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This quick and easy Tortellini Soup is packed with juicy shredded chicken and pillowy-soft cheese tortellini in a rich and flavorful tomato-based broth. It’s nourishing comforting, and ready in under an hour.
This tortellini soup combines cheesy tortellini pasta with simple, everyday ingredients like onions, carrots, celery, tomato sauce, and leftover shredded chicken. It’s healthy, hearty, and SUPER easy to make.
Like most soups, this recipe tastes delicious with whatever you have in the house! Add your favorite veggies, trade the cheesy tortellini for chicken or meat-filled ones, and garnish with your favorite fresh herbs, shredded parmesan cheese, or red chili flakes for a bit of heat.
The best part? You can make this easy tortellini soup on the stovetop in less than an hour, or cook it low and slow in your slow cooker for a cozy weeknight dinner.
And if you enjoy this recipe, be sure to try my deliciously creamy chicken tortellini soup recipe next!
Table of Contents
Ingredients and Substitutions
Below are descriptions of the key ingredients for this Tortellini Soup Recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Mirepoix (carrot, celery, onion): The classic trio of veggies. They’re cooked low and slow to sweeten and soften, rather than caramelize. Try not to rush this step.
- Tortellini: I prefer to use fresh cheese tortellini (in the refrigerated section) whenever possible, but I always keep a bag of dry tortellini in my pantry for last-minute dinners. All forms of tortellini (frozen, fresh, or dry) will work. Note: Dry tortellini takes longer to cook and soften than fresh.
- Seasoning and aromatics: This recipe includes minced garlic and dried Italian seasoning.
- Canned tomato sauce: The tomato sauce combines with the broth, adding flavor and richness. Be sure to purchase plain, unseasoned tomato sauce (not pasta sauce).
- Chicken broth: The base for the broth. Feel free to use store-bought or homemade, low-sodium or regular.
- Shredded chicken: This recipe calls for 2-3 cups of cooked and shredded chicken. Use rotisserie chicken or learn how to cook shredded chicken.
- Baby spinach: Frozen spinach is not recommended. Kale is a delicious alternative.
- Optional garnishes and additions: Serve this soup with freshly grated parmesan cheese, pepper jack cheese, crushed red pepper, hot sauce, or fresh lemon juice.
How to Make Tortellini Soup
This tortellini soup recipe is super easy to make!
To begin, heat the olive oil in a large pot or Dutch oven set over medium heat, and cook the onions, carrots, and celery until softened. Stir in the minced garlic and Italian seasoning and cook for about a minute, or until fragrant. Then, stir in the bay leaves, tomato sauce, and your favorite store-bought chicken broth. Feel free to use homemade chicken stock or broth if you’ve got it.
Bring to a boil, then reduce to a simmer and cover. Cook for about 10-15 minutes. Add the shredded chicken, spinach, and refrigerated tortellini. Simmer for an additional 4-6 minutes or until the tortellini have just softened.
Finally, season with salt and pepper, to taste. Enjoy with all your favorite garnishes. Enjoy!
Pro Cooking Tip
Tortellini will continue to absorb broth and become mushy the longer it sits. If you’re planning for leftovers, cook the tortellini separately in lightly salted boiling water until al dente. Drain and add it to individual bowls just before serving.
Serving Ideas
When you’re ready to serve, ladle this tortellini soup into bowls and serve with garnishes like fresh basil, red chili flakes, and freshly shredded parmesan cheese. For even more flavor, try topping your bowl with a small spoonful of fresh basil pesto or crunchy homemade croutons.
Most of the time, I serve this tortellini soup on its own for a filling lunch or easy dinner with fresh bread, soft dinner rolls, or a slice of good old fashioned cornbread. But, some nights I’ll include my easy Caesar salad or mixed greens tossed with homemade champagne vinaigrette or homemade Italian dressing. Enjoy!
Frequently Asked Questions
Place the chicken, chopped vegetables (except for the spinach), tomato sauce, chicken broth, Italian seasoning, and minced garlic in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Approximately 30 minutes before serving, stir in the pre-cooked shredded chicken, tortellini and fresh spinach. Allow the tortellini to soften and season with salt and black pepper, to taste. Enjoy!
To make this veggie-packed tortellini soup vegetarian, you’ll need to omit the shredded chicken and substitute any chicken broth for vegetable broth (or water).
Storage and Freezing
Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freezing: For best results, freeze the soup without the tortellini. Cooked tortellini do not freeze well and will turn mushy after thawing. Instead, cook the tortellini separately and add them just before serving. Allow leftovers to cool before transferring to freezer-safe containers or ziplock bags. Freeze for up to 3 months.
Reheating: Transfer leftovers to a small pot set over medium heat. Reheat gently until fully reheated. If frozen, allow the soup to thaw in the refrigerator overnight before reheating.
More Favorite Soup Recipes
If you make this easy tortellini soup recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Tortellini Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 5 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 1 (14.5 ounce) can tomato sauce
- 2 bay leaves
- 8 cups low-sodium chicken broth, or homemade chicken stock
- 2 cups shredded chicken, plus more, as needed
- 5 ounces baby spinach
- 1 (20 ounce) package refrigerated cheese tortellini
- salt + pepper, to season
- Fresh thyme , to garnish
- crushed red pepper, to garnish
Instructions
- Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onions, carrots, and celery, and cook for 5-8 minutes or until starting to soften, stirring occasionally. Stir in the minced garlic and Italian seasoning, mixing well. Cook for about 1 minute or until fragrant.
- Add the bay leaves, tomato sauce, and your favorite store-bought chicken broth. Feel free to use homemade chicken stock or broth if you’ve got it.
- Bring to a boil, then reduce the heat to low. Simmer for 10-15 minutes.
- Mix well and simmer for 6-8 minutes or until the tortellini are soft and cooked through (take care not to overcook the tortellini as they may fall apart).
- Season with salt and pepper to taste, and garnish with your favorite chopped herbs, red pepper flakes, or cheese!
Notes
- This recipe is great with leftover cooked chicken (boneless skinless chicken breasts or chicken thighs) or shredded rotisserie chicken.
- If you plan to cook the tortellini directly in the soup, it is best to serve and enjoy immediately as the tortellini pasta will continue to absorb liquid as it rests. If you plan to have leftovers, consider cooking the tortellini separately until al dente and adding to each individual soup bowl as desired.
- Check out the full post for recommended instructions on how to make this soup in your slow cooker.
- You may also use frozen or dry tortellini, adjust the cooking time as needed.
- Vegetarian option: Omit the chicken and replace the chicken broth with vegetable stock or water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am going to try the Crock pot version you mentioned Easier and less work Sounds delicious Use my crock pot a lot other choices and recipes Thanks