Winter is just around the corner, which means it’s the perfect time for a comforting bowl of soup. This chicken tortellini soup is one of my go-to recipes whenever I’m craving something cozy yet hearty enough for a full meal. With tender pasta, savory broth, and a flavor that feels like a cross between classic chicken noodle and a rich pasta dish, it’s the ultimate cold-weather comfort food. Best of all, it comes together in just 35 minutes but tastes like it simmered all day.
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Soups are the perfect comforting meal for the chilly winter months so we make Chicken Noodle Soup, 4 Ingredient Potato Soup and Stovetop Cheeseburger Soup on regular rotation!
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Why You’ll Love This Chicken Tortellini Soup Recipe!
You'll love this creamy chicken tortellini soup which combines cheesy tortellini and tender chicken in a broth that's both rich and hearty. Excellent for sick days, chilly nights, or whenever you just want and need a big bowl of soothing flavors and warm textures.
- Hearty- with the addition of chicken and tortellini this soup is a filling meal on its own.
- Simple ingredients- uses everyday ingredients that you probably have on hand.
- Family-friendly- Both kids and adults will love it.
- Quick & Easy-comes together in just 35 minutes!
This one-pot chicken tortellini soup is proof that comfort food doesn't need to be complicated to make. It is a bowl of cozy goodness you'll love and want to make again and again!
Equipment Needed
- Dutch oven or large pot
- Spatula or wooden spoon
- Measuring spoons or cups
- Cutting board and knife
- Ladle for serving
Key Ingredients
Butter - Used for sautéing the vegetables, and it adds richness.
Celery, carrots, onion, and garlic - These are part of the classic soup base, essentially what makes this wholesome soup full of nutrients, and they add flavor.
All-purpose flour helps slightly thicken the soup, achieving a creamy consistency.
Chicken broth - The flavorful base of this tortellini chicken soup.
Thyme, bay leaf, oregano, salt, and pepper - These spices bring warmth and balance.
Cooked shredded chicken - A rotisserie chicken is an excellent shortcut for easy preparation. Or you can use this Crockpot Shredded Chicken recipe.
Refrigerated tortellini - One of the stars of this recipe. It makes this chicken soup with tortellini so hearty and tasty.
Parmesan cheese and heavy cream - They add a luxurious, creamy finish to the soup.
Step-By-Step Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the celery, carrots, and onion. Sauté for 5 to 7 minutes until vegetables are tender.
Stir in the garlic and cook for about 30 seconds or until fragrant.
Add the flour and stir for 2 minutes to lightly cook it.
Add the chicken broth, then add in thyme, oregano, bay leaf, salt, and pepper. Bring it to a boil, then reduce the heat and simmer for 10 minutes.
Add in shredded chicken and tortellini. Cook according to package directions (about 3 to 6 minutes depending on the variety you buy). Be careful not to overcook.
Remove from the heat and add the parmesan cheese, heavy cream, and parsley.
Serve the soup warm, accompanied by crackers, crusty bread, or a sprinkle of extra cheese on top.
Serving Recommendations
- To achieve a balanced meal, pair it with a fresh garden salad.
- Add a side of cheesy breadsticks, crackers or garlic bread to soak up the creamy broth.
- Serve in bread bowls for an extra cozy touch.
- Top with extra parmesan cheese or fresh parsley.
Make Ahead
You can make the soup base (except the tortellini, cheese, and cream) ahead of time and refrigerate it for up to 2 days. When you are ready to serve, reheat the soup, add in the tortellini and finish it with cream and cheese. This is to avoid overcooking the tortellini.
Storage
If there is leftover chicken and tortellini soup, store it in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly unless you follow the make ahead instructions. You can store the soup without tortellini, cream, and cheese in a freezer-safe container in the freezer for up to 2 months.
Expert Tips
- Do not overcook the tortellini. It will continue to cook in the hot broth.
- Use rotisserie chicken for a quick prep and extra flavor.
- Swap heavy cream for half-and-half to achieve a lighter version.
- Add kale or spinach for an extra boost of nutrients and color.
- You can make it spicy by adding red pepper flakes.
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Chicken Tortellini Soup
Ingredients
- 2 tablespoons butter
- 1 cup carrots, chopped
- 1 cup celery, chopped
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- ¼ teaspoon dried oregano
- ¼ teaspoon thyme
- 1 bay leaf
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked shredded chicken (rotisserie works well too)
- 1 20 ounce package refrigerated tortellini
- ¼ cup heavy cream
- ¼ cup freshly grated parmesan cheese, plus more for serving
Instructions
- In a large pot or Dutch oven over medium heat melt the butter and add the carrots, celery and onion. Sauté for 5-7 minutes or until the vegetables are fork tender.
- Add the garlic and sauté for 30 seconds (I always add garlic last because it can burn easily).
- Next stir the flour in with the vegetables and sauté for another 2 minutes.
- Add the chicken broth, oregano, thyme, salt, pepper and bay leaf. Bring to a boil then turn heat low to simmer for 10 minutes.
- Add the cooked shredded chicken and tortellini. Cook according to tortellini directions (usually 3-6 minutes) be careful to not over cook the tortellini because it will become mushy.
- Remove the pot from the heat, add the heavy cream, grated parmesan cheese and parsley.
- Serve immediately with crackers, crusty bread and extra parmesan cheese.
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