This easy Chicken Tortellini Soup Recipe is filled with juicy shredded chicken, tender vegetables, and pillowy cheese-filled tortellini in a rich and flavorful tomato-based broth. It’s the perfect meal-in-one soup recipe made on the stovetop or in the slow cooker.

Be sure to try my Creamy Chicken Tortellini Soup next!

Overhead image of a large white Dutch oven filled with simmering tomato-based chicken broth, carrots, celery, onion, shredded chicken, spinach, and four-cheese tortellini.

The Easiest Chicken Tortellini Soup Recipe

This easy chicken tortellini soup combines my love for soup and cheesy pasta with simple, everyday ingredients like onions, carrots, celery, tomato sauce, and leftover shredded chicken. It’s healthy, hearty, and really easy to make—the perfect soup for chilly winter nights.

Like most soup recipes, this chicken tortellini soup can be easily modified to taste delicious with whatever you have in the house! Use 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.

Why This Recipe Works

This recipe calls for pre-cooked rotisserie or shredded chicken, meaning less time in the kitchen and dinner on the table in 45 minutes (or less!)
Delicious and nutritious, this soup includes healthy vegetables like onion, carrots, celery, and baby spinach, with plenty of room for additional veggies like zucchini and frozen peas!
This soup is filled with simple ingredients and is easy to make in one pot on the stovetop, or it makes the perfect recipe to cook low and slow in your crockpot.

Two soup bowls filled with chicken tortellini soup made with chicken, cheesy tortellini, soft vegetables, spinach, and topped with red chili flakes.

Ingredients and Substitutions

Below are descriptions of the key ingredients for this Chicken Tortellini Soup Recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.

Olive oil: To cook the veggies.
Mirepoix (carrot, celery, onion): These vegetables are cooked over low heat slowly to sweeten the ingredients rather than caramelize them. 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 will work with this recipe (frozen, fresh, or dry). Note that dry tortellini will take 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 Chicken Tortellini Soup

1. Soften the vegetables. 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.

Carrots, celery, and onions softening in a large white Dutch oven set over medium heat.

2. Stir in the broth. 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.

3. Simmer. Bring to a boil, then reduce the heat to low. Simmer for 10-15 minutes.

4. Add the shredded chicken, spinach, and refrigerated tortellini. 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).

5. Season to taste. Season with salt and pepper to taste, and garnish with your favorite chopped herbs, red pepper flakes, or cheese!

Cooking Tip: Tortellini pasta will continue to absorb liquid, swell, and (to some degree) fall apart the longer it sits in the broth. If you plan on having leftovers, I recommend cooking the tortellini in a pot of lightly salted boiling water until al dente, draining, and adding to individual bowls just before serving.

Overhead image of a large white Dutch oven filled with simmering tomato-based chicken broth, carrots, celery, onion, shredded chicken topped with several cups of fresh baby spinach..

Slow Cooker Chicken Tortellini Soup

To make this in your Crockpot, I suggest replacing the precooked shredded chicken with raw chicken. You will need 2-3 large chicken breasts or 5-6 large boneless skinless chicken thighs.

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, remove the chicken and shred it. At the same time, stir in the tortellini and spinach. Return the chicken just before serving and season with salt and black pepper, to taste.

Close up image of a large white Dutch oven filled with simmering tomato-based chicken broth, carrots, celery, onion, shredded chicken, spinach, and four-cheese tortellini.

Serving Ideas

Serve this chicken gnocchi soup with toasted buttered bread, cheesy garlic bread, grilled cheese, homemade soft dinner rolls, or these buttermilk biscuits. For a soup and salad situation, try serving it with this easy Caesar salad or simple Arugula Salad.

Storage and Freezing

Transfer leftovers to an airtight container in the refrigerator for up to 4 days. Reheat over medium heat on the stovetop until simmering or in the microwave. If frozen, allow the soup to thaw in the refrigerator overnight before reheating.

Freezing: For best results, freeze the soup without the tortellini, as the pasta turns 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.

If you love this hearty chicken tortellini soup recipe, try my Chicken and Rice Soup, Instant Pot Minestrone Soup, or this amazing Cabbage Soup Recipe.