This Easy Chicken Tortellini Soup is the kind of bowl that feels like a warm hug on a busy weeknight. I first put this combination together one rainy evening when I had leftover rotisserie chicken and a package of refrigerated cheese tortellini in the fridge. The flavors came together faster than I expected: sweet carrots, aromatic celery, and a simple Italian seasoning lift the broth while tortellini offers instant comfort. The result is reliably soothing — the kind of dish everyone at the table asks to be served again.

I treasure this pot because it’s forgiving, fast, and delicious without fuss. The texture balance — tender tortellini, soft but still-structured vegetables, and shredded chicken — makes every spoonful satisfying. I often make it when friends stop by unexpectedly or when a simple, nourishing dinner is needed after a long day. Between the savory broth and the pillowy tortellini, it’s become one of my go-to dinners that’s both family-friendly and impressive enough for company.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra-virgin olive oil for flavor — it helps gently sweat the aromatics and gives the soup a round mouthfeel.
• Onion (1/2 medium, chopped): Look for a sweet yellow or white onion; cook until translucent with a touch of golden color to build savory depth.
• Celery (3 sticks, finely chopped): Celery adds aromatic freshness and subtle crunch; trim the ends and dice evenly for even cooking.
• Carrots (3 large, peeled & chopped or sliced): Choose firm carrots; slicing thinly shortens cooking time and lets the sweetness soften into the broth.
• Garlic (2 cloves, minced): Fresh garlic provides the backbone of aroma — add after the vegetables start softening so it doesn’t scorch.
• Italian seasoning (1/2 teaspoon): A small amount goes a long way to give the broth an herbaceous lift; combine oregano, basil, thyme if you make your own.
• Chicken broth (8 cups): Low-sodium chicken broth is recommended so you can control final seasoning; for a richer soup use a flavorful homemade stock.
• Cooked shredded chicken (2 cups): Rotisserie chicken makes this fast and flavorful — dark and white meat both work well.
• Refrigerated cheese tortellini (2 x 9-ounce packages): Fresh tortellini cooks quickly and lends creamy, cheesy texture; choose quality refrigerated brands if available.
• Salt & pepper: Season to taste at the end; start with a small pinch and adjust once the tortellini is cooked.
• Chopped parsley (to taste): Fresh parsley adds a bright, herbaceous finish — sprinkle generously when serving.

Instructions

Sauté the aromatics: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the chopped 1/2 medium onion and sauté for 5–7 minutes, stirring occasionally. Allow the onion to soften and develop a touch of golden color — this browning builds deeper flavor in the finished broth. Add vegetables & garlic: Add the 3 chopped celery sticks and 3 peeled, chopped carrots, plus 2 minced garlic cloves and 1/2 teaspoon Italian seasoning. Stir and cook for another 2–3 minutes until the garlic is fragrant but not browned. This step ensures the vegetables begin to release moisture and aromatics before adding liquid. Simmer the broth: Pour in 8 cups chicken broth and raise heat to high. Bring to a boil, then immediately reduce to a rapid simmer. Cook for about 10 minutes or until the carrots and celery reach your preferred tenderness. Keep the pot uncovered to concentrate flavors; taste the broth and adjust seasoning early if the stock is very mild. Add chicken & tortellini: Stir in 2 cups shredded cooked chicken and both 9-ounce packages of refrigerated cheese tortellini. Increase heat to medium-high so the liquid returns to a lively simmer, then cook until the tortellini are tender — usually 3–5 minutes depending on brand. Watch carefully: a vigorous boil can cause tortellini to break apart, so lower the heat if needed. Finish & serve: Season the soup with salt and freshly ground black pepper to taste. Remove from heat and stir in chopped parsley. Serve immediately in warmed bowls with extra parsley for garnish and crusty bread on the side.

Storage Tips

Cool the soup to room temperature within two hours and transfer to airtight containers. If storing in the refrigerator, keep for 3–4 days. For longer storage, freeze in portioned containers for up to 3 months — but omit tortellini before freezing to avoid a mushy texture. When reheating refrigerated soup, warm gently on the stovetop and add fresh tortellini, cooking for 3–5 minutes until tender. In a microwave, reheat in 1-minute bursts, stirring in between to ensure even heating and to prevent overcooking the pasta.

Ingredient Substitutions

Swap cheese tortellini for plain egg noodles or small shells if you prefer — adjust cooking time accordingly. For a gluten-free option, use certified gluten-free tortellini or replace with gluten-free dumplings (check package directions for cook time). To make it dairy-free, choose dairy-free filled pasta or use plain pasta and add a tablespoon of nutritional yeast for savory depth. If you want more herbs, add a sprig of rosemary while simmering and remove before serving; for a heartier texture, fold in baby spinach during the final minute of cooking.

Serving Suggestions

Serve this soup with thick slices of crusty bread, garlic bread, or a simple arugula salad dressed with lemon and olive oil. Garnish with freshly chopped parsley and a drizzle of extra-virgin olive oil or a few grinds of black pepper. For a heartier meal, pair with roasted vegetables or a charred vegetable platter. This soup works well for casual family dinners, potlucks, or a comforting lunch — ladle into deep bowls and offer grated Parmesan at the table for guests who want extra cheesiness.

Cultural Background

This soup bridges Italian comfort and American weeknight practicality. Tortellini are traditional Italian filled pastas originating in the Emilia-Romagna region, often served in brodo (in broth). The adaptation with shredded chicken and readily available refrigerated tortellini reflects a modern, home-kitchen approach: bringing old-world shapes and techniques into quick, family-friendly meals. Many Italian households serve tortellini in a clear broth as a celebratory or restorative dish; this version nods to that tradition while focusing on convenience without sacrificing heartwarming flavor.

Seasonal Adaptations

In winter, boost the soup with root vegetables like parsnips and rutabaga for extra heartiness. In spring and summer, lighten it by adding fresh peas, chopped basil, or baby spinach just before serving. For holiday tables, replace the rotisserie chicken with shredded turkey after a roast, and finish with a few drops of good olive oil and extra herbs. Adjust the herbs and vegetable mix by season to keep the comforting base interesting all year long.

Meal Prep Tips

To meal-prep, cook the vegetable-and-broth base ahead and chill in an airtight container for up to 3 days. Store shredded chicken separately and keep tortellini in the refrigerator until the day you plan to serve. When ready to eat, reheat the base, stir in chicken to warm, then add tortellini and cook briefly. Portion into microwave-safe containers for convenient lunches — add pasta fresh when reheating if you prefer a firmer texture.

Make this recipe your own by adjusting herbs, adding leafy greens, or swapping proteins — it’s forgiving and consistently delicious. I hope it becomes a reliable favorite in your home as it did in mine.