Perfect for a cold night, this Chicken Tortellini Soup is packed with flavor and done in not time at all.
If you love this Chicken Tortellini Soup, you’ll want to try this Sausage Tortellini Soup.
We’ve all been there before.
When nothing but a warm bowl of soup will do.
And this Chicken Tortellini Soup is so easy to whip up, it’s a great go-to when you need something warm and comforting.
I love this recipe because it’s adaptable. And it’s easy to keep everything you need on hand so that you can make it at a moment’s notice!
Ingredients
- Olive Oil: I like to use extra-virgin olive oil to saute the vegetables, but any high temperature oil will work.
- Onion, Bell Pepper, and Garlic: These are the vegetables for the soup. For suggestions of substitutions, check out the change it up section below.
- Chicken Broth: I like to use low sodium chicken broth.
- Beans: You can use any white beans that you like. Cannellini, navy, or great northern beans are all good choices.
- Tomatoes: You will want Italian diced tomatoes if possible. You can use regular diced tomatoes, but you might want to add some extra Italian seasonings.
- Basil: I usually use dried basil because I don’t often have fresh basil in the winter. But if you do have fresh basil, it would definitely work. You will want to wait and add fresh basil at the end, but you can add dried basil according to the recipe.
- Tortellini: I think cheese tortellini is the best in this soup recipe. I use frozen tortellini. If you are using fresh tortellini, you will want to reduce the cook time.
- Chicken: My biggest time save for this recipe is to use cooked, shredded or cubed chicken that you made ahead of time.
- Red Wine Vinegar: The vinegar is a great flavor enhancer.
- Cream: This just adds a bit of creaminess at the end.
How to Make Chicken Tortellini Soup
- Start by cooking your veggies in the olive oil. Add the garlic for the last 30 seconds.
- Stir in the chicken broth, beans, tomatoes, and basil. Cook this together until it boils.
- Turn the heat down and add the tortellini and the chicken. Cook until the tortellini is tender.
- Stir in the vinegar, then the cream. Taste the soup and season to taste with salt and pepper.
Tips and Tricks
You don’t want to make this soup ahead of time, because the pasta will continue to soak up the broth the longer it sits. It is one that is best to make right before you eat it.
If you do have leftovers, store them in the refrigerator. You may need to add extra chicken broth when you reheat it.
This soup is very versatile, so feel free to add to it or take away. If you don’t love beans, you can leave them out. Same for the tomatoes or the bell pepper.
Change it Up
You can swap out the vegetables, or add extra vegetables, if desired. Add in diced carrots or peas. It would also be great with some spinach stirred in at the end,
You can leave out the cream, if desired. Or if you can make it even creamier and add up to a cup of cream.
I love to top mine with parmesan cheese, but you could also add oyster crackers or fresh herbs.
More Soup Recipes
Minestrone with Gnocchi
Cheddar Cheese Soup
Homemade Bean and Bacon Soup
Chicken and Gnocchi Soup
Cheesy Vegetable Chowder
Lemon Chicken Orzo Soup
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Chicken Tortellini Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 16 oz can white beans, drained and rinsed
- 1 14.5 oz can Italian diced tomatoes
- 1 teaspoon dried basil
- 1 19 oz package frozen cheese tortellini
- 2 cups cooked, shredded or cubed chicken
- 1 tablespoon red wine vinegar
- 1/2 cup heavy whipping cream
- Parmesan cheese for serving, optional
Instructions
- Heat the olive oil in a large soup pot or Dutch oven. Once hot, add the onion and the bell pepper and cook until soft. Stir in the garlic and cook for an additional 30 seconds. Season with salt to taste.
- Stir in the chicken broth, beans, tomatoes, and basil. Bring to a boil.
- Once boiling, reduce the heat the medium and add the tortellini and the chicken. Cook until the tortellini is heated through, about 10 minutes. Reduce the heat to low and stir in the red wine vinegar. Let it heat through another minute or two. Turn off the heat and stir in the cream.
- Season to taste with salt and pepper, then serve topped with Parmesan cheese, if desired.
Pat Bradley says
I took your survey and I understand why you would question “should I continue”. I started a blog just for myself and expected only friends and family would read it. I slowly went too long between posts so nobody reads it anymore. Shame on me.
Whitney says
I took the survey 🙂
Thanks for the great recipe post. I always forget about tortellini soup. I’m adding it to our next meal plan. I’m going to do rotisserie chicken to save time! I also love to make Parmesan crisps (a pile of parm melted flat) to go with tortellini soup. Yum Yum! Thanks for helping me remember this great recipe!
Becca @ Crumbs and Chaos says
This soup looks so simple and delicious!! Thanks for including our pasta in your features 🙂
a farmer in the dell says
It’s freezing here too! I slipped on ice this morning and am currently feeling really bad for myself. This soups sounds like the perfect medicine!
Kate | Food Babbles says
Thanks so much for featuring my Nutella & Caramelized Banana Crepes! So happy you liked them. And this soup sounds so good and easy to make! Bookmarking it for sure.
Joanne says
I have been eating a TON of soup lately to counteract this cold! Good old tortellini soup is one I seem to have forgotten lately. Need to change that!
Jess Z says
I took the survey. Enjoy seeing all the recipes linked up! Texas never has extremely cold days. After visitng family in CT this past holiday season, I’m so much more grateful for our warmer winters. Although, come summer, I’ll be wishing I were in the north. 😉
Heather Spooner says
I took the survey. Thanks for all the delish recipes!
Anj says
I answered your survey. Count me in the warm part of the country, wishing it were colder, but I don’t think I could handle your kind of cold! I love your blog and think you continue to make it better and better all the time.
danielle says
Thanks you so much for featuring my fries!
bellini says
I took a few seconds to answer your survey. It certainly has been cooler, but so far it has been a mild winter..so far, so much more of winter left to go. I am hoping for snow because at least then it is warmer and I feel all cozy wrapped up inside with a bowl of comforting soup.
megan @ whatmegansmaking says
I love tortellini in pretty much anything. This looks great!! Love seeing all the featured recipes too 🙂
Kim says
Happy Thursday! I completed the survey.
Colleen @ What's Baking in the Barbershop?! says
I took the survey!
I could SO use this delicious looking soup in Boston right now! It’s freezing here. Glad we’re not alone. 🙂
Liz L says
I took the survey. And I added Italian Sausage Cottage Pie to the linky. Have a great day, ~Liz
kirsten@FarmFreshFeasts says
Deborah,
Thanks for finding my Farm Fresh Feasts-a-boli and telling me about your blog!
I’ve come to join the party, and brought a breakfast (Chocolate Cherry Cider muffins–though they can be made with apple juice if cider is gone from your area), a lunch (Mindless Sweet Potato Hash–mindless because it bakes in the oven while I sit on the computer . . .), and dinner. I brought cheese pizza because it’s usually a favorite, but I had CSA farm share spinach so I made a spinach crust, and I’d put up some fresh tomato pesto sauce with the last of my farm share tomatoes [adapting the recipe for Cherry Tomato Pesto from In Her Chucks great recipe]. That makes the simple cheese pizza Not So Simple!
I cannot believe your fridge is in the garage–how cold that must be. I thought I had it bad with frost on the *inside* of my kitchen window, but frozen veggies would be way worse. I’d be turning frozen veggies into a lot of soup stock in that case!
This soup looks wonderful (great photo) and I love the addition of vinegar at the end. My favorite soup from A Veggie Venture, Greens ‘n All Beet Soup, finishes with a splash of vinegar as well.
Thank you for hosting!