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Chicken Tortellini Soup

A quick, one-pot Chicken Tortellini Soup perfect for chilly evenings, combining tender chicken, cheesy tortellini, and vegetables in a savory broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound boneless, skinless chicken breasts or thighs Cut into bite-sized pieces
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced Adds flavor and aroma
  • 2 carrots, diced For sweetness and texture
  • 2 stalks celery, diced Adds crunch and flavor
  • 3 cloves garlic, minced Enhances overall flavor
  • 8 cups chicken broth For a savory base
  • 2 leaves bay leaves Adds depth to the broth
  • 1 teaspoon dried thyme For earthy flavor
For the Soup Finish
  • 1 package cheese tortellini, fresh or frozen (about 9 ounces) Main ingredient for the soup
  • 1/4 cup chopped fresh parsley For garnish and freshness
  • to taste Salt and freshly ground black pepper To season the soup

Method
 

Preparation
  1. Cut chicken into bite-sized pieces; season with salt and pepper.
  2. In a large pot, heat olive oil over medium heat; sauté onion, carrots, and celery for about 5 minutes until tender.
  3. Add garlic and cook for 1 minute until fragrant.
Cooking
  1. Pour in chicken broth; add chicken, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
  2. Stir in tortellini and cook according to package directions (about 5–7 minutes) until tender.
  3. Remove bay leaves; season to taste with salt and pepper. Stir in parsley.
  4. Serve hot, with extra parsley if desired.

Notes

For best flavor, add the tortellini towards the end of cooking. Consider using rotisserie chicken for quicker prep. You can also substitute vegetable broth and tofu for a vegetarian option. Store leftovers in an airtight container for 3-4 days or freeze them separately for longer storage.