This is the soup you make when everyone’s hungry and you need a win—fast. We’re talking big flavor, soft pillows of tortellini, juicy chicken, and a broth so comforting it practically gives you a hug. No culinary degree required, no five-hour simmer.
Just smart shortcuts, bold seasoning, and a pot of pure satisfaction. If your weeknight dinners need a glow-up, this is the move.
Why You’ll Love This Recipe
- Speed meets comfort: Ready in about 30 minutes with big, slow-simmer vibes.
- Hearty but not heavy: Tender chicken, veggies, and cheesy tortellini keep it balanced.
- One-pot wonder: Minimal cleanup, maximum flavor. Your sink will thank you.
- Flexible: Use rotisserie chicken, swap the greens, add cream or keep it brothy—your call.
- Kid and adult approved: It’s familiar, cozy, and actually exciting to eat.
Wild concept.
What You’ll Need (Ingredients)
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, sliced
- Celery: 2 ribs, sliced
- Garlic: 3–4 cloves, minced
- Cooked chicken: 2 cups, shredded or diced (rotisserie works great)
- Chicken broth: 6 cups (low-sodium preferred)
- Cheese tortellini: 12–16 ounces, fresh or refrigerated
- Baby spinach or kale: 2 cups, chopped
- Heavy cream (optional): 1/2 cup for a creamy finish
- Lemon: 1, for zest and juice
- Italian seasoning: 1 teaspoon
- Bay leaf: 1
- Red pepper flakes (optional): a pinch
- Salt and black pepper: to taste
- Fresh parsley or basil: a handful, chopped
- Parmesan: for serving
Cooking Instructions
- Sauté the base: Heat olive oil in a large pot over medium. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
Stir in garlic for 30 seconds.
- Season smart: Add Italian seasoning, bay leaf, a pinch of red pepper flakes, salt, and pepper. Let spices bloom for 30 seconds to wake them up.
- Build the broth: Pour in chicken broth and bring to a lively simmer.
- Add chicken: Stir in the cooked chicken and simmer 3–4 minutes to warm through.
- Tortellini time: Add tortellini and cook according to package directions, usually 3–5 minutes, until just tender. Don’t overdo it—mushy pasta is a crime.
- Greens and cream: Stir in spinach (or kale) until wilted, 1–2 minutes.
If using cream, add it now and heat gently. Do not boil.
- Bright finish: Add lemon zest and a squeeze of juice. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and top with chopped herbs and grated Parmesan.
You earned this.
Preservation Guide
- Fridge: Store leftovers in an airtight container for 2–3 days. The tortellini will keep absorbing broth—top off with extra stock when reheating.
- Freezer (pro tip): Freeze the soup without tortellini for up to 3 months. Add fresh tortellini when reheating to avoid soggy pasta.
- Reheat: Warm gently on the stove over medium-low.
If creamy, avoid a hard boil to prevent separation.
Nutritional Perks
- Protein-packed: Chicken and cheese tortellini deliver satisfying protein to keep you full.
- Veggie boost: Carrots, celery, and greens bring fiber, vitamin A, and iron to the party.
- Customizable calories: Skip the cream for a lighter bowl or add it for a richer, post-gym reward. FYI, both are delicious.
Pitfalls to Watch Out For
- Overcooking tortellini: It goes from perfect to mush fast. Pull it when it’s just tender.
- Boiling after cream: High heat can split dairy.
Keep it gentle.
- Under-seasoning: Broth varies. Taste at the end and adjust salt, pepper, and lemon.
- Skipping the zest: The lemon zest adds pop. It’s small effort, big payoff.
Different Ways to Make This
- Creamy Tuscan: Add sun-dried tomatoes and swap spinach for kale; finish with cream and extra Parmesan.
- Lemony Herb: Double the lemon, add dill and parsley, and keep it broth-based for a bright, light version.
- Spicy Sausage + Chicken: Brown Italian sausage with the veggies, then proceed as written.
It slaps, IMO.
- Mushroom Umami: Sauté sliced cremini with the aromatics; add a splash of soy or Worcestershire for depth.
- Veggie-Only: Use vegetable broth and cheese tortellini. Add chickpeas for extra protein.
FAQ
Can I use frozen tortellini?
Yes. Add it straight from the freezer and extend the cook time by 1–2 minutes, tasting for doneness.
What’s the best chicken to use?
Rotisserie chicken is fast and flavorful.
Leftover grilled or roasted chicken works too—just shred or dice it small.
How do I thicken the soup without cream?
Mash a few cooked tortellini in the pot, or whisk 1 teaspoon cornstarch into cool broth and simmer briefly. It adds body without heaviness.
Can I make it in advance?
Yes, but cook the tortellini separately and store it apart. Combine when reheating to keep the texture spot-on.
Is gluten-free tortellini okay?
Absolutely.
Just be gentle—gluten-free pasta can break down faster, so watch the timing.
Final Thoughts
Chicken Tortellini Soup is the ideal weeknight flex: fast, comforting, and endlessly customizable. It tastes like you tried hard, even when you didn’t. Keep the ingredients on standby and you’ve got a guaranteed crowd-pleaser any time the craving hits.
One pot, big flavor, zero drama—what else do you want?