If you’re craving a cozy, comforting bowl of soup that feels like a warm hug on a chilly day, then this Chicken Tortellini Soup Recipe is just what you need. It’s packed with tender chicken, cheesy tortellini, and a luscious broth that’s creamy with just the right touch of tomato and greens. Pure comfort in a bowl!
Why You’ll Love This Recipe
- Rich, Creamy Texture: The blend of heavy cream and parmesan rind makes the broth incredibly silky and comforting.
- Hearty & Filling: Loaded with tender shredded chicken, cheese-filled tortellini, and nutrient-packed greens for a satisfying meal.
- Simple Ingredients: Uses pantry staples and fresh produce, making it easy to whip up on any weeknight.
- Customizable Heat Level: Add crushed red pepper for a kick or keep it mild – perfect for every taste bud.
Ingredients You’ll Need
This Chicken Tortellini Soup Recipe pulls together a handful of simple but incredible ingredients. Each one plays a crucial role—from the sweetness of sautéed onions to the rich umami in fire-roasted tomatoes and parmesan rind, and of course, the cheesy goodness of tortellini that brings it all together beautifully.
- Olive oil: To sauté the onions and garlic gently, building a flavorful base without overpowering the soup.
- Sweet onion and garlic: Classic aromatics that infuse the broth with inviting fragrance and depth.
- Tomato paste and fire-roasted diced tomatoes: These add a brilliant acidity and smoky sweetness that balance the creaminess.
- Cooked shredded chicken: The star protein that makes this soup hearty and satisfying.
- Parmesan rind: An often-overlooked ingredient that gives the broth a deep, savory richness.
- Chicken stock: The flavorful liquid foundation that brings everything together.
- Heavy cream: For that velvety smooth texture that elevates the whole dish.
- Kale or spinach: Adds a fresh, vibrant pop of green and important nutrients.
- Cheese tortellini: Delivers cheesy pockets of joy in every spoonful.
- Parmesan cheese and crushed red pepper: Perfect toppings to add that extra burst of flavor and optional heat.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Chicken Tortellini Soup Recipe is how adaptable it is. Whether you want to lighten it up, amp up the spice, or make it vegetarian-friendly, you can easily tweak the ingredients to suit your mood and what you have on hand.
- Swap the greens: Use baby spinach, Swiss chard, or even arugula instead of kale for a slightly different flavor and texture.
- Make it spicy: Add crushed red pepper flakes while cooking the onions, or swirl in some hot sauce before serving.
- Use vegetable broth: For a vegetarian twist, omit the chicken and use veggie stock, plus consider adding white beans for protein.
- Change the pasta: If tortellini isn’t your thing, try small shells, gnocchi, or even orzo for a fun variation.
How to Make Chicken Tortellini Soup Recipe
Step 1: Sauté the aromatics
Start by heating olive oil over medium-low heat in a large stockpot. Toss in diced sweet onions, minced garlic, and a generous pinch of kosher salt and pepper. Stir frequently until the onions become soft, translucent, and sweet-smelling—this should take about 5 to 6 minutes. This step builds the savory foundation for your soup.
Step 2: Build rich tomato flavor
Stir in the tomato paste and let it cook for a few minutes until it deepens in color — this intensifies the flavor beautifully. Then pour in the fire-roasted diced tomatoes, cooked shredded chicken, and the parmesan rind. Add 4 cups of chicken stock and bring everything to a boil before lowering to a simmer. Cover and let it simmer gently for 15 to 20 minutes, allowing all those flavors to meld.
Step 3: Cream and green goodness
After your broth has simmered, stir in the heavy cream to add that luscious, velvety texture. Next, toss in your kale or spinach and mix well to wilt those greens. Then add the cheese tortellini and cook for an additional 5 minutes until tender and just cooked through. If you’d like a thinner broth, feel free to stir in up to an extra cup of chicken stock at this point since the tortellini will soak up some liquid as it sits.
Step 4: Season and serve
Give the soup a final taste and adjust seasoning with salt and pepper as needed. Serve it piping hot, topped generously with freshly grated parmesan cheese and a sprinkle of crushed red pepper for a bit of heat if you like. Instant comfort is served!
Pro Tips for Making Chicken Tortellini Soup Recipe
- Use the Parmesan Rind: Don’t toss that parmesan rind! It adds a deep, savory note to the broth as it simmers and can be removed easily before serving.
- Cook Tortellini Separately for Make-Ahead: If prepping ahead, cook the tortellini separately to prevent it from soaking up too much broth and getting mushy.
- Simmer Gently: Keep the heat low when simmering to avoid breaking down the pasta or greens too much.
- Adjust Cream Last: Add the cream near the end to keep it fresh and prevent curdling, keeping the soup silky smooth.
How to Serve Chicken Tortellini Soup Recipe
Garnishes
Finishing touches elevate this soup from great to unforgettable! Freshly grated parmesan cheese adds a nutty, salty bite while a sprinkle of crushed red pepper flakes brings delightful warmth and a little sparkle on the palate. If you love herbs, try a bit of chopped fresh basil or parsley for an herbal brightness that complements the creamy broth.
Side Dishes
This soup is a meal all on its own, but if you’re serving for company or a bigger appetite, crusty artisan bread or garlic breadsticks make perfect companions for dipping into the luscious broth. A light green salad with a vinaigrette can add a refreshing contrast to the richness, balancing the meal beautifully.
Creative Ways to Present
Serve this Chicken Tortellini Soup in rustic bowls to highlight its cozy charm, topped with a sprinkling of parmesan and a drizzle of olive oil. For a fun twist, ladle the soup into hollowed-out mini bread bowls, impressing guests with both presentation and flavor. You can also layer it in mason jars for easy, portable lunches or picnic treats.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tortellini Soup stores wonderfully in an airtight container in the refrigerator for up to 3 days. For the best texture, store cooked tortellini separately from the broth and add it in when reheating, so your pasta stays perfectly tender and doesn’t soak up all the liquid.
Freezing
This soup freezes well but with a little caution. Freeze the broth and chicken mixture separately from the cooked tortellini, as pasta can become mushy when frozen and thawed. Reheat the broth thoroughly and add fresh-tasting cooked tortellini when ready to serve.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally to maintain the creamy texture and avoid scorching. If stored separately, add cooked tortellini at the very end of reheating to warm through without overcooking.
FAQs
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Can I use store-bought rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds flavor and saves time. Just shred the chicken and add it during the simmering step. It makes the Chicken Tortellini Soup Recipe even easier to prepare without sacrificing taste.
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What type of tortellini works best for this soup?
Cheese-filled tortellini is the classic choice because it melts beautifully into the creamy broth, creating delightful bites. However, you can experiment with spinach or meat-filled tortellini to change up the flavor, keeping in mind cooking times may vary slightly.
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Can I make this soup dairy-free?
Yes! Swap the heavy cream for coconut milk or an unsweetened almond milk alternative and omit parmesan or use a dairy-free cheese substitute. Keep in mind that the soup’s creaminess will be different but still delicious.
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How do I prevent the tortellini from getting mushy?
The best way is to cook tortellini separately if you plan to store leftovers or freeze the soup. Add it fresh when reheating individual portions. If cooking it directly in the soup, enjoy it immediately to enjoy the perfect texture.
Final Thoughts
This Chicken Tortellini Soup Recipe is the kind of dish that makes you feel instantly at home. It’s warm, nourishing, and packed with flavors that comfort the soul. Whether you’re warming up on a cold day or just craving something deliciously hearty, give this recipe a try—you might just find your new go-to soup to share with friends and family!
PrintChicken Tortellini Soup Recipe
This hearty Chicken Tortellini Soup combines tender shredded chicken, cheese tortellini, and nutrient-rich kale in a creamy tomato broth. Enhanced with fire-roasted tomatoes, garlic, and Parmesan rind, this comforting soup is perfect for a wholesome family meal, delivering rich flavors and satisfying textures in every bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 14 ounces fire roasted diced tomatoes
- 4 to 5 cups chicken stock
- 1 parmesan rind
- 3/4 cup heavy cream
Protein & Greens
- 1 1/2 cups cooked, shredded chicken
- 3 cups chopped or shredded kale or spinach
Pasta & Toppings
- 8 to 12 ounces cheese tortellini
- Parmesan cheese, for topping
- Crushed red pepper, for topping
Instructions
- Sauté Aromatics: Heat the olive oil in a large stock pot over medium-low heat. Add the diced onions, minced garlic, and a generous pinch of kosher salt and pepper. Cook, stirring frequently, until the onions are softened and translucent, about 5 to 6 minutes.
- Add Tomato Paste and Tomatoes: Stir in the tomato paste and cook for a few minutes until the paste darkens in color and deepens in flavor. Pour in the fire-roasted diced tomatoes along with the shredded chicken, parmesan rind, and 4 cups of chicken stock. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low, cover, and let the soup simmer gently for 15 to 20 minutes to meld the flavors.
- Incorporate Cream, Greens, and Tortellini: After simmering, stir in the heavy cream and chopped kale or spinach. Add the cheese tortellini and cook uncovered for about 5 minutes until the tortellini are tender and fully cooked. Check the soup consistency and add the remaining 1 cup of chicken stock if desired, keeping in mind the tortellini will absorb liquid as it rests.
- Adjust Seasonings and Serve: Taste the soup and season with additional salt and pepper if needed. Serve immediately topped with grated Parmesan cheese and crushed red pepper flakes for a touch of heat.
- Make-Ahead Tip: To prepare in advance, cook the cheese tortellini separately and store it apart from the soup. Reheat the soup in single servings and add the tortellini just before eating to maintain texture.
Notes
- For a spicier soup, increase the amount of crushed red pepper or add a pinch of cayenne.
- Use kale for a heartier texture or spinach for a milder, more delicate green.
- Substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free version, adjusting taste accordingly.
- Leftover soup can be stored in the refrigerator for up to 3 days; add fresh tortellini when reheating to avoid sogginess.
- Chicken can be roasted, poached, or leftover rotisserie chicken for convenience.
