Easy Chicken Tortellini Soup

Close-up of Chicken Tortellini Soup in a rustic bowl, featuring tender cheese tortellini, shredded chicken, and sliced carrots, garnished with fresh herbs and spices.

Easy Chicken Tortellini Soup

This Easy Chicken Tortellini Soup is a cozy one pot dinner made with tender chicken, cheesy tortellini, and fresh vegetables in a flavorful broth. Ready in about 30 minutes, it’s a family favorite that feels special but is simple enough for busy weeknights.

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Course: Dinner, Soup

Cuisine: American, Italian-American

Keyword: chicken tortellini soup recipe, creamy chicken tortellini soup, Easy chicken tortellini soup, family dinner soup, one pot soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 410kcal

Cost: $16

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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