We’ve been wanting to share more soup recipes, and are excited to share this chicken tortellini soup that we’ve been enjoying for several days now. We love it because it’s filling, yet low in calories and super healthy. It’s a brothy soup and not heavy at all. Like this chicken and sausage stew and spicy chicken soup, there is just something really comforting about it. Plus your body will thank you for all of the nutritious veggies and protein-rich, low fat chicken you’re taking in.
Personally, I love the convenience of a slow cooker. You can prepare everything ahead of time and when you get home from whatever you were doing that day, you have a hot meal ready to go. If you don’t have a slow cooker or prefer to make this recipe on a stovetop, we have also provided the instructions below to make this soup using the stovetop method.
What You’ll Love About This Recipe
Ingredients
- 2 tablespoons olive oil.
- 1 cup green bell pepper. Chopped.
- 1 cup onion. Chopped. You can use either white or yellow onion. We used white.
- ½ cup celery. Sliced.
- 1½ pound chicken tenders. You can substitute chicken breast or boneless, skinless thighs. Cut into bite size pieces after searing.
- 1 can white beans. 14 ounces. Rinsed and drained. You can use navy, great northern, or cannellini beans.
- 1 can diced tomatoes. 14 ounces. With Italian seasonings. You can substitute unseasoned diced tomatoes and add a little extra seasoning to the soup.
- 1 medium zucchini. Sliced.
- 1 cup green beans. Cut ends off. Fresh or frozen is fine.
- 1 teaspoon minced garlic. Having prepared minced garlic on hand makes life much easier for the home cook. We always keep a jar in our fridge.
- ½ teaspoon garlic powder. Adds flavor.
- 1 tablespoon Italian herbs. Dried. If you don’t have an Italian seasoning blend, you can substitute 1/2 teaspoon each of dried basil, oregano, rosemary, thyme, and marjoram.
- Salt and pepper. To taste.
- 64 ounces chicken broth. This may seem like a lot, but the tortellini will soak up some of the broth.
- 9 ounces mini tortellini. Sausage or cheese filled. We highly recommend going with the mini version here for the reason stated above. The tortellini soaks up some of the broth and the mini version will not soak up as much.
- 3 tablespoons basil. Chopped. Adds flavor and color.
- Parmesan cheese. Shaved or grated. Adds flavor.
Instructions
Stovetop Method
To make this soup in a Dutch oven or soup pot, follow steps 1 through 3 up the point of adding the broth. (You can saute vegetables and cook the chicken in the same pot.) Place Dutch oven or soup pot over high heat, stir and bring mixture to a boil, then lower heat, cover, and simmer on low for 25 minutes. Add tortellini and simmer for 15 minutes longer or until pasta is tender.
Click here to learn how to make this chicken tortellini soup in a visual story.
Equipment
If using stovetop method:
- Dutch oven; or
- Soup pot.
Substitutions
- Pasta – Instead of tortellini, you can use rotelle, small shell, orzo, or mini farfalle (bowtie) pasta.
- Gluten Free – You can substitute your favorite gluten-free pasta for a gluten free version of this chicken soup.
- Vegetarian – For a vegetarian version, omit the chicken and use vegetable broth for a delicious tortellini vegetable soup!
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Variations
- Creamy Chicken Tortellini Soup:
- Add 1 cup of heavy cream or half-and-half during the last 30 minutes of cooking for a creamy texture.
- Optionally, stir in ½ cup of grated Parmesan cheese to enhance the creaminess.
- Spicy Chicken Tortellini Soup:
- Add a pinch of red pepper flakes or a dash of hot sauce to the soup for some heat.
- You can also include diced jalapeños or poblano peppers along with the other vegetables for an extra kick.
- Vegan Tortellini Soup:
- Replace the chicken with plant-based protein sources such as chickpeas, tofu, or tempeh.
- Use vegetable broth instead of chicken broth and spinach tortellini instead of sausage or cheese.
- Consider adding additional vegetables like mushrooms, carrots, or spinach for extra flavor and nutrition.
- Mushroom Chicken Tortellini Soup:
- Add 8 oz of sliced mushrooms (such as button or cremini) along with the other vegetables for a rich and earthy flavor.
- You can also use mushroom broth or a combination of mushroom and chicken broth for the base.
- Lemon Chicken Tortellini Soup:
- Stir in the juice of one lemon and some lemon zest into the soup just before serving for a bright and refreshing flavor.
- Garnish each bowl with a slice of lemon for an extra pop of citrus.
- Pesto Chicken Tortellini Soup:
- Swirl in ¼ cup of basil pesto into the soup just before serving for a burst of herby flavor.
- Garnish with additional fresh basil leaves and grated Parmesan cheese.
- Rotisserie Chicken Tortellini Soup:
- Instead of using raw chicken tenders, shred the meat from a rotisserie chicken and add it to the slow cooker during the last 30 minutes of cooking.
- This variation saves time and adds a depth of flavor from the pre-cooked chicken.
- Asian-Inspired Chicken Tortellini Soup:
- Use soy sauce, ginger, and garlic instead of Italian herbs for seasoning.
- Add vegetables like bok choy, shiitake mushrooms, and bamboo shoots.
- Garnish with chopped green onions and a drizzle of sesame oil for an Asian twist.
Storage
Refrigerator:
- Cooling Down. Allow the soup to cool down to room temperature before refrigerating. This usually takes about 1-2 hours.
- Transfer. Once cooled, transfer the soup to an airtight container or divide it into smaller portions if desired.
- Refrigerate. Place the sealed container in the refrigerator.
- Duration. Chicken tortellini soup can be stored in the refrigerator for up to 3-4 days.
Reheating Instructions:
- Stovetop. Transfer the desired portion of soup to a saucepan and heat over medium heat until warmed through. Stir occasionally to prevent sticking.
- Microwave. Place the soup in a microwave-safe bowl, cover with a microwave-safe lid or paper towel, and heat in 1-minute intervals until heated to your desired temperature.
Freezer Storage:
- Cooling Down. Allow the soup to cool down completely before freezing.
- Transfer. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion during freezing.
- Freeze. Place the containers or bags in the freezer.
- Duration. Chicken tortellini soup can be stored in the freezer for up to 2-3 months.
Thawing and Reheating:
- Thawing. Transfer the frozen soup to the refrigerator and let it thaw overnight. Alternatively, you can thaw it more quickly by placing the sealed container in a bowl of cold water, changing the water every 30 minutes.
- Reheating. Once thawed, follow the reheating instructions mentioned above for the refrigerator storage.
Note: Tortellini tends to absorb liquid over time, so you may need to add a splash of broth or water when reheating the soup to reach your desired consistency. Additionally, for best quality, eat the thawed soup within 24-48 hours after thawing.
Tips
- Use Quality Ingredients. Choose fresh vegetables and good-quality chicken broth to enhance the flavor of your soup.
- Season Generously. Don’t skimp on seasoning. Taste and adjust the salt, pepper, and herbs as needed throughout the cooking process to ensure a flavorful broth.
- Sear the Chicken. Searing the chicken tenders before adding them to the slow cooker adds extra flavor. This step helps develop a golden brown crust and seals in juices.
- Food Safety. Take care when handling the chicken that you avoid cross contamination. The chicken will not be fully cooked after searing. When cutting up the chicken, be sure to use a cutting board that is designated for raw chicken or cover the board with a cutting mat that you can clean thoroughly after use.
- Customize the Tortellini. Choose your favorite type of tortellini, whether it’s cheese-filled, spinach-filled, or even meat-filled, to suit your preferences.
- Use Mini Tortellini. Try to stick with mini tortellini. If you can’t find it, you can substitute full size tortellini, but use half as much.
- Add Tortellini Towards the End. Add the tortellini to the slow cooker during the last 15-20 minutes of cooking to prevent them from becoming too soft or mushy.
- Fresh Herbs. If possible, use fresh basil instead of dried for garnishing. Fresh herbs add brightness and freshness to the finished soup.
- Customize Veggies. Feel free to customize the vegetable selection based on what you have on hand or personal preference. Carrots, mushrooms, and bell peppers are great additions.
- Garnish Before Serving: Freshly chopped basil and grated Parmesan cheese add a burst of flavor and visual appeal to the soup just before serving.
Related Recipes
If you love this chicken tortellini soup, you may also enjoy:
- Spicy Chicken Soup
- Chicken and Sausage Stew
- Three-Bean Chili with Bacon
- Quick Tomato Soup
- Crockpot Cowboy Soup
See more soup and stew recipes →
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Chicken Tortellini Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup green bell pepper Chopped.
- 1 cup onion Chopped.
- ½ cup celery Sliced.
- 1½ pound chicken tenders
- 1 can white beans 14 ounces. Rinsed and drained.
- 1 can diced tomatoes 14 ounces. With Italian seasonings.
- 1 medium zucchini Sliced.
- 1 cup green beans Cut. Fresh or frozen is fine.
- 1 teaspoon minced garlic
- ½ teaspoon garlic powder
- 1 tablespoon Italian herbs Dried.
- Salt and pepper To taste.
- 64 ounces chicken broth
- 9 ounces mini tortellini Sausage or cheese filled.
- 3 tablespoons basil Chopped.
- Parmesan cheese Shaved or grated
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, onion, and celery. Cook, stirring often, for 4-5 minutes or until onion is translucent. Remove mixture to slow cooker. Wipe skillet with a paper towel.2 tablespoons olive oil, 1 cup green bell pepper, 1 cup onion, ½ cup celery
- Add second tablespoon of olive oil and continue heating over medium-high heat. Season chicken tenders with salt and pepper and add to skillet. Sear on each side for 1 minute. Remove chicken to cutting board. (To prevent cross contamination, be sure to use a board that you only use for raw chicken or cover the board with a mat that you can wash thoroughly). Cut tenders into bite-sized pieces, then add to slow cooker.1½ pound chicken tenders
- Add beans, tomatoes, zucchini, and green beans to slow cooker. Sprinkle minced garlic, garlic powder, Italian herbs, salt and pepper over the top. Pour in the chicken broth. Cover and cook on low for 7 hours or on high for 3½ hours.1 can white beans, 1 can diced tomatoes, 1 medium zucchini, 1 cup green beans, 1 teaspoon minced garlic, ½ teaspoon garlic powder, 1 tablespoon Italian herbs, Salt and pepper, 64 ounces chicken broth
- Add mini tortellini and continue cooking for 15 minutes or until pasta is tender. Garnish with basil and Parmesan.9 ounces mini tortellini, 3 tablespoons basil, Parmesan cheese
Notes
- If using low sodium broth, be sure to season the soup well so that it doesn’t end up tasting bland.
- Try to stick with mini tortellini. If you can’t find it, you can substitute full size tortellini, but use half as much.
- Take care when handling the chicken that you avoid cross contamination. The chicken will not be fully cooked after searing. When cutting up the chicken, be sure to use a cutting board that is designated for raw chicken or cover the board with a cutting mat that you can clean thoroughly after use.
I couldn’t wait to try this soup. One of the best soups ever. Easy to make, and now I have a ready to go dish for the entire week. Very flavorful, & healthy as advertised.
Thank you for this feedback! I’m so glad you enjoyed the soup!