This Healthy Chicken Tortellini Soup is perfect for a Sunday soup, an easy meal prep, or a cozy bowl of comfort food. I like to enjoy this with warm bread, crackers, or even croutons and then curl up on the couch with a blanket to enjoy!
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About this Soup
Hearty and Healthy Chicken Tortellini Soup with warming broth, fresh vegetables, and flavorful chicken. This soup is a childhood classic that my mom would make all the time.
We'd host pasta parties before soccer games and she'd make large batches of this soup for us all - it's a crowd pleaser. It's truly incredible and you're going to LOVE it!
This Healthy Chicken Tortellini Soup is perfect for a Sunday soup, an easy meal prep, or a cozy bowl of comfort food. I like to enjoy this with warm bread, crackers, or even croutons and then curl up on the couch with a blanket to enjoy!
Once you make this, next you should try this Spicy Butternut Squash Soup, this Homemade Tomato Soup, Vegetarian Stuffed Pepper Soup, or this Chicken Tortilla Soup, too!
Recipe Ingredients
- Veggies - We'll use onions (I prefer white onions for the subtle flavor and leaving them in quarters helps flavor the soup more), mushrooms, carrots and celery. We will also use the celery leaves, which we will remove before enjoying the soup but they add great, salty flavor!
- Chicken Broth - I DO NOT RECOMMEND using low sodium chicken broth, it's not as flavorful so I don't recommend it. Instead I always opt for a regular chicken broth like this Pacific Foods brand.
- Chicken - Save yourself time and effort by using a rotisserie chicken. It's easier to shred and full of flavor! Using leftover chicken, or baking a chicken breast and shredding it is also fine.
- Tortellini - Cheese tortellini is such a tasty and fun swap for the traditional noodles. I used Buitonu Mixed Cheese Tortellini that I grabbed from Kroger.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Prep the ingredients: wash, peel and chop carrots into coins, dice onions into quarters, and slice mushrooms finely. To ensure equal cooking throughout, try to make the vegetables similar sizes.
2. In a dutch oven over medium heat, melt the butter and sauté the carrots, onions, and celery.
3. Add mushrooms and shredded chicken after vegetables are nearing desired tenderness (approx. 8-10 minutes). Then add all seasonings and chicken broth. Let simmer on low for 30-40 minutes.
4. Separately, prepare the tortellini and add to the soup once cooked. Serve with warm bread, crackers, or croutons. Enjoy!
Recipe FAQs
This soup is great for meal prep and can be stored in the refrigerator for up to 5 days. Reheat in the microwave in 30 second intervals until warmed throughout. Stir between each interval to avoid any cold pockets.
Absolutely! I suggest freezing individual portions in airtight containers or ziplock freezer bags and defrosting overnight in the refrigerator the night before you're going to eat one.
If you're using a rotisserie chicken, I find it easiest to use two forks and "dig" at the chicken to shred it away from the bones. If you're using whole chicken breasts, add to a mixing bowl and use an electric hand mixer to quickly shred the chicken. You can also pulse in a blender!
Yes! Use veggie broth instead of chicken broth, and swap the chicken for a can of drained and rinsed chickpeas. Or leave it out all together.
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Recipe
Healthy Chicken Tortellini Soup
Equipment
- 5 Quart Sauce Pot
- Cutting Board
- Knife
- strainer
- Vegetable peeler
- Rubber Spatula
- measuring cups / spoons
Ingredients
- 2 medium white onions, cut into quarters
- 3-5 large carrots, peeled
- 2 stalks of celery, diced
- 1 stick of butter
- handful of washed celery leaves, used for seasonings, removed before serving
- 1 package, 16oz sliced mushrooms
- 2 boxes of chicken broth*, NOT low sodium
- 2 cups shredded/pulled chicken**, tip: use one rotisserie chicken
- 1 package cheese tortellini
- 1 tablespoon allspice
- 3 tablespoons italian seasoning, can add more to taste
- salt and pepper to taste, I use about 1 teaspoon of each
- 2 bay leaves, for extra flavor
Instructions
- Prep the ingredients: peel and chop carrots into coins, dice onions into quarters, and slice mushrooms.
- In a dutch oven over medium heat, melt the butter and saute the carrots, onions, and celery.
- Add mushrooms and shredded chicken after vegetables are nearing desired tenderness (approx. 8-10 minutes). Then add seasonings and broth.
- Let simmer on low for 20-30 minutes. The longer you let it simmer, the better the flavors are!!
- Separately, prepare the tortellini according to package instructions and add to the soup once cooked.
- Serve with warm bread, crackers, or croutons. Enjoy!
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
This is my mother's favorite recipe. I always add extra Italian Seasoning because it makes such a difference.
Jenna says
I love this recipe. Always a staple in the winter. This is so full of flavor and is super warm and comforting.