Easy Chicken Tortellini Soup
This Easy Chicken Tortellini Soup is a comforting and flavorful dish perfect for busy weeknights. It combines tender chicken, cheese-filled tortellini, and a savory broth for a simple yet satisfying meal. Customize it with your favorite vegetables and enjoy a warm bowl of homemade goodness.
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!
Notes
For a super quick and easy meal, use cooked rotisserie chicken instead of poaching chicken breasts. Feel free to add other vegetables to the soup, such as spinach, kale, zucchini, or bell peppers. For a little heat, add a pinch of red pepper flakes to the soup. Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. The soup can be made ahead of time and is even better the next day. To freeze, 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. It is recommended to freeze the soup without the tortellini and cook it in when ready to eat.