Description
This Chicken Tortellini Soup is a comforting and flavorful meal that combines tender shredded chicken, Italian herbs, fresh vegetables, and cheesy tortellini in a rich chicken broth. Perfect for a cozy dinner, this recipe balances hearty protein and vegetables with delicate pasta, enhanced by a touch of Worcestershire and hot sauce for depth and warmth.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
Soup
- 1¼ lb bone-in chicken breast
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce (split as needed)
- 10 oz refrigerated tortellini (about 2 cups)
Instructions
- Season and sear the chicken: Season each side of the bone-in chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a 4½-quart soup pot over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until browned and developing a fond on the pot’s surface. Remove the chicken and set aside to rest for 10 minutes.
- Shred the chicken: Once rested, shred the chicken using two forks. If the chicken isn’t fully cooked inside, it will finish cooking during simmering.
- Prepare the seasoning mix: Combine dried basil, parsley, oregano, mustard powder, ground sage, and pepper in a small bowl and set aside.
- Sauté the vegetables and aromatics: In the same pot, melt butter and use a spatula to scrape the flavorful browned bits from the bottom. Add diced onions, carrots, and celery and cook for about 5 minutes until vegetables soften. Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasonings. Cook for an additional minute to release aromas.
- Add broth and chicken: Pour in the chicken broth and add the shredded chicken. Bring soup to a gentle simmer—avoid boiling as this may toughen the chicken. Cover partially and let simmer for 15 minutes to blend flavors.
- Cook the tortellini: Add the refrigerated tortellini and simmer according to package instructions until tender, approximately 3 minutes for Rana brand.
- Adjust seasoning and serve: Taste the soup and add salt or additional seasonings as needed, up to ½ teaspoon salt. Serve hot for a satisfying dinner.
Notes
- Searing the chicken is optional—it builds flavor and adds color but you can add raw or pre-cooked chicken directly to the broth.
- Use bone-in chicken breast for extra flavor; you can substitute boneless if desired.
- Adjust hot sauce quantity to your heat preference.
- Rana refrigerated tortellini cooks very quickly; if using other brands, follow package timing.
- Partially covering the pot during simmering helps keep moisture while allowing excess steam to escape for a more concentrated flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup
- Method: Searing and simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
Keywords: Chicken tortellini soup, Italian soup, chicken soup, easy dinner soup, tortellini recipe
