Italian Chicken Tortellini Soup
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This Italian Chicken Tortellini Soup is a delicious twist on classic chicken noodle soup. Instead of the usual egg noodles, this version uses tender cheese-filled tortellini that makes the soup feel a little heartier and a lot more special. Each bite has that comforting chicken soup flavor you love, along with little pockets of cheesy goodness that make it extra satisfying.
The broth is also packed with flavor, which is what really sets this soup apart. Dry Italian dressing mix adds a savory blend of herbs and seasoning, while Parmesan cheese melts right into the soup for a rich, cozy finish. Using cooked chicken helps this recipe come together quickly, making it perfect for busy nights. It’s also a great way to put a store-bought rotisserie chicken to good use and turn it into an easy, comforting meal the whole family will love.
Ingredients for Italian Chicken Tortellini Soup
- FROZEN OR FRESH TORTELLINI
- EXTRA VIRGIN OLIVE OIL
- ONION
- CARROTS
- CELERY
- GARLIC
- CHICKEN BROTH
- COOKED CHICKEN
- DRY ITALIAN DRESSING MIX
- SALT
- PEPPER
- PARMESAN CHEESE
- PARSLEY
Instructions for Italian Tortellini Chicken Soup
Bring a large pot of water to a boil and cook the tortellini according to the package directions, shaving about 1 minute off to keep it al dente. Drain the tortellini and rinse it under cold water to stop the cooking process. Set it aside while you prepare the soup.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, carrots, and celery. Cook, stirring occasionally, for about 8 to 10 minutes, until the vegetables are softened and fragrant. Add the garlic and cook for 1 more minute, just until fragrant.
Pour in the chicken broth, then add the cooked chicken, the prepared tortellini, Italian dressing mix, salt, pepper, and Parmesan cheese. Stir everything together well and bring the soup to a gentle simmer. Stir in the parsley and let the soup continue to simmer until heated through and ready to serve. Ladle into bowls and top with additional shredded Parmesan cheese, if desired.
Frequently Asked Questions
Do I have to use rotisserie chicken?
No. Rotisserie chicken is a great shortcut, but any cooked, shredded or diced chicken will work. Leftover baked, poached, or even canned chicken can be used.
Can I make this soup ahead of time?
Yes, but for the best results, store the tortellini separately if possible. This helps keep the pasta from soaking up too much broth and getting too soft.
How do I store leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Keep in mind the tortellini will continue to absorb some of the broth as it sits.
Can I freeze this chicken tortellini soup recipe?
You can, but the texture of the tortellini may change after freezing and thawing. If you plan to freeze it, it’s best to add the soup base to the freezer and add freshly cooked tortellini when reheating.
What does the Italian dressing mix do in the soup?
The dry Italian dressing mix adds a lot of flavor quickly. It brings in herbs and seasonings that give the broth a savory Italian-style taste.
Can I add more veggies?
Absolutely. Baby spinach, zucchini, green beans, or even chopped kale would all be delicious additions. Stir in tender greens near the end of cooking so they don’t overcook.
Can I use a different pasta if I don’t have cheesy tortellini?
Yes, but the tortellini is what makes this soup extra hearty and flavorful. If needed, you can substitute another small pasta like rotini, ditalini, or bowties.
Why do I cook the tortellini separately?
Cooking the tortellini separately helps control the texture and keeps it from becoming too soft in the broth. It also helps keep the soup from getting overly starchy.
Can I make this soup creamy?
Yes. You can stir in a splash of half-and-half or heavy cream at the end for a creamier version. Just heat it gently after adding the cream.
What should I serve with this soup?
This soup is great with crusty bread, garlic bread, breadsticks, or a simple green salad. Those sides make it feel like a complete meal.
Can I use fresh Parmesan or the canned kind?
Freshly grated Parmesan will give the best flavor and melt more smoothly into the broth. However, canned Parmesan can work in a pinch.
Tips and Tricks
- Cook the tortellini just to al dente.
Since the tortellini will sit in the hot soup, cooking it about 1 minute less than the package directions helps keep it from getting too soft. - Rinse the tortellini after cooking.
A quick rinse with cold water stops the cooking process and helps prevent the tortellini from sticking together while you finish the soup. - Use rotisserie chicken for an easy shortcut.
This is a great way to save time and add flavor at the same time. Rotisserie chicken makes this soup come together quickly on a busy day. - Chop the vegetables into small, even pieces.
This helps them cook evenly and makes the soup easier to eat in each spoonful. - Add the Parmesan slowly and stir well.
This helps it melt smoothly into the broth instead of clumping. - Add fresh spinach for extra color and nutrition.
A handful of spinach stirred in at the end would be a delicious addition and fits well with the flavors in the soup. - Keep extra broth on hand for leftovers.
The tortellini can absorb some of the broth as the soup sits, so adding a splash of chicken broth when reheating helps bring it back to the right consistency. - Store the tortellini separately for the best texture.
If you are making this ahead or expecting leftovers, keeping the tortellini separate from the broth can help prevent it from becoming overly soft. - Top each bowl with extra Parmesan before serving.
It adds even more rich, savory flavor and makes the soup feel extra cozy and special.
FOR MORE RECIPES LIKE THIS, TRY:
- Italian Meatball Soup
- Slow Cooker Creamy Italian Chicken Noodle Soup
- Italian Tortellini Soup
- Italian Spinach and Orzo Soup
Italian Chicken Tortellini Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 lb cheese tortellini fresh or frozen
- 3 Tbsp olive oil
- 1 cup onion minced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 Tbsp garlic minced
- 6 cups chicken broth
- 2 cups chicken cooked and diced or shredded
- .14 oz Italian dressing mix two .7 oz pkgs
- ¼ tsp salt
- pepper to taste
- ½ cup Parmesan chesse shredded
- ¼ cup fresh parsley minced or 1 Tbsp dried
Instructions
- Cook tortellini according to package directions. Cook until al dente, 1 minute less than directed. Drain and rinse with cold water. Set aside.
- In a large pot, over medium heat, add the olive oil. When hot, add onion, carrot, and celery to a pot. Cook and stir until softened, about 8-10 minutes. Add in garlic and cook for 1 minute.
- Add in chicken broth, chicken, cooked tortellini, Italian dressing mix, salt, pepper, and Parmesan cheese. Stir and reduce to a simmer. Stir in parsley and simmer until ready to serve. Garnish each bowl of soup with additional shredded Parmesan Cheese if desired.
Nutrition
This recipe is adapted from Picky Palate.
