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Chicken Tortellini Soup

This Chicken Tortellini Soup has the best homemade flavor and is easy to make on the Stove Top or in the Crock Pot. It has the best combination of Italian seasonings, juicy chicken with vegetables, and easy add-ons like spinach or cream!

Be sure to try my Lemon Chicken Soup recipe next!

A soup pot filled with Chicken Tortellini Soup with a ladle in it.

Chicken Tortellini Soup

There is nothing cozier than a pot filled with this hearty Chicken Tortellini Soup. This recipe incorporates the best techniques and the most amazing flavor combinations from beginning to end. (Plus, it’s Crock Pot friendly!) Here’s what makes this soup so great:

What Makes This the Best Recipe

What I love most about this recipe is that we sear the seasoned chicken first. This adds golden fond to the bottom of the pot and infuses the broth with a ton of homemade flavor.

It also adds a nice golden crust to the outside of the chicken while keeping the inside nice and juicy. (Of course, you can use leftover chicken instead if needed!)

Simple flavor enhancers like hot sauce, mustard powder, and Worcestershire sauce are used in this recipe and can’t be detected outright, but it really elevates the end result.

And finally, the blend of seasonings ensures that every bite is sensational. No bland soup here!

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.

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.

Crock Pot Method

Note: You can skip the searing step for the Crock Pot Method. I also recommend using fresh (not leftover) chicken as leftover chicken is prone to becoming dry if cooked for several hours in the Crock Pot.

  • Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
  • Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth.
  • Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
  • Remove the chicken and use 2 forks to shred. Add it back to the soup along with the tortellini.
  • Add the tortellini and cook for 10-15 minutes, or until expanded and cooked through. Serve!

What to Add to Chicken Tortellini Soup

  • For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.
  • Up to 1 cup of heavy cream can be stirred in at the end over low heat if desired.
  • 2-3 cups of Spinach can be added at the end if desired. Add it once the tortellini is cooked and let it wilt, about 30 seconds. If you use frozen spinach, let it thaw and pat it dry prior to adding it.
  • Frozen peas, corn, or green beans can be stirred in 10 minutes prior to serving if desired.
  • To make this with sausage, check out my recipe for sausage tortellini soup
  • Top this soup with Ranch Oyster Crackers for even more flavor!

A green soup pot filled with Chicken Tortellini Soup with parsley and bread in the background.

Pro Tips

  • Bone-in chicken breast or thighs adds the most flavor to the broth, but boneless chicken or leftover/rotisserie chicken may also be used.
  • You can’t taste the hot sauce, Worcestershire sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. 
  • I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Frank’s Hot Sauce for this recipe, but any variety is fine!

Storage

  • Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb some of the broth during storage. I like to remove the tortellini from the soup and store it separately. You can also boil it on the side and add it directly to serving bowls.
  • This soup does freeze well. Consider boiling the tortellini separately so that it doesn’t absorb too much broth or get overly soft.

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.

A bowl filled with Chicken Tortellini Soup with a spoon in it.

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A soup pot filled with Chicken Tortellini Soup with vegetables, seasoning, and fresh parsley.

Chicken Tortellini Soup

4.94 from 31 ratings
This Chicken Tortellini Soup is easy to make on the Stove Top or in the Crock Pot. It has the best combination of Italian seasonings, juicy chicken with vegetables, and easy add-ons like spinach or cream!

Ingredients

Seasonings

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

Soup

  • 1 1/4 lb. bone-in chicken breast, see notes
  • 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

Stove Top Method (See Notes for Crock Pot Method)

    Sear the Chicken

    • Note: Searing the chicken is optional, raw or cooked chicken can be added right to the broth in later steps. Searing first adds fond to the soup pot which makes the broth more flavorful. It also adds color and texture to some of the chicken.
    • Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
    • Add the chicken and cook for 3-4 minutes per side, until a little bit of a brown color has developed. Remove and set aside. Let the chicken rest for 10 minutes, then use 2 forks to shred. If the middle isn’t cooked, it will finish cooking in later steps.

    Make the Soup

    • Combine the seasonings and set aside.
    • Melt the butter in the same pot and use a silicone spatula to “clean” the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
    • Add the chicken broth and shredded chicken. Bring to a very gentle bubble, (a boil will make the chicken tough). Simmer, partially covered, for 15 minutes.
    • Add the refrigerated tortellini and simmer until cooked through. (Refer to package for guidance on timing.) Rana refrigerated tortellini take just 3 minutes. Taste and add any seasonings if desired, including up to ½ teaspoon of salt. Serve!

    Notes

    Pro Tips:
    • Chicken: The chicken can be skin-on or skinless. Bone-in chicken adds a lot more flavor to the broth, but boneless can be used if needed. You can also use 2 cups of leftover or rotisserie chicken, add it to the soup when the freshly shredded chicken is added.
    • Seasonings and Flavor Enhancers: You can’t taste the hot sauce, Worcestershire sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. The hot sauce doesn't make the soup hot/spicy.
    • I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Frank's Hot Sauce for this recipe, but any variety is fine!

    Optional Add-Ons:
    • For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.
    • Up to 1 cup of heavy cream can be stirred in at the end over low heat if desired.
    • 2-3 cups of Spinach can be added at the end if desired. Add it once the tortellini is cooked and let it wilt, about 30 seconds. If you use frozen spinach, let it thaw and pat it dry prior to adding it.
    • Frozen peas, corn, or green beans can be stirred in 10 minutes prior to serving if desired.
    • To make this with sausage, check out my recipe for sausage tortellini soup
    • Top this soup with Ranch Oyster Crackers for even more flavor!

    Crock Pot Method
    Note: You can skip the searing step for the Crock Pot Method. I also recommend using fresh (not leftover) chicken as leftover chicken is prone to becoming dry if cooked for several hours in the Crock Pot.
    • Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
    • Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth.
    • Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
    • Remove the chicken and use 2 forks to shred. Add it back to the soup along with the tortellini.
    • Add the tortellini and cook for 10-15 minutes, or until expanded and cooked through. Serve!

    Storage:
    • Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb some of the broth during storage. I like to remove the tortellini from the soup and store it separately. You can also boil it on the side and add it directly to serving bowls.
    • You can also freeze this soup for up to 3 months. Consider boiling the tortellini separately so that it doesn’t absorb too much broth or get overly soft.

    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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    82 comments on “Chicken Tortellini Soup”

    1. Your directions and tips are so detailed and helpful. I have the soup in the crockpot and ranch crackers in the oven. I’m making your recipes on a regular basis. Thank you 😊

      • I’m so happy to hear that you find the instructions easy to follow Tracy, and that you love the tips!!! Thank you so much for taking the time to leave this wonderful feedback, you made my day!! I love that you made the Ranch Oyster Crackers to go with this, I love that with soup!!

    2. I’ve made this multiple times. Delicious 😋 

    3. This soup was amazing! Broth was fabulous. So quick and easy to make with items I have on hand. Thank you for sharing your delicious recipe.

    4. Added a brick of cream cheese to make it creamy, but honestly it was delicious before that. Best part is your instruction for browning the chicken to keep it moist and flavorful. Keeping this recipe for future use and will return too often. 
      Thank you! 

    5. The chicken tortellini soup was just delicious, we made it for Christmas. We liked it so much I made another batch right away.
      The flavors are so good and they Meld together perfectly.

    6. Hi ,
      I followed this exactly and tasted awesome. One trick I did was use 3 tablespoons of Goya sofrito … and wow!! That tomato base added another element!! 
      Thanks 
      Shawn

    7. This might be the best soup I’ve ever made. My daughter, who doesn’t like soup said it was very good!

      I used more chicken and vegetables as a personal preference but otherwise exactly as written. I had never seared bone in chicken as a first step in a soup but that is an excellent idea! Thanks for this outstanding recipe.

      • I am sooo happy to hear that Kate!! (Your daughter doesn’t like soup normally, we might have to talk about that. 😂) I really appreciate you taking the time to leave this review, nice work adding more chicken and veggies to accommodate your preference!

    8. It was very tasty and I followed the directions to the “T”. I disagree that you cannot taste the hot sauce. While the all ingredients were simmering, I tasted the broth and immediately started coughing from the hot sauce. Granted I am a lightweight when it comes to spicy foods, but you can definitely taste that teaspoon of hot sauce in the recipe. This recipe indicates that the hot sauce and Worcester sauce are added only for flavor, I disagree. If I make it again I will make an adjustment and maybe even leave the hot sauce out altogether.

      • Hi Brenda! 🙂 If you taste the broth before the flavors have sufficiently melted, you’re likely to taste any ingredient outright, hot sauce and Worcestershire sauce included. Hot sauce is a common flavor enhancer that restaurants use without us even knowing it, because once everything has blended and the dish is done, you can no longer detect it. Would you mind sharing what kind of hot sauce you used? This is the first I’ve ever had anyone mention it, (not just in this recipe, but in any of my recipes, as I commonly use it). Were you still able to detect it once the soup was finished? 1 teaspoon distributed throughout 10 cups of soup is almost 0%. (it’s .20%) If so, I would definitely suggest you leave it out in your cooking. I appreciate your review! 🙂

    9. Just made it! It’s simmering beautifully on my stove. Debating whether to add cream or leave as broth based . The flavors are aromatic and comforting.
      I didn’t have basil, but added 1 tsp Herbs De Provence. The flavors pare well. Going to have honey corn bread muffins with it. 😘

    10. Second time making this DELICIOUS soup! It’s so flavorful and such a comforting dish. Seriously. It is that good! The only changes I made were adding a little broth, maybe 1 tablespoon with the butter step to “clean” and scrape the brown bits. I also added fresh, chopped Italian Parsley before serving. SO, SO YUMMY! ☺️

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