This Chicken Soup with Tortellini is a cozy twist on classic chicken noodle soup! Made with tender shredded chicken, cheese-filled tortellini, hearty veggies, and a savory, buttery broth, it’s a childhood favorite that’s easy to make and perfect for meal prep, Sunday dinners, or chilly nights at home.
Update: This post was originally published in early 2021. It was updated in fall 2026 with new images, modified recipe, and updated body content.
Hearty Chicken Tortellini Soup
Mom knows best! This chicken soup with tortellini is a childhood staple for me, and it’s one of those recipes I come back to whenever I’m craving something warm and comforting. My mom would make big batches for our family, especially before soccer games and pasta parties.
I’ve kept the spirit of her original recipe while making it easy to pull together in your own kitchen. With rotisserie chicken and a handful of simple ingredients, you can have a flavorful pot of soup ready in about 40 minutes. The cheese tortellini is my favorite part because it makes this feel a little more special than your traditional chicken noodle soup.
Once you make this, next you should try this Chicken Noodle Soup Casserole, this Broccoli White Cheddar Soup, this Cream of Chicken and Rice Soup, this Spicy Butternut Squash Soup, Vegetarian Stuffed Pepper Soup, or this Chicken Tortilla Soup, too!
Why We Love this Recipe
- A childhood favorite: I grew up eating this soup, and it still reminds me of the big batches my mom would make for our family. It’s nostalgic, comforting, and always a crowd-pleaser.
- Classic comfort food with a twist: It has all the warm, cozy flavors of chicken noodle soup, but the cheese tortellini takes it to another level. More flavor, more texture, and little cheesy bites in every spoonful!
- An easy chicken tortellini soup recipe: Using rotisserie chicken keeps prep simple, and the veggies and broth do most of the work while the flavors come together.
- Perfect for sharing: This recipe makes six servings, so it’s great for family dinners, meal prep, or bringing a big pot of soup to a friend.
Recipe Ingredients
- Butter: One stick forms the rich, buttery base of this soup. I love using salted butter for extra flavor, but unsalted works if you’d prefer to control the salt yourself.
- Veggies: Vidalia onions, celery, carrots, mushrooms, garlic and ginger.
- Chicken bone broth: The base of the soup. Choose a full-flavor broth rather than a low-sodium version for the most flavorful result. Chicken stock also works, depending on the brand and seasoning level.
- Seasoning: Italian seasoning, allspice, bay leaves, salt & pepper.
- Cooked shredded chicken: Sixteen ounces of cooked chicken makes this soup hearty and satisfying. Rotisserie chicken is my go-to for convenience, but leftover chicken works, too.
- Cheese tortellini: One 9-ounce package is the star of the show! Fresh cheese tortellini or spinach tortellini are both delicious options.
- See the recipe card below for the complete ingredient list and measurements.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Chicken: Use rotisserie chicken, leftover chicken, or cooked chicken breast to keep this recipe easy and flavorful.
- Tortellini: Swap cheese tortellini for spinach tortellini or another fresh cheese tortellini variety.
- Veggies: Stir in baby spinach or kale at the end of cooking for extra greens, or add more carrots and celery if you’re skipping the mushrooms.
How to Make This Recipe
Step 1: Sauté the vegetables
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter, diced onions, carrots, celery, and mushrooms. Sprinkle with a small pinch of salt to help the vegetables release their moisture. Sauté for 8–10 minutes, stirring occasionally, until the butter has melted and the vegetables begin to soften.
Stir in the minced garlic and frozen ginger. Cook for another 1–2 minutes, stirring frequently, until fragrant. Keep everything moving so the garlic doesn’t burn.
Step 2: Simmer the broth
Pour in the chicken bone broth and add the Italian seasoning, allspice, and bay leaves. Stir everything together and bring the soup to a gentle simmer. Let it simmer for 10–15 minutes to give the vegetables time to soften and the flavors time to develop.
For even more flavor, you can add a parmesan rind while the soup simmers, then remove it before serving.
Step 3: Cook the tortellini
While the soup simmers, bring a separate pot of water to a boil. Cook the cheese tortellini according to the package directions, then drain.
Why cook the tortellini separately? This helps prevent the pasta from soaking up too much broth as the soup sits, especially if you’re making it ahead for meal prep.
Step 4: Add the chicken and tortellini
Stir the cooked shredded chicken and tortellini into the soup. Let everything warm through for a few minutes. If you’re adding baby spinach or fresh spinach, stir it in now and cook just until wilted.
Remove the bay leaves, taste the broth, and add salt and black pepper as needed. You can also add a pinch of red pepper flakes if you like a little heat.
Step 5: Serve and enjoy!
Ladle the chicken soup with tortellini into big bowls and finish with fresh parsley or parmesan cheese, if desired. Serve warm with crusty bread, garlic bread, crackers, or your favorite soup toppings. Cozy up and enjoy!
PRO TIPS
Use flavorful broth: I don’t recommend low-sodium broth for this recipe because the broth is a big part of what makes it so delicious! Broth brands vary in flavor and saltiness, so taste as you go and adjust the seasonings as needed.
Cook the tortellini separately: This keeps the pasta from soaking up too much broth, especially if you’re making this soup ahead of time or saving leftovers for the week.
Recipe FAQs
Allow the soup to cool, then transfer it to airtight containers and refrigerate for 3–4 days. Smaller, shallow containers help it cool more quickly before going into the fridge.
If you’re meal prepping, storing the tortellini separately from the soup can help it maintain a better texture.
Yes! For the best texture, freeze the soup base with the chicken and vegetables but without the tortellini. Let it cool, transfer it to freezer-safe containers, and freeze for up to 3 months for best quality. Thaw overnight in the fridge, reheat on the stovetop, and add freshly cooked tortellini before serving.
You can freeze the leftover soup with tortellini already added, but the pasta may become softer after thawing and reheating.
For a single serving, microwave the soup in a microwave-safe bowl, stirring occasionally, until it’s heated throughout. For multiple servings, reheat the soup in a pot over medium-low heat on the stovetop, stirring occasionally. Add a splash of chicken stock or broth if needed to loosen it up.
Yes! Swap the chicken bone broth for vegetable broth, leave out the chicken, and add chickpeas or white beans for extra heartiness. Just make sure your tortellini is vegetarian if you’re avoiding meat-based ingredients.
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Chicken Soup with Tortellini
Equipment
- Dutch oven or large pot
- Vegetable chopper or cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Sauce pot for cooking the tortellini
Ingredients
- 1 stick butter* , I love using salted here so extra flavor but if you are salt sensitive use unsalted so you can adjust later
- 2 medium vadalia onions, diced
- 4 stalks celery, diced
- 2 large carrots, diced
- 1 4oz package mushrooms, sliced & diced
- 2 cloves garlic, minced
- 2 tsp frozen ginger cube, *can be omitted if you do not have any
- 2 32oz chicken bone broth
- 3 tbsp italian seasoning
- 1 tbsp all spice
- 2 bay leaves
- 16 oz cooked shredded chicken
- 1 9oz package cheese tortellini
- salt & ground pepper, to taste, salted broth/butter use dependent
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter, diced onions, carrots, celery, and mushrooms. Sprinkle with a small pinch of salt to help the vegetables release their moisture. Sauté for 8–10 minutes, stirring occasionally, until the butter has melted and the vegetables begin to soften.
- Stir in the minced garlic and frozen ginger. Cook for another 1–2 minutes, stirring frequently, until fragrant. Keep everything moving so the garlic doesn’t burn.
- Pour in the chicken bone broth and add the Italian seasoning, allspice, and bay leaves. Stir everything together and bring the soup to a gentle simmer. Let it simmer for 10–15 minutes to give the vegetables time to soften and the flavors time to develop.
- For even more flavor, you can add a parmesan rind while the soup simmers, then remove it before serving.
- While the soup simmers, bring a separate pot of water to a boil. Cook the cheese tortellini according to the package directions, then drain.
- Stir the cooked shredded chicken and tortellini into the soup. Let everything warm through for a few minutes. If you’re adding baby spinach or fresh spinach, stir it in now and cook just until wilted.
- Remove the bay leaves, taste the broth, and add salt and black pepper as needed. You can also add a pinch of red pepper flakes if you like a little heat.
- Ladle the chicken soup with tortellini into big bowls and finish with fresh parsley or parmesan cheese, if desired. Serve warm with crusty bread, garlic bread, crackers, or your favorite soup toppings. Cozy up and enjoy!
Nutrition
Notes
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!
I LOVE this recipe – similar, yet so much better, than traditional chicken noodle soup. I made this for dinner and it is very easy to put together. My husband asked for this soup recipe to be in our “regular rotation”, which is the best compliment. And, my daughters’ friends request this soup when they come over. Easy, hearty, & delicious!
This meal was delicious! I’m a vegetarian so I subbed the chicken broth for vegetable, and left out the chicken. The flavors were still immaculate and the soup was very hearty and filling! Also I found that there are so many good noodle options that would go so well with this soup, and since my only option tonight was mini cheese ravioli, that’s what I chose to use and it was SO GOOD! Love this recipe!!!!!
This recipe is SO yummy! The perfect soup for a cold snowy day. I made this for my roommates and I with some fresh bread and we couldn’t get enough! Not to mention it could not be simpler to make! 10/10 from me🤩
My new favorite soup of all time!! I chose to use mini cheese tortellini which was AMAZING but I am gonna experiment with other noodles!! I chose to throw everything except the noodles in the crockpot for 8 hours on low while at work, then when I got home I added the tortellini, waited an hour, & it was ready to serve! Apaigeofpositivity rocks!!
Sooo goo, so much flavor!! My boyfriend requested I make this again Sunday so he can have for lunch next week
OK. This is heaven in a bowl!! I never thought of adding tortellini to my chicken soup, but this is a GAME CHANGER! This will forever be my go to soup for cold/rainy/cozy days!!
Thanks, Sarah! I love the addition of tortellini too 🙂
Knew I wanted to try this at the first sign of fall and cooler weather! So good, easy to make, and yummy comfort food
By far my favorite soup to make!! I come from a family of eight and this is the one soup that will please the whole bunch!! The flavor is impeccable – not to mention the recipe is SO simple. I opt to throw mine in the crockpot & it works out perfectly. Apaigeofpositivity’s recipes are always part of my weekly spread!!
so yummy! so easy and the tortellini really puts it over the top!
Absolutely delicious!
Wow!! You guys this soup is incredible! I was skeptical about the allspice since I had never used it but oh my goodness it makes all the difference! This is such a cozy, hearty recipe!! Definitely in my top 5 fave soups!
This is the recipe that gets me through my illnesses. I absolutely love this soup after a cold day outside or even during the summer. We have prepared this soup a few days in advance and stays well. I recommend keeping the noodles separate if you are making it for days in advance otherwise they might be soggy. We also made a triple batch of this for a dinner party and it kept great in a crockpot.
One of my favorite soups, both to cook and to eat! So easy, yet super flavorful. A regular in our rotation through the fall and winter!
I was gifted this soup while enduring Covid & instantly felt so much better! Best- best – BEST chicken noodle soup on 🌎!!
Woo!! Feel better, Lisa XO
This soup is amazing! My boyfriend and I are both sick and we have been living off of this soup. It’s packed with so many veggies and nutrients, yet so so delicious. I can’t recommend it enough. Quite literally the perfect winter soup to warm you up 🙂
I hope you get better soon – this soup is perfect for that 🙂
Made this past week and it was heavenly!! So nice to come home to leftovers when it’s cold outside, and a ton of my friends gave it a 10/10 for you Courtney!
Perfect comfort soup!
Love love this recipe. Very versatile and flavorful
When my picky eater father said, “this is really good!” I knew I had a found another APOP hit to make on rotation – another is the Spinach Ranch Turkey Burgers!
tortellini instead of noodles is NEXT LEVEL. making this all winter long