If you’re craving something utterly comforting, warm, and packed with flavor, this Chicken Tortellini Soup Recipe is bound to become your new favorite bowl. Creamy, hearty, and loaded with tender chicken and cheesy tortellini, it’s a beautiful marriage of textures and tastes that feels like a hug in a bowl.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: This soup combines easy pantry staples that come together as something incredibly comforting and delicious.
- Creamy & Hearty Yet Light: The gentle addition of milk and flour creates a luscious broth that’s rich without being heavy.
- Quick to Make: You’ll have this delightful soup ready in around 35 minutes, perfect for busy weeknights.
- Endless Customization: It’s easy to tweak the veggies, herbs, or even protein to suit your taste or pantry availability.
Ingredients You’ll Need
Getting the balance right in your Chicken Tortellini Soup Recipe starts with fresh, simple ingredients. Each one adds a layer of flavor and texture, making the soup rich, satisfying, and vibrant.
- Olive Oil & Unsalted Butter: These fats provide a perfect base to sauté the veggies, lending a buttery depth that coats the palate.
- Sweet Onion, Carrots & Celery: This classic trio, also known as mirepoix, brings sweetness, earthiness, and crunch to the soup’s foundation.
- Garlic & Oregano: Fresh and dried herbs make all the difference in boosting the soup’s aromatic personality.
- Cooked Shredded Chicken: Adds tender protein and heartiness while keeping the soup light and wholesome.
- Low-Sodium Chicken Stock: The flavorful liquid backbone that keeps everything juicy without overpowering the other ingredients.
- Tortellini: Use your favorite dry tortellini packed with cheese or meat to add delightful bite and richness.
- Milk or Half & Half & Flour: These combine to create a creamy slurry that gently thickens the broth for a velvety finish.
- Fresh Oregano & Thyme: Fresh herbs to sprinkle on top bring brightness and a pop of fragrant flavor at the end.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Chicken Tortellini Soup Recipe is incredibly adaptable. Whether you want to accommodate food preferences, swap in what you have on hand, or simply experiment with new flavors, you’ll find it easy to personalize your bowl of comfort.
- Vegetable Boost: Add spinach, kale, or zucchini to sneak in extra greens and nutrients without sacrificing flavor.
- Protein Swap: Ground turkey, diced ham, or cooked sausage can replace chicken for a different yet tasty twist.
- Dairy-Free Option: Use coconut milk or almond milk and a gluten-free flour blend to make it friendly for dairy and gluten sensitivities.
- Herb Alternatives: Try rosemary, basil, or parsley instead of oregano and thyme to create a new herby profile.
How to Make Chicken Tortellini Soup Recipe
Step 1: Sauté the Vegetables and Aromatics
Start by warming olive oil and butter in a large pot over medium heat. Once the butter has melted and mingled with the olive oil, add diced onions, carrots, celery, garlic, oregano, salt, and pepper. Stir often and cook until the vegetables soften and become fragrant—about five to six minutes. This step builds your soup’s flavor base and brings out the natural sweetness in the veggies.
Step 2: Add Chicken and Simmer
Next, toss in the cooked shredded chicken and allow it to warm through for a minute or two. Pour in the chicken stock and raise the heat just enough to bring everything to a gentle boil. Then reduce to a simmer, giving the flavors time to meld and deepen. This simmering creates a tender, cozy soup foundation.
Step 3: Cook the Tortellini
Once the soup simmers, add your favorite dry tortellini directly into the broth. Let it cook for about five minutes until the pasta is tender but still has a bit of bite. This ensures the tortellini hold their shape and soak up just the right amount of broth.
Step 4: Thicken with the Milk Slurry
While the tortellini cooks, whisk together the milk (or half and half) and flour in a shaker cup or bowl. This slurry will gently thicken the soup without clumping. Slowly stream it into the pot, stirring constantly, then bring the soup back to a simmer. Let it cook for another 10 to 15 minutes until the broth is creamy and perfectly thickened.
Step 5: Final Seasoning and Garnish
Give your soup a taste, adding more salt and pepper if needed to brighten the flavors. Finish by sprinkling fresh oregano and thyme on top for an herbaceous kick. Serve immediately and get ready to savor every spoonful of your homemade comfort.
Pro Tips for Making Chicken Tortellini Soup Recipe
- Use Pre-Cooked Chicken: Rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor.
- Don’t Overcook Tortellini: Keep an eye on the pasta as it cooks—overcooked tortellini can become mushy and lose its wonderful texture.
- Make the Slurry Well: Shake or whisk the milk and flour together thoroughly to avoid lumps before adding to the soup.
- Season Gradually: Adding salt and pepper little by little allows you to control the soup’s balance perfectly, avoiding oversalting.
How to Serve Chicken Tortellini Soup Recipe
Garnishes
Fresh herbs like oregano and thyme are the stars when it comes to garnishing this soup, adding bursts of lively fragrance with every spoonful. A sprinkle of grated Parmesan or a few red pepper flakes can also offer wonderful finishing touches that elevate the flavor even more.
Side Dishes
Pair your warm bowl with crusty bread or garlic knots for dipping into the creamy broth. A light green salad with a tangy vinaigrette will balance the richness perfectly, making the meal feel complete and satisfying.
Creative Ways to Present
Serve the soup in rustic bowls topped with fresh herb sprigs for a cozy, inviting look. For a playful touch, add a parmesan crisp on the side or drizzle a bit of chili oil on top for a pop of color and spice. It’s about making the experience as joyful as the flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Tortellini Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next-day serving even better.
Freezing
Because of the tortellini and dairy, freezing isn’t ideal for this soup, as the texture may change upon thawing. If you must freeze, consider freezing just the broth and veggies without the tortellini and chicken, then add fresh tortellini and chicken when reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth to loosen the soup as it thickens in the fridge.
FAQs
-
Can I use fresh tortellini instead of dry in this Chicken Tortellini Soup Recipe?
Absolutely! Fresh tortellini will cook much faster, usually in just 2 to 3 minutes, so add it toward the very end of cooking to avoid overcooking.
-
What can I substitute for flour in the milk slurry?
You can use cornstarch or arrowroot powder as gluten-free alternatives to thicken the soup. Mix with the milk just like you would with flour to make a smooth slurry.
-
Is it possible to make this recipe vegetarian?
Yes! Swap the chicken with hearty vegetables like mushrooms or use plant-based protein, and substitute the chicken stock for vegetable broth. Choose cheese or vegetable-filled tortellini to keep it vegetarian.
-
How can I make this soup spicier?
Add red pepper flakes while sautéing the veggies or drizzle some hot sauce on top before serving for a gentle to moderate heat level that complements the creamy broth.
Final Thoughts
Trust me, once you try this Chicken Tortellini Soup Recipe, it will quickly become a staple in your meal rotation. It’s cozy, comforting, and loaded with flavor—perfect for chilly nights or whenever you need a nourishing pick-me-up. So grab your apron and enjoy making a bowl full of happy, heartwarming goodness!
PrintChicken Tortellini Soup Recipe
This comforting Chicken Tortellini Soup combines tender shredded chicken, flavorful vegetables, and cheesy tortellini in a creamy broth. Perfect for a cozy meal, this soup is easy to make on the stovetop and features a rich yet light texture enhanced by a milk and flour slurry, making it a family favorite for any season.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small sweet onion, diced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredients
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
- 1 (8-ounce) package dry tortellini (cheese or your favorite filling)
Thickener
- 1 cup milk or half and half
- 1 1/2 tablespoons all-purpose flour
Garnish
- Fresh oregano and thyme sprigs
Instructions
- Sauté Vegetables and Aromatics: Heat a large pot over medium heat and add the olive oil and butter. Once the butter is melted, add the diced onion, chopped carrots, chopped celery, minced garlic, dried oregano, salt, and pepper. Stir and cook for about 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Chicken: Stir in the cooked shredded chicken and cook for an additional 1 to 2 minutes to let the flavors meld together.
- Add Broth and Simmer: Pour in the 5 cups of low-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook Tortellini: Add the dry tortellini to the simmering soup and cook for 5 minutes, or until the tortellini is tender but still firm to bite (al dente).
- Prepare Milk and Flour Slurry: While the tortellini cooks, combine the milk (or half and half) and flour in a shaker cup or a jar with a tight lid. Shake vigorously for at least 30 seconds until the mixture is smooth and well combined.
- Thicken Soup: After the tortellini is cooked for 5 minutes, slowly stream in the milk and flour mixture into the soup while stirring continuously to prevent lumps. Bring the soup back to a gentle simmer and cook for 10 to 15 minutes. The soup will thicken to a creamy consistency.
- Season to Taste and Serve: Taste the soup and adjust the salt and pepper if necessary. Once ready, sprinkle fresh oregano and thyme on top as garnish. Serve hot and enjoy!
Notes
- Using low-sodium chicken stock allows you to control the salt level in the soup.
- You can substitute fresh tortellini for dry; adjust cooking time accordingly (fresh usually cooks faster).
- For a richer soup, use half and half instead of milk.
- If you prefer a gluten-free version, use gluten-free flour and gluten-free tortellini.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
