Easy One-Pot Chicken Tortellini Soup

This chicken tortellini soup is the perfect one pot meal that comes together in just over 30 minutes! It’s loaded with classic comfort food flavors that your family will love.

 

You Will Love This

• It’s got all the flavors you love about chicken noodle soup, but better! If you’re looking for the ultimate comfort food, you’ve come to the right place! This creamy chicken tortellini soup is loaded with creamy broth, plenty of vegetables, shredded chicken, and cheesy tortellini. It’s hearty, filling, and delicious.
• The best part is that it comes together all in one pot! No need to boil the tortellini or the chicken separately. In this recipe, everything cooks together which means maximum flavor with minimal effort!
• If you loved this easy soup recipe, be sure to check out my creamy tortellini tomato soup, creamy chicken dumpling soup, and instant pot chicken soup with rice.

Ingredients and Substitutions

• Butter – The butter in this recipe is going to combine with the flour to create a roux and thicken the soup. You can use olive oil in it’s place if you prefer.
• Onion, Carrot, Celery – Diced veggies are the flavor base for this soup. Feel free to check your local grocery store for pre-diced veggies, typically called mirepoix, to save you some prep time.
• Garlic – Freshly minced garlic will give you the best flavor. You can substitute with 3/4 of a teaspoon of garlic powder.
• Dried Herbs – Italian seasoning and rubbed sage are essential to bring delicious flavor a fragrant aroma. You can sub with your favorite dried herbs as well. Feel free to add a pinch of red pepper flakes if you like a bit of spice!
• All-Purpose Flour – Flour helps thicken the broth a bit and give it that perfectly creamy texture.
• Chicken Broth – I like to use low-sodium chicken broth. Feel free to sub with vegetable broth if you prefer.
• Boneless Skinless Chicken Breast – Chicken breast or chicken thighs work well for this recipe. If you want to cut down on the prep time, try using shredded rotisserie chicken. You can also use boneless, skinless chicken tenders, or cut your chicken breast into smaller pieces which will allow it to cook more quickly.
• Refrigerated Cheese Tortellini – I love using refrigerated cheese tortellini because it makes this recipe that much easier. The great thing about adding it to soup is that you don’t have to cook it ahead.
• Frozen Corn and Peas – Use your favorite frozen veggie blend. Feel free to sub with fresh greens like kale or fresh baby spinach if you don’t have frozen veggies.
• Heavy Cream – Heavy cream, also known as whipping cream, adds a delicious flavor and creamy texture. You can substitute with half and half but the broth will be thinner.
• Parmesan Cheese – Parmesan cheese adds another creamy element and a delicious nutty flavor. Freshly shredded Parmesan will melt best.
• Balsamic Vinegar – Balsamic vinegar is my secret ingredient when it comes to creamy soups. Just a splash of acid is the perfect way to balance out the rich, creamy flavor. Lemon juice is a delicious substitution if you want to add some fresh lemon flavor.

Instructions

Sauté veggies in butter in a large pot. Add herbs and seasonings then sprinkle with flour and cook.

Add a couple splashes of broth and stir to deglaze until it cleans the bottom of the pot.

Stir in the remaining chicken broth and chicken breast.

Simmer for 10-12 minutes or until chicken is cooked through. Shred chicken and set aside.

Add tortellini, corn, and peas to the pot. Simmer for a couple minutes or until the tortellini is tender and al dente.

Remove from heat and stir in shredded chicken.

Then stir in heavy cream, and shredded cheese. Cook over medium-low heat until the cheese melts and everything is warmed through.

Stir in balsamic vinegar and season to taste with salt and pepper. Garnish with fresh parsley and enjoy!

Tips

• Replace the chicken with Italian sausage! The great thing about this tortellini soup recipe is that it’s super versatile and you can use almost any protein you like to replace the chicken. If you’re using Italian sausage, I recommend browning and crumbling that in the pot first and then setting it aside. Saute the veggies in the same pot and follow the recipe instructions adding the cooked sausage at the same time you’d add the cooked chicken back in.
• Use rotisserie chicken instead of raw chicken to save some prep time! I’d recommend cooking the tortellini, corn, and peas in the broth and then adding the shredded rotisserie chicken at that point.
• Don’t overcook the pasta! Most refrigerated tortellini only needs 3-4 minutes of cook time. The best way to know if it’s cooked is to try it! You’ll want the pasta to be cooked al dente so that it still has a bit of a toothsome bite.

What goes well with tortellini soup?

Tortellini soup is a great main dish and goes with any side you like. We love to serve it with my homemade garlic bread, balsamic glazed brussel sprouts, or my air fryer zucchini. 

What is tortellini soup made of?

Tortellini soup is made from a mixture of carrots, celery, and onions cooked with other vegetables like peas and corn, typically a protein like chicken, and filled tortellini pasta in a chicken or veggie broth.

What is tortellini usually filled with?

Tortellini can be filled with a variety of mixtures. Typically, tortellini is filled with ricotta cheese, parmesan, and romano, but it can also be stuffed with spinach, mushrooms, Italian sausage, and chicken. 

Is this soup creamy or brothy?

It’s both! It’s thin enough to be considered slightly brothy but it’s got a touch of heavy cream and Parmesan cheese to make it perfectly creamy.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to a week. The tortellini will continue to soak up the broth as it sits so if you’re going to enjoy it 3-5 days after making it, I recommend storing the tortellini separate from the broth and veggies. If you’ll be enjoying it the next day, it should be just fine all stored together.
• Reheating: Reheat soup in a small sauce pan on the stove over medium heat until warmed through. Add a splash of cream to loosen up the broth. Season to taste before serving.

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