Introduction

Remember those chilly evenings when you just craved something warm, comforting, and utterly delicious? The kind of meal that wraps you up like a cozy blanket and tastes like pure happiness? Well, get ready to recreate that feeling because today, we’re diving into a recipe that’s practically magic: Chicken Tortellini Soup! It’s the kind of dish that feels like a warm hug in a bowl, and the best part? It’s surprisingly simple to whip up, even on your busiest weeknights. You’ll be amazed at how quickly this flavorful soup comes together, leaving you more time to actually enjoy it!

Why You’ll Love This Recipe

Fast: Seriously, dinner on the table in under an hour!
Easy: Simple steps that anyone can follow, even beginner cooks.
Giftable: Makes a wonderful “thinking of you” meal for friends or family.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this soup.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this bowl of comfort:

2 tablespoons olive oil: Our trusty base for sautéing veggies.
2 tablespoons butter: Adds a touch of richness and flavor.
1 yellow onion, chopped: The sweet foundation of so many great soups.
2 celery ribs, chopped: For that classic aromatic depth.
3/4 cup carrots, chopped: Adds a touch of sweetness and beautiful color.
3 cloves garlic, minced: Because, let’s be honest, everything is better with garlic!
6 cups chicken broth: The heart and soul of our soup.
2 teaspoons Italian seasoning: A little blend of herbs to bring it all together.
2 teaspoons hot sauce: Just a whisper of heat to awaken your taste buds (adjust to your preference!).
1 teaspoon Worcestershire sauce: Adds a delightful savory, umami kick.
1 1/4 lb bone-in chicken breast: This is key for a super flavorful broth!
2 cups (10 oz) refrigerated tortellini: The star of the show – so cheesy and satisfying!
Salt and pepper to taste: The finishing touches to make it perfect.

How to Make It

Alright, apron on? Let’s get cooking! This is where the magic happens.

Start by heating your pot: Grab a large pot or Dutch oven and place it over medium heat. Add your olive oil and butter. Let them melt and get nice and warm – you’ll see a lovely shimmer.
Sauté those veggies: Toss in your chopped onion, celery, and carrots. Stir them around for about 5-7 minutes, until they start to soften up. This is where all those wonderful aromas begin to fill your kitchen!
Add the garlic: Now, add your minced garlic. Stir it for just about a minute until you can smell its amazing fragrance. Be careful not to let it burn!
Build the broth: Pour in your chicken broth, followed by the Italian seasoning, hot sauce, and Worcestershire sauce. Give it a good stir and bring it all to a gentle boil.
Cook the chicken: Carefully place your bone-in chicken breast into the bubbling broth. Reduce the heat to low, pop a lid on your pot, and let it simmer for 20-25 minutes. You’ll know the chicken is ready when it’s cooked all the way through.
Shred the chicken: This is my favorite part! Gently remove the cooked chicken from the pot. Once it’s cool enough to handle, shred it into bite-sized pieces using two forks. Then, add all that lovely shredded chicken right back into the soup.
Add the tortellini: Now for the fun little pasta pockets! Add your refrigerated tortellini to the pot. Cook them according to the package directions, which is usually just about 3-5 minutes, until they’re tender and plump.
Season to perfection: Taste your soup! Add salt and pepper until it’s just right for your palate. This is your moment to make it truly yours.
Serve and enjoy! Ladle this warm, comforting soup into bowls. It’s best served piping hot, so grab a spoon and dig in!

Substitutions & Additions

Feeling creative? This soup is a fantastic canvas for your own culinary adventures!

Chicken: No bone-in breast? No problem! You can use boneless, skinless chicken breast or thighs, just adjust the cooking time accordingly. Pre-cooked rotisserie chicken is also a brilliant shortcut!
Veggies: Feel free to add in other favorites like peas, corn, spinach, or diced potatoes.
Herbs: A sprig of fresh rosemary or thyme added during simmering can be lovely. A little fresh parsley or basil stirred in at the end adds a burst of freshness.
Spice: Want more heat? Add a pinch of red pepper flakes with the garlic.
Creaminess: For an extra touch of indulgence, stir in a swirl of heavy cream or a dollop of sour cream before serving.

Tips for Success

A few little tricks to make your soup-making journey even smoother!

Don’t overcrowd the pot: Make sure your pot is large enough so everything has room to cook evenly.
Taste and adjust: Seasoning is key! Always taste your soup at the end and adjust salt and pepper as needed.
Prep ahead: You can chop all your vegetables a day in advance and store them in an airtight container in the refrigerator. This makes weeknight cooking even faster!
Chicken broth quality: Using a good quality chicken broth really makes a difference in the overall flavor.

How to Store It

Leftovers are the best! This soup stores beautifully.

Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, adding a splash of extra broth or water if it seems a little thick.

FAQs

Can I make this soup ahead of time?

Yes! You can make the soup up to the point of adding the tortellini. Store the soup base in the refrigerator and cook the tortellini just before serving to prevent them from getting mushy.

Is it okay to use dried tortellini?

You can, but you’ll need to adjust the cooking time. Follow the package directions for dried tortellini, usually adding them a bit earlier in the cooking process.

Can I freeze this soup?

It’s best to avoid freezing this soup once the tortellini has been added, as they can become mushy upon thawing. However, you can freeze the soup base without the tortellini and add them fresh when reheating.

Cozy Chicken Tortellini Soup

A warm and comforting chicken tortellini soup that's perfect for weeknight meals, offering a flavorful and satisfying experience with simple steps.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 6 bowls

Equipment

Large pot or Dutch oven
Two forks For shredding chicken
Airtight container For storing leftovers

Ingredients

Main ingredients

2 tablespoons olive oil Our trusty base for sautéing veggies.
2 tablespoons butter Adds a touch of richness and flavor.
1 whole yellow onion chopped. The sweet foundation of so many great soups.
2 ribs celery chopped. For that classic aromatic depth.
0.75 cup carrots chopped. Adds a touch of sweetness and beautiful color.
3 cloves garlic minced. Because, let's be honest, everything is better with garlic!
6 cups chicken broth The heart and soul of our soup.
2 teaspoons Italian seasoning A little blend of herbs to bring it all together.
2 teaspoons hot sauce Just a whisper of heat to awaken your taste buds (adjust to your preference!).
1 teaspoon Worcestershire sauce Adds a delightful savory, umami kick.
1.25 lb bone-in chicken breast This is key for a super flavorful broth!
2 cups refrigerated tortellini (10 oz) The star of the show – so cheesy and satisfying!
salt and pepper to taste. The finishing touches to make it perfect.

Instructions

Start by heating your pot: Grab a large pot or Dutch oven and place it over medium heat. Add your olive oil and butter. Let them melt and get nice and warm – you'll see a lovely shimmer.
2 tablespoons olive oil
Sauté those veggies: Toss in your chopped onion, celery, and carrots. Stir them around for about 5-7 minutes, until they start to soften up. This is where all those wonderful aromas begin to fill your kitchen!
2 tablespoons olive oil
Add the garlic: Now, add your minced garlic. Stir it for just about a minute until you can smell its amazing fragrance. Be careful not to let it burn!
2 tablespoons olive oil
Build the broth: Pour in your chicken broth, followed by the Italian seasoning, hot sauce, and Worcestershire sauce. Give it a good stir and bring it all to a gentle boil.
2 tablespoons olive oil
Cook the chicken: Carefully place your bone-in chicken breast into the bubbling broth. Reduce the heat to low, pop a lid on your pot, and let it simmer for 20-25 minutes. You'll know the chicken is ready when it's cooked all the way through.
2 tablespoons olive oil
Shred the chicken: This is my favorite part! Gently remove the cooked chicken from the pot. Once it's cool enough to handle, shred it into bite-sized pieces using two forks. Then, add all that lovely shredded chicken right back into the soup.
Add the tortellini: Now for the fun little pasta pockets! Add your refrigerated tortellini to the pot. Cook them according to the package directions, which is usually just about 3-5 minutes, until they're tender and plump.
2 tablespoons olive oil
Season to perfection: Taste your soup! Add salt and pepper until it's just right for your palate. This is your moment to make it truly yours.
2 tablespoons olive oil
Serve and enjoy! Ladle this warm, comforting soup into bowls. It's best served piping hot, so grab a spoon and dig in!

Notes

This soup is a fantastic canvas for your own culinary adventures. Feel free to add other vegetables, herbs, or adjust the spice level. For extra indulgence, stir in cream before serving. Leftovers can be stored in the refrigerator for up to 3-4 days and gently reheated on the stovetop.