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Chicken Tortellini Soup

Chicken tortellini soup is cheesy, warm, and comforting. It takes about 35 minutes to make and is a perfect Sunday night dinner.
Course Soup
Keyword chicken, soup, tortellini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings


  • 1 cup sliced carrots (about 3 medium-sized carrots)
  • 1 cup sliced celery (about 2-3 stalks)
  • cups diced white or yellow onion (1 medium onion or 1/2 large onion)
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 7 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1 lb boneless skinless chicken breast or thighs
  • 1/2 lb tortellini (dry package)
  • 1 handful parsley, chopped (for garnish, optional)
  • grated parmesan for serving


  • In a large-sized soup pot, add the olive oil and set your burner to medium.
  • When the pot is heated up, add the carrots, celery, onions, and garlic. Saute until the onions are translucent.
  • Add in the broth, thyme, and black pepper. Taste and adjust seasonings.
  • Add the chicken and bring the pot to a boil.
  • Once the broth is boiling, lower the heat to medium-low and allow this to simmer for 20 minutes.
  • While the soup simmers, cook the tortellini to al dente according to package instructions.
  • After simmering, use a mesh skimmer to skim off any fat from the top of the soup. Remove the chicken breast from the pot and shred with two forks. Return to the pot.
  • Serve each bowl of soup with about 1/2 cup of tortellini. See notes for storage instructions.
  • Garnish with parsley and grated parmesan if you wish.


For storage, coat the leftover tortellini with a small amount of olive oil. Store the tortellini and the soup in separate containers in the refrigerator. Good for about 4-5 days.