I love cheese tortellini—truly, I could eat it every day, simply tossed with a bit of melted butter. That first bite of al dente pasta with a surprise pocket of cheese is pure comfort. If you’re a tortellini fan, you’ll adore this Chicken Tortellini Soup. To save time, I use a rotisserie chicken.
When I made this soup it was cold and windy—exactly the kind of weather that calls for a warm, hearty bowl. A few days later the weather swung warm (as it often does here in Arkansas), but I still keep this recipe on hand for the next chilly day. It’s comforting, simple, and perfect for warming both the body and the soul.
This soup is easy to prepare and incredibly satisfying—one bowl will have you reaching for seconds. It reheats well, too, so leftovers are a bonus.
Chicken Tortellini Soup
- Servings: 8-10
- Difficulty: easy
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, diced
- 3 teaspoons garlic, minced
- 1 cup milk
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1/2 teaspoon oregano
- 1 rotisserie chicken, shredded
- salt and pepper, to taste
- 1 package (9 ounces) refrigerated cheese tortellini
- chopped fresh parsley, for garnish
- grated fresh Parmesan, for garnish
Directions
Heat a large pot over medium heat and add the olive oil. Sauté the carrots and celery for about 5 minutes. Add the onion and continue to sauté until the vegetables are tender, about 10 more minutes. Stir in the garlic and cook for an additional 1–2 minutes until fragrant.
Add the milk, cream of chicken soup, and chicken broth to the pot. Season with the oregano and bring the mixture to a gentle simmer. Let it simmer for about 20 minutes to blend the flavors.
While the soup simmers, cook the tortellini in a separate pot of salted boiling water according to package directions until al dente. Drain and set aside.
Stir the shredded rotisserie chicken into the soup and warm through. Taste and adjust salt and pepper as needed.
To serve, place some cooked tortellini in each bowl and ladle the hot soup over the pasta. Garnish with chopped parsley and grated Parmesan. Serve immediately and enjoy.
easypeasypleasy.com
How delicious does that sound?
Lacie’s Easy Peasy Pleasy Tips
- You can cook the tortellini directly in the soup if you’re serving a crowd—just add more liquid as needed.
- If you plan to have leftovers, cook the tortellini separately and add it to reheated soup. This prevents the pasta from becoming overcooked and mushy.
- Fresh pasta cooks faster than dried pasta, so adjust cooking time accordingly.
I hope you give this recipe a try. The combination of savory broth, tender chicken, and cheesy tortellini is one of my favorite comfort meals.