Chicken and tortellini soup I’m making for the THIRD time this week

The magic in this chicken and tortellini soup lies in its balance of fresh ingredients and hearty flavors. It’s nutritious, easy to make, and keeps well, making it the perfect weeknight dinner or anytime comfort food you’ll want ready in your fridge.

Why I Can’t Stop Making These Cookies

• Quick win: ready in under 30 minutes, ideal for busy evenings.
• Flavor twist: a subtle garlic and herb infusion elevates the broth.
• Pantry-friendly: mostly staple ingredients you might already have.
• Kid-friendly: mild seasoning and tender pasta loved by little ones.
• Seasonal appeal: perfect for chilly weather, but light enough for any season.

What Type of Chicken Should I Use?

For the best flavor, opt for bone-in, skinless chicken thighs if you have time to simmer the bones add depth to the broth. If you want a quicker prep, boneless chicken breasts work well too. Fresh chicken is ideal, but frozen works fine; just thaw fully and pat dry before cooking to avoid excess water diluting your soup.

If you’re in a hurry, rotisserie chicken is a fantastic shortcut just shred and add it in the last few minutes. Whichever you choose, handle the chicken gently to keep it tender and juicy.

Options for Ingredient Alternatives

• Butter or olive oil: both add richness; olive oil gives a lighter, herbaceous note.
• Cheese tortellini or spinach-filled for a veggie boost.
• Chicken broth can be swapped for vegetable broth to make it meat-free, though this changes the flavor profile.
• Use fresh garlic or garlic powder depending on what you have; fresh adds punch.
• Fresh herbs like parsley or thyme brighten the soup, dried works in a pinch add early in cooking.
• Heavy cream can replace a splash of milk for a richer broth.

The Biggest Challenges While Baking

Here’s a little detour though this recipe isn’t baking cookies, similar principles apply to prepping your soup ingredients!

• Overcooking chicken: add shredded chicken near the end to keep it tender.
• Overcooking tortellini: cook just until al dente in the broth to avoid mushiness; add as the last step.
• Seasoning balance: taste frequently and adjust salt and pepper slowly.
• Avoid diluting soup: drain any thawed chicken well and avoid adding excess water.
• Adding delicate herbs: stir them in last to preserve their bright flavor.

Storage & Freezing Instructions

Chicken and tortellini soup stores beautifully. Keep leftovers in an airtight container in the fridge for 3 to 4 days. To freeze, cool the soup completely and transfer it to freezer-safe containers or heavy-duty bags. Separate portions work best for easy reheating.

For the best texture, freeze the soup without tortellini, then add fresh cooked tortellini when reheating. This prevents pasta from getting gummy. For make-ahead meals, you can cook the chicken and broth separately and combine fresh before serving.

Estimated Nutrition

This recipe makes about 6 hearty servings.

• Total calories: roughly 1,200–1,400 per batch.
• Per serving: 200–230 calories.
• Protein: 20–25 grams per serving.
• Carbohydrates: 15–20 grams, largely from tortellini.
• Fat: 7–10 grams, depending on use of butter or oil.
• Fiber: 2–3 grams if you add veggies like spinach or carrots.

Ingredients

• 1 lb boneless chicken breasts or thighs (450 g)
• 6 cups chicken broth (1.4 L)
• 2 cups cheese tortellini (fresh or frozen) (200 g)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 Tbsp olive oil or unsalted butter (15 ml)
• 1 tsp dried Italian herbs or 1 Tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: 1/2 cup baby spinach or kale, roughly chopped (15 g)
• Optional: 1/4 cup heavy cream or milk for richness (60 ml)

Step-by-Step Instructions

1. Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add minced garlic and Italian herbs; stir for 1 minute until fragrant.
3. Pour in chicken broth and bring to a gentle boil. Add chicken breasts or thighs whole. Reduce heat and simmer for 15–20 minutes, or until chicken is cooked through.
4. Remove chicken and shred with two forks. Return shredded chicken to the pot.
5. Add tortellini and optional greens; cook for 3–5 minutes until pasta is tender but still slightly firm.
6. Stir in cream or milk if using. Season with salt and pepper to taste.
7. Ladle soup into bowls and serve warm with crusty bread or crackers.

Tips, Variations & Serving Ideas

• Add a squeeze of lemon juice or splash of vinegar for brightness.
• Stir in fresh basil or thyme at the end for extra herbal flavor.
• Swap tortellini for gnocchi or small shell pasta.
• For a spicy kick, add a pinch of red pepper flakes.
• Serve with shredded Parmesan and crusty garlic bread on the side.
• Make it heartier by tossing in cooked beans or extra veggies.
• Underbake tortellini slightly in the soup if you prefer softer pasta as leftovers reheat.

FAQs

Q: Can I use frozen chicken for this soup?
A: Yes! Just thaw it completely and pat dry to keep the broth flavorful.

Q: How long does the soup last in the fridge?
A: It stays fresh for 3 to 4 days in an airtight container.

Q: Can I make this soup vegetarian?
A: Substitute vegetable broth and use cheese or veggie tortellini, then add extra veggies.

Q: Should I add tortellini before freezing?
A: It’s best to store the tortellini separate and add fresh when reheating to avoid mushy pasta.

Save This for Later (Pinterest)

Love a hearty, homemade soup that feels both fresh and comforting? Save and share this chicken and tortellini soup recipe on Pinterest so you can make it anytime you crave that warm, tasty hug in a bowl. Your future self will thank you!