If you’re on the hunt for a comforting, easy-to-make soup that hits all the right notes, then you’re going to want to stick around for this Chicken Tortellini Soup Recipe. I absolutely love how this soup combines tender chicken, cheesy tortellini, and a medley of Italian flavors into one cozy bowl. Whether you’re looking to warm up on a chilly day or need a quick yet wholesome dinner, this recipe is a fan-freaking-tastic choice that I can’t wait to share with you.

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Why You’ll Love This Recipe

Rich, Comforting Flavors: The blend of Italian herbs and spices with juicy chicken makes every spoonful feel like a warm hug.
Quick Weeknight Fix: You can have this hearty soup on the table in under an hour — perfect for busy evenings.
Versatile & Customizable: This recipe is a great base to add your favorite veggies, greens, or even a splash of cream for extra richness.
Family Favorite: My crew goes crazy for this soup, and I bet yours will, too!

A large green pot filled with chicken tortellini soup sits on a white marbled surface with a beige cloth nearby. The soup has clear yellow broth with visible herbs floating on top, shredded pieces of chicken, and orange carrot slices scattered through the soup. The tortellini pasta are plump and off-white, floating evenly across the surface, showing soft texture with some edges slightly curled. In the background, out of focus, there is a stack of white sandwich bread slices and some green parsley. The setup is bright with natural light. photo taken with an iphone --ar 2:3 --v 7 - Chicken Tortellini Soup, Easy Italian Soup Recipes, Cozy Chicken Soup, Quick Weeknight Dinners, Cheesy Tortellini Soup

Ingredients You’ll Need

The ingredients I use in this Chicken Tortellini Soup Recipe are simple pantry staples combined with fresh veggies and quality tortellini. Together, they create such a balanced, hearty dish that’s satisfying without being heavy.

Flat lay of a bone-in chicken breast with clean skin and bone exposed, a small white ceramic bowl of dried basil, a small white ceramic bowl of dried parsley, a small white ceramic bowl of dried oregano, a small white ceramic bowl of mustard powder, a small white ceramic bowl of ground sage, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of Italian seasoning, a small bunch of fresh yellow onion whole bulb, a small white ceramic bowl of diced carrots, two fresh celery ribs with vibrant green leaves, three whole garlic cloves unpeeled, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy butter, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of bright red hot sauce, a small white ceramic bowl of clear chicken broth, and a small pile of fresh refrigerated cheese tortellini pasta arranged symmetrically in a clean white ceramic bowl, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Chicken Tortellini Soup, Easy Italian Soup Recipes, Cozy Chicken Soup, Quick Weeknight Dinners, Cheesy Tortellini Soup

Dried basil: Adds a fragrant, sweet herbaceous note that complements the chicken perfectly.
Dried parsley: Brings a mild, fresh flavor and a touch of color to the broth.
Dried oregano: A classic Italian herb that adds depth and warmth to the soup’s base.
Mustard powder: Just a pinch enhances the overall flavor complexity without overpowering.
Ground sage: Offers a subtle earthiness that works beautifully with the other herbs.
Black pepper: For a gentle bite and balance.
Bone-in chicken breast: I prefer bone-in for juicier, more flavorful chicken in the soup, but boneless works in a pinch.
Salt and pepper: To taste — essential for bringing out flavors.
Italian seasoning: A handy blend that rounds out the herb profile nicely.
Olive oil: For sautéing veggies and developing flavor at the start.
Butter: Adds a lovely richness and silky texture.
Yellow onion: Diced, it forms a sweet, aromatic base for the soup.
Carrots: Diced carrots add subtle sweetness and color.
Celery: Adds a bit of crunch and classic mirepoix flavor.
Garlic: Minced, because no Italian soup feels complete without it!
Chicken broth: The soul of the soup — I go for a good-quality low-sodium broth to control saltiness.
Worcestershire sauce: Just a splash intensifies the savory flavors.
Hot sauce: Gives a gentle kick to balance the creaminess.
Refrigerated tortellini: About two cups — I like cheese-filled tortellini, but you can swap with meat or spinach-filled varieties if you want.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Chicken Tortellini Soup Recipe is how easy it is to tweak. You can totally make it your own depending on what you have in the fridge or your family’s preferences.

Vegetable Boost: I often toss in fresh spinach or kale during the last few minutes for an extra nutrient punch and vibrant color.
Creamy Version: When I want a richer soup, I stir in some heavy cream or half-and-half right at the end, making it velvety and indulgent.
Spicy Kick: If you like heat, you can amp up the hot sauce or add red pepper flakes to taste—just the way my husband prefers it!
Slow Cooker Option: This soup is fantastic in a Crock Pot—perfect if you want to set it and forget it on a busy day.

How to Make Chicken Tortellini Soup Recipe

Step 1: Build Your Flavor Base

Start by heating olive oil and butter in a large pot over medium heat. Toss in the diced onion, carrots, and celery, and let them sauté gently until they soften and the onions turn translucent, about 5-7 minutes. This slow sauté builds the soup’s flavor foundation, so don’t rush it. Then add the minced garlic and cook for just 30 seconds until fragrant—you don’t want it to burn.

Step 2: Season the Soup

Sprinkle in all your dried herbs and spices—basil, parsley, oregano, mustard powder, sage, black pepper, salt, and Italian seasoning—and stir to coat the veggies. This step wakes up the herbs and infuses the broth with that classic Italian aroma you can’t resist.

Step 3: Add the Chicken and Broth

Place the bone-in chicken breasts right into the pot, then pour in the chicken broth along with Worcestershire sauce and hot sauce. Bring everything to a gentle boil, then reduce to a simmer. Let it cook for about 25-30 minutes, or until the chicken is cooked through and tender. The bone-in chicken steeps the broth in extra flavor, which makes a big difference here.

Step 4: Shred the Chicken and Add Tortellini

Carefully remove the chicken breasts from the soup and shred the meat using two forks. Discard the bones and skin. Return the shredded chicken to the pot and then add the refrigerated tortellini. Cook for another 5-7 minutes until the tortellini are tender but still hold their shape perfectly.

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Pro Tips for Making Chicken Tortellini Soup Recipe

Use Bone-In Chicken: It adds so much depth to your broth—trust me, the flavor is worth the extra shredding step.
Don’t Overcook Tortellini: Keep an eye on the pasta and taste often; overcooked tortellini gets mushy quickly.
Adjust Heat Last: Add hot sauce slowly and taste as you go so you can find that perfect kick for your family.
Cool before Storing: Let the soup cool a bit before refrigerating to keep the tortellini from sticking or getting too soft.

How to Serve Chicken Tortellini Soup Recipe

The image shows a white bowl filled with clear broth soup containing several layers. The top layer has round tortellini with a soft, yellow pasta texture floating on the surface. Underneath, chunks of shredded cooked chicken in white and light brown tones are visible, mixed with small orange carrot pieces and green parsley leaves scattered throughout. A silver spoon rests on the right edge of the bowl, partially inside the soup. The bowl sits on a white marbled surface with some fresh parsley leaves in the background. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Tortellini Soup, Easy Italian Soup Recipes, Cozy Chicken Soup, Quick Weeknight Dinners, Cheesy Tortellini Soup

Garnishes

I love topping this soup with freshly shredded Parmesan cheese and a sprinkle of chopped fresh basil or parsley for a bright finish. A few cracks of black pepper and a drizzle of good olive oil aren’t just pretty—they add layers of flavor that take this soup over the top.

Side Dishes

My go-to sides are a crusty Italian bread or garlic breadsticks to soak up every last drop, and a simple green salad with tangy vinaigrette balances the richness of the soup perfectly. For a cozy night in, nothing beats this combo.

Creative Ways to Present

In the past, I’ve served this soup in rustic bread bowls for a fun, comforting presentation that impresses guests. You could also jazz it up with colorful bowls and garnish the soup with a swirl of pesto or cream for a restaurant-style touch at home.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. This soup keeps nicely for up to 3 days, making it great for packed lunches or a quick dinner the next night.

Freezing

I’ve frozen this soup before, but I recommend cooking the tortellini fresh when reheating because freezing can make pasta a bit mushy. If you want to freeze, remove the tortellini before freezing the broth and chicken, then add fresh tortellini when reheating.

Reheating

Reheat gently on the stove over medium-low heat until warmed through. If you froze the tortellini separately, add it now and cook just a few minutes until tender. Avoid microwaving too long in one go to prevent overcooked pasta.

FAQs

Can I use store-bought cooked chicken instead of bone-in chicken breasts?

Absolutely! Using rotisserie chicken or pre-cooked shredded chicken is a fantastic shortcut. Just add it in after your broth has come to a simmer and reduce overall cooking time to avoid drying out the chicken. Keep in mind the broth may be less flavorful without the bones, but it’s still delicious.
What kind of tortellini works best for this soup?

Cheese-filled tortellini is my favorite for this soup because it melts slightly and adds creamy goodness. Meat or spinach-filled varieties work well, too—just pick your personal favorite! Fresh or refrigerated tortellini gives the best texture.
Can I make this soup vegetarian or vegan?

To make a vegetarian version, swap the chicken broth for vegetable broth and omit the chicken, or use plant-based chicken alternatives. Vegan tortellini options exist as well, just be sure to check the labels or make your own vegan tortellini at home! Adding beans or lentils can boost protein.
How can I thicken this Chicken Tortellini Soup if I prefer a heartier texture?

If you want a thicker soup, you can stir in a slurry of cornstarch and water during the last few minutes of cooking. Another trick I discovered is to mash a few cooked carrots or a handful of white beans into the broth to give it natural body without extra ingredients.

Final Thoughts

This Chicken Tortellini Soup Recipe holds a special place in my kitchen because it’s both simple and so comforting—exactly the kind of meal that feels like a warm hug after a long day. I love sharing it with friends and family, and I’m confident you’ll enjoy making it your own, too. Give it a try; I promise it’ll become a go-to favorite for soup night!