Comforting bowls of chicken noodle soup get even better with the addition of hearty tortellini. This soup will fill up your belly and soul! It’s easy to make from uncooked chicken breasts and still use just one pan, or throw in store-bought rotisserie chicken for an extra shortcut.
Part of me feels like I should already have shifted gears to focus on spring recipes. It’s the first of March, after all. I saw the first fresh, seasonal asparagus at the grocery store this morning, and most of us are dying for warmer weather and a little sunshine!
On the other hand, as I write this, there’s a dusting of snow on the ground – at least it’s a light one – and I’m just grateful school was only delayed and not cancelled entirely. So maybe sharing one more cozy soup recipe isn’t so crazy, after all?
Chicken noodle soup is the mother of all comfort food. Sniffly? Flu? Snow day? A piping hot bowl of broth and noodles to the rescue. But I have to admit that sometimes, the classic version leaves me feeling hungry again sooner than I’d like. Swapping regular noodles for some filled tortellini changes all that!
How to make tortellini chicken noodle soup
This soup is still so easy to make, and takes 30 minutes total. Here’s what you’ll need:
- Chicken – raw or leftover rotisserie, either is great.
- Carrots, celery, onion – the classic mirepoix combination.
- Seasoning and olive oil – garlic, oregano, thyme, salt, pepper, and parsley.
- Tortellini – any kind. I usually buy either plain cheese or a ricotta-spinach combination.
- Broth – made up mainly of chicken stock or broth, and I highly recommend adding an extra cup of water, plus a teaspoon of chicken-flavored Better Than Bouillon (affiliate link). I recently started keeping this in the fridge; one jar lasts forever, and it’s such a simple way to punch up the flavor in everyday meals. A little home chef’s secret!
- Baby spinach – optional, but an easy way to add color and an extra veggie to your bowl!
Can I use raw or rotisserie chicken?
One of my favorite things about this method for preparing chicken noodle soup is that it’s easy to make from raw chicken or rotisserie.
Of course, when you happen to have leftover rotisserie, it’s very convenient. But if you have uncooked chicken breasts or tenders, all you need to do is sauté them right in the same pot you plan to use for the soup. Remove the chicken when cooked, shred it while the rest of the soup simmers away, and add the pieces straight back in. This has the added benefit of incorporating all the chicken flavor into the soup because the drippings stay in the pot.
Tortellini chicken noodle soup recipe notes
A few quick tips and suggestions for making this recipe as easy and tasty as possible:
- When chopping your carrots, celery, and onion, try to make the pieces relatively uniform, so they cook evenly. You don’t want some pieces mushy while others are still hard!
- If you cook the chicken yourself and have a stand mixer, just toss the cooked chicken into the mixing bowl and beat with the standard blade for 30-45 seconds to shred into bite-sized pieces with zero effort. This is one of my favorite kitchen short-cuts!
- For optimal results, taste the broth as you go. It’s always easy to add more salt or seasoning, but you can’t take it away, so go light to start!
- Is it even chicken noodle soup if it isn’t served with crusty bread? 🙂 I love the easy bake-at-home baguettes from Trader Joe’s, which are pictured here, but if you have time, this crusty Dutch oven loaf is a beautiful option.
- Tortellini chicken noodle soup can be frozen in an airtight, freezer-safe container for up to six months. I picked up a set of these containers about six months ago for storing soups and stews, and have been so happy with them. No spills! (affiliate link)
If you like this chicken noodle soup, you might also enjoy:
- 20-Minute White Bean Tortellini Soup
- Creamy Roasted Butternut Squash Soup
- Carrot Red Pepper Soup
- Roasted Tomato Basil Soup
- Creamy Wild Rice Mushroom Soup (Instant Pot)
- Healthy Broccoli Cheddar Soup (Instant Pot)
Last but not least, if you try this soup or any other recipe on the blog, please rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
- One Year Ago: Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes (one of my all-time most popular recipes!)
- Two Years Ago: French Carrot Salad
Hearty Tortellini Chicken Noodle Soup
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts or tenders
- kosher salt
- freshly-ground black pepper
- 4 carrots , peeled and diced
- 3 stalks celery , chopped
- 1/2 yellow onion , chopped
- 4 cloves garlic , minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 cups chicken stock
- 1 cup water
- 1 teaspoon chicken-flavored Better Than Bouillon (optional)
- 9 ounces refrigerated tortellini (any kind, we love cheese and/or spinach!)
- 2-3 handfuls fresh baby spinach (optional)
- 2 tablespoons chopped fresh parsley leaves
- Warm olive oil in a large stockpot or Dutch oven over medium-high heat. When hot, add chicken breasts, and sprinkle with salt and pepper. Cook until golden and cooked through, about 2-3 minutes each side. Remove to a cutting board and set aside.
- Add carrots, celery, and onion to the pot, and saute for 3 minutes. Add garlic, oregano, and thyme, and cook 1 more minute, just until fragrant.
- While the veggies cook, shred or cut the chicken into bite sized pieces. (see note)
- Stir in the chicken broth, water, and Better than Bouillon, if using. Bring mixture to a boil, then add tortellini. Cook according to package directions, usually just 2-3 minutes. When 1 minute remains of the cooking time, add spinach and the shredded chicken. This will be just enough time for the spinach to wilt and the chicken to be warmed through. Taste and season with additional salt and pepper to taste. Garnish with parsley and serve right away. Enjoy!
- If you have a stand mixer, it’s very easy to shred chicken by adding the cooked chicken to the bowl and mixing for about 45 seconds on low speed with the beater blade.
- Soup can be frozen in an airtight, freezer-safe container for up to six months.