This Chicken Tortellini Soup is a fast, wholesome dinner that’s bright, comforting, and full of flavor. Tender pieces of chicken simmer in a vegetable-rich broth with cheesy tortellini and a touch of herbs, finished with freshly grated Parmesan. The recipe comes together in under 40 minutes, making it perfect for busy weeknights.
Refrigerated tortellini are a time-saving ingredient that bring rich flavor and a satisfying texture to quick soups like this one. They only need a few minutes to cook, so they’re added at the end to stay tender. The base of diced vegetables and lean chicken keeps the soup light while adding plenty of nutrition and color.
Recipe Overview
A Few Key Ingredients
Below are the main ingredients needed to make this Chicken Tortellini Soup. Quantities are listed in the recipe card below.
- Chicken breast: Lean, bite-sized pieces seasoned simply with garlic powder, salt, and pepper. You can substitute chicken thighs for a slightly richer flavor.
- Vegetables: Onion, carrots, celery, and red bell pepper build the flavor base. Frozen peas add sweetness and color, and a few handfuls of baby spinach are a nice finish if you want extra greens.
- Chicken broth: Use low-sodium broth so you can control the seasoning. Vegetable broth is a suitable alternative.
- Cheese tortellini: Refrigerated cheese tortellini cook quickly and hold their shape. If you use frozen or dried tortellini, adjust the cooking time and liquid as needed.
- Seasonings: Italian seasoning, dried thyme, and a bay leaf provide a balanced herbal profile. Fresh herbs can be used if preferred.
Common Mistakes to Avoid
- Overcooking the chicken: Sear the chicken only until lightly golden; it will finish cooking in the simmering broth.
- Overcooking the tortellini: Refrigerated tortellini cook quickly and can become soft if simmered too long. They are typically done once they float to the surface.
- Broth reducing too much: Keep the simmer gentle so the broth doesn’t evaporate excessively. Add a splash of water or more broth if needed to maintain cooking liquid.
- Using dry tortellini without adjusting liquid: Dried or shelf-stable tortellini absorb more liquid and require longer cooking; add additional broth or water if using them.
How to Make Chicken Tortellini Soup
Step 1. Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Season 1 pound of bite-sized chicken pieces with 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 4–5 minutes until the chicken is lightly golden; it does not need to be fully cooked. Remove the chicken to a plate.
Step 2. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced sweet onion, sliced carrots, diced celery, and diced red bell pepper. Stir in 1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, and 1 bay leaf. Cook for 7–8 minutes, stirring occasionally, until the vegetables begin to soften. Add 3 minced garlic cloves and cook for another minute.
Step 3. Pour in 8 cups of chicken broth and return the cooked chicken to the pot. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes so the vegetables become tender and the chicken finishes cooking.
Step 4. Stir in 1 pound refrigerated cheese tortellini and 1 cup frozen peas. Continue cooking 4–5 minutes, or until the tortellini are tender and float to the surface.
Step 5. Remove the bay leaf and stir in chopped fresh parsley if using.
Step 6. Ladle the soup into bowls and finish each serving with a sprinkle of freshly grated Parmesan.
Recipe Notes
- Add a topping: A spoonful of pesto on top of each bowl adds bright, herbal flavor.
- Cut evenly: Cut vegetables into uniform pieces so everything cooks at the same rate.
- Make it creamy: Stir in a spoonful of crème fraîche or a splash of heavy cream just before serving for a richer finish.
- Add heat: Add a pinch of red pepper flakes to the broth for a touch of spice.
Storing & Reheating
- Storage: To prevent the tortellini from getting mushy, store cooked tortellini separately from the broth and vegetables. Keep both components in airtight containers in the refrigerator for up to 3 days. Freezing the finished soup is not recommended because the pasta will degrade in texture.
- Reheating: Gently reheat the soup on the stove, combining the tortellini with the broth and warming over medium heat until simmering. Microwaving in short bursts also works for individual portions—stir between intervals so the heat distributes evenly.
Questions I Get Asked a Lot
Freezing the finished soup is not ideal because the tortellini become mushy. Instead, prepare and freeze the soup base (stop before adding tortellini and peas). Thaw overnight in the fridge, reheat the base, then add fresh or refrigerated tortellini and peas and cook until heated through.
As written, no—standard tortellini contain gluten. To make a gluten-free version, use gluten-free refrigerated tortellini and verify your broth is gluten-free.
No, you can add frozen tortellini straight to the pot, but they will take a few extra minutes to cook compared to refrigerated tortellini.
Yes. Replace the raw chicken with shredded rotisserie chicken and stir it in near the end of cooking so it just warms through.
Good additions include spinach, kale, mushrooms, zucchini, or extra carrots. Add leafy greens at the end so they wilt but stay vibrant.
For a thicker, creamier soup, stir in a little heavy cream or whisk 1 tablespoon cornstarch with 1 tablespoon cold water and simmer until the soup thickens slightly.
You May Also Enjoy
- Tortellini Pasta Salad
- Matzo Ball Soup
- Pasta Fagioli
- Slow Cooker Chicken and Rice
- Copycat Chipotle Chicken Quesadilla
- Creamy Eggplant Pasta
- Instant Pot Butter Chicken
- Crockpot Potato Soup
Thanks for reading and for cooking along. If you try this chicken tortellini soup, leave a comment or rating to share how it turned out — I’d love to hear your variations and tips.
Chicken Tortellini Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 sweet onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (low-sodium recommended)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound refrigerated cheese tortellini
- 1 cup frozen peas
Optional:
- 2 tablespoons chopped fresh parsley
- Freshly grated Parmesan, for serving
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat. Season the chicken with garlic powder, salt, and pepper. Cook 4–5 minutes until lightly golden; transfer to a plate.
- Reduce heat to medium and add the remaining 1 tbsp olive oil. Add onion, carrots, celery, bell pepper, Italian seasoning, dried thyme, and bay leaf. Cook 7–8 minutes until vegetables soften. Stir in garlic and cook 1 more minute.
- Pour in the chicken broth, return the chicken to the pot, and bring to a gentle boil. Reduce heat and simmer 15 minutes.
- Add the tortellini and frozen peas. Cook 4–5 minutes, until tortellini are tender and float to the top.
- Remove the bay leaf and stir in chopped parsley if using.
- Ladle into bowls and finish with freshly grated Parmesan just before serving.
Notes
- Rotisserie chicken can be used in place of raw chicken—add it at the end to warm through.
- Keep tortellini cooking time short to avoid a mushy texture. Add it at the end.
- If using frozen tortellini, add a few extra minutes of cooking time.
- For a richer soup, stir in a splash of heavy cream or half-and-half before serving.
Nutrition (per serving, approximate)
Carbohydrates: 50 g,
Protein: 36 g,
Fat: 15 g,
Sodium: 732 mg
Nutrition information is automatically calculated and should be used as an approximation.