Chicken Tortellini Soup Recipe

Oh, you’re in for such a treat with this Chicken Tortellini Soup Recipe! I absolutely love this soup because it’s cozy, comforting, and comes together pretty quickly. The combination of tender shredded chicken with those pillowy tortellini in a rich, creamy broth just hits all the right cozy notes, especially on a chilly day or when you need a little kitchen hug.

When I first tried this Chicken Tortellini Soup Recipe, I was amazed at how it felt fancy but was so simple to make. It’s perfect for a weeknight dinner but impressive enough if you’re feeding guests or want something that warms the soul. Plus, it’s one of those recipes where you can easily play with the veggies or herbs without losing what makes it special.

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Ingredients You’ll Need

The beauty of this Chicken Tortellini Soup Recipe is in the simplicity of the ingredients that blend beautifully to create rich flavors. Fresh veggies and herbs partner with the creamy broth and tender tortellini to make a wholesome dish you’ll want to make again and again.

• Olive oil: Adds a fruity, mild richness and helps sauté the veggies without overpowering the flavors.
• Unsalted butter: Works alongside olive oil to give the soup a silky, buttery depth.
• Sweet onion: Provides natural sweetness and a tender base when cooked down.
• Carrots: Add a pop of color and subtle sweetness that complements the savory elements.
• Celery: Brings a fresh, slightly woody flavor that rounds out the vegetable mix.
• Garlic cloves: Essential for that bright, aromatic punch without being too sharp when softened.
• Oregano: The dried oregano seasons the broth while fresh sprigs garnish the final dish for a burst of herbal fragrance.
• Salt and pepper: Essential seasonings to balance all the flavors perfectly.
• Cooked shredded chicken: Using cooked chicken speeds things up—you can even use rotisserie chicken.
• Low-sodium chicken stock: Keeps the broth flavorful but lets you control the salt level.
• Tortellini: I love using dry cheese tortellini for convenience, but fresh works beautifully too.
• Milk or half and half: Makes the soup creamy without being too heavy — half and half provides a richer finish.
• Flour: Whisked into the milk to thicken the soup into that perfect luscious consistency.
• Fresh oregano and thyme: Brighten up the finished soup with their fresh herbal notes just before serving.

Variations

One of my favorite things about this Chicken Tortellini Soup Recipe is how easy it is to tweak it to your taste or what’s in your fridge. I like to add in extra greens or even swap out the chicken for sausage when I want a meatier soup without changing much else.

• Veggie Boost: Sometimes I add chopped spinach or kale near the end of cooking for a pop of green and extra nutrients—it never overwhelms the flavors.
• Protein Swap: If you want a sausage twist, browned Italian sausage works wonderfully instead of chicken and adds a savory kick.
• Dairy-Free Option: Replace milk with unsweetened almond or oat milk and use a slurry with cornstarch for thickening, making it dairy-free and still creamy.
• Spicy Kick: A pinch of red pepper flakes or a splash of hot sauce can elevate the soup’s warmth if you like a little heat.

How to Make Chicken Tortellini Soup Recipe

Step 1: Sauté the Veggies for Flavor

Start by heating the olive oil and butter in a large pot over medium heat—this combo gives the soup a lovely base. Toss in the diced onion, carrots, celery, garlic, oregano, salt, and pepper. Stir frequently and cook for about 5 to 6 minutes until the veggies are tender and fragrant but not browned; you want them softened to release their sweetness and deepen the flavor without bitterness.

Step 2: Add Chicken and Broth

Next, stir in the shredded cooked chicken and let it mingle with the veggies for a minute or two. Pour in the chicken stock, bring the whole pot to a boil, and then reduce to a gentle simmer. This is where all the flavors start harmonizing into that comforting broth you’re craving.

Step 3: Cook the Tortellini

Now, add your tortellini to the simmering soup. If you’re using dry tortellini like I do, cook it uncovered for about 5 minutes—follow your package instructions if slightly different. Keep an eye on it so it stays tender but doesn’t overcook and become mushy. Stir gently to keep the tortellini from sticking to the bottom.

Step 4: Prepare the Creamy Milk Slurry

While the tortellini cooks, combine the milk and flour in a clean shaker cup or jar. Shake vigorously for at least 30 seconds until the flour is completely mixed in and no lumps remain—that’s the secret to a smooth, creamy finish without clumps.

Step 5: Thicken the Soup

After the tortellini’s cooked, slowly stream in the milk-flour mixture, stirring constantly. Turn the heat back up just enough to bring the soup to a simmer and keep it there for 10 to 15 minutes. This thickens the soup into that perfect velvety texture. Don’t rush this part—it really brings the whole dish together.

Step 6: Final Seasoning and Garnish

Give your soup a taste and add more salt or pepper as you like—it’s important to adjust seasoning at the end for balanced flavor. Finish by sprinkling fresh oregano and thyme on top to brighten every spoonful with fresh herbal notes.

How to Serve Chicken Tortellini Soup Recipe

Garnishes

I love finishing this soup with fresh oregano and thyme — it adds a bright, herbaceous touch that contrasts so nicely with the creamy broth. Sometimes I sprinkle a little grated Parmesan for a salty, nutty layer, and a few cracks of black pepper to punch it up just before serving.

Side Dishes

Pair this soup with a crusty loaf of bread or some garlic breadsticks to soak up all that luscious broth. A simple green salad with vinaigrette is a perfect fresh balance if you want a lighter side, especially when serving for lunch.

Creative Ways to Present

For special occasions, I like to serve this Chicken Tortellini Soup Recipe in pretty bowls with a sprig of fresh herbs floating on top and a sprinkle of chili flakes if guests like heat. Or, try hollowing out small sourdough rolls as edible little soup bowls — it’s such a fun surprise and super cozy presentation!

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Tortellini Soup in airtight containers in the fridge for up to 3 days. Just be aware the tortellini will soak up some of the broth over time, which thickens the soup and makes it even more comforting on day two.

Freezing

Freezing this soup isn’t my favorite because the tortellini becomes a bit mushy after thawing, but if you want to freeze, I recommend freezing the broth and chicken separately from the cooked tortellini. Reheat the broth first, then add freshly cooked tortellini when serving for the best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, stir in a splash of chicken stock or water to loosen it back up to your desired consistency.

FAQs

Final Thoughts

This Chicken Tortellini Soup Recipe has become one of my go-to comfort meals because it’s so forgiving and delicious every single time. I hope you’ll enjoy making it as much as I do—there’s just something truly satisfying about the creamy broth and little pasta pillows swimming with tender chicken. It’s perfect when you want something quick yet impressive and makes cozying up at home feel extra special. Give it a try, and I bet it’ll become a family favorite in your kitchen, too!

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