Nothing quite warms the soul like a bowl of cozy, bright, and hearty soup, and this Chicken Tortellini Soup Recipe hits all those notes beautifully. Creamy cheese tortellini mingles with tender shredded chicken and fresh spinach, all kissed by lemon juice—it’s a comforting hug in a bowl you’ll want on repeat.

A white bowl filled with clear broth layered with bright orange carrot pieces, deep green spinach leaves, light green celery slices, and beige mushrooms. Floating on top are pale yellow tortellini pasta with red pepper flakes sprinkled over them. There are pieces of light brown shredded chicken and some fresh green herbs scattered throughout, with two thin pale yellow lemon slices placed on the right side of the bowl. The bowl is set on a white marbled surface with scattered fresh green herbs and a halved lemon nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Tortellini Soup Recipe
Top Tip
How to Serve Chicken Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Tortellini Soup Recipe

Why You'll Love This Recipe

I’ve made this Chicken Tortellini Soup Recipe more times than I can count, and there’s just something magical about how the flavors come together. It’s robust but delicate, quick enough for busy nights yet special enough to impress.

One-Pot Wonder: Everything cooks in a single pot, making cleanup a breeze and flavors meld beautifully.
Bright & Comforting: Fresh lemon juice lifts the savory broth to a refreshing level, cutting through the richness perfectly.
Hearty & Versatile: Loaded with veggies, tender chicken, and cheesy tortellini, it’s filling and adaptable to what you have on hand.
Family Favorite: My kids gobble this up, so it’s a great way to sneak in veggies without a fuss.

Ingredients & Why They Work

Each ingredient in this Chicken Tortellini Soup Recipe plays its part in building layers of flavor and texture. Picking fresh, quality components really elevates the final soup, and I love how the blend of herbs and lemon keeps things lively rather than heavy.

Flat lay of a small white ceramic bowl of golden olive oil, a medium chopped yellow onion, two diced orange carrots, two stalks of diced green celery, a small white ceramic bowl filled with sliced brown cremini mushrooms, four whole uncracked garlic cloves, a handful of snipped fresh green thyme leaves, a few sprigs of finely chopped fresh rosemary, a small white ceramic bowl with mixed Italian seasoning powder, a small white ceramic bowl containing red pepper flakes, a simple mound of fresh pale yellow cheese tortellini pasta, shredded cooked white chicken meat, a pile of fresh vibrant green baby spinach leaves, one halved bright yellow lemon, and a small white ceramic bowl with chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Gives a silky base to sauté the veggies, adding a subtle fruitiness.
Onion: The foundation of flavor, softened until sweet and golden.
Carrots & Celery: Classic aromatics that add gentle sweetness and crunch.
Cremini Mushrooms: Earthy depth that makes each spoonful richer.
Garlic Powder & Onion Powder: These boost the savory umami without overpowering.
Fresh Garlic: Pungent and fragrant, it brings brightness and warmth.
Chicken Stock: The soul of the soup—rich, hearty, and cozy.
Thyme, Rosemary, Italian Seasoning: Herb layers that give complexity without fuss.
Red Pepper Flakes: Optional kick that wakes up the palate just a bit.
Cheese Tortellini: The star that adds melty, creamy, pillow-like bites.
Cooked Shredded Chicken: Protein boosts the soup's heartiness and makes it filling.
Baby Spinach: A fresh, tender green that wilts into the broth for a nutritional punch.
Lemons: That splash of freshly squeezed juice is what brightens everything.
Fresh Parsley: Adds a clean, herbal finish at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Whenever I make this Chicken Tortellini Soup Recipe, I sometimes like to switch up the protein or add different veggies depending on what’s in my fridge. Feel free to personalize it; this soup is forgiving and loves creativity.

Variation - Use Rotisserie Chicken: I often grab a rotisserie chicken from the store to save prep time, and it works beautifully here.
Make It Gluten-Free: Swap the tortellini for gluten-free pasta or gnocchi to keep it friendly to gluten-sensitive friends.
Vegetable Boost: Add chopped zucchini or kale for extra greens—you hardly notice the difference but feel the nutrition.

Step-by-Step: How I Make Chicken Tortellini Soup Recipe

A close-up view of a ladle full of clear broth soup held over a white pot with a white marbled texture underneath. The ladle contains one folded, pale yellow tortellini pasta at the center, bright orange carrot slices to the left, dark green leafy spinach at the bottom right, light brown sliced mushrooms near the spinach, shredded pieces of light beige chicken, and a small green herb sprig resting on the tortellini. The pot is filled similarly with floating tortellini, carrots, spinach, and chicken all in a light golden broth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Flavor Base

Start by heating olive oil over medium-high heat in your favorite large pot. Toss in the chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and freshly ground pepper. Stir frequently and cook until the veggies become tender and slightly golden, about 6 to 7 minutes. This step unlocks those rich onion and mushroom flavors that give your soup depth.

Step 2: Infuse With Garlic and Herbs

Next, stir in freshly minced garlic, thyme leaves, and rosemary. Sprinkle in Italian seasoning and red pepper flakes if you like a little heat. Cook for another 1 to 2 minutes until the fragrant aromas fill your kitchen. This small step makes a big difference—you want to gently toast the herbs to release their oils without burning the garlic.

Step 3: Pour in the Stock and Simmer

Pour in the chicken stock carefully, scraping up any tasty browned bits from the bottom of the pot—that's where the magic is. Bring everything to a boil, then reduce the heat to a gentle simmer and let it meld for about 5 minutes. This slower simmer starts to deepen the flavors and sets a lovely base for the soup.

Step 4: Add Chicken and Tortellini

Stir in your shredded chicken and cheese tortellini, then let the soup simmer gently for 8 to 10 minutes or according to your tortellini package instructions. Keep an eye so the pasta cooks perfectly tender but doesn’t overcook and turn mushy.

Step 5: Finish with Greens and Lemon

Just before taking it off the heat, stir in fresh baby spinach and the juice of half a lemon. The spinach will wilt quickly in the hot broth, and the lemon juice adds that zesty brightness that makes the soup sing. Taste and add more lemon, salt, or pepper as needed—it’s all about balancing flavors to your liking.

Step 6: Serve and Garnish

Ladle the soup into bowls and sprinkle chopped fresh parsley on top with a little sprig of thyme if you’re feeling fancy. Serve immediately, maybe with crusty bread or a simple salad on the side.

Top Tip

Over the years, I’ve learned a few things that really help this Chicken Tortellini Soup Recipe shine—and I want to share those so you get the best possible results every time.

Sauté Until Golden: Don’t rush the vegetables when sautéing; that slight caramelization adds a whole new depth of flavor.
Fresh Herbs Matter: Using fresh thyme and rosemary makes a noticeable difference—you can definitely smell and taste the freshness.
Don’t Overcook Tortellini: Keep an eye on your pasta timing so it remains tender but not mushy, giving the soup a lovely texture contrast.
Lemon Last: Add lemon juice near the end to keep its bright acidity vibrant, rather than cooked away.

How to Serve Chicken Tortellini Soup Recipe

chicken tortellini soup - Serving Suggestion

Garnishes

I love topping this soup with fresh chopped parsley and a few thyme leaves because they add a fresh pop of color and an herbal brightness. Sometimes I’ll sprinkle a little grated Parmesan for an extra touch of savory indulgence.

Side Dishes

A crusty baguette or garlic bread pairs perfectly with this soup to soak up every last drop of that luscious broth. On lighter days, a crisp green salad with a simple vinaigrette makes a nice, refreshing counterpoint.

Creative Ways to Present

For a cozy dinner party or special occasion, I like to serve the soup in little ramekins or bowls nestled inside bread bowls. It’s festive, fun, and keeps everyone warm. Adding a sprinkle of chili flakes for a bit of heat is another hit at gatherings.

Make Ahead and Storage

Storing Leftovers

After the soup has cooled, I transfer leftovers to an airtight container and store it in the fridge for up to 3 days. Keep the tortellini submerged in broth to prevent drying. Just reheat gently on the stovetop or in the microwave.

Freezing

Freezing is possible but I recommend freezing the broth and chicken separately from the tortellini if you can. Pasta tends to become mushy after thawing. When you’re ready to eat, reheat the broth and add fresh cooked tortellini for the best texture.

Reheating

Reheat gently on the stovetop over low to medium heat to warm evenly without overcooking the tortellini. Add a splash of chicken stock or water if it’s thickened too much. Freshen with a squeeze of lemon just before serving—never underestimate how lemon juice perks up leftovers!

Frequently Asked Questions:

Can I use frozen tortellini for this Chicken Tortellini Soup Recipe?

Absolutely! Frozen tortellini works wonderfully here. Just add them directly from the freezer to the simmering soup and cook according to package instructions, usually a bit longer than fresh tortellini.

How do I prevent the tortellini from getting mushy?

To avoid mushy tortellini, keep a close eye on the cooking time and stir gently. It’s also a good idea to add the tortellini near the end of cooking and remove the soup from heat as soon as the pasta is tender.

Can I make this soup in a slow cooker or Instant Pot?

Yes! For a slow cooker, sauté the veggies first then transfer everything to the slow cooker, cooking on low for 4-6 hours. Add tortellini and spinach in the last 20 minutes. For Instant Pot, use the sauté function for veggies, add broth and seasonings, pressure cook for 8 minutes, then quick release and add tortellini and spinach, cooking until tortellini is tender.

What can I substitute for fresh herbs if I don't have any?

Dried herbs can be used, but use about one-third the amount of fresh. For example, 1 teaspoon fresh thyme = about ⅓ teaspoon dried. Adding dried herbs early on during the sauté or simmering steps helps release their flavor.

Final Thoughts

This Chicken Tortellini Soup Recipe is close to my heart because it’s both a nostalgic comfort food and a frequently requested quick dinner. It blends fresh ingredients with that wonderful sense of warmth and home-cooked love. I hope you enjoy making it as much as I do—it’s one of those recipes you'll find yourself reaching for again and again because it just works every time.