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Quick and easy tortellini soup is made with rotisserie chicken and refrigerated cheese tortellini for ultra convenience. It's deliciously creamy, even without heavy cream.
Try my Lemon Chicken Orzo Soup next!
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One of my favorite things to grab from the grocery store is a rotisserie chicken and a pack of refrigerated tortellini. They’re perfect for quick meals like this chicken tortellini soup—everything is already cooked or prepped, so you can chop a few vegetables and have dinner on the table in 30 minutes. It’s a no-fuss family recipe that feels homemade but takes almost no effort.
Why You'll Love This Recipe
- Ultra convenient. Using rotisserie chicken and refrigerated tortellini makes this soup come together fast, with minimal prep.
- Slightly creamy without cream. The flour and broth create a light, velvety texture without the need for heavy cream.
- One-pot meal. Everything cooks in a single pot, making cleanup a breeze.
- Perfect for busy nights. It’s ready in under 30 minutes, making it a great weeknight dinner option.
Ingredients You'll Need
- Rotisserie Chicken – Shredded, pre-cooked chicken adds protein and flavor without extra cooking time.
- Cheese Tortellini – Refrigerated tortellini cook quickly and make the soup hearty.
- Onion, Carrots, Celery – A classic trio for building a flavorful soup base.
- Garlic – Adds depth and warmth to the broth.
- All-Purpose Flour – Helps thicken the broth slightly, giving the soup a creamy texture.
- Chicken Broth – Forms the base of the soup. Use homemade or store-bought.
- Italian Seasoning – A blend of herbs that gives the soup an herby, savory boost.
- Salt & Black Pepper – Enhances flavor and balances the dish.
- Olive Oil – Used for sautéing the vegetables.
- Parmesan Cheese – Optional for garnish, but adds a nice salty finish.
How to Make Chicken Tortellini Soup
First heat your soup pot on medium heat and add olive oil. Sauté the onion, carrots, and celery until softened. Add garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes to remove the raw taste. Add the chicken broth and Italian seasoning. Bring to a simmer.
Stir in the tortellini and continue simmering 3-5 minutes until tender. Stir in the shredded rotisserie chicken and simmer a few minutes to let it warm through.
Taste and adjust seasoning with salt and black pepper. Ladle into bowls and garnish with Parmesan cheese and crushed red pepper if desired.
Recipe Tips
- If the soup thickens too much, add extra broth when reheating.
- For extra richness, stir in a splash of heavy cream or a pat of butter before serving.
- Add a flavor boost with a squeeze of lemon juice or a sprinkle of fresh parsley.
Storing & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove, adding more broth if needed.
- Tortellini can become soft when stored in the soup, so you can cook them separately and add them fresh to each bowl.
This chicken tortellini soup is warm, cozy, and incredibly easy to throw together. Whether it’s a busy weeknight or you’re just craving a comforting bowl of soup, this one-pot recipe is sure to hit the spot!
More soups to love
📖 Recipe
Chicken Tortellini Soup Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Olive Oil
- 1 large Onion, diced
- 2 medium Carrots, chopped
- 2 ribs Celery, diced
- 2 cloves Garlic, minced
- ¼ cup All-Purpose Flour
- 6-8 cups Chicken Broth, or bone broth
- 1 teaspoon Italian Seasoning
- 9 ounces Refrigerated Cheese Tortellini
- 2 cups Shredded Chicken
- ½ teaspoon Salt, or more to taste
- ¼ teaspoon Black Pepper
- Optional: Fresh Parsley for Garnish
Instructions
- Heat a 4.5 quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.
- Add ONIONS, CARROTS, and CELERY, sauté about 5 minutes until softened. Stir in GARLIC and cook for a few minutes.
- Sprinkle the FLOUR over the vegetables. Saute for 1-2 minutes, stirring as needed.
- Gradually add CHICKEN BROTH, stirring constantly to avoid lumps. Add ITALIAN SEASONING and bring to a gentle boil.
- Stir in the CHEESE TORTELLINI and cook until tender and cooked through, about 3-5 minutes. Reduce heat to a gentle simmer.
- Stir in the shredded ROTISSERIE CHICKEN and stir until warmed through, about 2 minutes.
- Taste and adjust seasoning with SALT and BLACK PEPPER if needed. Serve warm garnished with FRESH PARSLEY.
Recipe Notes
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Cheryl Snyder says
This is delicious! I tweaked it a bit by adding a Parmesan rind while cooking and heavy cream toward the end. Soooo creamy and good. It’s a keeper.
Traci says
Ohhh those are pro moves right there and so easy to do. I thank you for making my recipe and for taking the time to share your feedback 🙂 Enjoy!
Patty Toole says
Fabulous comfort food! What a wonderful recipe! I used leftover rotisserie chicken. Will be making this soup again and again.
Traci says
Yay!! This makes my day! Thank you for trying my recipe and for taking the time to share your feedback. Much appreciated!! Enjoy 🙂
Bill says
We loved this recipe.
Very easy, and very tasty.
Thank you Traci!
We will also be making the chicken enchilada soup again.
It’s a real keeper!
Traci says
Yay! I'm with you on how easy and tasty it is. Can never go wrong with cheese tortellini 🙂 Thank you for mentioning that you're enjoying my enchilada soup too! 🙂
neda says
i love all her receipes so easy
Traci says
Yay!! I'm so glad to hear it 🙂 Thanks for sharing this!
Jf says
We love this soup! It’s so easy to pick up the chicken and tortellini at Costco and get dinner on the table. It’s so tasty that it always disappears fast!