Filled with tender chicken, cheese tortellini, and vegetables in a savory herb-seasoned broth, this Chicken Tortellini Soup is the kind of dinner that makes you want to settle in with a warm bowl and a piece of crusty bread.

There are certain nights when a pot of chicken soup just sounds right, and this is the version I’d make when I want something a little more substantial than the classic. The carrots, celery, and onion give the broth a familiar homemade flavor, while the tortellini turns it into a hearty meal all on its own.

What really makes this soup special, though, is the broth. The chicken is seared first, leaving flavorful browned bits behind in the pot. Butter and vegetables go in next, followed by garlic, herbs, Worcestershire sauce, and a little hot sauce. By the time the tortellini goes in, the broth has had time to develop a rich, savory flavor that tastes like it simmered much longer than it actually did.

Serve it hot with some good bread alongside it, and you have a simple, comforting dinner that’s especially welcome on a chilly day.

Why You’ll Love This Recipe

It’s a complete meal in one bowl. Between the chicken, tender vegetables, and cheese-filled tortellini, there’s plenty here to make the soup satisfying enough for dinner.

The broth has wonderful depth. Basil, parsley, oregano, sage, mustard powder, Worcestershire sauce, and hot sauce might seem like a lot of little additions, but together they create a savory broth without any one seasoning taking over.

It’s ready in about 50 minutes. The stovetop version has all the comfort of homemade chicken soup without requiring an afternoon of simmering.

You can make it in the Crock Pot, too. When you’d rather let dinner cook slowly, the same ingredients can be prepared using the slow cooker method below.

The tortellini makes it extra comforting. Instead of regular noodles, you get little pockets of tender, cheese-filled pasta in every bowl. They make a simple chicken soup feel just a little more special.

Chicken Tortellini Soup Ingredients

Here’s a quick look at the ingredients that give this Chicken Tortellini Soup its hearty texture and savory, herby flavor.

For the Seasonings

• Dried Basil and Parsley – these herbs give the broth a familiar Italian-inspired flavor and a little extra freshness.
• Dried Oregano – adds an earthy, aromatic note that works especially well with the chicken and tortellini.
• Mustard Powder – you won’t really taste mustard in the finished soup; it helps round out and deepen the savory flavors.
• Ground Sage – adds a warm, earthy flavor that pairs beautifully with chicken.
• Pepper – brings a subtle peppery bite and balances the other seasonings.

For the Soup

• Bone-In Chicken Breast – bone-in chicken adds plenty of flavor to the broth while giving you tender, hearty pieces of chicken throughout the soup.
• Salt and Pepper – used to season the chicken and adjust the soup to taste before serving.
• Italian Seasoning – seasons the chicken before searing and adds another layer of herbs.
• Olive Oil – used to sear the chicken and create those flavorful browned bits on the bottom of the pot.
• Butter – adds richness and helps loosen the browned bits left behind after searing the chicken.
• Yellow Onion – gives the soup a savory, slightly sweet foundation.
• Carrots – add a touch of natural sweetness, color, and texture.
• Celery – brings a fresh, savory flavor to the vegetable base.
• Garlic – adds another layer of savory flavor and becomes especially fragrant as it cooks with the vegetables and seasonings.
• Chicken Broth – forms the base of the soup and brings all of the chicken, vegetable, and herb flavors together.
• Worcestershire Sauce – adds savory depth to the broth without making the soup taste strongly of Worcestershire sauce.
• Hot Sauce – gives the broth an extra boost of flavor rather than making the soup noticeably spicy.
• Refrigerated Tortellini – the finishing touch that makes this soup especially satisfying, with tender pasta and cheesy filling in every bowl.

Step-by-Step Instructions

Start with the Chicken

Searing the chicken is optional, but it’s a small step that can make a noticeable difference in the finished broth. As the chicken browns, it leaves flavorful bits on the bottom of the pot that become part of the soup later.

Season each side of the chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a 4 ½-quart soup pot over medium-high heat.

Add the chicken and cook for 3–4 minutes per side, until lightly browned. Remove it from the pot and let it rest for 10 minutes, then shred it with two forks. Don’t worry if the chicken isn’t completely cooked through in the center—it will finish cooking when it goes back into the broth.

Build the Soup

Combine the seasonings and set them aside.

Melt the butter in the same pot, then use a silicone spatula to loosen the browned bits from the bottom. This brings all of that flavor from searing the chicken back into the soup.

Add the diced onions, carrots, and celery and cook for 5 minutes.

Next, add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook everything together for 1 more minute.

Pour in the chicken broth and return the shredded chicken to the pot. Bring the soup to a very gentle bubble rather than a boil. Partially cover and simmer for 15 minutes.

Add the Tortellini

Add the refrigerated tortellini and simmer until cooked through, following the package directions for timing. Rana refrigerated tortellini takes approximately 3 minutes.

Taste the broth before serving and adjust the seasoning if needed, including up to ½ teaspoon salt.

Ladle the soup into bowls and serve while it’s hot.

Crock Pot Instructions

On days when you want dinner to cook slowly in the background, you can make this soup in the Crock Pot instead. There’s no need to sear the chicken first for this method. Fresh chicken is recommended because previously cooked chicken can become dry after several hours in the slow cooker.

Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.

Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth.

Cook on low for 6 hours. Low heat helps keep the chicken tender. If necessary, cook on high for 4 hours.

Remove the chicken and shred it with two forks, then return it to the soup.

Add the tortellini and cook for 10–15 minutes, or until expanded and cooked through. Serve.

Expert Tips

Use bone-in chicken when you can. Bone-in chicken breast or thighs bring additional flavor to the broth. Boneless chicken will still work, but bone-in chicken is a great choice when you want the broth to have as much savory flavor as possible.

Keep the simmer gentle. Once the chicken is in the broth, resist the temptation to let the soup boil aggressively. A gentle bubble helps the chicken stay tender.

Don’t leave the browned bits behind. After searing the chicken, use the butter and a silicone spatula to loosen everything stuck to the bottom of the pot. Those browned bits are full of flavor.

Wait until the end to add the tortellini. Refrigerated tortellini cooks quickly. Adding it during the final few minutes keeps the pasta tender instead of overly soft.

Taste before reaching for the salt. Chicken broth, Worcestershire sauce, and tortellini already bring seasoning to the soup, so taste the finished broth first. You can add up to ½ teaspoon salt if it needs it.

Planning for leftovers? Consider cooking the tortellini separately. It continues to absorb broth as it sits, so keeping it separate can help maintain the soup’s texture.

Recipe Variations

The original soup is delicious as written, but there are a few easy ways to change it using the recipe’s suggested additions.

For more vegetables, add frozen peas, corn, or green beans 10 minutes before serving. It’s an easy way to add extra color and vegetables without changing the basic preparation.

For an even deeper savory flavor, add a Parmesan or Romano cheese rind along with the broth. Let it simmer in the soup and remove whatever remains before serving. If you use a cheese rind, taste carefully before adding salt because the cheese will contribute some saltiness of its own.

You can also use boneless chicken in place of bone-in chicken. For the stovetop version, leftover or rotisserie chicken can be used as well.

Storage & Reheating

Store leftover Chicken Tortellini Soup in an airtight container in the refrigerator for up to 3 days.

One thing to remember about tortellini is that it loves broth—and it will keep absorbing it even after dinner is over. If you expect to have leftovers, you can remove the tortellini and store it separately. You can also cook the tortellini separately from the beginning and spoon it into each serving bowl.

The soup freezes well, too. If you’re making a batch specifically for the freezer, cook the tortellini separately and add it to individual bowls when you’re ready to serve the soup.

For reheating, gently warm the soup on the stovetop or in the microwave until heated through. If you’ve stored the tortellini separately, add it once the broth is hot so the pasta doesn’t spend unnecessary time cooking again.

Serving Suggestions

A steaming bowl of this soup doesn’t need much alongside it. With chicken, vegetables, and cheese tortellini already in the pot, it’s hearty enough to stand on its own.

Still, I especially like the idea of serving it with warm crusty bread for soaking up the savory broth. Garlic bread, soft dinner rolls, or focaccia would be delicious for the same reason.

For something fresh alongside the soup, add a simple green salad or lightly cooked vegetables. The freshness provides a nice contrast to the tender pasta and savory chicken broth.

And if you want the easiest possible dinner? Pour the soup into big bowls, put some bread on the table, and call it a night.

Recipe FAQs

1. Do I have to sear the chicken first?

No, you don’t have to sear the chicken. You can add raw or cooked chicken directly to the broth. However, searing gives the chicken a little extra color and leaves flavorful browned bits in the pot, which help make the broth even more savory.

2. Can I use rotisserie or leftover chicken?

Yes, you can definitely use rotisserie or leftover chicken for the stovetop method. It’s a great shortcut when you want to get dinner on the table faster. I don’t recommend leftover chicken for the Crock Pot version, though, because cooking it for several hours can make it dry.

3. How do I know when the chicken is done?

The chicken doesn’t have to be completely cooked after searing because it will finish cooking in the broth. Before serving, make sure the chicken is cooked through and has reached an internal temperature of 165°F.

4. How do I keep the tortellini from getting too soft?

Add the tortellini at the very end and cook it just until tender according to the package directions. Refrigerated tortellini cooks quickly, so keep an eye on it. If you’re planning on leftovers, you can also cook the tortellini separately and add it to each bowl so it doesn’t soak up too much broth.

5. Can I make Chicken Tortellini Soup ahead of time?

Yes, this soup is easy to make ahead. For the best results, prepare the soup without the tortellini and add the pasta when you’re ready to serve. You can also cook the tortellini separately and keep it refrigerated until serving. This keeps the pasta tender and prevents it from absorbing all that delicious broth.

Chicken Tortellini Soup

A savory chicken soup filled with tender vegetables, cheese tortellini, and a blend of herbs and seasonings. It can be prepared on the stovetop or in a slow cooker.

Print Pin

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Keyword: Chicken Tortellini Soup, Easy Chicken Tortellini Soup

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 10

Ingredients

Seasonings

• 1 tsp EACH: dried basil, dried parsley
• 1/2 tsp EACH: dried oregano, mustard powder
• 1/4 tsp EACH: ground sage, pepper

Soup

• 1 1/4 lb bone-in chicken breast, see notes
• Salt/Pepper, to taste
• 2 tbsp  Italian seasoning
• 2 tbsp olive oil
• 2 tbsp butter
• 1 yellow onion, diced
• 3/4 cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 6 cup chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp  hot sauce
• 10 oz refrigerated tortellini, about 2 cups

Instructions

Stovetop Instructions

• Searing the chicken is optional. You can add raw or previously cooked chicken directly to the broth later in the recipe. Searing it first, however, leaves browned bits in the pot that add flavor to the broth and gives portions of the chicken additional color and texture.
• Season both sides of the chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a 4 ½-quart soup pot over medium-high heat.
• Place the chicken in the pot and sear for 3–4 minutes per side, allowing it to develop some browning. Transfer it from the pot and let it rest for 10 minutes. Shred the chicken with two forks. It does not need to be completely cooked in the center at this stage because it will continue cooking in the soup.
• Combine the dried seasonings and set them aside.
• Add the butter to the same pot and let it melt. Use a silicone spatula to loosen the browned bits from the bottom of the pot.
• Add the diced onion, carrots, and celery and cook for 5 minutes. Stir in the minced garlic, Worcestershire sauce, hot sauce, and prepared seasoning mixture. Cook for 1 additional minute.
• Pour in the chicken broth and return the shredded chicken to the pot. Bring the soup to a very gentle bubble rather than a full boil, which can make the chicken tougher. Partially cover the pot and simmer for 15 minutes.
• Add the refrigerated tortellini and continue simmering until it is cooked through, following the package directions for timing. Rana refrigerated tortellini takes approximately 3 minutes.

  Taste the broth and adjust the seasoning if needed. Add up to ½ teaspoon salt, if desired, then serve.

Slow Cooker Method

• For the slow cooker version, the chicken does not need to be seared first. Fresh chicken is preferable to leftover chicken because already-cooked chicken may dry out during several hours of slow cooking.
• Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic, tossing everything so the vegetables are coated.
• Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth.
• Cook on low for 6 hours. Low heat is recommended for more tender chicken. If needed, cook on high for 4 hours instead.
• Remove the chicken and shred it using two forks. Return the shredded chicken to the soup.
• Add the tortellini and cook for another 10–15 minutes, until the pasta has expanded and is cooked through. Serve.

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Recipe Notes

• Chicken: Bone-in chicken breast or thighs will give the broth the most flavor. Boneless chicken can also be used, and leftover or rotisserie chicken works well for the stovetop method.
• Tortellini: Refrigerated cheese-filled tortellini works best here. Add it toward the end since it cooks quickly and can become too soft if simmered for too long.
• Vegetables: Want to add a few more veggies? Frozen peas, corn, or green beans can be stirred into the soup 10 minutes before serving.
• Extra Flavor: Add a Parmesan or Romano cheese rind along with the chicken broth for an even richer, more savory flavor. Remove any remaining rind before serving, and taste the soup before adding extra salt.
• Hot Sauce: Don’t worry about this making the soup spicy. The hot sauce, Worcestershire sauce, and mustard powder work in the background to give the broth more depth.
• Gentle Simmer: Keep the broth at a gentle bubble instead of a hard boil. This helps the chicken stay juicy and tender.
• For Leftovers: Tortellini will continue soaking up broth as it sits. If you’re planning on leftovers, cook the tortellini separately and add it to individual bowls when serving.

 

Nutrition

Calories: 199kcal | Carbohydrates: 16g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 705mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1703IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg

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