The aroma of simmering broth, tender chicken, and cheese-filled tortellini… that’s the promise of this Chicken Tortellini Soup. It’s the perfect bowl of comfort on a chilly evening, and it’s so easy to whip up, even on the busiest weeknights. Get ready to experience soup nirvana – you’ll be amazed how simple and delicious this recipe is!
Ingredients for the Best Chicken Tortellini Soup
Let’s gather our ingredients! Don’t worry, you probably have many of these already in your pantry. This Chicken Tortellini Soup recipe is easily customizable, so feel free to adjust to your liking.
Soup Base
- 1 tablespoon olive oil: For sautéing the vegetables.
- 1 medium yellow onion, diced: Adds a savory base to the soup.
- 2 carrots, diced: Adds sweetness and color.
- 2 celery stalks, diced: Contributes to the aromatic base.
- 4 cloves garlic, minced: Essential for flavor!
- 6 cups chicken broth: Use low-sodium to control the salt level.
- 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and depth.
- 1 teaspoon dried Italian seasoning: For that classic Italian flavor.
- ½ teaspoon salt: Adjust to taste.
- ¼ teaspoon black pepper: Freshly ground is best!
Chicken and Tortellini
- 1 pound boneless, skinless chicken breasts: You can also use cooked rotisserie chicken for convenience.
- 9 ounce package of cheese tortellini: Fresh or dried tortellini both work great.
Finishing Touches
- ½ cup heavy cream: Optional, for a creamier soup. You could also use half-and-half or milk.
- ¼ cup chopped fresh parsley: For garnish and fresh flavor.
- Grated Parmesan cheese: For serving.
Step-by-Step Instructions for Perfect Chicken Tortellini Soup
Alright, let’s get cooking! Follow these easy steps, and you’ll have a comforting bowl of Chicken Tortellini Soup in no time. Don’t be intimidated; it’s simpler than you think!
Getting Started
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. This step is crucial for building flavor, so don’t rush it!
- Add the liquids and seasonings: Pour in the chicken broth and diced tomatoes (undrained). Stir in the Italian seasoning, salt, and pepper.
Cooking the Chicken
- Poach the chicken: Add the chicken breasts to the pot. Bring the soup to a simmer, then reduce heat to low, cover, and cook until the chicken is cooked through, about 20-25 minutes. The internal temperature should reach 165°F (74°C).
- Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Adding the Tortellini and Finishing Up
- Cook the tortellini: Add the tortellini to the soup and cook according to package directions, usually about 3-5 minutes for fresh tortellini and longer for dried. Be careful not to overcook the tortellini, or they will become mushy.
- Add cream (optional): If using, stir in the heavy cream during the last minute of cooking. This will make the soup extra creamy and decadent.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!
Tips and Tricks for the Best Chicken Tortellini Soup
Want to take your Chicken Tortellini Soup to the next level? Here are some of my favorite tips and tricks!
- Use rotisserie chicken: For a super quick and easy meal, use cooked rotisserie chicken instead of poaching chicken breasts. Just shred the chicken and add it to the soup after the vegetables are cooked.
- Add vegetables: Feel free to add other vegetables to the soup, such as spinach, kale, zucchini, or bell peppers. Add them along with the tortellini so they don’t overcook.
- Spice it up: For a little heat, add a pinch of red pepper flakes to the soup.
- Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version.
- Make it ahead: This soup is even better the next day! The flavors meld together beautifully overnight.
- Freezing Instructions: Allow the soup to cool completely before transferring it to an airtight container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. I would recommend freezing the soup *without* the tortellini added in, and cooking it in when you are ready to eat.
Variations on this Tortellini Recipes Theme
Once you have mastered this Chicken Tortellini Soup recipe, you might want to start branching out and trying variations on the theme!
- If you are in the mood for something with a little kick, you might enjoy some Chicken Tortilla Soup.
- For another creamy soup you may want to try Chicken Gnocchi Soup.
Homemade Soup Recipe: Choosing the Right Tortellini
The type of tortellini you use can really impact the overall flavor and texture of your Chicken Tortellini. Here’s a quick guide:
- Cheese Tortellini: This is the most common and classic choice. It adds a creamy, cheesy element to the soup.
- Meat Tortellini: For a heartier soup, use meat-filled tortellini. Beef or pork tortellini pair well with chicken broth.
- Spinach and Ricotta Tortellini: This is a lighter option that adds a touch of freshness.
- Fresh vs. Dried Tortellini: Fresh tortellini cooks faster and has a softer texture, while dried tortellini holds its shape better and has a longer shelf life. Both work well in this recipe, just adjust the cooking time accordingly.
No matter which tortellini you choose, make sure to cook it according to the package directions to avoid overcooking.
More Comforting Soup Dinner Ideas
Love soup? Me too! Here are some other comforting soup recipes that you might enjoy. It can be fun to try out different combinations of flavors.
- Craving a classic? You can’t go wrong with a bowl of Chicken Noodle Soup.
- For a simple and comforting meal, try Chicken And Rice Soup.
- If you love tortellini, you might like Creamy Tortellini Soup (without the chicken).
And if you want to try Tortellini outside of a soup context, try Creamy Tortellini With Chicken And Broccoli.
Making Chicken Tortellini Soup Your Own
The best part about a Homemade Soup Recipe like this Chicken Tortellini Soup is that it is truly easy to adapt and customize to your preferences! Once you get a feel for the basic recipe, feel free to experiment with different ingredients, seasonings, and toppings to create your own signature version. Maybe add some sun-dried tomatoes, a splash of white wine, or a dollop of pesto. The possibilities are endless!
This Soup Dinner is a crowd-pleaser and is sure to become a family favorite. So gather your ingredients, put on your apron, and get ready to create a warm and comforting meal that everyone will love. Happy cooking!
Can I use rotisserie chicken to make the soup faster?
Yes, you can use cooked rotisserie chicken instead of poaching chicken breasts. Just shred the chicken and add it to the soup after the vegetables are cooked.
What kind of tortellini should I use?
Cheese tortellini is a classic choice, but you can also use meat tortellini for a heartier soup or spinach and ricotta tortellini for a lighter option. Fresh or dried tortellini both work well, just adjust the cooking time.
Can I freeze Chicken Tortellini Soup?
Yes, you can freeze the soup for up to 2-3 months. It is recommended to freeze the soup without the tortellini, and cook it in when you are ready to eat. Thaw overnight in the refrigerator before reheating.
What other vegetables can I add to the soup?
Feel free to add other vegetables such as spinach, kale, zucchini, or bell peppers. Add them along with the tortellini so they don’t overcook.
Easy Chicken Tortellini Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Two forks (for shredding chicken)
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
- 9 ounce package of cheese tortellini
- ½ cup heavy cream optional
- ¼ cup chopped fresh parsley
- Grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and diced tomatoes (undrained).
- Stir in the Italian seasoning, salt, and pepper.
- Add the chicken breasts to the pot.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook until the chicken is cooked through, about 20-25 minutes. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot.
- Add the tortellini to the soup and cook according to package directions, usually about 3-5 minutes for fresh tortellini and longer for dried.
- If using, stir in the heavy cream during the last minute of cooking.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!
