Go Back
–+ servings
bowl of chicken tortellini soup topped with crushed ritz crackers.
Print Recipe
5 from 25 votes

Chicken Soup with Tortellini

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.
Prep Time15 minutes
5 hours 25 minutes
Total Time40 minutes
Course: dinner, lunch, Soup
Cuisine: American
Servings: 6
Calories: 480kcal
Author: Courtney Paige

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.
    diced vegetables in large stock pot.
  • 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.
    diced vegetables and spices in large stock pot with broth being poured in.
  • 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.
    ingredients for chicken tortellini soup in large stock pot.
  • 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!

Notes

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.
Allow the soup to cool, then transfer it to airtight containers and refrigerate for 3–4 days.

Nutrition

Serving: 1 serving | Calories: 480kcal | Carbohydrates: 26g | Protein: 44g | Fat: 22g