Go Back
Chicken tortellini soup with chicken, cheese tortellini, carrots, celery, and herbs in golden broth

Chicken Tortellini Soup with Chicken and Vegetables

Chicken Tortellini Soup is a hearty, comforting bowl with tender chicken, vegetables, and cheese tortellini in a flavorful broth. It is an easy, satisfying choice for a cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 package (about 9 oz / 255 g) cheese tortellini, fresh or frozen
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces and season with salt and black pepper.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, until tender.
  3. Add the minced garlic and cook for 1 minute.
Cooking
  1. Add the chicken broth, seasoned chicken, bay leaves, and dried thyme to the pot. Bring to a boil, then lower the heat and simmer for 20 minutes, until the chicken reaches 165°F / 74°C and is fully cooked.
  2. Add the cheese tortellini and cook according to the package directions, usually 5–7 minutes, until tender.
  3. Take out the bay leaves. Taste the soup and adjust the salt and black pepper as needed, then stir in the chopped fresh parsley.
Serving
  1. Serve the soup hot and garnish with additional fresh parsley if desired.

Notes

Cool the soup before refrigerating it in an airtight container for 3–4 days or freezing it for up to 3 months.