A delicious Chicken Tortellini Soup made with smoky, tender chicken, mushrooms, carrots, and celery. This comforting soup combines cheese-filled tortellini and savory seasoned chicken for a heartier alternative to classic chicken noodle soup.
Looking for a sandwich to serve with the soup? Try an Eggplant Caprese Grilled Cheese or Gruyere Grilled Cheese.
A Twist on Chicken Noodle Soup
This chicken tortellini soup is one of the easiest, most comforting meals to make when someone is under the weather or when you want a filling family dinner. It’s warm, hearty, and ready in under an hour using simple ingredients. While it’s not as rich as cream-based soups like Zuppa Toscana, it’s a crowd-pleaser that appeals to all ages.
The mix of carrots, celery, onions, and mushrooms plus smoked paprika gives this soup depth and a savory backbone. It’s far better than canned soup and freezes well for quick future meals.
Ingredient Notes and Substitutions
- Chicken breast: Use whole chicken breasts and simmer them in the broth, or save time with shredded rotisserie chicken. You can also swap in sausage for a different flavor profile.
- Mushrooms: Baby bella mushrooms add a buttery note. Substitute shiitake for earthiness or white button mushrooms if preferred.
- Chicken broth: Homemade or store-bought both work. Bouillon with water is a fine alternative in a pinch.
- Seasoning: Salt, oregano, black pepper, garlic powder, paprika, and crushed red pepper are used here. Seasoning in stages builds the most balanced flavor.
- Parmesan rind: Add a rind while simmering for extra savory depth, then remove before serving.
- Tortellini: Fresh or store-bought cheese tortellini both work. If you prefer a different texture, try gnocchi as an alternate starch.
See the recipe card below for exact measurements and full ingredient list.
How to Make Chicken Tortellini Soup
This is essentially an Italian take on chicken noodle soup. The steps are straightforward and ideal for a one-pot dinner.
Step 1: Combine the dry seasonings in a small bowl. Rub half the seasoning over the chicken breasts on all sides.
Step 2: Heat a large pot over medium-high heat with 1 tablespoon olive oil. Sear the seasoned chicken breasts 1–2 minutes per side until golden, then remove and set aside.
Step 3: Reduce heat to medium and add another tablespoon of olive oil. Sauté the carrots, celery, and onion for about 5 minutes until they begin to soften.
Step 4: Add the remaining seasoning to the vegetables. Seasoning in layers is key to developing a rich, well-rounded soup flavor.
Step 5: Stir in the mushrooms and sauté another 4–5 minutes until they soften and brown.
Step 6: Pour in the chicken broth and add the bay leaves (and parmesan rind if using). Bring to a boil, return the whole chicken breasts to the pot, then reduce to a simmer and cook about 20 minutes.
Step 7: Remove the chicken to a cutting board and let it rest 5 minutes, then shred with two forks. Return the shredded chicken to the pot, add the tortellini, and simmer until the pasta is cooked through, about 8–10 minutes. Serve hot.
This soup makes a satisfying main course but can also be served as a starter or side alongside roasted or pan-seared chicken dishes and a simple vegetable side if you’re serving a larger meal. If you prefer a creamier option, try a butter chicken soup for a richer texture.
Pro-Tips
- Preheat the pot well before searing chicken. A quick golden sear in 1–3 minutes locks in juices so the chicken stays tender during simmering.
- Let cooked chicken rest about 5 minutes before shredding. For large, rustic pieces use forks; for finer shreds, a paddle in a standing mixer works well.
- Season throughout the cooking process and taste as you go. Layered seasoning creates the most flavorful soup.
Recipe FAQs
Yes. Tortellini will absorb broth over time, so if you prefer a firmer pasta the next day, cook the tortellini separately and add it when reheating.
This recipe is meant to be brothy. The starch from the tortellini will slightly thicken the soup, but for a thicker result consider adding pureed vegetables or a splash of cream.
Pasta naturally absorbs liquid and softens over time. To avoid mushy tortellini after storage, cook it separately and add it into portions when serving.
More Delicious Soup
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Creamy Potato and Onion Soup
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Barley Lentil Soup
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Italian Wedding Soup
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White Bean Lentil Soup
Please leave a comment and star rating in the recipe card below. I love to hear your feedback and see photos if you try the recipe.
Chicken Tortellini Soup
Vincent DelGiudice
Pin Recipe
Equipment
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1 large pot
Ingredients
- 12 oz tortellini
- 2 chicken breasts
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 medium carrots, chopped
- 5 oz sliced baby bella mushrooms
- 2 bay leaves
- 8 cups chicken broth
- 2 teaspoon salt
- ½ tablespoon oregano
- 1 teaspoon crushed red pepper
- 1 tablespoon paprika
- 1 teaspoon black pepper
- ½ tablespoon garlic powder
- 2 tablespoon olive oil
- 1 parmesan rind optional
Instructions
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Combine all seasonings in a small bowl. Season the chicken breasts on all sides with half the mixture.
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Heat a large pot over medium-high heat with 1 tablespoon olive oil. Sear the chicken breasts 1–2 minutes per side until golden. Remove and set aside.
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Reduce heat to medium, add the remaining tablespoon of olive oil, and sauté the carrots, celery, and onion for 5 minutes. Add the remaining seasoning and stir.
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Stir in the mushrooms and cook another 4–5 minutes. Add the chicken broth, bay leaves, and parmesan rind if using. Bring to a boil, return the chicken to the pot, and simmer 20 minutes.
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Remove and shred the chicken, return it to the pot, add tortellini, and simmer until the pasta is tender, about 8–10 minutes. Serve hot.
Notes
- For the best sear, make sure the pot is hot before adding the chicken. A quick sear locks in juices.
- Let the chicken rest before shredding to keep the pieces tender. For finer shreds, use a standing mixer with a paddle attachment.
- Season in stages and taste as you cook to layer and adjust flavors.
Nutrition
Carbohydrates: 25 g
Protein: 21 g
Fat: 9 g