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Chicken Tortellini Soup Recipe

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4.7 from 70 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://stoveandlove.com/chicken-tortellini-soup-recipe/