Chicken Tortellini Soup

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

1. Start by cooking your veggies in the olive oil. Add the garlic for the last 30 seconds.
2. Stir in the chicken broth, beans, tomatoes, and basil. Cook this together until it boils.
3. Turn the heat down and add the tortellini and the chicken. Cook until the tortellini is tender.
4. 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
Homemade Bean and Bacon Soup
Chicken and Gnocchi Soup
Cheesy Vegetable Chowder
Lemon Chicken Orzo Soup

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Chicken Tortellini Soup

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 servings

Course: Soup

Cuisine: American

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Perfect for a cold night, this Chicken Tortellini Soup is packed with flavor and done in not time at all.

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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.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include parmesan cheese.

Nutrition Information

Serving: 1/8 of recipe, Calories: 316kcal (16%), Carbohydrates: 29g (10%), Protein: 24g (48%), Fat: 9g (14%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 4g, Cholesterol: 56mg (19%), Sodium: 477mg (21%), Fiber: 5g (21%), Sugar: 4g (4%)

Keywords: chicken tortellini soup