Okay, so imagine this: it’s a chilly evening, maybe a bit dreary outside, and you’re craving something that feels like a warm hug in a bowl. You know, that kind of comfort food that instantly makes everything better? That’s exactly where this chicken tortellini soup comes in. Honestly, it’s become my go-to when I need something satisfying and utterly delicious without spending hours in the kitchen. Forget those complicated recipes that require a million ingredients you can’t pronounce; this one is a lifesaver. I remember the first time I made it for my family, and it was gone in about five minutes flat. My son, who can be the pickiest eater on planet Earth, literally asked for seconds! That’s when I knew I had a winner. It’s not just a soup; it’s a full-on meal that’s incredibly flavorful and surprisingly easy to whip up. If you’re a fan of hearty, satisfying meals that taste like they took all day, but really, truly didn’t, then you’re going to absolutely adore this chicken tortellini soup.
What is chicken tagliatelle soup?
So, what exactly *is* this magical chicken tortellini soup? Think of it as the ultimate comfort food mashup. It’s essentially a rich, flavorful chicken soup, but with the delightful surprise of plump, tender tortellini swimming in it. We’re talking about a creamy, savory broth that’s packed with shredded chicken, tender vegetables, and those little pasta pockets of joy. It’s hearty enough to be a main course, but also feels so comforting and wholesome. It’s not quite a stew, not quite a broth, but somewhere perfectly in between. The name itself just rolls off the tongue, doesn’t it? It’s straightforward, telling you exactly what you’re getting: delicious chicken and fabulous tortellini, all in one comforting bowl. It’s the kind of dish that feels both familiar and exciting, making it perfect for a cozy night in or even a casual gathering with friends.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this chicken tortellini soup, and I have a feeling you will too! First off, let’s talk about the flavor. It’s incredible! The broth is savory and rich, with a subtle creaminess that just coats your tongue. Then you have the tender shredded chicken and the perfectly cooked vegetables, all mingling together beautifully. But the real stars, of course, are the tortellini. They soak up all that delicious broth and become little flavor bombs. What I love most is how unbelievably simple it is. Seriously, even if you’re not a seasoned cook, you can nail this. It’s a one-pot wonder for the most part, which means less cleanup, and who doesn’t love that? And talk about budget-friendly! Most of the ingredients are pantry staples, making it a fantastic option for feeding a family without breaking the bank. Plus, it’s so versatile. You can easily adapt it to what you have on hand. If you’re out of spinach, no worries! Throw in some kale or even peas. It’s forgiving like that. It reminds me a bit of my creamy chicken noodle soup, but with that extra special pasta twist that just takes it to another level. It’s the perfect balance of satisfying and comforting, making it a dish that truly appeals to everyone at the table.
How do I make Tortellini Soup?
Quick Overview
The beauty of this chicken tortellini soup lies in its straightforward approach. We start by building a flavorful base with aromatics, then add chicken and broth to create a delicious foundation. Once that’s simmering away, we’ll add in some tender vegetables and finish it off with the tortellini for those delightful pasta pockets. It’s a process that’s incredibly forgiving, and the aroma that fills your kitchen as it cooks is just divine. You’ll be amazed at how quickly this hearty meal comes together, making it perfect for those busy weeknights when you need something comforting without the fuss.
Ingredients
For the Broth Base:
2 tablespoons olive oil: This is our starting point to get those aromatics softened and fragrant. Good quality olive oil makes a difference!
1 large onion, finely chopped: The backbone of so many good soups. Don’t be afraid of a little onion; it adds so much depth.
2 carrots, peeled and diced: For that touch of sweetness and beautiful color. I like them diced small so they cook through nicely.
2 celery stalks, diced: Adds another layer of savory flavor and a nice textural element.
3 cloves garlic, minced: Because what’s soup without garlic? It’s essential for that classic savory flavor.
6 cups chicken broth (low-sodium is best): You can use homemade if you have it, but good quality store-bought works perfectly. Low-sodium lets you control the saltiness.
1 teaspoon dried Italian seasoning: A little boost of herb flavor that really complements the chicken.
Salt and freshly ground black pepper to taste: Seasoning is key! Taste as you go and adjust.
2 cups shredded cooked chicken: Rotisserie chicken is my secret weapon here for speed and flavor! You can also cook and shred chicken breasts or thighs yourself.
1 cup fresh spinach (or kale): Adds a lovely pop of green and some extra nutrients. It wilts down beautifully.
1 (9 ounce) package refrigerated cheese tortellini: The star of the show! Use your favorite kind. Fresh or frozen works too.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a nice big pot or Dutch oven – the kind that feels substantial and can handle all the goodness. Place it over medium heat. Add the olive oil and let it get nice and warm. We’re not looking for it to smoke, just shimmer. This is where we start building all those delicious flavors.
Step 2: Mix Dry Ingredients
Wait, we don’t mix dry ingredients yet! We’re building the soup base first. So, after the oil is warm, toss in your chopped onion, diced carrots, and diced celery. We’re going to let these sauté for about 5-7 minutes, stirring occasionally, until they start to soften up and the onion becomes translucent. This is called building your “mirepoix,” and it’s the foundation of so many amazing dishes!
Step 3: Mix Wet Ingredients
Once your veggies are starting to soften, add in the minced garlic. Stir it around for about a minute until it’s fragrant – oh, that smell! Be careful not to burn it, as burned garlic can taste bitter. Then, pour in your chicken broth. Add the dried Italian seasoning, and give it a good stir. Bring this mixture to a gentle simmer.
Step 4: Combine
Now for the shredded chicken! Add it into the simmering broth. Give it a stir and let it heat through for about 5 minutes. This allows the chicken to infuse its flavor into the broth even more. Taste and season with salt and freshly ground black pepper. Remember, you can always add more salt, but you can’t take it away, so go easy at first!
Step 5: Prepare Filling
We’re not really preparing a separate filling for the tortellini, since they’re store-bought and already filled! The “filling” for our soup is the delicious broth and the other ingredients. The tortellini themselves are the stars that get filled with that amazing flavor as they cook.
Step 6: Layer & Swirl
This step is more about adding the final elements. Once the chicken is heated through, stir in the fresh spinach. It will wilt down quickly in the hot soup. Now it’s time for the tortellini! Add them directly into the simmering soup. Stir gently to make sure they don’t stick to the bottom of the pot.
Step 7: Bake
We don’t bake this soup! It’s cooked right on the stovetop. Once you add the tortellini, let the soup simmer gently for about 8-10 minutes, or until the tortellini are cooked through and have puffed up slightly. You want them to be tender, not mushy. Keep an eye on them; they cook pretty quickly.
Step 8: Cool & Glaze
No cooling or glazing needed for this soup! It’s best served hot. You’ll know it’s ready when the tortellini are perfectly tender and the spinach is wilted. The aroma alone will tell you it’s time to eat.
Step 9: Slice & Serve
Ladle this glorious chicken tortellini soup into bowls. Make sure everyone gets a good amount of chicken, veggies, and those delicious tortellini. A sprinkle of fresh parsley or a little grated Parmesan cheese on top is always a welcome addition, but it’s fantastic just as it is. Enjoy!
What to Serve It With
This chicken tortellini soup is practically a meal in itself, but that doesn’t mean we can’t dress it up or pair it with some perfect companions! For a simple breakfast, it’s surprisingly wonderful if you’re craving something savory and warm. Just a small bowl can be a satisfying start. For a proper brunch, I love serving it alongside some crusty bread for dipping, maybe a light green salad with a vinaigrette, or even some mini quiches. It feels elegant enough for guests but still super comforting. As a dessert course… well, this soup is more of a main event! But if you’re having a light lunch, you could follow it with a small, refreshing fruit salad or a palate-cleansing sorbet. For those ultimate cozy snack times, it’s absolutely divine with some warm, buttery garlic bread. My family also loves it with a side of simple crackers or even some mini grilled cheese sandwiches. It’s that kind of adaptable dish that just makes everything better.
Top Tips for Perfecting Your Chicken Tortellini Soup
Over the years, I’ve learned a few little tricks that make this chicken tortellini soup even better, and I’m happy to share them! When you’re prepping your veggies like onions, carrots, and celery, try to dice them relatively small and uniformly. This ensures they all cook at the same rate and become nice and tender without turning to mush. If you’re using a rotisserie chicken, shredding it while it’s still slightly warm makes it so much easier to pull apart. For the broth, if you find your chicken broth is a bit bland, don’t be afraid to add a splash of white wine or a bit of chicken bouillon for an extra flavor punch before adding the vegetables. When it comes to the tortellini, my biggest tip is to add them towards the end of cooking. They cook super fast, and if you add them too early, they can become overcooked and gummy. I usually wait until the vegetables are tender and the chicken is heated through before adding them. If you like a thicker, creamier soup, you can always whisk a tablespoon or two of cornstarch with a little cold water and stir it into the simmering soup during the last few minutes of cooking. It thickens it up beautifully without altering the flavor. And for ingredient swaps, if you don’t have spinach, frozen peas are a fantastic substitute! Just add them with the tortellini. Also, feel free to add other veggies like diced zucchini or bell peppers during the sautéing stage. My kids sometimes even request a swirl of heavy cream or a dollop of sour cream stirred in at the end for extra richness – it’s delicious that way too!
Storing and Reheating Tips
This chicken tortellini soup is fantastic for leftovers, which is a huge plus in my book! If you have any that is! For storing, it’s best to let it cool down to room temperature before packing it away. You can keep it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to meld and get even better overnight. When it comes to reheating, I usually do it on the stovetop over medium-low heat. Just add the soup to a saucepan and stir occasionally until it’s heated through. If it seems a bit thick, you can add a splash of chicken broth or water to loosen it up. If you’re in a hurry, you can also microwave it, but make sure to stir it halfway through for even heating. I don’t recommend freezing this soup after the tortellini have been added, as they can become a bit mushy upon thawing. However, if you know you want to freeze it, you can make the soup base without the tortellini and spinach, cool it completely, then freeze it. You can then cook fresh tortellini and add spinach when you reheat the soup. If you do store the finished soup in the fridge, the tortellini can absorb a lot of liquid, so be prepared to add a little extra broth when reheating to get it back to your desired consistency. The spinach will also hold up well.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chicken tortellini soup recipe! It’s the kind of meal that feels like pure comfort, yet it’s so simple to make. I truly hope you give it a try and that it becomes a staple in your kitchen too. It’s a testament to how amazing simple, wholesome ingredients can be when brought together with a little love. If you enjoy this, you might also want to check out my Creamy Tomato Soup or my hearty Lentil Shepherd’s Pie for more cozy meal ideas. I can’t wait to hear how yours turns out! Please leave a comment below with your thoughts, any variations you tried, or if your family loved it as much as mine does. Happy cooking!
chicken tortellini soup
Ingredients
Main Ingredients
- 19 ounces frozen cheese tortellini cooked according to package directions and drained
- 2 cups rotisserie chicken shredded
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 whole jalapeno pepper seeded and finely chopped
- 3 cloves garlic minced
- 14.5 ounces diced tomatoes drained
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon pepper
- 2 cups heavy whipping cream
- 0.25 cup parmesan shredded
- 0.25 cup Romano cheese shredded
- 0.33 cup fresh basil chopped
Instructions
Preparation Steps
- In a Dutch oven over medium heat, add olive oil.
- Once oil is hot and sizzling, add onion and jalapeno and cook until onion is tender, about 5 minutes.
- Add garlic and cook for 1 additional minute.
- Add tomatoes, Italian seasoning, salt, and pepper. Cook and stir for about 2 minutes.
- Stir in cream and bring to a boil.
- Add cooked and drained tortellini, shredded rotisserie chicken, and cheeses; heat through.
- Top with basil to serve.
