I'm going to share my favorite "cheat code" for a dinner that tastes like you spent hours making pasta from scratch. It's that package of refrigerated tortellini in the grocery store! This Chicken Tortellini Soup is my favorite 20-minute meal because the pasta does all the heavy lifting. It cooks in minutes right in the broth, thickening it slightly and creating a rich, creamy chicken soup that tastes like a restaurant meal, with zero "from scratch" effort.
Easy chicken tortellini soup recipe is a simple meal that has plenty of comforting cheese tortellini and juicy shredded chicken in an irresistible broth! Chicken and cheese tortellini soup is something that just always sounds good no matter the season. Chicken tortellini soup is a 30-minute meal perfect for busy weeknights with tender chicken, fresh vegetables and cheesy pasta (cheese tortellini) in every bite.
Jump to:
- Why You'll Love This Chicken Tortellini Soup
- Ingredients for Chicken Tortellini Soup
- How to Make Chicken Tortellini Soup
- My Top Tips for Chicken Tortellini Soup
- Making Chicken Tortellini Soup with My Family
- Substitutions for Chicken Tortellini Soup
- Variations on Chicken Tortellini Soup
- Equipment for Chicken Tortellini Soup
- Storage Tips for Chicken Tortellini Soup
- Adam's Tip for Chicken Tortellini Soup
- FAQ about Chicken Tortellini Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Chicken Tortellini Soup
- Ready in 30 minutes: This chicken tortellini soup is a true one-pot wonder that comes together faster than takeout.
- Incredibly versatile: Whether you want creamy chicken tortellini soup or a lighter broth-based version, this recipe adapts to your preferences.
- Family-friendly: The combination of cheesy pasta (cheese tortellini) and shredded chicken breast appeals to even the pickiest eaters.
Ingredients for Chicken Tortellini Soup
This chicken tortellini soup allrecipes style recipe uses shredded chicken breast for protein and cheesy pasta (cheese tortellini) for heartiness. The sautéed onion, celery & carrots aromatics create a flavorful base, while Italian seasoning blend adds depth. Adding baby greens (spinach) provides color and nutrition, and Parmigiano-Reggiano umami elevates the whole dish.
What You'll Need
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Tortellini & Finishing:
- 1 package (20 ounces) cheese tortellini (fresh or frozen)
- 3 cups fresh baby spinach
- 1 cup heavy cream (optional for creamy version)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Why These Ingredients Matter
- Cheese tortellini: These cheesy pasta (cheese tortellini) pockets add substance and make this soup a complete meal without needing bread.
- Sautéed aromatics: The sautéed onion, celery & carrots aromatics create the flavor foundation that makes this soup taste homemade and special.
- Parmigiano-Reggiano: Adding Parmigiano-Reggiano umami at the end deepens the flavor and adds that signature Italian richness.
How to Make Chicken Tortellini Soup
Step-by-Step Directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sautéed onion, celery & carrots aromatics and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in simple flavorful broth (chicken broth) and bring to a boil.
- Add whole chicken breasts, Italian seasoning blend, oregano, basil, salt, and pepper.
- Reduce heat and simmer for 15 to 20 minutes until chicken is poached chicken in broth and cooked through.
- Remove chicken breasts and shred with two forks. Set aside.
- Bring broth back to a boil and add cheesy pasta (cheese tortellini).
- Cook according to package directions, typically 3 to 5 minutes for fresh, 7 to 9 for frozen.
- Return shredded chicken breast to the pot.
- Stir in baby greens (spinach) and cook until wilted, about 2 minutes.
- If making creamy chicken tortellini soup, stir in heavy cream and Parmesan for richness.
- Add Parmigiano-Reggiano umami (grated Parmesan) and stir until melted.
- Taste and adjust seasonings with salt and pepper.
- Garnish with fresh parsley and extra Parmesan before serving.
Hint: For chicken tortellini soup olive garden style, use half-and-half instead of heavy cream and add extra Parmesan for that restaurant-quality richness.
My Top Tips for Chicken Tortellini Soup
Don't overcook the tortellini. They continue to soften in the hot broth even after you turn off the heat, so cook them just until tender. The poached chicken in broth method ensures the meat stays juicy while infusing the broth with extra chicken flavor. If making this ahead, cook the tortellini separately and add them to individual bowls when serving to prevent them from getting mushy. This technique is similar to what we use with our potato soup, where proper timing makes all the difference.
Making Chicken Tortellini Soup with My Family
Last Sunday, Adam helped me make this healthy chicken tortellini soup for dinner. He was fascinated by the tortellini. "They look like little hats, Mom! Can I put them in the pot?" he asked excitedly. When it came time to shred the chicken, he carefully pulled it apart with his little forks.
When we sat down to eat, Adam slurped up the tortellini with delight. "These are so yummy! The cheese inside is the best part!" Grandma Viola tried hers and said, "Chicken tortellini soup is a 30-minute meal perfect for busy weeknights and it's absolutely delicious. This reminds me of the Italian wedding soup we used to make, but even better."
Substitutions for Chicken Tortellini Soup
- Chicken: Use rotisserie chicken to save time, or try tomato chicken tortellini soup by using turkey instead.
- Tortellini: Substitute with ravioli, gnocchi, or regular pasta if you can't find cheesy pasta (cheese tortellini).
- Greens: Replace baby greens (spinach) with kale, Swiss chard, or escarole for different flavors.
- Broth: Use vegetable broth for a lighter option or bone broth for extra nutrients.
Variations on Chicken Tortellini Soup
- Olive Garden copycat: Make chicken tortellini soup olive garden style by adding heavy cream and extra Parmesan.
- Mexican version: Try mexican chicken tortellini soup by adding cumin, chili powder, and finishing with cilantro and lime.
- Crockpot version: Make this in a slow cooker by adding everything except tortellini and spinach, cook on low 4 to 6 hours, then add pasta and greens in the last 15 minutes. Check out this creamy chicken tortellini soup for more inspiration.
Equipment for Chicken Tortellini Soup
- Large Dutch oven or pot: Essential for cooking this one-pot soup with room for all the ingredients.
- Two forks: Perfect for easily shredding the poached chicken in broth once it's tender.
- Ladle: For serving the soup neatly with plenty of tortellini in each bowl.
- Grater: For freshly grating Parmigiano-Reggiano umami which melts better than pre-shredded cheese.
Storage Tips for Chicken Tortellini Soup
- Refrigerator: Store in an airtight container for up to 3 days. The tortellini will absorb liquid, so add extra broth when reheating.
- Freezer: Freeze the soup base without tortellini for up to 3 months. Cook fresh tortellini when reheating for best texture.
- Reheating: Warm gently over medium heat, stirring occasionally. Add broth or cream to restore consistency.
This recipe is perfect for soup dinner occasions and comfort food collections. The cheesy pasta (cheese tortellini) with shredded chicken breast makes it ideal for family meals. It pairs beautifully with our creamy cowboy soup or taco soup when you want variety.
Adam's Tip for Chicken Tortellini Soup
"Make sure you get lots of tortellini in your bowl because those are the best part. Also, the spinach makes it look fancy but it doesn't taste like vegetables much. Don't forget the extra Parmesan cheese on top!"
FAQ about Chicken Tortellini Soup
What do you put in chicken tortellini soup?
Essential ingredients for chicken tortellini soup include shredded chicken breast, cheesy pasta (cheese tortellini), chicken broth, and vegetables. For this recipe, we use sautéed onion, celery & carrots aromatics as the base, plus Italian seasoning blend for flavor. Adding baby greens (spinach) provides color and nutrition. For creamy chicken tortellini soup, include heavy cream and Parmesan for richness. The Parmigiano-Reggiano umami at the end ties everything together. Some versions include tomatoes, making it tomato chicken tortellini soup.
Should I cook tortellini before adding to soup?
No, you don't need to pre-cook tortellini separately! For this chicken tortellini soup, cook the cheesy pasta (cheese tortellini) directly in the simple flavorful broth during the last 3 to 9 minutes of cooking time. This allows them to absorb the delicious broth flavors while cooking. Fresh tortellini takes 3 to 5 minutes, while frozen takes 7 to 9 minutes. If making healthy chicken tortellini soup ahead of time, cook tortellini separately and add to bowls when serving to prevent them from getting mushy.
What is the secret to great chicken pasta soup?
The secret to amazing chicken tortellini soup is threefold: (1) Use poached chicken in broth method so the chicken stays moist while flavoring the broth, (2) Build flavor with sautéed onion, celery & carrots aromatics before adding liquid, and (3) Finish with Parmigiano-Reggiano umami for depth. The Italian seasoning blend adds complexity, while baby greens (spinach) add freshness. For restaurant-quality chicken tortellini soup olive garden style, add heavy cream and Parmesan for richness at the end.
What goes well with chicken tortellini soup?
Chicken tortellini soup pairs beautifully with crusty Italian bread, garlic bread, or a simple Caesar salad. For a complete meal, serve it with breadsticks or focaccia for dipping into the simple flavorful broth. A light arugula salad with lemon vinaigrette complements the richness of the cheesy pasta (cheese tortellini). For heartier appetites, pair it with amish hamburger steak bake. The soup is filling enough on its own but these sides make it feel like a special dinner.
Conclusion
It's amazing what a difference fresh pasta makes, especially when it's this easy! Here's to a dinner that tastes like a labor of love but was actually a "labor of 20 minutes." Enjoy your delicious shortcut! This Chicken Tortellini Soup with its shredded chicken breast, cheesy pasta (cheese tortellini), and simple flavorful broth proves that shortcuts can be absolutely delicious.
The sautéed onion, celery & carrots aromatics create incredible depth, while the baby greens (spinach) add freshness. Whether you make it as creamy chicken tortellini soup with heavy cream and Parmesan for richness or keep it lighter, it's always satisfying. The poached chicken in broth method and Italian seasoning blend create restaurant-quality results. Try our taco soup or potato soup for more comforting dinners. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with Chicken Tortellini Soup:
recipe
Easy Chicken Tortellini Soup
Equipment
- 1 Large Dutch oven or soup pot Large enough to cook the chicken and tortellini comfortably.
- 1 Wooden spoon Easy for stirring vegetables and safe for little helpers.
- 2 Forks Used to shred the cooked chicken.
- 1 Ladle Helps serve plenty of tortellini in every bowl.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 large carrots diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste black pepper
For the Tortellini and Finishing
- 20 ounces cheese tortellini fresh or frozen
- 3 cups fresh baby spinach
- 1 cup heavy cream optional for creamy version
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots. Cook for about 5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth. Add the chicken breasts, Italian seasoning, oregano, basil, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes or until chicken is cooked through.
- Remove the chicken and shred using two forks.
- Return the broth to a boil and add the cheese tortellini. Cook according to package directions until tender.
- Return the shredded chicken to the pot. Stir in the spinach until wilted. Add heavy cream and Parmesan if using.
- Taste and adjust seasoning. Ladle into bowls and garnish with parsley and extra Parmesan.
Notes
- For a lighter version, skip the heavy cream and keep the broth clear.
- If making ahead, cook the tortellini separately and add to bowls when serving to prevent them from getting too soft.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup is a favorite with crusty bread and extra Parmesan, especially according to my daughter.
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