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Hearty Chicken Tortellini Soup with warming broth, fresh vegetables, and flavorful chicken. This soup is a childhood classic that my mom (infamously, we call her JoJo) 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 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! 

Hearty Chicken Tortellini Soup Ingredients

Onions - I prefer white onions for the subtle flavor and leaving them in quarters helps flavor the soup more.

Carrots & Celery - Any chicken soup wouldn't be complete without carrots and celery.

Celery Leaves - You remove these before eating but they add great, salty flavor!

Butter - Used to sauté the veggies for extra flavor. I suggest using unsalted butter & adding a dash of salt to counteract unsalted butter.

Mushrooms - Mushrooms add great texture to the soup and take on the flavor of this dish too.

Chicken Broth - I DO NOT RECOMMEND (yes, in all caps) use 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! Otherwise you can cook and shred chicken on your own.

Tortellini - Cheese tortellini is such a tasty and fun swap for the traditional noodles! It's what makes this creamy chicken tortellini soup so special!

Seasoning - A variety of seasoning creates the best flavor, this recipe calls for salt, pepper, allspice, and an Italian seasoning blend. 

How to Make Hearty Chicken Tortellini Soup

• 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)
• Add seasonings and broth. Heat until even.
• Let simmer on low for 30-40 minutes.
• Separately, prepare the tortellini and add to the soup once cooked.
• Serve with warm bread, crackers, or croutons. YUMM, just typing this I can't exclaim hw good it is!

Chicken Tortellini Soup Notes & Substitutions

This homemade chicken tortellini soup recipe is a fun twist on the classic chicken noodle soup. And while it's delicious as is, there are also so many easy ways to swap things up .

- Instead of onions swap for scallions or chives to keep the onion flavor but without the big onion texture.

- While carrots and celery are classic chicken soup vegetables, you could always get creative with bell peppers, zucchini, broccoli, or spinach.

- The butter adds extra flavor but you could sub for it with a vegan butter or even an oil like avocado, olive, or sesame. 

- I definitely recommend using regular (full sodium) broth but it could be vegetable instead of chicken if that's all you have.

- Rotisserie chicken is the easiest and most flavorful way to make this creamy chicken tortellini soup. If you use fresh chicken just be sure to cook it with extra seasoning for flavor, keep it moist, and let it cool before shredding. 

- To spice things up get creative with different seasonings for this chicken tortellini soup. I'd start with a few of these: garlic salt, turmeric, paprika, ginger, cumin, red pepper flakes, or even some fresh herbs like parsley, basil, or cilantro. 

Print

Healthy Chicken Tortellini Soup

5 from 6 votes

Prep10 mins

Total40 mins

Servings6

1x2x3x

Hearty Chicken Tortellini Soup with warming broth, fresh vegetables, and flavorful chicken. This is a fun twist on the classic chicken noodle soup with cheesy tortellini.

Author: Courtney Paige

Equipment

• 6 Quart Sauce Pot
• Cutting Board
• Knife
• strainer

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)
• Add seasonings and broth. Heat until even.
• Let simmer on low for 20-30 minutes. The longer you let it simmer, the better the flavors are!!
• Separately, prepare the tortellini and add to the soup once cooked.
• Serve with warm bread, crackers, or croutons. YUMM it’s so good!

Notes

*DO NOT use 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.

**Use one rotisserie chicken for ease and extra flavor!

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, something that you think it might need, or just say hi!

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Dutch Oven

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Made In Knife