Skip to Content

Chicken Tortellini Soup

Share this recipe:

Chicken tortellini soup is a quick and easy 30 minute recipe. Everything is cooked in the same pot (tortellini included) and it’s perfect for a fast filling meal.

A bowl of chicken tortellini soup with celery and carrots

Chicken Tortellini Soup Overview

This chicken tortellini soup is such an easy recipe and a great way to use tortellini pasta. First, onions, carrots and celery are all sauteed until soft.

Next, chicken broth is added, followed by tortellini pasta and shredded chicken. It’s all mixed together and simmered until the pasta is cooked.

Save this recipe for those busy weeknights when you want something simple, comforting and filling.

Recipe ingredients in containers including cheese tortellini, shredded chicken, chopped onion, carrots, celery, parmesan, olive oil, and broth.

Recipe Ingredients

  • 1 Tbsp olive oil
  • ½ cup chopped medium onion
  • 3 cloves minced garlic
  • 2 chopped celery sticks – about 1 ½ cups
  • 3 medium carrots – peeled and chopped (about 1 ½ cups)
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • 6 cups chicken broth – 1 carton
  • 2 cups water – or more chicken broth
  • 2 cups shredded cooked chicken
  • 9 oz refrigerated cheese tortellini – 1 package
  • Parmesan cheese – for topping (optional)
Four images grouped together of a large pot. First has raw onion and olive oil. Second has cooked onion, third has chopped carrots and celery with spices dumped in. Fourth has cooked carrots and celery mixed with the onion and spices.

How To Make Chicken Tortellini Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: In a pot over medium-high heat, add 1 Tbsp olive oil, ½ medium chopped onion, and 3 minced garlic cloves. Cook until onion turns translucent, about 1-2 minutes.

STEP 2: Add in 2 chopped celery ribs, 3 peeled and chopped carrots, 1 tsp Italian seasoning, ¼ tsp red pepper flakes, ¼ tsp ground black pepper and ½ tsp salt. Mix and cook 2-3 minutes.

Four images grouped together. First is broth with vegetables and spices. Second is cooked chopped onion, celery and spices in broth. Third is uncooked rotini pasta and shredded chicken. Fourth is cooked chicken tortilla soup

STEP 3: Now pour in 1 carton chicken broth (6 cups) and 2 cups water. Bring to a boil then reduce heat to let simmer. Cook until the celery and carrots are tender when poked with a fork.

STEP 4: Next add 1 package of uncooked tortellini pasta and 2 cups shredded chicken. Bring to a boil and reduce heat until the pasta is cooked. Remove from heat and serve.

Close up of chicken tortilla soup with celery and carrots

Recipe Tips

  • You can shred the chicken yourself using chicken breasts or use a pre-cooked store-bought rotisserie chicken for this recipe.
  • Chop the carrots and celery into small pieces that are similar in size. Cook the celery and carrots until they are soft before adding the tortellini. The pasta will cook pretty fast and won’t take as long as the carrots.

How To Store Leftovers

  • Refrigerate – Leftovers can be stored in an airtight container in the fridge up to 3-4 days.
  • To Reheat – This soup can be reheated in the microwave or in a pot on the stove.

Get My Free Recipe Guides!

Grab the Free Recipe Guides of my most popular recipes (all in easy-to-print format)! Sign up for my free member’s library and you’ll get instant access to over 20 free recipe guides, plus I’m always adding more!

And follow me on Pinterest and Facebook!

Tried This Recipe? Please Share It With Your Friends!

Leave a review using the stars in the recipe card below, I love hearing your feedback! ⭐⭐⭐⭐⭐

The nutritional information provided is an estimate and is per serving. There are 11 servings in this recipe.

A bowl of chicken tortellini soup

Chicken Tortellini Soup

Save Recipe! Pin This Print It
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients

  • 1 Tbsp olive oil
  • ½ cup chopped medium onion
  • 3 cloves minced garlic
  • 2 chopped celery sticks - about 1 ½ cups
  • 3 medium carrots - peeled and chopped (about 1 ½ cups)
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • 6 cups chicken broth - 1 carton
  • 2 cups water - or more chicken broth
  • 2 cups shredded cooked chicken
  • 9 oz refrigerated cheese tortellini - 1 package

Instructions

  • In a pot over medium-high heat, add 1 Tbsp olive oil, ½ medium chopped onion, and 3 minced garlic cloves. Cook until onion turns translucent, about 1-2 minutes.
  • Add in 2 chopped celery ribs, 3 peeled and chopped carrots, 1 tsp Italian seasoning, ¼ tsp red pepper flakes, ¼ tsp ground black pepper and ½ tsp salt. Mix and cook 2-3 minutes.
  • Now pour in 1 carton chicken broth (6 cups) and 2 cups water. Bring to a boil then reduce heat to let simmer. Cook until the celery and carrots are tender when poked with a fork.
  • Next add 1 package of uncooked tortellini pasta and 2 cups shredded chicken. Bring to a boil and reduce heat until the pasta is cooked. Remove from heat and serve.

Nutrition

Calories: 268kcal | Carbohydrates: 25g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 1323mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5210IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

The nutritional information provided is an estimate and is per serving.

Save This Recipe:Follow us on Pinterest @MadeByAndi

Share this recipe: