Chicken Tortellini Soup Recipe – Cozy, Hearty, and Easy

If you’re craving a warm, comforting bowl of soup that still feels fresh and light, this Chicken Tortellini Soup hits the spot. It’s loaded with tender chicken, pillowy cheese tortellini, and plenty of vegetables in a flavorful broth. The best part?

It comes together quickly and works for busy weeknights or simple weekend meals. Serve it with crusty bread or a green salad, and you’ve got a complete, satisfying dinner. This is the kind of soup that makes everyone happy at the table.

Why This Recipe Works

• Quick but flavorful: Using a mix of aromatics, herbs, and store-bought broth builds rich flavor without long simmering times.
• Comforting texture: Cheese tortellini gives the soup a creamy, hearty bite without heavy cream.
• Flexible protein: Rotisserie chicken or leftover cooked chicken makes prep simple and fast.
• Balanced and nourishing: A good mix of protein, veggies, and carbohydrates makes it both satisfying and wholesome.
• Great for families: Kid-friendly flavors, gentle seasonings, and familiar ingredients keep it approachable.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded or diced (rotisserie works well)
• 9–12 ounces refrigerated cheese tortellini
• 2 cups baby spinach (optional but recommended)
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon (about 1 tablespoon), optional for brightness
• 2 tablespoons chopped fresh parsley, for garnish
• Grated Parmesan, for serving

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat.

   Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables start to soften.

2. Add garlic and herbs: Stir in the garlic, Italian seasoning, and bay leaf. Cook for 30 seconds to 1 minute, until fragrant.
3. Pour in broth: Add the chicken broth and bring the mixture to a gentle boil.

   Reduce heat to a simmer and cook for 10 minutes to let the flavors meld and the vegetables become tender.

4. Add chicken: Stir in the cooked chicken and simmer for 2–3 minutes to warm it through.
5. Cook the tortellini: Increase heat to a gentle boil and add the tortellini. Cook according to package directions, usually 3–5 minutes, until they float and are tender.
6. Add greens and finish: Stir in the spinach until wilted, about 1 minute. Remove the bay leaf.

   Taste and season with salt and pepper. Add the lemon juice if using—it brightens the whole pot.

7. Serve: Ladle into bowls and top with chopped parsley and grated Parmesan. Serve hot.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

  Tortellini will continue to absorb liquid, so the soup may thicken.

• Best practice: If you plan to store, cook the tortellini separately and add it to each bowl when reheating. This keeps the pasta from getting mushy.
• Freezing: Freeze the soup without the tortellini for up to 3 months. Add fresh tortellini when reheating.

  Dairy-filled pasta doesn’t freeze well and can become grainy.

• Reheating: Warm gently on the stove over medium-low heat. If the broth looks low, add a splash of water or broth to loosen.

Health Benefits

• Lean protein: Chicken adds protein to keep you fuller longer and supports muscle repair.
• Vegetables: Carrots, celery, and spinach bring fiber, vitamins A and K, and antioxidants.
• Hydration and electrolytes: Broth-based soups help with hydration and can be soothing when you’re under the weather.
• Balanced meal: The combination of protein, vegetables, and carbs from the tortellini creates steady, satisfying energy.
• Customizable sodium: Using low-sodium broth gives you control over salt levels.

Common Mistakes to Avoid

• Overcooking the tortellini: It turns mushy fast. Cook just until tender and avoid long simmering after adding it.
• Skipping seasoning: Taste the broth at the end and adjust salt, pepper, and lemon.

  A small tweak can make a big difference.

• Boiling the soup hard: A hard boil can make the tortellini burst and the chicken tough. Keep it at a gentle simmer.
• Crowding with too many add-ins: It’s tempting, but too many vegetables or pasta can dilute flavor and throw off texture.
• Adding spinach too early: It’ll overcook and turn drab. Stir it in at the end to keep it vibrant.

Alternatives

• Protein swaps: Use turkey, Italian chicken sausage, or white beans for a vegetarian-friendly protein boost.
• Pasta options: Try mini ravioli, gnocchi, or small pasta shapes like ditalini.

  Cooking times will vary.

• Broth variations: Add a splash of dry white wine after sautéing the aromatics, or use a mix of chicken and vegetable broth.
• Dairy-free twist: Choose meat or spinach tortellini without cheese, or swap in small pasta and skip the Parmesan.
• Herb upgrades: Finish with fresh basil or dill for a different flavor profile.
• Veggie boosts: Add mushrooms, peas, or zucchini. Keep total volume similar so the broth stays balanced.
• Creamy version: Stir in a splash of half-and-half at the end for a richer soup. Do not boil after adding dairy.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice boneless, skinless chicken breasts or thighs and sauté them in the pot with a little oil and salt until just cooked through. Remove, proceed with the recipe, then add the chicken back in before the tortellini.

How do I keep the tortellini from getting soggy?

Cook it just until tender and avoid simmering the soup for long after it’s added. For the best texture in leftovers, cook the tortellini separately and add to each serving as you reheat.

What tortellini flavor works best?

Cheese tortellini is classic and pairs well with chicken and vegetables.

Spinach or mushroom-filled options also work and add a nice depth of flavor.

Can I make this in a slow cooker?

Yes, but add the tortellini at the end. Cook aromatics and broth with chicken on Low for 4–6 hours or High for 2–3. Stir in tortellini for the last 20–30 minutes, then add spinach right before serving.

How can I make it gluten-free?

Use gluten-free tortellini or swap in a small gluten-free pasta.

Confirm your broth is labeled gluten-free as well.

Is lemon necessary?

No, but a little acidity brightens the broth and balances the richness of the tortellini and Parmesan. Start with a small squeeze and adjust to taste.

What can I use instead of spinach?

Kale, Swiss chard, or escarole are good choices. If using kale, remove tough stems and simmer a few extra minutes to soften.

Can I add more vegetables?

Absolutely.

Just keep the broth-to-veg ratio in check. If you add more cups of vegetables, add extra broth and adjust seasoning.

In Conclusion

This Chicken Tortellini Soup is cozy, uncomplicated, and full of everyday ingredients that deliver big flavor. It’s quick to make, easy to customize, and friendly for leftovers with a few simple tricks.

Keep this recipe in your rotation for weeknights, sick days, or any time you want a warming bowl that feels like a hug. Serve it with Parmesan and a wedge of bread, and dinner’s done.