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Chicken Tortellini Soup

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

This soup is a quick and comforting dish, perfect for weeknight dinners. It takes a spin on the classic chicken noodle soup, introducing creamy tortellini pockets. No need for separate pre-cooking – the tortellini cooks right within the soup pot, absorbing the rich flavors and thickening the soup naturally.


  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, finely chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. red pepper flakes
  • 3 qt. chicken broth
  • 3 1/2 c. shredded rotisserie chicken
  • 1 (20-ounce) package refrigerated cheese tortellini
  • 1/4 c. chopped fresh parsley
  • Grated parmesan cheese, for serving


  1. In a medium Dutch oven over medium heat, heat the olive oil. Add the onion, carrot, and celery. Cook, stirring frequently, until the vegetables start to soften, which takes about 5 to 7 minutes.
  2. Add in the garlic, salt, pepper, Italian seasoning, and red pepper flakes. Cook until the mixture becomes fragrant, which should take about a minute.
  3. Pour in the chicken broth and let it come to a boil. Then, introduce the chicken and tortellini. Let the mix simmer until the chicken has warmed up and the tortellini is tender. This should take between 3 to 5 minutes.
  4. To finish, sprinkle the soup with fresh parsley. Serve hot and top with grated parmesan cheese as desired.

Bonus Tip: For a touch of greens and zest, consider adding 3 cups of baby spinach and a squeeze of lemon juice to the soup!

Enjoy this warming, hearty soup with a side of garlic bread or a fresh salad!

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