Description

This hearty Chicken Tortellini Soup combines tender shredded chicken, refrigerated cheese tortellini, and a flavorful medley of vegetables and seasonings in a rich chicken broth. With a perfect balance of herbs, garlic, and a subtle kick from hot sauce and Worcestershire sauce, this soup is a comforting and satisfying dinner option that’s simple to make and sure to please the whole family.

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

1 1/4 lb. bone-in chicken breast
Salt and 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
10 oz. refrigerated cheese tortellini (about 2 cups)

Instructions

Sear the Chicken: Season both sides of the bone-in chicken breast with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Rest and Shred the Chicken: Let the seared chicken rest for 10 minutes to retain juices. Using two forks, shred the chicken into bite-sized pieces. If the chicken isn’t fully cooked inside, it will finish cooking later in the soup.
Prepare the Seasonings: Combine dried basil, dried parsley, dried oregano, mustard powder, ground sage, and pepper in a small bowl and set aside.
Sauté Vegetables: In the same pot, melt the butter and use a silicone spatula to scrape up any browned bits from the bottom. Add diced onions, carrots, and celery, cooking for about 5 minutes until vegetables begin to soften.
Add Garlic and Flavors: Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning blend. Cook for an additional 1 minute to release the flavors.
Simmer the Soup: Pour in the chicken broth and add the shredded chicken back to the pot. Bring the mixture to a gentle simmer, avoiding a full boil to keep the chicken tender. Cover partially and simmer for 15 minutes to meld flavors.
Cook the Tortellini: Add refrigerated cheese tortellini and cook according to package instructions, approximately 3 minutes for Rana tortellini, until tender and heated through.
Final Seasoning: Taste the soup and adjust salt and pepper as needed, adding up to ½ teaspoon salt if desired. Serve hot for a comforting meal.

Notes

Searing the chicken is optional but recommended for enhanced flavor and color in the broth.
You may use cooked or raw chicken directly, but searing adds depth to the soup.
Adjust hot sauce quantity to your spice preference.
Use fresh vegetables for best taste, but frozen can be substituted.
Rana refrigerated tortellini typically cooks in about 3 minutes; check your package for exact timing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 3g
Sodium: 680mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 27g
Cholesterol: 75mg

Keywords: Chicken Tortellini Soup, homemade chicken soup, Italian soup recipe, tortellini soup, easy chicken soup, comforting dinner soup