Let Me Tell You About This Chicken Tortellini Soup

Okay, so you know those cold rainy evenings where you just want something that hugs you from the inside out? That’s the night I always end up making this chicken tortellini Soup. Honestly, I first tossed this together on a whim after a grocery run that, well, didn’t go as planned (forgot half my list, grabbed double carrots, you know the drill). Didn’t think much would come of it, but my sister still nags me for the recipe every other week. One time I dropped half the chopped onions on the floor, and the dog was thrilled — me, not so much, but we all made it through.

Why You’ll Honestly Love Making This

I make this when comfort food is required but my brain just can’t deal with intense recipes (or, you know, too many pots). My kids go wild for the cheesy tortellini (let’s be honest, it’s half the reason I make it), and even my partner who claims to be “not a soup person” always goes back for seconds. Plus, on days where I stare at the fridge and wonder what to do with leftover roast chicken, this is a total life-saver. I used to dread chopping onions but now I just whack ‘em in quick and nobody complains anyway — except maybe my eyes.

What You’ll Need (And Some Swaps)

2 cups cooked chicken (shredded, or oh heck, sometimes I use rotisserie from the deli — bless whoever invented that)
3 cups chicken broth, low sodium if you remember. My gran always went for bouillon cubes, but honestly the boxed stuff is fine
2 cups fresh cheese tortellini (The refrigerated kind cooks fastest. Dried works, just needs a few more minutes; frozen is fine in a pinch, just don’t thaw first. Trust me.)
1 cup celery, sliced up nice (or skip it if your family rebels, mine has before!)
1 big carrot, diced (Or a couple small ones. I once used rainbow carrots from the farmer’s market — soup looked wild, tasted great)
1/2 cup onion, chopped — not super fine unless you’re feeling fancy
2 cloves garlic, smashed or minced; more if you’re a garlic nut, or less if you’re going on a date, haha
2 handfuls baby spinach (optional, but I cram in extra veggies wherever I can. Kale works too but takes longer to soften)
1 tbsp olive oil for sautéing, or just use butter if you’re feeling frisky
Salt and pepper to taste (I always taste, then add more — whoops)
A pinch of dried thyme or Italian seasoning, unless you’re fresh-herb-rich of course

How I Actually Make It (Don’t Overthink It)

Heat up a big ol’ soup pot on medium. Splash in your olive oil. Toss in the onion, celery, carrots. Stir and let ‘em get friendly — about 5 min, until the onions look kinda see-through (they never all do, but that’s life).
Add the garlic now. Just a quick toss so it doesn’t burn — if it does, I just pretend it’s “smoky”.
Pour in the chicken broth (it’ll hiss a bit, all part of the show). Throw in your thyme or Italian herbs at this point. Bring to a gentle simmer — not a wild boil, or the tortellini turn squishy. Ask me how I know.
Stir in the chicken and the tortellini. This is where I sneak a tortellini — chef’s privilege, right? Simmer until pasta floats and chicken is hot (just a few minutes for fresh, longer for frozen or dried tortellini). If it looks weirdly thick, splash a bit of water in. No biggie.
Chuck in the spinach and give it a stir. It wilts fast so don’t turn away to answer a text or anything (I once did and practically boiled it to oblivion).
Spoon into bowls, grind a little pepper overtop, and call everyone to dinner before it’s all gone!

Random Notes from My Kitchen

If you’re using leftover chicken that’s a bit dry, don’t stress — it kinda soaks up the broth and gets a second life. That’s another reason soup is just magic.
I sometimes add a squeeze of lemon right before serving. Totally optional, but it perks it up nicely.
I’ve measured, but honestly, I just kinda eyeball the veggies these days. Makes me feel like a proper kitchen witch.

Things I’ve Tried (Not All Winners)

Once, I swapped in sausage for chicken — honestly, not my favorite, but my cousin liked it!
Left out spinach once when I ran out; nobody noticed, so hey, optional for sure.
On a dare, I tried putting in sweet potato cubes instead of carrots. Turned the soup kinda orange — would not repeat, but at least it smelled good.

If You Don’t Have All the Gear (Been There)

I use a big soup pot just because, but if your biggest pot is more “medium-ish”, just don’t fill it right up to the rim (saves cleaning your stove later). Wooden spoon? Great. Ladle? Sure. To be totally honest I used a coffee mug as a ladle once when mine was in the dishwasher. Worked a treat — no regrets.

Storing Leftovers (If You Even Have Any…)

Supposedly, you can store this soup in an airtight container in the fridge for up to 3 days, but honestly, it’s never survived the night around here. If you do have leftovers and the tortellini looks a bit puffy, just add a tiny splash of broth or water when reheating. Freezing? Meh, I’ve tried it, but the tortellini sometimes goes mushy. Probably better fresh.

What to Serve With It (Or, How We Really Eat This)

We’re absolute creatures of habit — I always serve this with a hunk of crusty bread; sometimes garlic bread if we’re feeling flash. My brother swears by crackers, but I think he just enjoys making crumbs everywhere. Salad on the side? Sure, if you want to pretend to be fancy.

Biggest Oopses and Pro Tips

I once tried to save time by tossing in uncooked chicken. Regretted it. It stays tough or weirdly chewy — always cook the chicken first (microwave counts, right?)
Don’t walk away once the tortellini’s in. It cooks fast; mush city otherwise. Ask me about the noodle sludge incident…
If your soup tastes “meh,” try an extra pinch of salt or a dash of lemon. Fixes more than you’d think.

Some Questions I Actually Get About Chicken Tortellini Soup

Can I use store-bought tortellini?: Absolutely! That’s what I use 99% of the time; homemade is great, but, c’mon, who’s got that kind of time most nights?
How do you keep the tortellini from falling apart?: Don’t overcook it — just till it floats. And try not to stir like a maniac (which I sometimes forget…).
What’s the best way to reheat this?: On the stove, gently, with a tiny splash of water. Microwave works too, but stir halfway so it heats evenly. Once I didn’t, and half was lava, half was ice — live and learn!
Can I make it vegetarian?: Yup — just skip the chicken, use veggie broth, and amp up the veg. Actually, I find it works better if you use cheese tortellini for extra flavor.

Oh, and about that unrelated but crucial point: If you’ve got kids, let them toss in the tortellini. Mine seem to think the soup tastes better if they each get to “sacrifice” some pasta into the bubbling pot, kinda like tossing coins in a fountain — only tastier.

Olivia Coleman

Chicken Tortellini Soup Recipe: Cozy Favorite for Busy Nights