Description
This comforting Chicken Tortellini Soup combines tender shredded chicken with hearty cheese-filled tortellini and a medley of vegetables in a flavorful broth enhanced by Italian seasonings, Worcestershire, and a hint of hot sauce. Perfect for a cozy meal, this stove-top soup is easy to prepare and can also be adapted for slow cooking in a Crock Pot.
Ingredients
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
- 1 teaspoon hot sauce (such as Frank’s RedHot)
- 10 oz. refrigerated cheese-filled tortellini (about 2 cups; recommend Rana brand)
Instructions
- Sear the Chicken: Season each side 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 browned lightly. Remove chicken and set aside to rest for 10 minutes. Once cooled, shred the chicken with two forks. Note that the chicken will finish cooking in the broth if not fully cooked inside.
- Sauté Vegetables and Add Aromatics: In the same pot, melt the butter. Use a silicone spatula to scrape and deglaze the bottom, incorporating the fond. Add diced onions, carrots, and celery to the pot and cook for 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mix; cook for 1 additional minute to release flavors.
- Simmer the Soup: Pour in the chicken broth and add the shredded chicken back to the pot. Bring to a very gentle simmer (avoid boiling to keep chicken tender). Cover partially and simmer for 15 minutes to meld flavors.
- Add Tortellini and Finish Cooking: Add the refrigerated tortellini to the simmering soup and cook according to package instructions, typically about 3 minutes for Rana brand, until tender. Taste the soup and adjust seasoning with additional salt or pepper as desired (up to ½ teaspoon salt). Serve hot.
Notes
- Bone-in chicken breast or thighs impart the best flavor; boneless or leftover rotisserie chicken can also be used.
- Refrigerated cheese-filled tortellini from Rana is recommended for optimal texture and flavor.
- Worcestershire sauce, hot sauce, and mustard powder serve as subtle flavor enhancers and are not strongly noticeable.
- For added depth, add a rind of Parmesan or Romano cheese to the broth during simmering, discarding before serving.
- Optional vegetables like frozen peas, corn, or green beans can be stirred in 10 minutes before serving.
- To make a sausage variation, refer to the Sausage Tortellini Soup recipe.
- Serve with Ranch Oyster Crackers for extra flavor and texture.
- For the Crock Pot method: Skip searing, melt butter in slow cooker, add vegetables, seasonings, hot sauce, raw chicken, and broth; cook on low for 6 hours. Shred chicken, add tortellini, and cook 10-15 minutes more.
- Store soup refrigerated up to 3 days; tortellini may absorb broth—store separately or cook tortellini fresh when serving.
- Soup freezes well; cook tortellini separately when freezing and add fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
