Easy Chicken Tortellini Soup
A quick, one-pot recipe that combines tender shredded chicken, cheese tortellini, and a flavorful broth to deliver a cozy weeknight meal in about 25–30 minutes. If you love rich, creamy soups, try pairing flavors from a different comfort recipe like creamy chicken enchilada soup for inspiration on seasoning and texture.
Ingredients you’ll want on hand
Keep pantry and fridge staples ready: refrigerated cheese tortellini (9–12 oz), cooked shredded chicken (rotisserie or leftover), low-sodium chicken broth (4 cups), half-and-half or milk (1 cup), a small onion and 2 cloves garlic, a carrot and stalk of celery (optional), olive oil, salt, pepper, Italian seasoning, and a handful of baby spinach or kale for freshness. These ingredients produce a balanced chicken-and-tortellini bowl that stays true to the recipe’s quick, comforting intent.
Step-by-step stovetop method
Heat oil in a large pot over medium, sauté onion and garlic until fragrant, then add carrot and celery and cook 3–4 minutes. Stir in broth, bring to a simmer, and add tortellini; cook according to package directions until al dente. Fold in shredded chicken and cream, warm through without boiling to avoid curdling, and finish with Italian seasoning, salt, and pepper. For a shortcut to cooked chicken, use rotisserie meat or poach breasts quickly in the broth and shred right in the pot—techniques similar to those in many meal-prep chicken dishes like Greek chicken bowls for meal prep help speed this recipe.
Timing and temperature tips for best texture
Start tortellini in simmering broth rather than a rolling boil so the pasta cooks evenly without becoming gummy. Add delicate greens and cream at the end and heat just until wilted and warmed; this preserves a silky broth and tender cheese filling. Use medium-low heat after adding dairy and taste for seasoning before serving.
Simple variations to keep things interesting
Swap cheese tortellini for spinach or mushroom-filled pasta to change flavor with no extra prep. For a lighter finish, use half-and-half or whole milk instead of heavy cream. Add sun-dried tomatoes, chopped basil, or a squeeze of lemon to brighten the bowl. For a dairy-free option, choose a plant-based cream and check tortellini fillings.
Make-ahead, cooling, and reheating guidance
To store, cool soup to room temperature within two hours, refrigerate in sealed containers for up to 3 days, or freeze without tortellini for up to 3 months. When reheating refrigerated portions, warm gently on the stove and add fresh tortellini (or reheat the pre-cooked pasta briefly) to keep texture optimal. Frozen broth can be thawed overnight in the fridge before finishing with pasta.
Serving and garnish ideas
Top each bowl with grated Parmesan, chopped parsley, or a drizzle of good olive oil. Serve with crusty bread or a simple green salad for a complete meal. Leftovers assemble quickly for lunches and travel well when packed with the pasta kept slightly separate until reheating.
Conclusion
For a tried variation and inspiration from food bloggers, see this classic take on the recipe at Easy Chicken Tortellini Soup – Salt & Lavender, or explore a faster 20-minute approach at Easy 20-Minute Chicken Tortellini Soup – The Whole Cook.
