Easy Chicken Tortellini Soup
This chicken tortellini soup is an easy way to turn simple ingredients into a warm, satisfying meal. Tender shredded chicken, cheese-filled tortellini, and plenty of vegetables come together in a flavorful broth, making this a comforting dinner that’s ready in just 40 minutes.
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Servings: 6
Ingredients
- 1 tbsp tablespoon olive oil
- 1/2 medium onion, chopped
- 3 sticks celery, finely chopped
- 3 large carrots, peeled & chopped or sliced
- 2 cloves garlic, minced
- 1/2 tsp teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups shredded cooked/rotisserie chicken
- 2 (9 ounce) packages refrigerated cheese tortellini
- Salt & pepper, to tasteChopped parsley, to taste
Instructions
- Add the olive oil and onion to a large soup pot.
- Sauté over medium-high heat for 5-7 minutes (it's ok if onion lightly browns).
- Add the celery, carrots, garlic, and Italian seasoning to the pot.
- Give it a good stir and continue cooking for a few more minutes.
- Add the chicken broth to the pot. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes or until the veggies have softened to your liking.
- Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for a few more minutes until the tortellini is cooked.
- If it starts to boil furiously, you may need to turn the heat down again.
- Season with salt & pepper as needed and garnish with the chopped parsley.
- Serve immediately.
Notes
Notes
- The tortellini will soak up the broth the longer it sits, so this soup is best eaten right away. The leftovers are still tasty, but you may need to add more water or chicken broth. If you’re planning on having lots of leftovers, don’t add all the tortellini to the soup – keep the broth separate and add uncooked tortellini to the soup as needed when reheating it (it cooks fast).
- See my tips within the blog post if you want to make this soup in your slow cooker. Or check out the Instant Pot version.
- Serves 4-6 depending on portion size/what it’s served with.
- Find this recipe in chapter 5 of the Salt & Lavender: Everyday Essentials cookbook as well.