It’s hard to improve on the deliciousness that is chicken noodle soup, but adding cheesy tortellini to the mix does it! Try it today with this easy recipe for chicken tortellini soup!
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Why we love this recipe
Just when you thought I couldn’t possibly find one more soup recipe to send your way, here I am back with this scrumptious tortellini number.
Although honestly, it’s kind of a cross between a soup and a dish of pasta with lots and lots of warm and wonderful chicken broth sauce…that’s how hearty and filling it is.
Think of it as chicken noodle soup meets macaroni and cheese, because those plump little tortellinis are filled with cheese, and they are floating around in broth that is flavored up with carrots, celery, onions and just the right amount of herbs and spices.
It’s the perfect comfort food lunch or supper, and super easy to make!
Ingredients you need for this recipe
Ingredient Notes and Substitutions
- Tortellini: Tortellini is a round pasta that is usually stuffed with cheese – think ravioli but in a round ring shape. Look for this in the dairy section of your supermarket. We use the cheese variety, but it comes with all different kinds of stuffings, so feel free to experiment!
- Garnishes: We sometimes add in some fresh chopped parsley and/or some grated Parmesan cheese if we have some around. Both are optional and also delicious!
Here’s how you make this recipe!
See the recipe card for full information on ingredients and quantities and nutritional information.
STEP 1: Melt some butter in a large saucepan over medium high heat.
STEP 2: Add some chopped carrots, celery and onion and saute it all up until the veggies are tender, about 10 minutes, giving it a stir every now and then.
STEP 3: Add some chicken broth (we like the boxed kind for its fresher taste), cover the pot and let it simmer for about ten minutes.
STEP 4: Add some fresh tortellini, give it all a stir and let it simmer for 5 minutes. Add some chopped parsley, salt and and pepper and a little nutmeg and let it simmer for 5 more minutes.
Time to ladle it out! If you have some, you can sprinkle a little grated Parmesan on top and you are all ready for soup heaven.
Recipe FAQs
I like to peel the carrots and onions, cut them and the celery into one to two inch chunks, toss them in my food processor and process until they are finely chopped. It’s so easy!
Tortelloni is the bigger version of tortellini and yes! Or baby ravioli, or any other smallish stuffed fresh pasta will work.
You can! You might have to add a little more chicken broth as you reheat it, since the pasta will have soaked up some of the original broth.
Ha! Excellent question. The chicken comes in the form of the chicken broth you are cooking with, but if you want to make this soup even heartier, you can add cooked shredded chicken when you add the spices.
This soup will last for 3-4 days in the fridge. The pasta will soak up some of the broth, so when you are warming it up (either on the stovetop or the microwave) just add enough chicken broth to loosen it up back into soup consistency.
Pop your question in the comments and I will answer pronto!
Oh, and if you have leftovers? A day later after it’s had a chance to soak in all the various flavors, this soup is even BETTER.
Yum, yum, yum.
What to serve with this recipe
Other chicken soup recipes we love
We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Chicken Tortellini Soup
It’s hard to improve on the deliciousness that is chicken noodle soup, but adding tortellini to the mix might do it! Try it today with this easy recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 generous servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 tablespoons butter
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 chopped sweet onion
- 10 cups chicken broth (Imagine or Pacific brand)
- 2 9-ounce packages tortellini
- 1/4 cup chopped parsley, plus extra for garnish (optional)
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
- Freshly grated parmesan cheese (optional)
Instructions
- Melt butter in large saucepan over medium high heat. Add vegetables and cook for 10 minutes, stirring now and then.
- Add broth and heat to boiling. Reduce heat, cover and simmer for 10 more minutes and then add tortellini. Cook for another 5 minutes or until tortellini is tender.
- Add parsley and spices and simmer 5 minutes more. Ladle into dishes and garnish with cheese and more parsley and serve at once.
Notes
Fresh Tortellini: You can find this in the dairy section of your supermarket. We like the cheese version, but they come stuffed with all kinds of different ingredients so feel free to experiment!
Garnishes: Sometimes we add a little parsley and/or we sprinkle some Parmesan cheese on top and sometimes we don’t. Both ways are delicious!
Carole Wilson says
Kate,
The recipe says it serves four, but the nutrition facts are for one. That makes for a lot fat, sodium. etc. per serving. Is that accurate?
Hi Carole – there must have been gremlins messing with that nutrition info – it’s all fixed now. Thanks for catching that!
Kip Nixon says
I modified the recipe and used cheese tortellini. I did not use any chicken. I also left out the nutmeg as I was leery as to how that would affect the taste. I did not use parsley either. The soup still turned out remarkably well. Thank you.
Hi Kip and thanks for letting me know how this turned out for you! It’s definitely one of our comfort food faves. :)
Kip Nixon says
The cheese tortellini soup was even better the second day. As a rule, we do not often eat our leftovers. But this time we did as the soup was so yummy. Even our picky eater son enjoyed the soup and he is hard to please.
I’m so glad! I think that soup is better the next day too – I think maybe because the pasta has more time to soak up the liquid? One way or the other, hurray for leftover soup! :)
Judi says
Love this soup. I have substituted the tortilinis and chicken with little turkey meatballs and brown rice noodles too. Also have added 1/2 t. each of marjoram, thyme and rosemary. So good!
Love your additions, especially the little turkey meatballs! Perfect for this snowy crazy winter we’re in the middle of. :)
Mike says
I really like the idea of this recipe augmented with shredded chicken, spinach and tarragon.
I’m part of a men’s cooking club that just celebrated it’s 100th anniversary.
We have 24 members, and each month we have two members prepare dinner for the other 22 members.
I am thinking of making this when it’s my turn to cook in May.
Can you give me some guidance an how many servings the base recipe would provide so I can adjust as necessary?
Thanks!
Kate says
Hi Mike! Your cooking club sounds fantastic – after 100 years, you must have an incredible array of great recipes! As for this soup, it makes 4-6 servings in the proportions above, so for 24 folks you would want to increase it times 4 or 6 depending on what the other item is. And by May, hopefully you’ll be able to find some local fresh tarragon – that’s a great idea!
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Kate says
Thanks Marti – glad you liked it!
Jennifer says
It looks terrific, but you forgot the chicken!
Kate says
Well, I considered the chicken broth the chicken part. :) Although shredded chicken would be a great addition!
shaiana says
You’re talking my language! I a a soup lover and I can’t help but try any recipe that I find… I always check out soupssimo for more recipe about soups. Really worth trying!
FramedCooks says
Yum, spinach! I'm trying that next time for sure. :)
Catherine says
I do something like this but add spinach or kale.
Fox and Sparrows says
this looks wonderful and easy!
Joanne says
You could send me as many soup recipes as you so desire…especially if they involve tortellini!
Blog is the New Black says
Gorgeous! A favorite of mine!