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This Chicken Tortellini Soup is packed with fresh vegetables, savory broth, tender chicken, and cheese tortellini for a healthy and comforting meal.
I am a biggggg soup girl. I could eat soup when it’s cold, when it’s hot, really anytime and under any circumstances!
There is just something extremely comforting about a big, warm bowl of soup.
I literally used to request soup for breakfast as a child when I would spend the night at my grandparent’s house. Shout-out to my Gram for letting me be a soup loving weirdo as a kid. Without her, this recipe may have never been created.
Chicken Tortellini Soup has the traditional flavors of chicken noodle soup, with a twist by adding cheese tortellini as the noodles to add creaminess and an extra level of comfort. Also, this recipe is SOUPER easy to make!
INGREDIENTS
- 1 Large Carrot, Chopped
- 1 Stalk Celery, Chopped
- ½ White Onion, Chopped
- 1 Garlic Clove, Minced
- ½ Lemon, Juice
- Parsley
- 1 Large Chicken Breast or 2 Small Chicken Breasts
- 4 Cups Chicken Broth
- 1 9oz Pack of Fresh Cheese Tortellini
- 1 tsp Avocado or Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
STEPS TO MAKE CHICKEN TORTELLINI SOUP
- Gather all of the ingredients to make Chicken Tortellini Soup and prep your vegetables. Prepping ingredients ahead of time will actually save you cooking time and will help to make sure that ingredients cook evenly and do not burn.
- In a large soup pot, heat one teaspoon of oil over medium/high heat. Once the oil is glistening, add one chopped carrot, one chopped stalk of celery, half of a chopped onion, and one minced clove of garlic. Cook for about three minutes or until the onions are translucent and the garlic is fragrant.
- Keep the vegetables in the pot, but scoot them to the side of the pot to make room to sear the chicken breast. Add in one large or two small chicken breasts and season with half of a teaspoon of salt and half of a teaspoon of pepper. Sear the chicken for about 2-3 minutes on each side or until each side is golden brown.
- Once the chicken is seared on both sides, add in four cups of chicken broth. Season the broth with half of a teaspoon of salt and half of a teaspoon of pepper. Bring the broth to simmer on low/medium heat and cook covered for about 45 minutes.
- Remove the chicken and add in a nine ounce package of fresh cheese tortellini. Simmer for another 5-10 minutes or until the tortellini are softened.
- Shred the chicken and add the chicken back into the soup.
- Add the juice from half of a lemon, two tablespoons of parsley, and salt and pepper to taste.
- When you are ready to serve the Chicken Tortellini Soup, top with a drizzle of olive oil and fresh parsley.
CAN YOU FREEZE CHICKEN TORTELLINI SOUP?
You bet you can! One of the many things I love about soup is that you can freeze leftovers or make a huge batch and freeze it for convenience.
To freeze Chicken Tortellini Soup, make sure to let the soup cool. Once the soup is cool, ladle it into freezer safe storage containers. I really love to store soup in individual serving size containers for even more convenience.
Freeze and thaw for an easy and effortless lunch or dinner!
There are a few methods you could use to thaw your Chicken Tortellini Soup:
- Transfer from the freezer to the fridge and heat up using a microwave or stove top once completely thawed.
- Submerge in a warm water bath and once the soup is loosened from the container, transfer to a pot or slow cooker on low heat, until warm.
Chicken Tortellini Soup
Ingredients
- 1 Large Carrot Chopped
- 1 Stalk Celery Chopped
- 1/2 White Onion Chopped
- 1 Garlic Clove Minced
- 1/2 Lemon Juiced
- 2 Tbsp Parsley
- 1 Large Chicken Breast or 2 Small Chicken Breasts
- 4 Cups Chicken Broth
- 9 Oz Fresh Cheese Tortellini
- 1 tsp Avocado or Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Gather all of the ingredients to make Chicken Tortellini Soup and prep your vegetables.
- In a large soup pot, heat 1 tsp of oil over medium/high heat, until glistening.
- Add 1 chopped carrot, 1 chopped stalk of celery, 1/2 of a chopped onion, and 1 minced clove of garlic. Cook for about 3 minutes or until the onions are translucent and the garlic is fragrant.
- Keep the vegetables in the pot, but scoot them to the side of the pot to make room to sear the chicken breast. Add in 1 large or 2 small chicken breasts and season with 1/2 tsp salt and 1/2 tsp of pepper. Sear the chicken for about 2-3 minutes on each side or until each side is golden brown.
- Add in 4 cups of chicken broth. Season the broth with 1/2 tsp of salt and 1/2 tsp pepper. Bring the broth to simmer on low/medium heat and cook covered for about 45 minutes.
- Remove the chicken and add in a 9 oz package of fresh cheese tortellini. Simmer for another 5-10 minutes or until the tortellini are softened.
- Shred the chicken and add chicken back into the soup.
- Add the juice from 1/2 of a lemon, 2 tbsp of parsley, and salt and pepper to taste.
- Serve with a drizzle of olive oil and fresh parsley.
If you like soup as much as me, also check out my Spicy Game Day Chili recipe!
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