Chicken Tortellini Soup Recipe

Introduction

This Chicken Tortellini Soup is a comforting and hearty dish that combines tender shredded chicken, flavorful vegetables, and cheesy tortellini in a savory broth. Perfect for a cozy weeknight meal, it’s easy to prepare and packed with rich, satisfying flavors.

Ingredients

• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon mustard powder
• ¼ teaspoon ground sage
• ¼ teaspoon black pepper
• 1 ¼ lb. bone-in chicken breast
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 yellow onion, diced
• ¾ cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 10 oz. refrigerated tortellini (about 2 cups)

Instructions

1. Step 1: Season each side of the chicken breast with salt, pepper, and Italian seasoning.
2. Step 2: Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
3. Step 3: In the same pot, melt butter. Add diced onion, carrots, and celery. Sauté until vegetables begin to soften, about 5 minutes.
4. Step 4: Add minced garlic, dried basil, parsley, oregano, mustard powder, ground sage, and pepper. Cook for 1 minute until fragrant.
5. Step 5: Pour in the chicken broth, Worcestershire sauce, and hot sauce. Return the chicken breasts to the pot.
6. Step 6: Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
7. Step 7: Remove the chicken from the pot and let it rest for 10 minutes. Shred the chicken using two forks.
8. Step 8: Return shredded chicken to the soup. Add refrigerated tortellini and cook according to package instructions, usually about 3-5 minutes, until the tortellini is tender.
9. Step 9: Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve warm.

Tips & Variations

• Skipping the chicken sear reduces prep time but searing adds richer flavor and color to the broth.
• Use cooked rotisserie chicken instead for an even quicker version.
• Try different tortellini fillings such as spinach or cheese for variety.
• Add fresh spinach or kale near the end of cooking for extra greens.
• If you prefer a spicier soup, increase the hot sauce or add a pinch of red pepper flakes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, heat gently on the stovetop or in the microwave until warmed through. Avoid overcooking to prevent the tortellini from becoming mushy. For longer storage, freeze the soup without tortellini for up to 2 months and add fresh tortellini when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken breasts instead of bone-in?

Yes, boneless chicken breasts work well and reduce shredding time. Adjust cooking time slightly to ensure they cook through without drying out.

What can I substitute if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, a splash of soy sauce or a little balsamic vinegar can provide a similar depth of flavor in the soup.

Chicken Tortellini Soup Recipe

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★★★★★

4.7 from 145 reviews

This hearty Chicken Tortellini Soup combines tender shredded chicken, flavorful Italian seasonings, and cheesy refrigerated tortellini in a savory broth. With a base of sautéed vegetables and a blend of spices, this comforting soup is perfect for a cozy meal. The optional step of searing the chicken adds depth and flavor to the broth, while the quick cooking time makes it an accessible weeknight dinner option.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Seasonings

• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon mustard powder
• ¼ teaspoon ground sage
• ¼ teaspoon black pepper

Soup

• 1 ¼ lb bone-in chicken breast
• Salt and pepper to taste
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 yellow onion, diced
• ¾ cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 10 oz refrigerated tortellini (about 2 cups)
• Chicken broth concentrate, if needed

Instructions

1. Season the Chicken: Generously season both sides of the bone-in chicken breast with salt, pepper, and Italian seasoning to infuse it with flavor before cooking.
2. Sear the Chicken: Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side until it develops a light brown color. This step develops a fond on the pot that enhances the soup’s broth. Remove the chicken and set aside.
3. Rest and Shred Chicken: Allow the chicken to rest for 10 minutes to retain juices, then shred it with two forks. If the chicken is not fully cooked in the center, it will finish cooking when added back to the soup.
4. Sauté Vegetables: In the same pot, melt butter, add diced onion, carrots, and celery, and cook until softened and aromatic. Add minced garlic and cook briefly until fragrant, being careful not to burn.
5. Add Broth and Seasonings: Pour in the chicken broth and stir in Worcestershire sauce, hot sauce, and the dried seasonings: basil, parsley, oregano, mustard powder, and ground sage. Bring the mixture to a simmer to meld flavors.
6. Return Chicken to Soup: Add the shredded chicken back into the pot. Simmer until the chicken is cooked through and the flavors meld together, about 10-15 minutes.
7. Add Tortellini and Finish: Stir in the refrigerated tortellini and cook until the pasta is tender, approximately 3-5 minutes. Adjust the seasoning with salt and pepper as needed. If the broth is too concentrated or salty, dilute with chicken broth concentrate or water to desired taste and consistency.

Notes

• Searing the chicken is optional but recommended for added flavor and texture in the soup.
• Bone-in chicken breasts add more flavor to the broth, but boneless can be used if preferred.
• Use refrigerated tortellini for convenience and tenderness; frozen or fresh can be substituted but adjust cooking times accordingly.
• Adjust the level of hot sauce based on personal heat preference or omit for milder soup.
• Chicken broth concentrate can be used to enhance broth flavor or adjust soup consistency.

Keywords: Chicken Tortellini Soup, Italian Soup, Comfort Food, Hearty Dinner, Chicken Soup with Pasta