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Chicken Tortellini Soup

A bowl of chicken tortellini soup with shredded chicken, cheese tortellini, diced carrots, and fresh parsley garnish
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A cozy, one-pot chicken tortellini soup loaded with shredded chicken, fresh cheese tortellini, and a classic vegetable base in a savory golden broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 6 cups chicken broth
  • 9 ounces fresh refrigerated cheese tortellini (1 standard package)
  • 2 1/2 cups shredded cooked chicken
  • Chopped fresh parsley, optional for garnish

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat until shimmering.
  2. Add the diced onion, carrots, celery, salt, and black pepper. Saute for 4 to 5 minutes until vegetables begin to soften and the onion is translucent.
  3. Stir in the minced garlic and Italian seasoning. Cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the chicken broth and add the fresh cheese tortellini. Raise the heat and bring to a rolling boil.
  5. Cook the tortellini according to package directions, typically 2 to 3 minutes for fresh pasta, until they float to the top of the pot. Do not overcook.
  6. Reduce heat to a low simmer. Gently stir in the shredded cooked chicken and parsley if using. Add extra broth if the soup looks too thick.
  7. Simmer for 2 minutes until the chicken is heated through. Do not boil again.
  8. Taste and adjust salt and pepper as needed. Ladle into bowls and serve immediately.

Notes

  • Use fresh refrigerated tortellini for the fastest cook time and best texture. Frozen tortellini works but requires extra minutes per package directions.
  • Do not boil the pre-cooked chicken. Add it only after reducing to a simmer to keep it tender and juicy.
  • To prevent mushy leftovers, store the tortellini separately from the broth and combine fresh at serving time.
  • The soup base without tortellini freezes well for up to 3 months. Add fresh tortellini when reheating.

Nutrition

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