Gather round—let me tell you why I love this soup!

You know those rainy Sundays where you just want something warm and fuss-free, but not another boring can of soup? Chicken tortellini soup is that bowl for me. Actually, I first stumbled onto this when I was trying to finish up some leftover rotisserie chicken—I remember thinking, eh, it’ll do—and wouldn’t you know, the whole family was scraping their bowls and asking for seconds (even my teenager, who’s suspicious of anything green). It’s so comforting it almost feels like a hug in a bowl. Plus, you don’t need to be a wizard in the kitchen; I’ve made it half-awake, with a toddler literally climbing my leg. Good times.

Why You’ll Love This (Or, Why I Keep Making This One)

I make this chicken tortellini soup any time someone has the sniffles, or when my fridge situation is a little tragic. My family goes crazy for it because the cheese tortellini are basically little pillows of happiness (even my sister-in-law, who’s usually a food snob, will have two helpings if no one’s watching). The real clincher, though, is how forgiving this soup is. I’ve definitely messed up the timing or swapped ingredients, and it still comes out tasty. Minor exasperation: finding the ONE bag of tortellini buried behind frozen peas, but hey, that’s just soup destiny.

Here’s What You Need (Or What I Had on Hand)

2 cups cooked chicken, shredded (rotisserie is my lazy go-to, but leftover roast chicken is grand; even poached chicken works fine)
1 tablespoon olive oil (sometimes I use butter when I’m feeling indulgent)
1 large onion, chopped
2-3 carrots, peeled & sliced (truth: I’ve definitely skipped the peeling, and no one noticed)
2 celery stalks, chopped (but I’ve also added half a bell pepper when that’s all I had)
3 garlic cloves, minced (or honestly, a huge spoonful of that jarred stuff in a pinch)
8 cups chicken broth (I use boxed, but my grandmother swore by homemade—do what makes sense)
9 ounces cheese tortellini (refrigerated or frozen—see what’s on sale or closest to the front of the freezer)
1-2 handfuls baby spinach (optional, but it makes me feel slightly virtuous)
Salt & pepper, to taste (sometimes I splash in a bit of lemon juice at the end too)
Fresh parsley or basil, for topping (could skip, but it looks nice in photos!)

How To Make It (Or, How I Usually Wing It)

Grab your biggest soup pot—maybe dust it off if it only comes out for stews. Heat the olive oil over medium. Chuck in the onion, carrot, and celery and let them sweat it out for about 5-7 minutes. This is where I usually stir with one hand and check my phone with the other. If things stick, add a splash more oil.
Next comes the garlic. Toss it in for about a minute (don’t let it burn. Trust me; burnt garlic is not the vibe.)
Pour in all that glorious chicken broth. Scrape up the fond stuck to the bottom—so much flavor there! Bring it to a simmer, then let it bubble away gently for 15 minutes. This is the part where I clean as I go (or, more realistically, forget to).
Add your cooked chicken and tortellini. Let the tortellini cook according to the package—usually 4 to 7 minutes. Don’t stress if it floats weirdly at first. That’s normal.
Drop in the spinach near the end and let it wilt. Give the whole thing a taste—kind of like quality control. Adjust salt, pepper, maybe toss in lemon if you like it bright.
Ladle into bowls, top with herbs if you remembered to buy them, and bask in the glory.

Notes (Things I Learned the Hard Way)

The soup thickens up if you leave it sitting. Which can be good! But if you want it brothy again, just splash in extra stock when reheating. (Cold tortellini can become little broth sponges.)
If you use frozen tortellini, don’t overcook or they’ll explode, and it gets messy.
Actually, I find it works better if you don’t add the greens till the very end—they’ll stay nice and green, not sad and limp.

Variations: The Good, the Odd, and the Meh

I’ve tried tossing in leftover peas and corn—gives the soup a bit more sweetness (kids love it—adults, jury’s out).
Swapping cheese tortellini for spinach-ricotta works, but I found the flavors clashed with the lemon. My advice: pick one flavor lane and stick to it.
I once tried mushroom-filled tortellini, and honestly, not my cup of tea. Totally up to you though!

The Gear You Need (And How to Fake It)

Large soup pot—big enough so nothing sloshes over
Decent knife and cutting board (though I have, in a pinch, chopped veggies with kitchen scissors—don’t judge!)
Ladle if you have one. Or a big mug. I mean, it’s still soup, right?

How to Store It (Not That It’ll Last Long)

Keep leftovers in an airtight container in the fridge; it’ll hang in there 2 or 3 days, tops. To reheat, just warm gently—maybe add a little extra broth. Tortellini soaks up all the liquid if it sits overnight, so you might need to adjust things. Though honestly, in my house it never lasts more than a day! Once, my brother-in-law ate it cold straight from the fridge. Wild, but there you go.

How I Like to Serve It (Could Start a Family Debate)

I always serve this with crusty bread or, if I’m feeling old-school, saltines on the side. My partner dunks his bread so aggressively it basically becomes soup bread pudding (looks weird, but tastes amazing). Sometimes, a little extra parmesan right on top does wonders. Oh! And hot sauce for anyone who likes a little zing.

Lessons Learned (That You Don’t Need to Repeat)

I once tried rushing the veggies and they stayed crunchy. Not great—so give them time to soften, even if you’re in a hurry.
Add the tortellini last. If you throw them in too soon, they puff up like marshmallows in hot chocolate. Not ideal.
Don’t use low sodium broth without checking if you need extra salt. I learned this the bland way.

FAQ (Real Questions from Folks Who’ve Actually Eaten This)

Can I freeze chicken tortellini soup?
Sorta. The tortellini get a bit mushy after thawing (I mean, sure, it still tastes good, but texturally—eh). If you know you’ll freeze it, keep the tortellini separate and add it fresh when reheating.
What veggies can I swap in?
Whatever you’ve got, really—parsnips, leeks, or even a random zucchini. My cousin once used green beans. She said it was decent!
Can I use uncooked chicken?
Yes, but you’ll want to simmer it longer in the broth before adding tortellini, until the chicken’s fully cooked. Shred it, then carry on.
Where do you buy tortellini?
Any supermarket in the refrigerated or frozen section. Or you can make your own if you’re feeling chef-y, but I rarely do.
Is this healthy?
I mean, it’s soup! There’s veggies, lean protein… and cheese. Perfectly balanced, if you ask me.
What about slow cooker or Instant Pot?
Yep! Just do the saute in your pot, then let the soup base simmer away a couple hours (though add tortellini in the last 10 minutes or so—here’s a guide: Adapting recipes). Instant Pot works too, but I prefer stovetop for this one—less chance of overdone tortellini.

Anyway, hope that’s helpful! If you try it out, let me know which version you make. Maybe you’ll invent a new combo I need to try (just, please, no more mushroom tortellini for me). Cheers from the kitchen!

Chicken Tortellini Soup: A Cozy Family Favorite Recipe