Description
This Easy Chicken Tortellini Soup is a comforting and hearty dish perfect for any day. Made with tender shredded chicken, cheese tortellini, fresh vegetables, and Italian seasoning in a flavorful chicken broth, it comes together quickly on the stovetop, making it ideal for a cozy weeknight meal. The soup boasts a delicious balance of savory flavors with a touch of freshness from chopped parsley, and it’s satisfying yet simple to prepare.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 sticks celery, finely chopped
- 3 large carrots, peeled & chopped or sliced
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 8 cups chicken broth
Main Ingredients
- 2 cups shredded cooked or rotisserie chicken (or more, to taste)
- 2 (9 ounce) packages refrigerated cheese tortellini
Seasoning & Garnish
- Salt & pepper, to taste
- Chopped parsley, to taste
Instructions
- Sauté Aromatics: Add the olive oil and chopped onion to a large soup pot. Sauté over medium-high heat for 5-7 minutes until the onion is softened and lightly browned, releasing a sweet aroma.
- Add Vegetables and Seasoning: Stir in the finely chopped celery, carrots, minced garlic, and Italian seasoning. Cook for a few more minutes, allowing the vegetables to soften and the seasonings to meld.
- Add Broth and Simmer: Pour in the chicken broth and increase the heat to high. Once the soup reaches a boil, reduce the heat to a rapid simmer. Let it cook for about 10 minutes or until the vegetables are tender according to your preference.
- Add Chicken and Tortellini: Stir in the shredded chicken and refrigerated cheese tortellini. Raise the heat to medium-high and continue cooking until the tortellini is cooked through, typically a few minutes. Reduce heat if the soup boils too vigorously to prevent overcooking.
- Season and Garnish: Taste and season the soup with salt and pepper as desired. Sprinkle chopped parsley over the top for a fresh finish. Serve the soup immediately while hot and flavorful.
Notes
- The tortellini absorbs broth the longer the soup sits, so it’s best enjoyed immediately. For leftovers, add extra water or chicken broth to loosen it up.
- If making a large batch or planning leftovers, keep broth and tortellini separate and add uncooked tortellini when reheating, as tortellini cooks quickly.
- Options are available to make this soup in a slow cooker or Instant Pot—check blog tips for adaptations.
- Serves 4-6 depending on portion size and what else is served with the soup.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
