Chicken Tortellini Soup Recipe (Tortellini in brodo)
This Chicken Tortellini Soup is a hearty and comforting meal, perfect for chilly evenings or when you need a delicious one-pot dish.
With tender chicken, flavorful vegetables, and creamy tortellini, all simmered in a savory broth with a touch of heat from hot sauce and Worcestershire, this soup is a satisfying and wholesome option.
Whether made on the stovetop or in the Crock Pot, it’s a versatile recipe that delivers rich flavor with minimal effort. Serve it up with some crusty bread, and you’ve got a meal everyone will love!
Why You’ll Love This Recipe:
People will love this Chicken Tortellini Soup because it combines the best of comfort and flavor in one bowl.
The tender chicken and savory broth create a rich base, while the tortellini adds a creamy, satisfying texture.
The vegetables bring a fresh crunch, and the subtle heat from the hot sauce and Worcestershire sauce adds depth without overpowering the dish.
It’s easy to make, customizable, and perfect for feeding a crowd or enjoying as leftovers.
Whether you cook it on the stovetop or in the Crock Pot, it’s sure to become a go-to favorite for cozy meals.
Key Ingredients:
Bone-in chicken breast for tender, juicy meat that adds flavor to the broth.
Refrigerated tortellini, which cooks quickly and adds a creamy, comforting element to the soup.
Vegetables like carrots, celery, and onion, which provide a fresh crunch and natural sweetness to balance the rich broth.
Seasonings such as basil, oregano, and Italian seasoning, which infuse the soup with aromatic, herbaceous flavors.
Chicken broth as the flavorful base, enhancing the richness of the soup with a savory depth.
Butter and olive oil for sautéing the vegetables and adding richness to the broth.
Chicken Tortellini Soup Recipe
Ingredients
Seasonings
1 teaspoon Each: dried basil, dried parsley
½ teaspoon Each: dried oregano, mustard powder
¼ teaspoon Each: ground sage, pepper
Soup
1 1/4 lb. bone-in chicken breast (see notes)
Salt/Pepper, to taste
2 teaspoons Italian seasoning
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, diced
¾ cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
10 oz. refrigerated tortellini (about 2 cups)
Instructions
Stove Top Method
Sear the Chicken
While searing is optional, it brings extra flavor to the soup. If you choose to sear, season the chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large soup pot over medium-high heat.
Add the chicken and brown for 3-4 minutes per side.
Set the chicken aside to rest for 10 minutes before shredding it with two forks.
If it’s not fully cooked in the center, it will finish cooking later in the broth.
Make the Soup
In the same pot, melt the butter.
Use a silicone spatula to scrape up any browned bits from the bottom of the pot.
Add the diced onion, carrots, and celery and sauté for 5 minutes.
Stir in the garlic, Worcestershire sauce, hot sauce, and seasonings, and cook for another minute.
Simmer the Soup
Pour in the chicken broth and add the shredded chicken.
Bring to a simmer (avoiding a full boil to keep the chicken tender).
Let it simmer gently for about 15 minutes.
Cook the Tortellini
Add the refrigerated tortellini to the pot and continue to simmer until the pasta is cooked through (this usually takes around 3 minutes for Rana tortellini).
Taste the soup and adjust seasoning as needed, including adding more salt to taste.
Serve hot and enjoy!
Crock Pot Method
Note: You can skip the searing step for this method. It’s best to use fresh (not leftover) chicken, as leftover chicken can become dry if cooked for several hours in the Crock Pot.
Prepare the Vegetables:
Melt the butter directly in the Crock Pot. Add the diced onions, carrots, celery, and minced garlic.
Toss everything together to coat evenly in the butter.
Add the Ingredients:
Stir in the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth.
Cook the Soup:
Cover and cook on low heat for 6 hours.
Low heat ensures the chicken remains juicy and tender.
If you’re short on time, you can cook it on high for about 4 hours, though this may result in slightly less tender chicken.
Shred the Chicken:
Once the chicken is cooked through, remove it from the Crock Pot and use two forks to shred it.
Add the shredded chicken back into the soup.
Add the Tortellini:
Stir in the refrigerated tortellini and cook for 10-15 minutes, or until the pasta is fully cooked and expanded.
Taste and adjust seasoning if needed.
Serve:
Serve the soup hot and enjoy the comforting, flavorful goodness!
Notes:
Fresh vs. Leftover Chicken: For the best results, use fresh chicken breast rather than leftover chicken. Leftover chicken can become dry when cooked for several hours in the Crock Pot or on the stovetop.
Crock Pot Method: If you’re using the Crock Pot method, skip the searing step. Simply add all the ingredients directly into the Crock Pot. Cooking on low for 6 hours helps keep the chicken tender and juicy.
Tortellini: Refrigerated tortellini cooks quickly, so be careful not to overcook it. Add it in the final 10-15 minutes of cooking to avoid mushiness.
Seasoning Adjustments: Taste the soup after adding the tortellini and adjust the seasoning if necessary. If you prefer a bit more heat, feel free to add extra hot sauce or pepper.
Make-Ahead Option: This soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for up to 3 months—just reheat gently when ready to serve.
Garnishes: Add a sprinkle of freshly grated Parmesan or a handful of fresh herbs like parsley for extra flavor and a touch of color before serving.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 350 kcal | Protein: 30 g | Carbohydrates: 30 g | Dietary Fiber: 3 g | Sugar: 5 g | Fat: 15 g | Saturated Fat: 5 g | Monounsaturated Fat: 8 g | Cholesterol: 60 mg | Sodium: 800 mg | Potassium: 500 mg
Frequently Asked Questions:
Can I use a different type of pasta instead of tortellini?
Yes, you can substitute tortellini with another type of short pasta like penne, farfalle, or rotini.
However, tortellini adds a nice creamy texture and flavor that is part of the soup’s signature appeal.
Can I make this recipe with boneless, skinless chicken breasts?
Absolutely! While bone-in chicken breasts add more flavor to the broth, you can use boneless, skinless chicken breasts instead.
Just make sure to cook them until fully done, then shred them and add them back into the soup.
Can I make this soup ahead of time?
Yes, this soup can be made ahead.
Simply store it in the refrigerator for up to 3 days.
Reheat it on the stove, adding a little extra broth if it thickens too much.
It also freezes well for up to 3 months.
How can I make this soup spicier?
If you like more heat, you can add additional hot sauce, a pinch of red pepper flakes, or even a diced jalapeño during cooking.
Adjust to taste!
Can I use frozen tortellini?
Yes, frozen tortellini works just fine.
Just add it directly into the soup and let it cook for a few extra minutes until tender.
Do I need to sear the chicken before adding it to the soup?
Searing the chicken is optional.
It adds flavor and texture to the chicken, but if you prefer, you can skip the searing step and add raw chicken directly to the broth.
Just ensure it’s fully cooked when you shred it.
Can I use leftover cooked chicken for this recipe?
While you can use leftover chicken, it may become dry if cooked for several hours in the soup.
For the best results, use fresh chicken breast and cook it with the soup.
How long should I cook the tortellini in the soup?
The tortellini should be added in the last 10-15 minutes of cooking.
It cooks quickly, so be sure to check the package instructions and cook it just until tender.
Overcooking can cause it to become mushy.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker!
Just add all the ingredients, cook on low for 6 hours, and then shred the chicken before adding the tortellini.
The slow cooker method allows the flavors to meld together beautifully.
What can I do if the soup is too thick?
If the soup becomes too thick after cooking, simply add more chicken broth or water to reach your desired consistency.
Stir well and let it simmer for a few minutes to blend the flavors.