broth or low-sodium store-bought for balance.
Conclusion
There you have it — a soul-warming Chicken Tortellini Soup Recipe that’s as nourishing as it is delicious. Whether you’re trying out new Chicken Tortilini Recipes Soups or hunting for a new Fall Soup Recipe favorite, this one will quickly earn a spot in your rotation. Serve it with crusty garlic bread, a green salad, and maybe finish the night with a light dessert like lemon sorbet or tiramisu. What are you waiting for? Grab your pot and let’s make some soup magic tonight!
Chicken Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 lb boneless chicken breast, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 12 oz cheese tortellini
- 2 cups fresh spinach
- 1 tsp dried basil
- 0.5 tsp dried thyme
- salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Sauté onion, carrot, and celery in olive oil for 5–7 minutes.
- Add garlic and chicken; cook until lightly browned.
- Pour in chicken broth and simmer 15 minutes.
- Add tortellini; cook 5–7 minutes until tender.
- Stir in spinach and herbs; season to taste.
- Serve hot with Parmesan on top.
