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