This Tuscan Chicken Tortellini Soup is perfect for fall and winter. It’s comforting, easy to make, and totally family friendly! Serve with garlic bread and a simple side salad!
Easy Tortellini Soup
This easy Tuscan Chicken Tortellini Soup is made in ONE pot and a family favorite meal! When the temperature drops outside, we like to make this cozy and comforting soup. Our boys love it and request it often when it’s chilly outside. It warms them up and it’s loaded with tons of good stuff: vegetables, beans, herbs, chicken, tortellini…there’s something for everyone!
To keep this soup SOUPer easy, my number one suggestion is to cheat and use a store bought rotisserie chicken. This takes cooking and shredding the chicken out of your prep time and it’s still delicious. If you happen to have leftover chicken or even turkey, this is a good soup to use it up!
I use a store-bought cheese tortellini. You can find tortellini at almost every grocery store. I like to use refrigerated cheese tortellini, but frozen works well too. If your store has spinach cheese tortellini or tri-color tortellini, those varieties work well too! For this tortellini soup recipe, you need 9 ounces.
How to Make Tuscan Chicken Tortellini Soup
- Start with a large pot, olive oil, and medium-high heat. Add in onion, carrots, and celery first and let those cook for about 5 minutes, stirring occasionally. Add garlic next!
- Now the liquid! Stir in chicken broth and tomatoes, and add your spices: thyme, oregano, salt, and pepper.
- Add in shredded chicken, beans, and cheese tortellini. Put the heat on low and let everything summer for 10 minutes.
- Finish it off with parmesan cheese, kale, and basil, letting everything simmer for 5 more minutes. Note-I like to use Tuscan kale, but spinach works well too!
- Serve the tortellini soup immediately, garnished with Parmesan, fresh basil, and red pepper flakes for a little spice.
What to Serve with Tortellini Soup
The number one thing my boys love to eat with this soup is BREAD! I love prepping a loaf of garlic bread or focaccia bread to serve warm with a bowl of soup. That makes for plenty of delicious bread dunking!
You can also serve a simple side salad to add in even more veggies into your meal. Soup, salad, bread…the perfect meal!
More Comforting Soup Recipes:
- Pasta Fagioli
- Tomato Tortellini Soup
- Sausage Tortellini Soup
- Easy Minestrone Soup
- Chicken and Rice Soup
- Chicken Gnocchi Soup
Tuscan Chicken Tortellini Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 cloves garlic, minced
- 42 oz chicken broth
- 28 oz diced tomatoes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 15 ounces white beans, drained and rinsed
- 9 ounces cheese tortellini, refrigerated or frozen
- 1/4 cup grated parmesan cheese
- 2 cups chopped kale or spinach
- 2 tablespoons chopped fresh basil
- Garnish: Parmesan cheese, basil, crushed red pepper flakes, optional
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the chicken broth, tomatoes, thyme, oregano, salt, pepper, chicken, beans, and cheese tortellini. Turn the heat to low and let simmer for 10 minutes.
- Stir in the parmesan cheese, kale, and basil. Simmer for an additional 5 minutes.
- Ladle soup into bowls and garnish with additional Parmesan cheese, basil, and crushed red pepper flakes, if desired. Enjoy immediately.
Have you tried this recipe?
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I am making this soup recipe for dinner tonight. I am really looking forward to it. I noticed when I took out the new bottles of thyme and oregano that they both are ground spices. ??? I would guess that your recipe is based on the spices being chopped and dried leaves. Do you have any recommendations on how how much to use of the ground spices. Do you have thoughts on using ground versus the dried chopped leaves? Thank you for the recipe and your input!
Start with half the amount. You can always add more if you need more flavor!
I made the soup and it was wonderful. My husband is not a soup fan and when I make soup he will have it the first night but none after that. We had it for dinner two nights in row and he said that this was the best soup he has ever had! Thanks for the great recipe! I would rate it five stars again but the site won’t let me.
I am so glad you loved the soup!! The stars showed up:) Thanks for giving us your feedback!
Could I freeze this soup if I leave out the tortellini?
Yes! You can also freeze with the tortellini. The pasta might break up a little, but it’s still good!
When throwing in the diced tomatoes, do I drain off the liquid…or toss in everything? Thanks.
You don’t have to drain the tomatoes, the soup needs the liquid. Enjoy!
I don’t have white beans. Would it be better to substitute a kidney bean, black bean, or pinto bean?
All will work well! Use your favorite!
Excellent soup! Quick, tasty and hearty. Loved it – will be putting this in the repertoire for sure. Thanks Maria.
I tried this soup and it was absolutely delicious! Will deff be a staple in my house from now on.
Making this for my daughter, who’s a vegetarian, I know to switch out the chicken stock for vegetable stock. However, for her “protein” could I add more beans or would you suggest mushrooms being added ?
Thank you in advance for all the help!!!
Yes, add more beans and any vegetables you like. Mushrooms would be great! I hope she loves it!
This is a wonderful recipie! I love Tuscan soup, and adding tortalini made it 10× better. I used a tuscan chicken broth I picked up today and followed the excat recipie. Will be making this soup again!
This is positively scrumptious! Everytime I make people love it!
This soup is a winner! It was an easy prep and came together in no time. It was so tasty & hearty. I served with toasted sourdough. It made quite a bit so I have some to freeze for next week. Thanks!
So good! Easy! Quick! I subbed a can of chicken breast I had on hand, and used the tortolini from Costco. Excellent. I will definitely make this again.
How do I store the leftover soup? Even if I halved this recipe, if I ate all the soup immediately I wouldn’t enjoy it.
You can store it in the fridge for up to 5 days or freeze it for up to 2 months.
So good on this cold winter night. I had no diced tomatoes so I used rotel. This will be repeated either way. My vegan family members will love it. Great with spinach