This easy chicken tortellini soup recipe is a healthier weeknight dinner option with a flavorful broth and plenty of comforting cheese tortellini!
This tortellini soup uses everyday ingredients and is really easy to make. It's perfect for a cold day or when someone in your family is feeling a little under the weather.
I used a 3-cheese tortellini for this recipe. Any cheese tortellini will work, or you could even change it up a bit and use a different flavor altogether (like a meat or chicken filled one).
How to make chicken tortellini soup
- Sauté the onions until softened; meanwhile, prep the celery and carrots.
- Add celery & carrots to the pot, along with the garlic, then add the broth and seasoning. Bring to a boil and then simmer for 10 minutes.
- Add the cooked shredded chicken and tortellini, and cook the soup for another 10 minutes.
I always like to add a bit of chopped parsley at the end because it adds some freshness to this hearty soup, but you can skip this step if you don't have parsley.
Pro tip: This soup is a great way to use up leftover chicken, or you can buy a rotisserie chicken for it like I did.
As always, if you've got other veggies (or whatever) in your fridge that you'd like to use up, feel free to add them to this soup.
Can I make this chicken tortellini soup in a slow cooker?
I haven't made this soup in my Crockpot, but you could easily do so. Instead of using the pre-cooked chicken, I would use 3-4 raw chicken breasts or 6 chicken thighs and cook it on low for 6-8 hours or high for 3-4 hours (test to make sure the chicken is cooked through and shreds easily). Then, add the tortellini in with about 30 minutes to go.
Will you make this healthy tortellini soup?
Talk to me in the comments below!
Easy Chicken Tortellini Soup
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 sticks celery finely chopped
- 3 large carrots peeled & sliced or chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 2 dashes Italian seasoning
- 2 cups cooked chicken (or more, to taste)
- 1 (20 ounce) package refrigerated cheese tortellini
- Salt & pepper to taste
- Chopped parsley to taste
- Chop your onion. Add it to a large soup pot along with the olive oil. Sauté over medium-high heat for 5-7 minutes (ok if onion lightly browns).
- Meanwhile, chop the celery and carrots, then add them to the pot along with the garlic. Give it a good stir and cook for a couple minutes.
- Add the chicken broth and Italian seasoning. 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.
- Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for another 10 minutes or so. 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.
- This type of soup will soak up the broth, so it's best eaten right away. The leftovers are still tasty, but you may need to add more water or chicken broth.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.