This homemade Chicken Tortellini Soup is packed with tender chicken, cheese-filled tortellini, and vegetables in a savory, flavorful broth! Make it on the stovetop or in the Crock Pot, with easy options to add spinach or cream for an extra cozy dinner.

Be sure to pair this with my No Knead Bread and Olive Oil Bread Dip!

Chicken Tortellini Soup in a clear broth with celery, onions, carrots, chicken, seasonings, and tortellini.

Chicken Tortellini Soup

There’s nothing quite like a cozy bowl of Chicken Tortellini Soup! The combination of tender chicken, cheese-filled tortellini, and vegetables in a flavorful broth makes this one of my favorite comforting dinners.

I love to sear the chicken first to create flavorful browned bits in the soup pot, which add wonderful depth to the broth. Garlic, Italian seasonings, and a few simple flavor enhancers make every spoonful delicious.

You can make this recipe on the stovetop or in the Crock Pot, and there are plenty of ways to customize it with spinach, additional vegetables, or a little cream. It’s also easy to use leftover or rotisserie chicken for a quicker option!

Serve it with No Knead Bread for dipping, and don’t miss my tips below for keeping the tortellini from becoming mushy!

How to Make It

See recipe card below this post for ingredient quantities and full instructions. 

Season the chicken with salt/pepper and Italian seasoning. Sear it in olive oil for 3-4 minutes per side. Set aside and let rest for 10 minutes, then shred and set aside.

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Seared chicken on a plate next to a plate of shredded chicken.

Melt butter in the same pot and use a silicone spatula to clean the “fond” from the bottom of the pot. This will give lots of great flavor to the broth.

Add the diced onions, carrots and celery and sauté for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 minute. Then add the chicken broth.

Butter and fond in a soup pot next to a pot of chicken broth being added to mixed vegetables.

Add the shredded chicken and let it gently simmer for 15 minutes. Add the tortellini and simmer for 3 minutes, or until cooked through. Serve!

Adding tortellini to Chicken Tortellini Soup.

Recipe Variations

This Chicken Tortellini Soup is easy to customize! Here are some of my favorite options:

  • Rotisserie Chicken: Substitute leftover or rotisserie chicken for the uncooked chicken breasts. Skip the searing step and stir the cooked chicken into the soup toward the end, just long enough to heat through.
  • Creamy Chicken Tortellini Soup: For a richer, creamier variation, stir in a little heavy cream at the end of cooking over low heat. Start with ½ cup and add more to taste. Avoid boiling after adding the cream.
  • Spinach: Stir in a few handfuls of fresh baby spinach during the last 2–3 minutes of cooking, until wilted.
  • Additional Vegetables: Frozen peas, corn, and green beans are great additions. Stir them into the broth during the last 10 minutes of cooking.
  • Different Tortellini: Cheese tortellini is my favorite, but spinach-filled or meat-filled tortellini can also be used. Adjust the cooking time according to the package instructions.

Pro Tips

  • Chicken: Bone-in chicken breast or thighs add wonderful flavor to the broth. Boneless chicken can also be used, along with leftover or rotisserie chicken for a quicker option.
  • Searing: Browning the chicken first adds flavor to the soup and creates delicious browned bits in the pot. Use a silicone spatula to incorporate those bits into the broth when adding the liquid.
  • Tortellini: I love using refrigerated Rana Cheese Tortellini. Frozen or dried tortellini can also be used; adjust the cooking time according to the package instructions.
  • Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder add subtle depth of flavor without overpowering the soup. The small amount of hot sauce doesn’t make it spicy.
  • Parmesan Rind: Add a Parmesan or Romano rind while the broth simmers for additional savory flavor. Remove any remaining rind before serving, and taste before adding extra salt.
  • Vegetables: Fresh spinach is a delicious addition, along with frozen peas, corn, or green beans. Add delicate vegetables near the end of cooking so they don’t become overly soft.
  • Storage Tip: Tortellini continues to absorb broth as it sits. If you anticipate leftovers, cook the tortellini separately and add it directly to serving bowls to maintain the best texture.
  • Serving Suggestions: Top with Ranch Oyster Crackers or serve with No Knead Bread for dipping.

Storage and Reheating

  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. For best results, store the tortellini separately to prevent it from absorbing too much broth.
  • Freeze: Freeze the soup base without the tortellini for up to 3 months. Let cool completely before transferring to freezer-safe containers.
  • Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed.
  • Serving Leftovers: Prepare fresh tortellini separately and add it directly to individual bowls before ladling the hot soup over the top.

Chicken Tortellini Soup in a green soup pot with vegetables and broth.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 4.5 quart Dutch oven– This is a great size for this recipe.
  • Kitchen Scale: In case you need to weigh the chicken. (I use this all the time.)
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– To measure out the seasonings.
  • Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

 

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Chicken Tortellini Soup in a green soup pot with a ladle on the side.

Chicken Tortellini Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
4.96 from 47 ratings
Servings: 10 cups
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This homemade Chicken Tortellini Soup is loaded with tender chicken, cheese-filled tortellini, and vegetables in a savory, flavorful broth! It's easy to make on the stovetop or in the Crock Pot, with delicious options to add spinach or cream.

Ingredients

US Customary - Metric

Seasonings

  • 1 teaspoon EACH: dried basil, dried parsley
  • ½ teaspoon EACH: dried oregano, mustard powder
  • ¼ teaspoon EACH: ground sage, pepper

Soup

  • 1 ¼ lb. bone-in chicken breast, see notes for leftover/rotisserie chicken
  • Salt/Pepper, to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 10 oz. refrigerated tortellini, about 2 cups

Instructions

  • Season both sides of the chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a 4½-quart soup pot over medium-high heat.
  • Add the chicken and sear for 3–4 minutes per side, until lightly golden. Remove and let rest for 10 minutes, then shred with two forks, discarding any bones and skin. The chicken doesn't need to be fully cooked at this stage; it will finish cooking in the broth.
  • Combine the seasonings in a small bowl and set aside.
  • Melt the butter in the same pot over medium heat. Use a silicone spatula to scrape up the browned bits from the bottom of the pot. Add the onions, carrots, and celery and cook for 5 minutes, until they begin to soften.
  • Add the garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 minute, stirring to combine.
  • Add the chicken broth and shredded chicken. Bring to a gentle simmer, then partially cover and cook for 15 minutes. Avoid boiling vigorously, which can make the chicken tough.
  • Add the refrigerated tortellini and simmer gently until tender, according to package instructions. (Rana refrigerated tortellini typically takes about 3 minutes.) Taste and adjust seasonings as needed, including up to ½ teaspoon of salt. Serve!

Notes

Pro Tips:
  • Chicken breast: Browning the chicken first creates flavorful browned bits in the pot that add depth to the broth. 1 lb. of boneless chicken may be used instead of bone-in.
  • If using leftover or rotisserie chicken: Add 2 cups of it during the last 15 minutes to ensure it doesn't become dry. 
  • Tortellini: I love using Rana refrigerated cheese tortellini. Frozen or dried tortellini can also be used; adjust cooking time according to package instructions.
  • Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder add subtle depth of flavor without overpowering the soup. The hot sauce doesn't make it spicy.
  • Parmesan Rind: Add a Parmesan or Romano rind while the broth simmers for extra savory flavor. Remove any remaining rind before serving.
  • Optional Additions: Stir in fresh spinach during the last 2–3 minutes of cooking, or add frozen peas, corn, or green beans during the last 10 minutes. For a creamier variation, stir in ½ cup of heavy cream over low heat at the end.
  • Storage Tip: Tortellini absorbs broth as it sits. If you anticipate leftovers, cook it separately and add it directly to serving bowls to preserve the best texture.
Crock Pot Method:
Note: Searing the chicken is optional for this method. I recommend using fresh, uncooked chicken rather than leftover or rotisserie chicken, which can become dry when cooked for several hours.
  1. Add the butter, onions, carrots, celery, and garlic to the slow cooker and toss to combine.
  2. Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth. Stir gently to combine.
  3. Cover and cook on low for 6 hours, or on high for approximately 4 hours, until the chicken is cooked through and tender. I recommend the low setting for the best texture.
  4. Remove the chicken and shred it with two forks, discarding the bones and skin. Return the shredded chicken to the slow cooker.
  5. Add the tortellini and cook until tender, approximately 5–10 minutes for refrigerated tortellini, depending on the brand and temperature of the broth. Frozen or dried tortellini may take longer. Refer to the package instructions and avoid overcooking. Serve!
Storage and Reheating:
  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. For best results, store the tortellini separately to prevent it from absorbing too much broth.
  • Freeze: Freeze the soup base without the tortellini for up to 3 months. Let cool completely before transferring to freezer-safe containers.
  • Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed.
  • Serving Leftovers: Prepare fresh tortellini separately and add it directly to individual bowls before ladling the hot soup over the top.

Nutrition

Calories: 199kcal, Carbohydrates: 16g, Protein: 12g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 705mg, Potassium: 246mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1703IU, Vitamin C: 12mg, Calcium: 72mg, Iron: 2mg
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Course: Soup
Cuisine: American
Author: Stephanie