Name: Chicken Tortellini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tsp EACH: dried basil, dried parsley; ½ tsp EACH: dried oregano, mustard powder; ¼ tsp EACH: ground sage, pepper; 1 1/4 lb . bone-in chicken breast, see notes; Salt/Pepper, to taste; 2 tsp Italian seasoning; 2 tbsp olive oil; 2 tbsp butter; 1 yellow onion, diced; ¾ cup diced carrots; 2 ribs celery, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 tsp Worcestershire sauce; 1 tsp hot sauce; 10 oz . refrigerated tortellini, about 2 cups

Chicken Tortellini Soup

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This easy Chicken Tortellini Soup is the kind of dinner that makes a chilly day feel a little better.

Tender chicken, vegetables, flavorful herbs, and cheesy tortellini simmer together
in a savory broth for a filling soup that comes together without much fuss.

You can make it on the stovetop when you want dinner on the table sooner,
or let the Crock Pot do the work for a more hands-off meal.

Why You’ll Love This Recipe

Hearty enough for dinner. Chicken and tortellini make this much more satisfying than an ordinary bowl of soup.
Full of flavor. Italian herbs, Worcestershire sauce, hot sauce, and vegetables give the broth plenty of depth.
Easy to make. The ingredients are simple, and the stovetop version takes about 50 minutes from start to finish.
Two cooking options. Choose the stovetop method or use the Crock Pot when you want a slower, hands-off approach.
Easy to customize. Add extra vegetables, a Parmesan or Romano rind, or your favorite crunchy topping.

For Chicken Tortellini Soup

Bone-In Chicken Breast – this adds plenty of flavor to the broth while giving the soup tender, hearty pieces of chicken.
Italian Seasoning – adds a savory blend of herbs that works especially well with the chicken and tortellini.
Olive Oil – used for searing the chicken and helping it develop some color.
Butter – adds richness to the soup base and helps sauté the vegetables.
Yellow Onion – brings a mild sweetness and savory flavor to the broth.
Carrots – add a little natural sweetness, color, and texture.
Celery – adds a fresh, savory flavor that helps build the base of the soup.
Garlic – gives the soup another layer of aromatic flavor.
Chicken Broth – creates the main base of the soup and carries all of the seasonings and vegetable flavors.
Worcestershire Sauce – adds a deeper savory flavor to the broth without overpowering the other ingredients.
Hot Sauce – used in a small amount to enhance the overall flavor of the soup.
Refrigerated Tortellini – makes the soup extra hearty and adds tender, cheesy pasta to every bowl.
Salt and Pepper – used to season the chicken and adjust the final flavor of the soup.

For the Seasoning Blend

Dried Basil – adds a mild herbal flavor that pairs naturally with the Italian-style ingredients.
Dried Parsley – brings a light, fresh herb flavor to the seasoning blend.
Dried Oregano – adds a warm, earthy note to the soup.
Mustard Powder – works as a background flavor enhancer, helping bring more depth to the broth.
Ground Sage – adds a subtle earthy and savory character.
Pepper – gives the seasoning blend a gentle bite and helps balance the other flavors.

Step-by-Step Instructions

Stove Top Method

Step 1: Sear 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.

Note: Searing the chicken is optional. Raw or cooked chicken can be added directly to the broth in the later steps. Searing first adds browned bits to the bottom of the pot, which makes the broth more flavorful.

Step 2: Prepare the Seasonings

Combine the seasonings and set aside.

Step 3: Cook the Vegetables

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.

Step 4: Add the Flavor

Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.

Step 5: Simmer the Soup

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.

Step 6: Finish with Tortellini

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!

Crock Pot Method

You can skip the searing step for the Crock Pot Method. Fresh chicken is recommended rather than leftover chicken because leftover chicken is more likely to become dry after cooking for several hours.

Step 1: Start the Vegetable Base

Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.

Step 2: Add the Chicken and Broth

Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth.

Step 3: Slow Cook

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.)

Step 4: Shred the Chicken

Remove the chicken and use 2 forks to shred. Add it back to the soup along with the tortellini.

Step 5: Cook the Tortellini

Add the tortellini and cook for 10-15 minutes, or until expanded and cooked through. Serve!

Expert Tips

Use bone-in chicken for the most flavorful broth. Bone-in chicken breast or thighs adds the most flavor, but boneless chicken or leftover/rotisserie chicken may also be used.
Keep the soup at a gentle bubble. A hard boil can make the chicken tough, so let it simmer gently while the flavors develop.
Don’t worry about the hot sauce. You won’t taste the hot sauce, Worcestershire sauce, or mustard powder as individual flavors. They are used as flavor enhancers in the soup.
Add a cheese rind for extra depth. Add the rind from a block of Parmesan or Romano cheese when you add the broth. Let it simmer with the soup to flavor the broth, then discard it if any remains at the end of cooking. Salt will likely not need to be added if you do this.
Choose the right tortellini. Refrigerated tortellini cook quickly, so check the package directions and avoid cooking them longer than necessary.
Don’t forget the vegetables. Frozen peas, corn, or green beans can be stirred in 10 minutes prior to serving if desired.

Recipe Variations

Add More Vegetables

Frozen peas, corn, or green beans are an easy way to add more vegetables. Stir them in 10 minutes prior to serving.

Make the Broth Richer

Add a Parmesan or Romano cheese rind to the broth while it simmers. It adds extra savory flavor without changing the basic recipe.

Use Different Chicken

Bone-in chicken breast or thighs give the broth the most flavor, but boneless chicken or leftover/rotisserie chicken may also be used.

Make It With Sausage

For a different version, make a sausage tortellini soup instead.

Add a Crunchy Topping

Ranch Oyster Crackers make an easy topping when you want something crunchy with the soft tortellini and tender vegetables.

Storage & Reheating

Store the soup in an airtight container and refrigerate for up to 3 days.

The tortellini will continue to absorb some of the broth during storage. For the best texture, 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 freezes well. If you plan on freezing it, boil tortellini separately and add directly to serving bowls.

When reheating leftovers, warm the soup gently until heated through. If the tortellini has absorbed a noticeable amount of broth, add a little extra chicken broth as needed.

Serving Suggestions

This Soup pairs nicely with a simple green salad or crusty bread if you want to stretch the meal. For an extra savory finish, add a little Parmesan or Romano cheese to each bowl.

The result is a cozy, filling soup with tender chicken, vegetables, and cheesy tortellini—simple enough for a weeknight but satisfying enough to become a regular cold-weather dinner.

Recipe FAQs

1. Can I use leftover or rotisserie chicken?

Yes you can definitely use boneless chicken or leftover/rotisserie chicken. Bone-in chicken breast or thighs will give the broth the most flavor, but any of these options will work well.

2. Do I have to sear the chicken first?

No you do not need to sear the chicken. You can add raw or cooked chicken directly to the broth in the later steps. However, searing first adds those browned bits to the bottom of the pot, which gives the soup even more flavor.

3. Why did my chicken turn out tough?

This tends to happen when the broth is allowed to boil too hard. You want to bring it to a very gentle bubble and let it simmer, since a hard boil can make the chicken tough. If you’re using the Crock Pot, cooking on low also helps keep the chicken juicy and tender.

4. Can I add other vegetables to the soup?

Yes you can definitely add more vegetables. Frozen peas, corn, or green beans can be stirred in about 10 minutes before serving. They’re an easy way to add more color and make the soup even heartier.

5. Why does the tortellini absorb so much broth?

Tortellini will continue to absorb some of the broth as the soup sits. If you know you’ll have leftovers, I recommend cooking the tortellini separately and storing it apart from the soup. Then you can add it directly to each serving bowl.

Chicken Tortellini Soup

This Chicken Tortellini Soup brings together tender chicken, vegetables, Italian herbs, and cheesy tortellini in a rich, savory broth. It can be prepared on the stovetop or in the Crock Pot, making it an easy option for a comforting weeknight meal.

Print Pin

Course: Soup

Cuisine: American

Keyword: Easy Chicken Tortellini Soup

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: cups

Ingredients

Seasonings

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

Soup

1 1/4 lb . bone-in chicken breast, see notes
Salt/Pepper, to taste
2 tsp Italian seasoning
2 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
¾ cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp Worcestershire sauce
1 tsp hot sauce
10 oz . refrigerated tortellini, about 2 cups

Instructions

Sear the Chicken

Searing the chicken is optional. You can also add raw or cooked chicken directly to the broth later in the recipe. Browning the chicken first creates flavorful browned bits in the bottom of the pot, which adds extra depth to the broth and gives the chicken more color.
Season both sides 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.

Build 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, as a full boil can make the chicken tough. Simmer, partially covered, for 15 minutes.
Add the refrigerated tortellini and simmer until cooked through. Refer to the 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

Crock Pot Method

You can skip the chicken-searing step when making this soup in the Crock Pot. Fresh chicken is recommended for this method because leftover chicken can become dry after several hours of slow cooking.

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. Low heat helps keep the chicken juicy and tender. 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!

Expert 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.
RANA refrigerated cheese-filled tortellini works well for this recipe. Frank's Hot Sauce can also be used, although any variety is fine.
The hot sauce, Worcestershire sauce, and mustard powder are not meant to stand out individually. They work in the background to deepen the overall flavor of the soup.
For an even richer broth, add the rind from a block of Parmesan or Romano cheese when you add the broth. Let it simmer with the soup, then discard the rind if any remains. When using a cheese rind, you may not need additional salt.
Frozen peas, corn, or green beans can be stirred in 10 minutes prior to serving if desired.
For a sausage version, substitute with a sausage-based tortellini soup recipe.
Ranch Oyster Crackers make a flavorful topping for the finished soup.

Storage

Store the soup in an airtight container and refrigerate for up to 3 days.

Keep in mind that the tortellini will continue absorbing some of the broth while refrigerated. For the best texture, remove the tortellini and store it separately. Another option is to cook the tortellini separately and add it directly to individual serving bowls.

This soup freezes well. If you plan on freezing it, boil tortellini separately and add directly to serving bowls.

Nutrition

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If this Chicken Tortellini Soup hit the spot, here are a few more cozy chicken dinners to add to your menu.
Tuscan-Style Chicken Soup and Marry Me Chicken Soup are other creamy favorite loaded with rich Italian-inspired flavors, while Easy Lemon Chicken Orzo Soup offers a lighter, bright, and comforting twist.