Chicken Tortellini Soup Recipe
A comforting and hearty Chicken Tortellini Soup featuring tender shredded chicken, flavorful veggies, and cheese-filled tortellini simmered in a seasoned chicken broth. Perfect for an easy weeknight meal or cozy lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- Salt, to taste
- Pepper, to taste
- 2 teaspoons Italian seasoning
Protein
- 1¼ lb. bone-in chicken breast
Vegetables & Aromatics
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
Pasta
- 10 oz. refrigerated tortellini (about 2 cups, e.g., cheese tortellini)
Instructions
- Season the Chicken: Season both sides of the bone-in chicken breast with salt, pepper, and Italian seasoning evenly to prepare it for searing.
- Sear the Chicken: Heat 2 tablespoons olive oil in a 4½-quart soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes per side until it develops a slight brown color. This step is optional but adds flavor and texture. Remove chicken and let rest for 10 minutes before shredding with forks. If the chicken is not fully cooked inside, it will finish cooking in the soup.
- Prepare Seasoning Mix: In a small bowl, combine dried basil, dried parsley, dried oregano, mustard powder, ground sage, and pepper. Set aside for later use.
- Sauté Vegetables: Melt 2 tablespoons butter in the same pot and deglaze the bottom with a silicone spatula to loosen any browned bits. Add diced onion, carrots, and celery. Sauté for about 5 minutes until vegetables soften. Then add minced garlic, Worcestershire sauce, hot sauce, and seasoning mix. Cook for 1 more minute to release the flavors.
- Add Broth and Chicken: Pour in 6 cups chicken broth and add the shredded chicken back to the pot. Bring the soup to a gentle simmer—avoid boiling as that can toughen the chicken. Cover partially and simmer for 15 minutes to meld flavors.
- Cook Tortellini: Add refrigerated tortellini into the pot and simmer according to package instructions until tender—about 3 minutes for Rana tortellini. Adjust salt and pepper to taste, adding up to ½ teaspoon salt if needed.
- Serve the Soup: Once tortellini is cooked and soup is hot, ladle into bowls and serve immediately for a comforting meal.
Notes
- Searing the chicken is optional but enhances the flavor and texture of the soup.
- Bone-in chicken breast adds extra flavor to the broth.
- Use refrigerated tortellini for best texture and quick cook time; frozen tortellini may require longer simmering.
- Adjust seasoning carefully at the end, especially salt, after adding the broth and tortellini.
- If you prefer, cooked or rotisserie chicken can be substituted to save time.
Keywords: Chicken Tortellini Soup, chicken soup with pasta, easy Italian soup, weeknight soup, comfort food, tortellini recipes
Find it online: https://lieblingsmahlzeit.com/chicken-tortellini-soup-recipe/
