When the weather turns chilly—or you just need a comforting bowl of something warm and nourishing—Chicken Tortellini Soup delivers everything you’re craving. It’s rich yet light, filling but not heavy, and the cheese-filled tortellini adds an irresistible twist to the traditional chicken soup.
This hearty soup combines the familiar comfort of classic chicken noodle soup with the pillowy indulgence of tortellini, all simmered together in a flavorful broth. It’s perfect for weeknights, sick days, or as a freezer-friendly batch meal that reheats beautifully.
Whether you prefer a creamy or broth-based version, this soup is endlessly adaptable and sure to become a family favorite.
Ingredients Overview: What Makes This Soup So Satisfying
Each ingredient plays a role in building depth of flavor and providing that cozy, “from-scratch” feel—even though it’s surprisingly easy to make.
Chicken
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Cooked, shredded chicken is perfect here. Use leftover rotisserie chicken, poached breasts, or thighs.
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Boneless, skinless chicken keeps it lean while adding ample protein.
Cheese Tortellini
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Refrigerated or frozen cheese tortellini cook quickly and soak up the savory broth.
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Use tri-color or spinach-filled varieties for visual appeal and extra nutrients.
Vegetables
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Carrots, celery, and onion form the classic “soup trio” (mirepoix), providing sweetness, aroma, and texture.
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Garlic deepens the flavor and gives a warm, savory base.
Chicken Broth
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Use low-sodium chicken broth or stock for full control over saltiness.
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Bone broth can add more collagen and richness.
Herbs & Seasonings
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Dried thyme, basil, and bay leaf add layers of savory warmth.
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A touch of fresh parsley or spinach stirred in at the end adds color and freshness.
Cream or Milk (optional)
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Add a splash of heavy cream or half-and-half to turn it into a creamy chicken tortellini soup.
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You can also use a dairy-free alternative like coconut milk or oat cream.
Olive Oil or Butter
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Used to sauté the vegetables and release their aromas before adding broth.
Step-by-Step Instructions: How to Make Chicken Tortellini Soup
This soup comes together in under an hour and uses just one pot, making cleanup a breeze.
Step 1: Sauté the Aromatics
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In a large pot or Dutch oven, heat 1 tablespoon olive oil or butter over medium heat.
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Add 1 diced onion, 2 carrots (sliced), and 2 celery stalks (sliced).
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Cook for 5–6 minutes until vegetables begin to soften.
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Add 2 cloves garlic, minced, and sauté 1 minute more.
This step builds the foundation of flavor and fragrance that sets the tone for the whole dish.
Step 2: Add Broth and Seasonings
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Pour in 6 cups chicken broth or stock.
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Add 1 teaspoon dried basil, ½ teaspoon dried thyme, and 1 bay leaf.
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Bring to a gentle boil.
Letting the broth simmer for a bit with the herbs allows the flavors to develop fully.
Step 3: Add Chicken and Simmer
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Stir in 2 cups cooked, shredded chicken.
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Reduce heat and let simmer for 10–15 minutes to marry the flavors.
This also ensures the chicken heats through gently without drying out.
Step 4: Cook the Tortellini
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Add 10–12 oz cheese tortellini directly into the pot.
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Simmer for 5–7 minutes, or until the tortellini float and are tender.
Be careful not to overcook—the tortellini can become too soft if left in hot broth too long.
Step 5: (Optional) Make It Creamy
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Stir in ½ cup heavy cream or half-and-half.
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Heat through but do not boil.
For a dairy-free version, use full-fat coconut milk or unsweetened almond milk.
Step 6: Finish with Fresh Greens (Optional)
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Toss in 2 cups fresh spinach or chopped parsley for added color and nutrients.
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Taste and adjust with salt and black pepper as needed.
Remove bay leaf before serving.
Tips, Variations & Substitutions
This soup is incredibly forgiving and flexible. Here are ways to tailor it to your preferences:
Make It Ahead
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Cook everything except the tortellini, which should be added fresh when reheating.
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This prevents the pasta from getting mushy over time.
Protein Variations
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Use leftover turkey after the holidays.
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Substitute with Italian sausage for a heartier twist.
Vegetarian Option
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Replace chicken with white beans or chickpeas and use vegetable broth.
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Add mushrooms for a meaty texture.
Pasta Options
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If tortellini isn’t available, substitute with mini ravioli, orzo, or egg noodles.
Flavor Additions
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Add a splash of lemon juice at the end to brighten the flavor.
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Stir in Parmesan cheese for a savory finish.
Low-Carb Version
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Swap tortellini for zucchini noodles or serve the soup over cooked cauliflower rice.
Serving Ideas & Occasions
Chicken tortellini soup is endlessly versatile and suits a wide range of occasions:
How to Serve:
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With crusty bread or garlic toast for dipping.
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Topped with fresh Parmesan or a drizzle of olive oil.
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Pair with a simple green salad for a well-rounded meal.
When to Serve:
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Weeknight dinners when you need something fast and filling.
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Lunch meal prep in thermoses or containers.
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Get-well-soon meals for friends or family.
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Holiday first courses as a cozy, unexpected soup option.
Nutritional & Health Notes
Despite its cozy, creamy appeal, this soup can be surprisingly balanced. Here’s a closer look at its nutrition profile:
High in Protein
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Thanks to shredded chicken and cheese-filled tortellini, this soup delivers a solid protein punch.
Vegetable Rich
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Onions, carrots, and celery bring fiber, vitamins A and K, and immune-boosting antioxidants.
Adaptable for Dietary Needs
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Easily gluten-free if made with GF tortellini.
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Dairy-free version can be made using plant-based cream alternatives.
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Can be low-calorie by skipping cream and limiting pasta.
Portion Control Friendly
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The one-pot nature allows for easy portioning and calorie awareness—especially if using broth-based variations.
Frequently Asked Questions (FAQ)
1. Can I use frozen tortellini?
Yes! Just add them directly to the simmering soup and cook 1–2 minutes longer than fresh. No need to thaw.
2. What’s the best chicken to use?
Rotisserie chicken is the most convenient, but poached or slow-cooked chicken breasts/thighs work well. Aim for tender, easy-to-shred meat.
3. Can I freeze chicken tortellini soup?
Freeze the soup without the tortellini. Add fresh tortellini upon reheating to avoid mushy pasta.
4. How long does it last in the fridge?
Stored in an airtight container, it will last 3–4 days in the refrigerator. Reheat gently over low heat.
5. Can I make this in a slow cooker?
Yes. Add everything except the tortellini and cream to the slow cooker. Cook on LOW for 6 hours. Add tortellini during the last 30 minutes and cream at the end.
6. Is there a dairy-free version?
Yes. Skip the cream or substitute with unsweetened almond milk, coconut milk, or oat cream. Use dairy-free tortellini if needed.
7. How do I keep the tortellini from getting soggy?
Only add tortellini shortly before serving. If meal prepping, store the cooked tortellini separately and combine when reheating.
