Chicken Tortellini Soup (36g of Protein)

Name: Chicken Tortellini Soup
Prep time: 15 min
Cook time: 34 min
Total time: 49 min
Ingredients: 2 tablespoons olive oil (divided); 1 pound boneless skinless chicken breast (cut into bite-sized pieces); 1 teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 sweet onion (diced); 2 carrots (sliced); 2 celery stalks (diced); 1 red bell pepper (diced); 3 cloves garlic (minced); 8 cups chicken broth; 1 teaspoon Italian seasoning; ½ teaspoon dried thyme; 1 bay leaf; 1 pound refrigerated cheese tortellini; 1 cup frozen peas; 2 tablespoons chopped fresh parsley; freshly grated Parmesan (for serving)

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This Chicken Tortellini Soup is a quick, nutritious dinner that’s fresh and flavorful. It features juicy chunks of chicken simmered in a veggie-packed broth with savory cheese tortellini, finished with a sprinkle of Parmesan. Ready in under 40 minutes.

a bowl filled with chicken tortellini soup with carrots and peas.

Refrigerated tortellini are a secret weapon for making easy, satisfying dinners like this. They only need a few minutes to cook and are already packed with flavor. I like to add them to soups like this, with diced veggies and bite-sized pieces of lean chicken, to create a comforting dinner that’s quick to pull together.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

34 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Chicken Tortellini Soup. The full quantities can be found in the recipe card further down the post.

Ingredients for chicken tortellini soup.

Chicken breast: Lean chunks of chicken breast are seasoned with garlic powder, salt, and pepper. You can swap some (or all) of the breast for chicken thigh chunks for a deeper savory flavor.
Veggies: A combination of sliced carrots, diced onion, celery, and bell pepper, plus some frozen peas, creates a veggie-packed soup with tons of flavor and texture. You can also stir in a few handfuls of baby spinach at the end of cooking, for added greens.
Chicken broth: Go for a low-sodium chicken broth here so you can control the salt level. Vegetable broth works too.
Cheese tortellini: Look for refrigerated tortellini, as these are quick to cook. Frozen tortellini also work, but you’ll need to simmer for slightly longer to cook through. I like cheese tortellini, but you can go with another flavor (e.g., spinach and ricotta) if you prefer.
Seasonings: I add Italian seasoning, dried thyme, and a bay leaf for a rounded, herbal flavor boost. You can swap the dried thyme for fresh, if you have some to hand.

Common Mistakes to Avoid

Overcooking the chicken: You only need to part-cook the chicken when searing it in step 1, as it will finish cooking when simmered in the broth.
Overcooking the tortellini: Refrigerated tortellini cook quickly and can become mushy fast, so keep an eye on them when simmering. They’re done once they float to the top of the soup.
Broth reduces too much: Simmering the broth at too high a heat will evaporate a lot of the liquid, over-reducing it. You need enough liquid in the pot for the tortellini to cook properly once added. You can prevent the broth from reducing too much by simmering it gently. If you notice the pot looking a bit dry, top it up with water.
Using dry tortellini: This recipe was developed using refrigerated tortellini, which cook quickly and don’t absorb much liquid. If you use dried/shelf-stable tortellini, they take much longer to cook and absorb more liquid, so you’ll need to add extra broth (or water) to the pot to get the right consistency.

How to Make Chicken Tortellini Soup

Step 1. Heat 1 tbsp of the olive oil in a large soup pot over medium-high heat. Season the chicken with garlic powder, salt, and pepper, then cook for 4 to 5 minutes until lightly golden. The chicken doesn’t need to be fully cooked at this stage. Transfer it to a plate.

process shot to cook the chicken and adding the veggies to be sauteed in pan.

Step 2. Reduce the heat to medium and drizzle the remaining tablespoon of oil. Add the onion, carrots, celery, bell pepper, and seasonings to the same pot. Cook for about 7-8 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for another minute.

Step 3. Pour in the chicken broth. Return the chicken to the pot and bring everything to a gentle boil. Reduce the heat and simmer for 15 minutes, allowing the vegetables to become tender and the chicken to finish cooking.

process shot to add broth over chicken and veggies in a pot

Step 4. Add the tortellini and frozen peas, then continue cooking for 4 to 5 minutes, or until the tortellini are tender and floating to the surface.

Step 5. Remove the bay leaf and stir in the fresh parsley.

Step 6. Ladle into bowls and finish with freshly grated Parmesan just before serving.

A close-up of a bowl of chicken tortellini soup with carrots, peas, and bell pepper.

Recipe Notes

Add a topping: Add a spoonful of pesto to the top of each bowl for added fresh flavor.
Cut evenly: Cut the ingredients into uniform pieces so they cook at the same rate.
Make it creamy: Stir in a spoonful of creme fraiche or a splash of heavy cream just before serving.
Add some spice: Stir in a pinch of red pepper flakes along with the broth to give the soup some heat.

Storing & Reheating

Storage: It’s best to separate the tortellini from the rest of the soup before storing; otherwise, they can become mushy. Store the cooked tortellini and the rest of the soup in separate airtight containers in the fridge for up to 3 days. Freezing isn’t recommended.
Reheating: Combine the tortellini with the soup and warm in a pot on the stove over a medium heat until simmering. You can also microwave individual portions in a microwave-safe bowl in 30-second bursts until piping hot throughout.

A green pot filled with chicken tortellini soup.

Questions I Get Asked a Lot

Can I freeze it?

Freezing the finished soup isn’t recommended, as the tortellini will become mushy. You can make the soup base, stop before adding the tortellini and peas, let it cool, then freeze it in an airtight container. When ready to serve, thaw overnight in the fridge, then reheat in a pot until simmering, add the tortellini and peas, and cook as instructed in the recipe.

Is it gluten-free?

Not as written because tortellini contain gluten. To make a gluten-free version, look for gluten-free refrigerated tortellini, and check your chicken broth is certified gluten-free.

Do I need to thaw frozen tortellini?

This recipe uses refrigerated tortellini, but you may use frozen tortellini if preferred. If so, there’s no need to thaw them before adding them to the soup, but you’ll need to simmer them longer to ensure they’re cooked through.

Can I use rotisserie chicken?

Yes, you can swap the chunks of chicken breast for shredded rotisserie chicken. No need to sauté it first; just stir it in at the end of cooking so it warms through.

What vegetables can I add?

Spinach, kale, mushrooms, peas, zucchini, and diced carrots all make great additions.

How do I thicken chicken tortellini soup?

For a creamier, thicker soup, stir in a little heavy cream or mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and simmer until thickened.

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Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.