When you need a meal that is both comforting and quick, look no further than this 30-minute chicken tortellini soup. It takes the classic coziness of chicken noodle soup and upgrades it with tender, cheese-filled tortellini and plenty of savory flavor. Thanks to the smart shortcut of using rotisserie chicken and quick-cooking refrigerated tortellini, this hearty dish is on the table faster than takeout.
This recipe is designed for the busy home cook—it’s a complete meal made entirely in one pot, which means minimal cleanup and maximum satisfaction. The rich broth, tender vegetables, and cheesy pasta pockets make every spoonful a delight. It’s the perfect, flexible recipe to warm up a cool evening and feed your family well with minimal effort.
Why You’ll Love This Recipe
- Lightning Fast: Ready in about 30–40 minutes from start to finish, perfect for weeknights.
- One-Pot Wonder: Everything cooks in a single pot, simplifying the cooking process and the cleanup.
- Incredibly Hearty: The combination of protein-rich chicken and carbohydrate-packed pasta makes this soup substantial and filling.
- Flavor-Packed Base: Sautéing the vegetables first builds a deep, savory foundation for the broth.
- Easily Customizable: Add a touch of cream for richness or a squeeze of lemon for brightness—you decide!
Ingredients
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced (about 1 cup or 150 g)
- 2 ribs celery, sliced (about 1 cup or 120 g)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional, for a hint of heat)
- 6 cups (1.4 L) low-sodium chicken broth
- 2 cups (280 g) shredded cooked chicken (rotisserie chicken works perfectly)
- 1 (18-20 oz or 510-560 g) package refrigerated cheese tortellini
- 1 cup (30 g) fresh baby spinach (optional)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Optional Finishing Ingredients
- 2 tbsp (30 ml) fresh lemon juice (for brightness)
- 1/4 cup (60 ml) heavy cream (for creaminess)
- Freshly grated Parmesan cheese, for serving
Equipment
- Large Dutch oven or soup pot (at least 5-quart capacity)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Sauté Aromatics: In your large pot, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring often, for 6–8 minutes until the vegetables are softened.
- Add Seasonings: Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until the garlic is fragrant.
- Simmer Broth: Pour in the chicken broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and let the soup gently simmer for 10 minutes. This allows the vegetables to become fully tender and the flavors to blend.
- Add Chicken and Tortellini: Increase the heat to medium-high. Carefully stir in the shredded cooked chicken and the refrigerated tortellini. Cook, stirring occasionally, for 3–5 minutes, or according to the tortellini package directions, until the pasta is tender and the chicken is warmed through.
- Finish and Serve: Remove the pot from the heat. If using, stir in the fresh baby spinach and cook until just wilted (about 1 minute). Stir in the lemon juice and heavy cream (if using). Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve immediately, garnished with fresh Parmesan cheese and parsley.
Substitutions and Variations
- Creamy Soup: For a rich, creamy broth, stir in 1/2 cup (120 ml) of heavy cream or half-and-half at the very end (step 5).
- Vegetables: Stir in 1 cup (150 g) of frozen peas or corn during the last minute of simmering. You can also add chopped zucchini or mushrooms with the carrots and celery.
- Using Raw Chicken: If using raw chicken breast, dice it into 1-inch pieces. Season and sear it in the pot first before adding the vegetables. Or, drop the raw pieces directly into the simmering broth (step 3) and cook for 10–14 minutes until cooked through. Shred the chicken and return it to the pot before adding the tortellini.
- Extra Flavor Boost: Add a 2-inch piece of Parmesan rind to the broth when you start simmering (step 3) for a deep, savory umami flavor. Remember to remove it before serving!
Pro Tips and Common Mistakes to Avoid
- Tortellini Soaks Up Broth: Refrigerated tortellini cooks very quickly, but it will continue to absorb liquid the longer it sits. This soup is truly best served immediately.
- Keep Leftovers Separate: If you anticipate having a lot of leftovers, cook the tortellini separately and add it to individual bowls of soup just before serving.
- Don’t Overcook the Pasta: Once the tortellini floats, it’s usually cooked through. Overcooking the pasta will make it mushy and bloated.
- Add Acid: The final touch of lemon juice or a splash of white wine vinegar brightens the entire soup, cutting through the richness and making the flavors pop.
Storage, Make-Ahead, and Freezing
- Make-Ahead: You can sauté the vegetables, add the broth and seasonings, and simmer the soup base up to 2 days in advance. Store the broth in the refrigerator. When ready to serve, reheat the broth and add the chicken and tortellini.
- Storage (Leftovers): Store leftover soup in an airtight container in the refrigerator for 3–4 days. Be aware that the tortellini will soften and absorb much of the broth. You may need to add a splash of broth when reheating.
- Freezing: You can freeze the soup base (the broth and vegetables) very well. However, do not freeze the soup with the cooked tortellini. Cooked pasta will break down and become mushy when thawed. Thaw the soup base, reheat it, and add fresh tortellini just before serving.
- Reheating: Reheat gently on the stovetop over medium-low heat. Add extra broth as needed to reach your desired consistency.
Serving Suggestions
This soup is satisfying enough to be a meal on its own. For a classic Italian-American dinner, serve it alongside thick slices of warm, crusty bread or garlic bread for dipping. A light side salad with a simple vinaigrette is also a great accompaniment. Top generously with freshly grated Parmesan cheese and chopped fresh parsley.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 360 kcal
- Protein: 25 g
- Fat: 14 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on the exact size of the tortellini package and the use of optional ingredients like heavy cream.
FAQs
Q: Can I use frozen tortellini?
A: Yes, you can use frozen tortellini, but the cooking time will be slightly longer, generally around 6–8 minutes. Check the package directions for the best timing.
Q: Why do you sauté the vegetables first?
A: Sautéing the carrots, celery, and onion (called “mirepoix”) is a key step in building flavor for any soup. It softens the vegetables and helps release their natural sugars, which creates a more complex and savory broth base.
Q: Should I use bone-in or boneless chicken?
A: Using bone-in chicken (like breasts or thighs) and cooking them in the broth adds the deepest, richest flavor to the soup. However, using boneless rotisserie chicken is the fastest option and the best choice for a 30-minute meal.
Q: How do I prevent the pasta from getting soggy in leftovers?
A: The best way is to cook the soup base entirely, then cook the tortellini separately. Add the pasta to the soup just before serving or to individual portions being reheated. The tortellini only takes 3–5 minutes to cook.
Q: Can I add spinach or other greens?
A: Yes! Stir in 2–3 cups of fresh baby spinach, baby kale, or chopped Swiss chard during the last minute of cooking (step 5). The heat of the broth will cause the greens to wilt instantly.
