Chicken Tortellini Soup

Chicken Tortellini Soup

This recipe is pretty quick and full of flavor. The tortellini cooks in just a matter of minutes so once the veggies are cooked, it's just a matter of throwing in the broth, pre-cooked chicken, and tortellini. It's a great comfort food when you're craving a hearty meal, yet loaded with veggies so it's not too heavy. I created this one night when I was craving chicken noodle soup and it's turned into a favorite around our house. You can omit the chicken and swap out the chicken broth for vegetable broth to make this vegetarian.
Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish
Servings 4 People


  • 2 tbl Butter
  • 1 large red onion diced
  • 5 stalks Celery chopped
  • 3 carrots sliced
  • 2 tsp Fresh garlic chopped
  • 8 cups chicken broth (preferably organic)
  • 2 cups Water
  • 1 tsp onion powder ?
  • 1 tsp garlic powder ?
  • ½ tsp Red pepper crushed
  • ½ tsp Herbs de Province
  • ½ tsp dried parsley
  • 2 packages Cheese tortellini
  • 1 package Pre-cooked organic chicken (or 2 homemade pre-cooked chicken breasts with no seasoning)


  • ½ cup Parsley chopped
  • 2 ozs Parmesan cheese
  • crushed red pepper to taste
  • Freshly ground black pepper to taste


  • Preheat a large stock pan (I use a 6-quart pot) on medium heat, add butter. Once melted, add the onion to the pan and saute until translucent and slightly browned (about 5 minutes). Then add celery and carrots, saute for another 5 minutes. If the pan is dry, add a little more butter or olive oil to the pan. Next, add crushed garlic to the pan and stir constantly for about a minute so garlic doesn't burn.
  • *Tip to prevent garlic from burning: I use a garlic crusher and add the crushed garlic directly to the pan. If you do this, just make sure to add it to the top of the veggies (not directly to the hot pan) and then mix together once you've crushed all garlic cloves. Or, you can chop or crush the garlic ahead of time and add it all at once to the pan.
  • Add water, chicken broth, and spices to the pan. Bring to a boil, then reduce the heat, cover, and let simmer for 10 minutes. Next, add the tortellini and chicken. Leave the lid off and continue to simmer until the tortellini float to the top (about 3-4 minutes). Once ready, ladle soup into bowls and top with Parmesan, parsley, crushed red pepper, and/or black pepper. Enjoy!
Did you like this recipe?Do you want more? Click Here