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.
Want to make this soup in your Instant Pot? Try my Instant Pot chicken tortellini soup recipe.
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, water, 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 fresh 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.
Simple!
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.
Love chicken soup? You may also like my spinach tortellini soup with chicken, my lemon chicken orzo soup, this chicken and rice soup, or my Mexican chicken soup.
Will you make this chicken tortellini soup?
Talk to me in the comments below!
Easy Chicken Tortellini Soup
This easy chicken tortellini soup recipe is a healthier weeknight dinner option with a flavorful broth and plenty of comforting cheese tortellini!
Ingredients
- 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 cups water
- 2 dashes Italian seasoning
- 2 cups cooked chicken (or more, to taste)
- 1 (25 ounce) package cheese tortellini
- Salt & pepper to taste
- Chopped parsley to taste
Instructions
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, water, 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.
Recipe Notes
- 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.
Karen says
I have fresh asparagus could you chop and put it in.
Natasha says
Sure!
Rose Greer says
Wish this had nutritional values.
Natasha says
Hi Rose! I am not a trained nutritionist, so I don’t feel comfortable providing nutrition info as it may not be accurate. Calories will vary depending on the ingredients you use. Plugging the exact weights/measurements of the actual ingredients you use into one of the free calculators out there should give you a good idea of the nutritional values. A lot of nutrition info on recipes online is waaaaay off (it’s sometimes even worse than an estimate since it picks up wrong ingredients), so until I can find a good (accurate) way to calculate it, I’m afraid I won’t be including the info. Sorry about that!
Kat says
Wondering if you used fresh or frozen tortellini? I’m hoping frozen, because that’s what I have.
Natasha says
I use the fresh/refrigerated kind. Honestly, frozen wouldn’t make any difference… it would thaw very quickly so you have nothing to worry about! 🙂
Samantha says
Super easy! And every one in the family loved it!
Natasha says
Wonderful! Thanks for letting me know, Samantha!
Doreen Plummer says
Great recipie! Does anyone know what the calories are for a serving???
Barbara says
I would also like to know
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Carrie Pronto says
Its so easy to make my kids love it
Natasha says
Excellent! Thanks for letting me know.
Miracle says
I made it tonight it was Amazing!
Natasha says
Wonderful! So glad to hear it! 🙂
Sandra Schelthelm says
I’ve made this twice in the last month and thumbs up both times from the guests! Delish!
Natasha says
That’s awesome! Thank you ❤️
Joy says
I just made it ..perfect for winter nights..sooo delicious..Mmmmmmm mmmm Goood!!!!
Natasha says
That’s awesome!! ❤️
Vicky Cowhey says
Hi Natasha! I’m Vicky from NJ and I Love your recipes! Last week we made your delicious sesame, ginger shrimp and the chicken Marsala. I’m going to make your chicken tortellini soup tonight, looks amazing! It’s been freezing here, so it’s the perfect meal for a cold night. Thank you!
Natasha says
Hi Vicky! Wonderful – so happy you liked those recipes. Stay warm! 🙂
Robbie Brown says
Hi, am Robbie from Devon in the UK; lovin’ your recipes.
(Am searching for ideas of what to do with a beautiful cooked whole chicken w. lemon/thyme.)
Can you please tell me what ‘half and half’ is, coz I’ve never heard of it before…
Scusi me if it’s something ridiculously basic.. just curious!
All the best
Robbie B
Natasha says
I’m so glad you like my recipes, Robbie! Not a silly question at all – half and half is a mix of half cream and half milk. It’s a Canadian/American thing. My blogger friend in the UK suggests using single cream instead. 🙂 Hope this helps!