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Chicken Tortellini Soup Recipe

Chicken Tortellini Soup Recipe
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★★★★★

5.2 from 28 reviews

This comforting Chicken Tortellini Soup combines tender shredded chicken, vibrant vegetables, and cheesy tortellini in a flavorful broth. The soup is enhanced by searing the chicken to develop rich flavor and finished with a touch of Worcestershire and hot sauce for depth and a subtle kick. Perfect for a cozy meal any day of the week.

Ingredients

Scale

Chicken and Seasoning

  • 1 1/4 lb bone-in chicken breast
  • Salt, to taste
  • Black pepper, to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Vegetables and Flavorings

  • 1 yellow onion, diced
  • 3/4 cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons hot sauce (divided)

Liquids and Pasta

  • 6 cups chicken broth
  • 10 oz refrigerated tortellini (about 2 cups)

Instructions

  1. Season the Chicken: Pat the bone-in chicken breasts dry and season both sides generously with salt, black pepper, and Italian seasoning for an even flavor base.
  2. Sear the Chicken: Heat olive oil in a large 4 ½-quart soup pot over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until a light brown crust forms. This caramelization adds extra depth and richness to the soup. Remove the chicken and set aside to rest for 10 minutes.
  3. Shred the Chicken: After resting, shred the chicken meat using two forks. If the inside is still slightly undercooked, it will finish cooking later in the broth.
  4. Prepare the Base: In the same pot, melt the butter over medium heat. Use a silicone spatula to scrape and deglaze the browned bits from the pot bottom for added flavor. Add diced onions, carrots, and celery and sauté for about 5 minutes until vegetables soften.
  5. Add Garlic and Seasonings: Stir in the minced garlic, Worcestershire sauce, and 1 teaspoon of hot sauce along with the reserved Italian seasoning mix. Cook for an additional 1 minute until fragrant.
  6. Simmer the Soup: Pour in the chicken broth and add the shredded chicken back into the pot. Bring the soup to a gentle simmer—avoid boiling to prevent tough chicken. Partially cover and let it simmer for 15 minutes to marry the flavors.
  7. Cook the Tortellini: Add the refrigerated tortellini to the soup. Refer to the package for cooking time; typically, it takes about 3 minutes for refrigerated tortellini like Rana. Stir occasionally to prevent sticking.
  8. Final Seasoning: Taste the soup and adjust seasoning by adding the remaining 1 teaspoon of hot sauce and up to ½ teaspoon of salt if needed. Remove from heat once the tortellini is tender and fully cooked.
  9. Serve: Ladle the soup into bowls and enjoy it warm for a hearty and satisfying meal.

Notes

  • Searing chicken is optional but recommended as it enhances broth flavor and chicken texture.
  • Bone-in chicken adds more flavor, but boneless can be substituted if preferred.
  • Use refrigerated tortellini for best texture; frozen may require longer cooking times.
  • Adjust hot sauce to taste depending on your spice preference.
  • Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely without the tortellini to prevent mushiness.

Nutrition

Keywords: chicken tortellini soup, Italian chicken soup, easy chicken soup, tortellini recipe, hearty soup recipe

Find it online: https://tastybella.com/chicken-tortellini-soup-recipe/