This comforting chicken tortellini soup is a fast and filling meal perfect for chilly days. It combines tender shredded chicken and cheesy pasta in a savory vegetable broth.
List of ingredients
- 1 tablespoon olive oil Рused for saut̩ing the vegetables.
- 1/2 medium onion, chopped – provides a sweet aromatic base.
- 3 sticks celery, finely chopped – adds a classic savory depth.
- 3 large carrots, peeled and chopped or sliced – adds sweetness and color.
- 2 cloves garlic, minced – adds a pungent, aromatic flavor.
- 1/2 teaspoon Italian seasoning – a blend of dried herbs for Mediterranean flavor.
- 8 cups chicken broth – the liquid base for the soup.
- 2 cups shredded cooked/rotisserie chicken – provides protein and convenience.
- 2 (9 ounce) packages refrigerated cheese tortellini – the main filling pasta component.
- Salt and pepper, to taste – used for final seasoning.
- Chopped parsley, to taste – adds a fresh finish to the dish.
step-by-step instructions
- Sauté the onion: Add the olive oil and chopped onion to a large soup pot. Cook over medium-high heat for 5-7 minutes, allowing the onion to soften and lightly brown.
- Cook the aromatics: Stir in the celery, carrots, garlic, and Italian seasoning. Continue cooking for a few more minutes until the vegetables are slightly softened.
- Simmer the broth: Pour in the chicken broth and increase the heat to high. Once the liquid reaches a boil, reduce the heat to a rapid simmer and cook for 10 minutes or until the vegetables reach your desired tenderness.
- Add chicken and pasta: Stir in the shredded chicken and refrigerated tortellini. Increase the heat to medium-high and cook for a few minutes until the pasta is tender. Reduce heat if the soup begins to boil too vigorously.
- Final touch: Season the soup with salt and pepper as needed. Garnish with freshly chopped parsley and serve immediately.
Expert Cooking Tips for Better Results
Use a Heavy Bottomed Pot
A Dutch oven or a heavy-bottomed stockpot is ideal for this recipe. These pots distribute heat evenly, which prevents the onions and garlic from scorching during the initial sauté phase. This ensures a consistent flavor throughout the base of the soup.
Prepare All Vegetables First
The cooking process moves quickly once the heat is on. Chop your onion, celery, and carrots, and mince your garlic before you start the stove. This prevents you from rushing and helps ensure the garlic does not burn while you are chopping other ingredients.
Control the Boiling Point
When adding the tortellini, be careful not to let the soup reach a rolling boil for too long. Excessive boiling can cause the delicate cheese-filled pasta to break open. A gentle simmer is sufficient to cook the pasta while keeping the cheese inside.
Measure Broth with Cartons
To save time on measuring, use two standard 32-ounce cartons of chicken broth. This equals exactly 8 cups, removing the need for a measuring cup. Ensure the broth is at room temperature or slightly warmed to avoid dropping the pot temperature too sharply.
Ingredient Substitutions and Variations
Using Frozen Tortellini
You can use frozen cheese tortellini instead of the refrigerated variety. Be aware that frozen pasta typically requires a few extra minutes of simmering to cook through completely. Do not thaw them beforehand; add them directly to the simmering broth.
Substituting Rotisserie Chicken
If you do not have a pre-cooked rotisserie chicken, use raw chicken breasts or thighs. Add them to the pot during the broth simmering stage and cook for 15-20 minutes. Once the chicken is cooked through, remove it, shred it with two forks, and return it to the pot before adding the pasta.
Adding Fresh Leafy Greens
For extra nutrients, stir in two handfuls of fresh baby spinach or kale at the very end. The residual heat of the soup will wilt the greens in about one minute. This adds a pop of color and a boost of vitamins to the meal.
Incorporating Citrus Brightness
If the soup feels too heavy, stir in one tablespoon of fresh lemon juice just before serving. The acidity cuts through the richness of the cheese tortellini and the chicken broth. This creates a more balanced, bright flavor profile.
Using Dried Tortellini
Dried tortellini from the pasta aisle can be used, but they require significantly more cooking time than fresh or frozen versions. Follow the package directions for boiling time, adding them to the broth earlier in the process. Keep in mind that dried pasta absorbs more liquid, so you may need an extra cup of broth.
Customizing the Herb Blend
If you do not have a pre-made Italian seasoning blend, use a mix of dried oregano, basil, and thyme. A ratio of equal parts works well for this recipe. Freshly chopped herbs added at the end will provide a more vibrant taste than dried herbs alone.
Alternative Cooking Methods
Slow Cooker Instructions
To make this in a slow cooker, place the chopped onion, celery, carrots, and minced garlic in the pot. Add the chicken broth and 3-4 raw chicken breasts or 6 chicken thighs. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken shreds easily.
Finishing the Slow Cooker Version
Once the chicken is cooked and shredded, stir it back into the broth. Add the refrigerated tortellini during the last 30 minutes of the cooking cycle. This prevents the pasta from becoming mushy during the long cook time.
Pressure Cooker Tips
In an Instant Pot or similar pressure cooker, sauté the vegetables using the sauté function. Add the broth and chicken, then seal the lid and cook under high pressure for 10 minutes. Perform a quick release of the pressure before stirring in the tortellini and simmering them for 5 minutes.
Serving and Pairing Suggestions
Best Bread Pairings
A thick slice of toasted sourdough or a crusty French baguette is the perfect accompaniment. The bread helps soak up the flavorful broth left in the bowl. Garlic bread is another excellent choice for those who want a more savory side.
Fresh Salad Pairings
Balance the richness of the cheese pasta with a crisp side salad. A simple green salad with a lemon-vinaigrette or a classic Caesar salad works well. The acidity of a dressing cleanses the palate between spoonfuls of soup.
Garnish Enhancements
Beyond parsley, you can garnish the soup with a sprinkle of grated Parmesan cheese. A pinch of cracked black pepper or a few red pepper flakes can add a subtle heat. These small additions elevate the visual presentation and flavor.
Storage and Reheating Guidelines
Refrigeration Basics
Store leftover soup in an airtight container in the refrigerator for up to three days. Keep the container sealed tightly to prevent the soup from absorbing other odors in the fridge. Ensure the soup has cooled slightly before sealing it to avoid excessive condensation.
Managing Pasta Texture in Leftovers
Tortellini will continue to absorb broth as the soup sits in the fridge, which can make the soup very thick. To prevent this, store the cooked pasta in a separate container from the broth. Add the pasta back to the liquid only when you are ready to reheat and eat.
Freezing the Soup
You can freeze the broth, chicken, and vegetable portion of the soup for several months. However, cooked tortellini does not freeze well and often becomes mushy upon thawing. Freeze the base and add fresh tortellini when you reheat the soup.
Proper Reheating Techniques
Reheat the soup slowly over medium heat on the stove. If the broth has thickened too much, stir in a small amount of water or extra chicken broth to restore the original consistency. Avoid overheating the soup, as this can cause the cheese in the tortellini to leak out.
Troubleshooting Common Issues
What to do if the soup is too thick
If the pasta has absorbed too much liquid, the soup may resemble a stew. Simply stir in a half-cup of chicken broth or water and simmer for two minutes. This will bring the soup back to a liquid consistency without diluting the flavor significantly.
Fixing overcooked pasta
If the tortellini are too soft, there is no way to reverse the texture. To avoid this in the future, cook the pasta in a separate pot of water and add it to individual bowls before pouring the hot soup over it. This ensures every serving has perfectly al dente pasta.
Balancing saltiness
If the broth tastes too salty, add a small amount of unsalted water or a splash of heavy cream. The fat in the cream helps neutralize the perception of salt. Alternatively, adding a squeeze of lemon juice can mask excessive saltiness with acidity.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use mini ravioli, acini di pepe, or small shells. Just be mindful that different pasta shapes have different cooking times. Adjust the simmering time based on the specific pasta’s package instructions.
How long does this soup stay fresh?
The soup is best eaten immediately. When refrigerated, it stays safe to eat for about 3 days, though the pasta texture will degrade over time.
Can I make this recipe dairy-free?
To make this dairy-free, replace the cheese tortellini with a vegan-friendly pasta or a vegetable-stuffed alternative. Ensure the chicken broth used is also free of any hidden dairy derivatives.
Which cheese tortellini works best?
Three-cheese or Parmesan-filled tortellini provide the best flavor profile for this soup. However, any cheese variety from the refrigerated section will work well given the savory nature of the broth.
Print
Hearty Chicken and Cheese Tortellini Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: General
Description
This easy chicken tortellini soup recipe is a simple meal that has plenty of comforting cheese tortellini and juicy shredded chicken in an irresistible broth!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 sticks celery, finely chopped
- 3 large carrots, peeled & chopped or sliced
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups shredded cooked/rotisserie chicken
- 2 (9 ounce) packages refrigerated cheese tortellini (made with microbial-rennet cheese)
- Salt & pepper, to taste
- Chopped parsley, to taste
Instructions
- Step: Add the olive oil and onion to a large soup pot. Sauté over medium-high heat for 5-7 minutes.
- Step: Add the celery, carrots, garlic, and Italian seasoning to the pot. Stir and continue cooking for a few more minutes.
- Step: Add the chicken broth to the pot. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes or until the veggies have softened.
- Step: Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for a few more minutes until the tortellini is cooked.
- Step: Season with salt & pepper as needed and garnish with the chopped parsley.
Notes
The tortellini will soak up the broth the longer it sits, so this soup is best eaten right away. To prevent leftovers from becoming too thick, store the broth and cooked pasta separately and combine when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 4 g
- Sodium: 1574 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 67 mg