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!
This is my mother’s favorite recipe. I always add extra Italian Seasoning because it makes such a difference.
I love this recipe. Always a staple in the winter. This is so full of flavor and is super warm and comforting.
Am currently making this for the second time in 2 weeks. It’s SO GOOD and definitely going to be in the regular winter meal rotation. It makes your house smell incredible too! it’s so hearty and makes you feel good from the inside out
Such a creative way to use tortellini that I would not be able to put together such a good recipe for… 10/10!!!! Love this.
YAY!! my favorite too. Thanks for enjoying, Molly!
This soup will ALWAYS come out on top – delicious veggies, sweetness from the tortellini, and excellent saltiness from the broth and chicken. Makes me want to get sick so that way I can make chicken noodle soup