Chicken Tortellini Soup is a warm, comforting dish that brings together tender chicken, creamy tortellini, and a medley of fresh vegetables in a flavorful broth. Each spoonful is a delightful experience, bursting with rich taste and a creamy texture that’s simply irresistible. It’s the kind of soup that wraps around you like a cozy blanket on a chilly evening, the perfect remedy for those days when you need a bit of warmth and comfort.

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The first time I tasted Chicken Tortellini Soup, it was at a friend’s gathering, and I couldn’t believe how simple yet satisfying it was. It quickly became a staple in my kitchen, and I knew I had to make it my own. Unlike the store-bought versions that can lack depth and freshness, this homemade recipe bursts with flavor, making it a crowd-pleaser for family meals or cozy dinners with friends. Best of all, it’s quick to prepare, so you can enjoy delicious homemade soup without spending all day in the kitchen. I can’t wait for you to try this recipe; it’s a true gem!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Tortellini Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Tortellini Soup

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 30 minutes of cook time, you’ll have a delicious meal in no time.
Irresistible Flavor: The combination of chicken, tortellini, and fresh veggies simmered in a savory broth creates a heavenly taste.
Eye-Catching Appeal: The colorful veggies and creamy broth make for a visually stunning dish that’s sure to impress.
Flexible Serving: This soup is perfect for cold days, family gatherings, or even as a meal prep option for the week.
Diet-Friendly Options: You can easily substitute ingredients to cater to dietary needs, making it a versatile recipe.

Ingredients You’ll Need

2 tbsps extra virgin olive oil: This oil adds richness and flavor to the soup. You can substitute with light olive oil if preferred.
½ medium yellow onion, diced: Onions provide a sweet base for the soup; white onions work well too.
3 stalks celery, chopped: Celery adds a crunchy texture and subtle flavor. Feel free to replace it with diced bell pepper for a different twist.
3 medium carrots, sliced into coins: Carrots add natural sweetness and color; baby carrots can be used as a handy substitute.
4 cloves garlic, minced: Garlic introduces aromatic notes that elevate the overall taste.
64 oz chicken stock or broth: This forms the soup’s base and infuses it with hearty flavor. Homemade stock is great, but store-bought works just fine.
2 tsps Italian seasoning: This blend adds a touch of Italy. You can mix your own with oregano, basil, and thyme if desired.
½ tsp fine sea salt: Salt enhances flavors; adjust to taste based on your broth’s saltiness.
½ tsp ground black pepper: Freshly ground pepper adds spice; you can omit it for a milder soup.
1½ cups cooked, diced or shredded chicken: Use leftover chicken or rotisserie chicken for convenience; canned chicken is also an option in a pinch.
1 package (9 oz) refrigerated cheese tortellini: Tortellini adds a delightful cheesy element that makes the soup hearty.
1 cup whole milk: Milk provides creaminess; substitute with half-and-half for a richer taste.
1 tbsp cornstarch or arrowroot powder: This thickens the soup to a velvety consistency; both work equally well.
1 cup fresh baby spinach leaves: Spinach adds vibrant color and nutrients. Kale can easily replace it if preferred.
1 tbsp fresh lemon juice: This adds brightness and balances the flavors.
Fresh parsley for garnish: Though optional, a sprinkle of parsley elevates the presentation beautifully.

How to Make Chicken Tortellini Soup

Sauté the Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook for about 10 minutes, stirring occasionally, until the onion becomes translucent and the vegetables are partially tender.
Add Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant and aromatic, enhancing the base of flavors.
Simmer the Broth: Pour in the 64 ounces of chicken stock, along with 2 teaspoons of Italian seasoning, ½ teaspoon of sea salt, and ½ teaspoon of ground black pepper. Increase the heat to bring the soup to a gentle boil.
Cook the Tortellini: Lower the heat to medium-low, allowing the soup to maintain a gentle simmer. Add in the 1½ cups of cooked chicken and the package of cheese tortellini, cooking for about 5 minutes, or until the tortellini is tender and cooked through.
Thicken the Soup: In a small bowl, whisk together 1 cup of whole milk and 1 tablespoon of cornstarch until smooth. Ladle a small amount of the hot soup into this mixture to temper it, then pour it back into the pot. Add the 1 cup of torn spinach and stir well, simmering for about 2 minutes until the soup thickens slightly and the spinach is wilted and bright green.
Finish with Lemon: Once done, remove the soup from the heat and stir in 1 tablespoon of fresh lemon juice.
Serve and Enjoy: Ladle the warm soup into bowls and garnish with fresh parsley if desired.

Storing & Reheating

Leftover Chicken Tortellini Soup can be stored at room temperature for up to 2 hours. For longer storage, transfer it to an airtight container and refrigerate for up to 4 days, or freeze in a freezer-safe container for up to 3 months. When reheating, gently warm the soup on the stove over medium heat until it’s bubbling. The texture might change slightly upon reheating; add a splash of milk or broth to refresh the consistency and bring it back to life.

Chef’s Helpful Tips

Avoid overcooking the tortellini; follow the package instructions for perfect al dente texture.
For a creamier soup, add the milk towards the end of cooking to prevent curdling.
If you want to enhance the flavors further, consider sautéing the garlic briefly before the other vegetables for an intensified aroma.
Make-ahead option: Prepare the soup base ahead of time, arriving at the step before adding tortellini, and store in the fridge. Cook the tortellini separately before serving.
When using frozen chicken, ensure it’s fully cooked and shredded before adding to the soup.

Chicken Tortellini Soup is not just a dish but a warm hug in a bowl that can quickly become a favorite in your family. With its simple preparation and delightful flavors, it’s easy to see why this recipe stands out. Whether you’re curling up on the couch or hosting a dinner party, this comforting soup will warm hearts and fill bellies. Enjoy experimenting with the ingredients to make it your own or stick to the classic. No matter how you serve it, you’re in for a treat!

Recipe FAQs

Can I use leftover rotisserie chicken in this soup?

Absolutely! Using leftover rotisserie chicken is a great time-saver and adds delicious flavor to your Chicken Tortellini Soup. Just shred or dice the chicken and add it during the simmering step for a quick and easy option.

Is there a way to make this soup gluten-free?

Yes! You can easily swap the cheese tortellini for gluten-free tortellini or even use gluten-free pasta. Just be mindful of the cooking time, as gluten-free pasta may have different cooking requirements.

How can I make this soup creamier?

To add an extra creaminess to your Chicken Tortellini Soup, consider using half-and-half instead of whole milk. You could also add a dollop of cream cheese or sour cream when you’re mixing in the milk for an even richer flavor and texture.

Can I freeze the Chicken Tortellini Soup?

Yes, you can freeze this soup! Just be sure to cool it completely before transferring it to a freezer-safe container. To enjoy later, thaw overnight in the refrigerator and reheat thoroughly on the stovetop. Keep in mind that the texture may change slightly after freezing, so add a bit of broth or milk when reheating to restore its creaminess.

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