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Chicken Tortellini Soup

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5 from 7 reviews

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.

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon rubbed sage
  • 3 tablespoons flour
  • 6 cups chicken broth
  • 1 lb. boneless, skinless chicken breast
  • 10 oz. package refrigerated cheese tortellini
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon balsamic vinegar
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat butter in a large pot over medium heat.
  2. Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring occasionally for about 8 minutes.
  3. Add garlic, Italian seasoning, rubbed sage, and a couple pinches of salt and pepper. Cook, frequently stirring, for 1 minute.
  4. Sprinkle veggies with flour.
  5. Cook, frequently stirring for 1 minute.
  6. Add a couple splashes of broth and stir to deglaze until it cleans the bottom of the pot.
  7. Stir in the remaining chicken broth and chicken breast.
  8. Cover the pot and turn the heat to medium-high. Once gently simmering, reduce heat to low or medium-low and simmer, covered, for about 10-12 minutes or until the chicken is cooked through and shreds easily with two forks. 
  9. Remove chicken from the pot, shred, and set aside.
  10. Add tortellini, corn, and peas to the pot and simmer over medium-high heat. Simmer for 2-3 minutes over medium-low heat until the tortellini is nearly cooked al dente.
  11. Remove from heat and stir in shredded chicken.
  12. Then stir in heavy cream, and shredded cheese. Cook over medium-low heat until the cheese melts and everything is warmed through.
  13. Stir in balsamic vinegar and season to taste with salt and pepper.
  14. Garnish with fresh parsley and enjoy!

Notes

  • 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. 

Find it online: https://midwestfoodieblog.com/chicken-tortellini-soup/