Chicken Tortellini Soup RecipeChicken Tortellini Soup Recipe
This comforting chicken tortellini soup is a hearty Italian-inspired dish made with tender shredded chicken, cheese-filled tortellini, and a flavorful broth. Packed with vegetables and aromatic herbs, it’s a quick and satisfying meal perfect for chilly days. Best enjoyed fresh, this soup can be easily customized and reheated with additional broth if needed.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 celery stalks finely chopped
- 3 large carrots peeled and chopped or sliced
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups shredded cooked or rotisserie chicken or more, to taste
- 2 packages 9 ounces each refrigerated cheese tortellini
- Salt and pepper to taste
- Chopped parsley to taste
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly browned.
- Stir in the celery, carrots, garlic, and Italian seasoning. Cook for a few more minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to a rapid simmer and cook for about 10 minutes, or until the vegetables reach your desired tenderness.
- Add the shredded chicken and tortellini to the pot. Increase the heat to medium-high and cook until the tortellini is tender, adjusting the heat as needed to prevent over-boiling.
- Season with salt and pepper to taste, then garnish with chopped parsley. Serve immediately.
Notes
- The tortellini will continue to absorb the broth as it sits, so this soup is best enjoyed fresh. Leftovers are still delicious, but you may need to add extra water or chicken broth when reheating.
- If you plan on storing leftovers, consider keeping the broth separate and adding uncooked tortellini when reheating, as it cooks quickly.
- For slow cooker instructions, check out the tips in the blog post. There’s also an Instant Pot version available.
- This recipe serves 4-6, depending on portion size and accompaniments. You can also find it in Chapter 5 of Salt & Lavender: Everyday Essentials.