There is nothing quite like a warm, comforting bowl of Chicken Tortellini Soup that wraps you in a cozy hug from the inside out. This soup brings together tender shredded chicken, delicate cheese tortellini, and vibrant veggies all swimming in a rich, creamy broth loaded with layers of Italian seasoning and a subtle touch of balsamic vinegar. Each spoonful is a delightful blend of textures and flavors that will make you want to keep going back for more. If you’re looking for a soul-soothing meal that feels special yet is straightforward to make, this Chicken Tortellini Soup is absolutely the answer.

Chicken Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this soup is easy, and each one contributes something important. From the fresh veggies adding crunch and color, to the Italian herbs building deep flavor, and the creamy cheese tortellini lending richness and heartiness, everything plays a crucial role in making this dish shine.

4 tablespoons butter: The base for sautéing vegetables and building richness.
1 yellow onion, diced: Adds sweetness and depth to the soup.
1 cup sliced carrots: For a touch of natural sweetness and vibrant color.
1 cup sliced celery: Provides a pleasant crunch and earthy flavor.
6 cloves garlic, minced: Brings a wonderful aromatic punch.
1 tablespoon Italian seasoning: Blends herbs that give the soup its classic flavor.
1 teaspoon rubbed sage: Adds a warm, savory note with herbal complexity.
3 tablespoons flour: Helps thicken the soup for that perfect creamy texture.
6 cups chicken broth: The flavorful liquid base.
1 lb. boneless, skinless chicken breast: Main protein, tender and shred-ready.
10 oz. package refrigerated cheese tortellini: Soft, cheesy pasta pillows to make the soup extra comforting.
1 cup frozen peas: Sweet little bursts of color and flavor.
1 cup frozen corn kernels: Adds a hint of natural sweetness and texture.
1 cup heavy cream: Makes the soup luxuriously smooth and creamy.
1 cup shredded Parmesan cheese: Melts into the soup adding salty, nutty goodness.
1 teaspoon balsamic vinegar: A subtle, tangy finish that brightens up the soup.
Kosher salt and fresh cracked pepper: Essential seasonings to balance all the flavors perfectly.

How to Make Chicken Tortellini Soup

Step 1: Sauté the Vegetables

Start by melting the butter in a large pot over medium heat. Once melted, add diced onion, sliced carrots, and celery along with a couple of generous pinches of salt and pepper. Sauté these all together for about 8 minutes, stirring occasionally until the vegetables soften and develop a lovely sweetness. This step builds the soup’s flavorful foundation.

Step 2: Add Seasonings and Garlic

Next, stir in minced garlic, Italian seasoning, rubbed sage, and a few more pinches of salt and pepper. Keep stirring frequently for just about 1 minute. This quick addition allows those fragrant herbs and garlic to bloom and infuse the veggies with deep, comforting aromas.

Step 3: Thicken the Base

Sprinkle the flour evenly over the vegetables and cook while stirring frequently for another minute. The flour helps thicken the soup so that it clings beautifully to all the ingredients.

Step 4: Deglaze and Add Broth

Add a few splashes of the chicken broth to the pot and stir well, scraping the bottom to loosen any delicious browned bits stuck there. Then pour in the remainder of the chicken broth, allowing the liquid to fully incorporate with the flour and veggies.

Step 5: Cook the Chicken

Place the whole boneless, skinless chicken breasts into the pot, cover it, and turn the heat up to medium-high. Once the soup reaches a gentle simmer, reduce the heat to low or medium-low and let it cook for about 10-12 minutes, until the chicken is cooked through and falls apart easily. This slow simmer lets the chicken soak up all those beautiful flavors.

Step 6: Shred the Chicken

Remove the chicken breasts with tongs or a slotted spoon and shred them using two forks. Set the shredded chicken aside while you finish the soup base.

Step 7: Add Tortellini and Frozen Veggies

Return the pot to the heat and add the refrigerated cheese tortellini, frozen peas, and corn kernels. Let everything simmer gently over medium-low heat for 2 to 3 minutes until the tortellini is just about cooked al dente and the veggies are warmed through.

Step 8: Combine Chicken, Cream, and Cheese

Turn off the heat, then stir the shredded chicken back into the soup along with the heavy cream and shredded Parmesan cheese. Return the pot to the stove over medium-low heat just long enough to melt the cheese and warm everything together into a creamy, luscious mix.

Step 9: Finish with Vinegar and Seasonings

Stir in the teaspoon of balsamic vinegar, then taste and adjust seasoning with salt and pepper as needed. The vinegar adds a welcome brightness that balances the creaminess perfectly.

How to Serve Chicken Tortellini Soup

Garnishes

Fresh parsley is the classic topper for Chicken Tortellini Soup, adding a burst of color and a fresh herbal note that lights up every spoonful. You can also sprinkle a little extra Parmesan or cracked black pepper on top to personalize your bowl.

Side Dishes

This soup is hearty, but pairing it with a crisp green salad or some crusty bread makes for a well-rounded meal. Garlic bread or a warm baguette are perfect for dipping into the creamy broth and soaking up every last drop.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls or large mugs for individual portions that feel cozy and special. You can also add a drizzle of good olive oil or a sprinkle of red pepper flakes for guests who want a little extra kick.

Make Ahead and Storage

Storing Leftovers

Chicken Tortellini Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain the soup’s freshness and texture. Just give it a good stir before reheating.

Freezing

Because of the cream and tortellini, freezing can change the texture slightly, but it is still doable. Freeze the soup before adding cream and cheese, then add those fresh when reheating for a better texture and flavor.

Reheating

Reheat the soup gently over low to medium heat on the stove, stirring frequently to prevent scorching. Add a splash of broth or water if it thickens too much. Stir in additional cream and Parmesan as needed to refresh its creamy consistency.

FAQs

Can I use rotisserie chicken instead of cooking the chicken breasts?

Absolutely! Using rotisserie chicken is a great shortcut that saves time. Just shred the cooked chicken and add it toward the end of cooking when the tortellini is almost done.

What type of tortellini works best in this soup?

Cheese-filled refrigerated tortellini are ideal because they cook quickly and add a lovely richness. However, you can also use frozen tortellini; just adjust cooking times accordingly.

Is it possible to make this soup dairy-free?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative and choose a non-dairy cheese to keep it creamy without dairy. The flavor will be slightly different but still delicious.

Can I add other vegetables to the Chicken Tortellini Soup?

Definitely! Spinach, kale, zucchini, or mushrooms would all be wonderful additions. Just add them at the appropriate stages so they cook properly without becoming mushy.

How thick should the soup be?

The soup should be rich and creamy but still spoonable and a bit brothy, not overly thick like a stew. The flour and cream help it thicken to a perfect, comforting consistency.

Final Thoughts

Making Chicken Tortellini Soup at home is a rewarding way to enjoy a soulful, hearty meal that feels both indulgent and wholesome. Its creamy texture, tender chicken, and cheesy tortellini create the kind of soup that you’ll want to make again and again. I hope you give this recipe a try soon and find as much comfort and joy in it as I do every time I ladle up a bowl.

Chicken Tortellini Soup Recipe

★★★★★

5 from 26 reviews

Author: Lana
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

This creamy and comforting Chicken Tortellini Soup combines tender shredded chicken, cheese-filled tortellini, and a medley of vegetables in a rich Parmesan-infused broth. Perfect for a cozy meal, this soup is packed with flavor from Italian seasoning and a touch of balsamic vinegar for depth.

Instructions

Heat Butter and Sauté Vegetables: In a large pot over medium heat, melt the butter. Add diced onion, sliced carrots, sliced celery, and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes until vegetables begin to soften.
Add Herbs and Garlic: Stir in minced garlic, Italian seasoning, rubbed sage, and a pinch of salt and pepper. Cook for 1 minute, stirring frequently to release fragrant aromas.
Make the Roux: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute, stirring often to cook out the raw flour taste.
Deglaze the Pot: Add a few splashes of chicken broth and stir vigorously to scrape up any browned bits from the bottom of the pot.
Add Broth and Chicken: Pour in the remaining chicken broth and add the whole chicken breasts. Cover the pot and bring to a gentle simmer over medium-high heat.
Simmer Chicken: Once simmering, reduce heat to low or medium-low and cook covered for 10-12 minutes, until the chicken is cooked through and easily shreds with a fork.
Shred Chicken: Remove the chicken breasts from the pot, shred them using two forks, and set aside.
Add Tortellini and Vegetables: Add the cheese tortellini, frozen peas, and frozen corn kernels to the pot. Simmer uncovered over medium-high heat for 2-3 minutes until the tortellini is nearly al dente.
Combine Chicken and Cream: Remove the pot from heat and stir in shredded chicken. Then add the heavy cream and shredded Parmesan cheese. Return to low heat and cook gently until the cheese melts and the soup is heated through.
Finish and Season: Stir in the balsamic vinegar, then adjust seasoning with additional salt and fresh cracked pepper to taste.
Serve: Garnish with fresh parsley if desired and enjoy warm.

Notes

For a thinner soup, reduce the amount of heavy cream or add more chicken broth.
You can substitute spinach or kale for the peas for added greens.
Use freshly grated Parmesan for best flavor and melting quality.
Leftovers can be stored in the refrigerator for up to 3 days, but tortellini may absorb some broth and soften over time.
To make it dairy-free, omit the heavy cream and Parmesan; consider using a non-dairy cream alternative and nutritional yeast.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups (about 350g)
Calories: 370 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 90 mg

Keywords: Chicken Tortellini Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, Easy Dinner Soup