Easy 30-Minute Homemade Chicken Tortellini Soup

Tortellini Chicken Noodle Soup — 🧀😍🙌 All the comforting flavors of chicken noodle soup, but with the unexpected twist of using cheesy tortellini instead of egg noodles! This is hearty comfort food that’s EASY to make!

Easy Cheese Tortellini Soup … with Chicken!

I’ve been on a major soup-making kick lately. I love making soup because it’s easy and makes enough for plenty of meals to come.

Planned leftovers are my friend. My soup recipes are usually done in about a half hour, and this chicken tortellini soup is no exception.

I used my Homemade Chicken Noodle Soup as the base and swapped out egg noodles for cheese tortellini. It has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy, tender tortellini.

There’s sweet Vidalia onions, carrots, celery, thyme, oregano, and parsley to add texture and depth of flavor amidst all the juicy shredded chicken and tortellini! Plus, with a quick cooking time, you can have this recipe on the table in just 30 minutes, making it perfect for meal prep and busy weeknights.

Chicken Tortellini Soup Ingredients

To make this quick and easy tortellini chicken noodle soup recipe, you’ll need the following: 

• Olive oil
• Vidalia onion – You can also use yellow onion if preferred.
• Carrots – Use large, whole carrots that have been peeled and sliced into rounds.
• Celery 
• Garlic
• Chicken broth
• Cheese tortellini
• Bay leaves
• Fresh thyme – Substitute a 1/2 teaspoon of dried thyme if needed.
• Dried oregano
• Salt and black pepper – The saltiness of the chicken broth, rotisserie chicken, and tortellini all vary, as do personal preferences, so season to taste.
• Leftover chicken – I like to use rotisserie chicken to save time. However, cooked boneless skinless chicken breast or boneless skinless chicken thighs will also work.
• Fresh Italian flat-leaf parsley
• Fresh lemon juice

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make This Chicken Tortellini Soup Recipe

This chicken cheese tortellini soup comes together with minimal prep time and cooks in a single pot. Here’s an overview of the cooking process:

1. Add the oil, onion, carrots, and celery to a large pot, and sauté over medium-high heat on the stove top until the vegetables are tender.
2. Add the garlic, and sauté for another minute or two until fragrant. 
3. Stir in the chicken broth, tortellini, bay leaves, thyme, oregano, and pepper, and bring to a boil.
4. Let the soup boil until the tortellini is tender and cooked through.
5. Add the pre-cooked chicken, parsley, and lemon juice, and continue boiling until the chicken is warmed through.

What to Serve with Chicken and Tortellini Soup

House Salad

Apple, White Cheddar, and Spinach Salad with Honey-Apple Cider Vinaigrette

Honey Whole Wheat Bread

No-Knead Dinner Rolls with Honey Butter

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4.50 from 16 votes

Easy 30-Minute Homemade Tortellini Chicken Noodle Soup

By Averie Sunshine

🧀😍🙌 All the comforting flavors of chicken noodle soup, but with the unexpected twist of using cheesy tortellini instead of egg noodles! This is hearty comfort food that’s EASY to make!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 5 servings

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Ingredients 

• ▢ 2 to 3 tablespoons olive oil
• ▢ 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
• ▢ 1 ½ cups carrots, peeled and sliced into thin rounds (about 2 large carrots)
• ▢ 1 cup celery, diced small (about 2 large stalks)
• ▢ 3 to 4 garlic cloves, peeled and finely minced
• ▢ 64 ounces 8 cups low-sodium chicken broth
• ▢ 10 ounces cheese tortellini
• ▢ 2 to 3 bay leaves
• ▢ 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon pepper, or to taste
• ▢ 2 cups shredded cooked chicken, use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
• ▢ ⅓ cup fresh Italian flat-leaf parsley leaves, stems discarded, finely chopped
• ▢ 1 tablespoon lemon juice, optional
• ▢ 1 teaspoon salt, or to taste

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Instructions 

• To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 7 to 10 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the chicken broth, tortellini, bay leaves, thyme, oregano, pepper, and bring to a boil.
• Allow mixture to boil gently for about 5 to 6 minutes or until tortellini are tender and cooked through. Stir intermittently. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of extra chicken broth or water is okay. At the end you will adjust the salt level.
• Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.
• Taste soup and add salt to taste. I added about 1 teaspoon but this will vary based on how salty the chicken broth, rotisserie chicken, and tortellini are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.

Notes

• Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
• Adapted from Easy 30-Minute Homemade Chicken Noodle Soup.

Nutrition

Serving: 1serving, Calories: 428kcal, Carbohydrates: 41g, Protein: 31g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 64mg, Sodium: 910mg, Potassium: 752mg, Fiber: 5g, Sugar: 7g, Vitamin A: 6894IU, Vitamin C: 15mg, Calcium: 153mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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