This Easy Chicken Tortellini Soup has been my answer to chilly nights, busy weeknights, and whenever someone in the family needs a bowlful of comfort. I discovered this combination one evening after a long grocery trip when I had leftover rotisserie chicken and a package of refrigerated cheese tortellini. The result was surprisingly bright and comforting: tender vegetables, a well-seasoned broth, and pillowy tortellini that soak up flavor without becoming mushy. It quickly became our go-to when time is short but we want something that still feels homemade. What I love most is the balance of textures and the quick turnaround. The carrots and celery add a gentle crunch and freshness, the onion and garlic build the savory base, and the tortellini gives the soup a satisfying chew. Using shredded rotisserie chicken keeps things simple and adds real depth of flavor without fuss. Whether it's a simple family dinner, a pot to bring to a neighbor, or the first course for a casual dinner party, this soup always gets warm smiles and second bowls.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra-virgin olive oil for sautéing — it adds a subtle peppery note. When shopping, I like Colavita or California blends for reliable flavor.
• Onion (1/2 medium, chopped): Yellow or sweet onion works well; sautéing until translucent builds the aromatic base for the broth. Chop uniformly so it softens evenly.
• Celery (3 sticks, finely chopped): Adds fresh, aromatic crunch. Trim the ends and slice thin for quick softening; reserve leafy tops for garnish if desired.
• Carrots (3 large, peeled & chopped): Use firm carrots and slice or chop to similar size as the celery so they cook at the same rate and keep a gentle bite.
• Garlic (2 cloves, minced): Fresh garlic gives the best depth—mince finely and add toward the end of the sauté so it doesn’t burn.
• Italian seasoning (1/2 teaspoon): A blend of oregano, basil, thyme, and rosemary for classic flavor; use dried or a pinch of each herb if you have fresh ones on hand.
• Chicken broth (8 cups): Low-sodium is preferred so you can control the salt; homemade or boxed both work. If using low-sodium, you can adjust salt at the end.
• Shredded cooked or rotisserie chicken (2 cups): Rotisserie chicken is my shortcut for the best flavor with minimal effort. Remove skin and shred into bite-sized pieces.
• Refrigerated cheese tortellini (2 packages, 9 ounces each): The refrigerated variety cooks quickly and stays tender. Use plain cheese or a spinach-cheese filling depending on preference.
• Salt & pepper: To taste—season at the end so you don't over-salt the broth.
• Chopped parsley: Fresh parsley brightens the finish; flat-leaf parsley is ideal but curly works in a pinch.

Instructions

Start the aromatics: Add 1 tablespoon olive oil to a large soup pot over medium-high heat. Once shimmer appears, add 1/2 medium chopped onion and sauté for 5 to 7 minutes, stirring occasionally. Aim for softened, slightly translucent onion with tiny bits of browning—this caramelization builds sweetness and depth. Add the vegetables and seasoning: Add 3 finely chopped celery sticks, 3 peeled and chopped carrots, 2 minced garlic cloves, and 1/2 teaspoon Italian seasoning to the pot. Stir and cook for another 2 to 4 minutes until the garlic is fragrant and the vegetables begin to soften but still retain structure; this keeps texture in the finished bowl. Pour in the broth and simmer: Pour in 8 cups of chicken broth and increase heat to high. Bring the pot to a boil, then immediately reduce to a rapid simmer. Cook for about 10 minutes or until the carrots reach your preferred tenderness—test with a fork for doneness. Add chicken and tortellini: Stir in 2 cups shredded cooked chicken and both 9-ounce packages of refrigerated cheese tortellini. Increase heat to medium-high and cook for several minutes until the tortellini is tender and cooked through (follow package timing, usually 3–6 minutes). Be careful not to let the soup boil too vigorously to avoid breaking pasta; reduce heat if needed. Finish and serve: Season to taste with salt and pepper, remembering that store-bought broth can be salty. Ladle into bowls and garnish with chopped parsley. Serve immediately for best texture and flavor.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to 4 days. If you plan to freeze, remove the tortellini first—freeze the broth, vegetables, and chicken in shallow, freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop, bringing to a simmer before adding fresh tortellini and cooking until tender. Glass containers or BPA-free plastic with tight lids work best to preserve flavor and prevent freezer burn. Label with date and contents for easy rotation.

Ingredient Substitutions

To make this dairy-free, swap cheese tortellini for dairy-free filled pasta or use plain pasta shells and omit cheese—add a splash of olive oil for mouthfeel. For a vegetarian version, substitute vegetable broth and use a plant-based chicken alternative or extra beans for protein; note that the flavor will be milder without rotisserie chicken. Gluten-free tortellini works if you need a gluten-free option; cooking times may differ. Fresh herbs like thyme or basil can replace Italian seasoning at a 1:1 ratio for a brighter finish.

Serving Suggestions

Serve with crusty bread or garlic toast for dipping, and a simple green salad dressed with lemon vinaigrette to cut the richness. Garnish bowls with grated Parmesan, extra parsley, or a drizzle of good olive oil. For a heartier meal, offer roasted vegetables on the side or a plate of antipasto. This soup also pairs nicely with a light white wine like Pinot Grigio or a chilled sparkling water with lemon for a family-friendly table.

Cultural Background

This type of soup draws on Italian-American pantry traditions—combining a clear, savory broth with stuffed pasta creates a comforting, rustic dish. While traditional Italian broths often pair with small pasta like pastina, tortellini and other filled pastas became popular in America for their convenience and satisfying texture. The simplicity of onion, celery, carrot, and garlic (mirepoix) as a flavor base reflects classic European techniques adapted to family kitchens across the U.S.

Seasonal Adaptations

In winter, use roasted garlic and add chopped kale for an earthy, hearty twist. Spring calls for bright herbs—toss in fresh basil and finish with lemon zest. In summer, swap some of the broth for diced tomatoes and use fresh spinach-filled tortellini for a lighter take. For holiday gatherings, serve this as a starter in small bowls and finish with a sprinkle of toasted pine nuts for an elegant crunch.

Meal Prep Tips

Cook and cool the broth base, then package in individual portions for quick reheating during the week. Keep tortellini separate to prevent sogginess—store dry or refrigerated in the package and add fresh at serving. Shred a whole rotisserie chicken ahead of time and freeze in portioned bags so you always have protein ready. Use clear, labeled containers so you can grab a balanced meal in minutes and reheat gently on the stove for best results.

Make this soup your own by adjusting herbs, adding favorite vegetables, or swapping fillings—it's forgiving, fast, and endlessly satisfying. I hope it becomes one of your trusted weeknight dishes and a warm memory-maker at your table.