Name: Chicken Tortellini Soup with Herbs and Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 teaspoon dried basil; 1 teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon mustard powder; ¼ teaspoon ground sage; ¼ teaspoon pepper; 1 1/4 lb bone-in chicken breast; Salt, to taste; 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; 10 oz refrigerated tortellini (about 2 cups)

When you’re craving comfort, but want something with a fresh, vibrant kick, this Chicken Tortellini Soup with Herbs and Vegetables Recipe hits all the right notes. It’s a cozy bowl perfect for chilly evenings, busy weeknights, or whenever you need a nourishing hug in a bowl. I love how it blends tender chicken, pillowy tortellini, and a fragrant mix of herbs and crisp vegetables that keep every spoonful exciting.

Chicken Tortellini Soup with Herbs and Vegetables Recipe - Recipe Image — Chicken Tortellini Soup with Herbs and Vegetables, hearty chicken tortellini soup, easy vegetable tortellini soup, healthy chicken and tortellini meal, comforting herb-infused soup

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Why You’ll Love This Chicken Tortellini Soup with Herbs and Vegetables Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Chicken Tortellini Soup with Herbs and Vegetables Recipe

This soup combines the heartiness of shredded chicken with soft tortellini and a vibrant vegetable medley that bursts with herbaceous flavor. It’s a one-pot wonder that feels like a warm, homemade hug without hours in the kitchen—perfect for days when you want easy, satisfying comfort food that doesn’t skimp on freshness or depth.

Texture you want: Tender chicken, al dente tortellini, and lightly crisp veggies
Flavor that pops: A balanced mix of dried herbs with a hint of Worcestershire and hot sauce for depth
Everyday ingredients: Simple pantry staples and refrigerated tortellini pull this together fast
Works for any night: Great as leftovers and easy to customize with what you have on hand

Ingredient Spotlight

The magic of this Chicken Tortellini Soup with Herbs and Vegetables Recipe lies in layering simple ingredients that work together beautifully. Using fresh veggies like carrots and celery gives that classic soup base, while a seasoned chicken breast adds substance. The refrigerated tortellini brings delightful softness and a gentle bite, but if you want, feel free to experiment.

Bone-in chicken breast: Adds richness and flavor; searing creates a golden crust that deepens the broth
Italian seasoning blend: An easy combo of basil, oregano, and parsley that perfects the herb profile
Refrigerated tortellini: Quick-cooking pasta that stays tender without turning mushy

Seasonality & Sourcing

Look for fresh, firm carrots and celery at your local farmers' market or grocery store for the best texture and sweetness. Bone-in chicken breasts often offer more flavor and moisture than boneless, especially when you sear and simmer them gently. For tortellini, refrigerated options from the deli section are best for authentic flavor and quick cooking, but if in season, you might even find fresh tortellini at artisan shops. Stock up on dried herbs if you can—it’s a great way to infuse your soup year-round without fuss.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

First, pat your bone-in chicken breast dry and season it generously with salt, pepper, and Italian seasoning. Heat olive oil in a roomy 4½-quart soup pot over medium-high heat. You’ll want the oil shimmering but not smoking—this preheating sets you up for a gorgeous sear. Don’t rush this; a good sear takes about 3 to 4 minutes per side until the chicken develops that beautiful golden crust. Avoid overcrowding the pan, or the chicken will steam instead and lose that lovely color.

Step 2 — Cook & Build Flavor

After searing, remove the chicken and let it rest. Melt butter in the same pot; use a spatula to scrape up those browned bits stuck to the bottom — that brown fond is where heaps of flavor live. Toss in diced onions, carrots, and celery, cooking for about 5 minutes until the vegetables soften and the onions turn translucent. Add garlic, Worcestershire sauce, hot sauce, and your herb mixture, stirring for another minute to release those fragrant oils. Pour in six cups of chicken broth, bring it to a gentle bubble (not a hard boil!), then add the shredded chicken back in. Simmer partially covered for 15 minutes so the flavors marry beautifully without toughening the chicken.

Step 3 — Finish & Rest

Stir in your refrigerated tortellini and cook just until tender according to package instructions—usually around 3 minutes for fresh tortellini. Taste your soup here. You might want to add a pinch more salt or a dash more hot sauce if you like a little extra zing. Let the soup rest off heat for a couple minutes before serving; this helps the textures settle, and the flavors harmonize.

Troubleshooting Chicken Tortellini Soup with Herbs and Vegetables Recipe

If your soup ends up a touch bland, a squeeze of lemon juice or a sprinkle of grated Parmesan can really brighten the flavors. For a dry texture, add an extra half cup of broth or water when reheating. If the tortellini turns mushy, it’s usually because it cooked too long—try adding it closer to serving time next round. And if your chicken feels tough, make sure not to boil the soup aggressively; gentle simmering protects that tender texture.

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Pro Tips

Over the years, I’ve learned that low and slow simmering is key to tender chicken and a clear broth. Also, tasting as you go is your best friend! Adjust heat carefully to keep the texture and flavor just right. And don’t hesitate to double the recipe—it freezes beautifully and makes for a lifesaver on busy days.

Heat control: Keep the broth at a gentle bubble, not a rolling boil
Timing window: Add tortellini last and cook only until al dente (3–5 minutes max)
Make-ahead move: Shred chicken ahead to speed up cooking day
Avoid this pitfall: Don’t skip searing if you want rich flavor and beautiful color

Variations & Substitutions

You can easily customize this Chicken Tortellini Soup with Herbs and Vegetables Recipe to fit your preferences. Swap tortellini for ravioli or mini meatballs for a fun twist. For a lower-carb option, try zucchini noodles instead of pasta. If you’re vegetarian, use vegetable broth and skip the chicken or replace it with a hearty bean mix for protein. Adding fresh herbs like basil or thyme at the end can also elevate the soup’s brightness.

Great Debates

Butter vs. olive oil is a classic debate here. I like to start with olive oil for searing and finish veggies in butter for that lovely richness. You’ll notice the soup feels more balanced this way. Also, some folks prefer fresh herbs over dried—they’re fantastic if you have them, but dried herbs deliver consistent flavor year-round. Either way, your soup will be delicious.

Make-Ahead, Storage & Freezing

Chicken Tortellini Soup with Herbs and Vegetables Recipe stores wonderfully in the fridge for up to 4 days in an airtight container. When reheating, add a splash of broth or water to loosen the soup if it thickens up. If freezing, I recommend freezing the broth and shredded chicken separately from the tortellini to keep the pasta from getting mushy. Thaw overnight in the fridge and add tortellini fresh when warming your soup for best texture.

Yield & Conversions

This recipe yields about 6 generous servings. If you want to double it, just double all ingredients and use a larger pot. For metric conversions: 1¼ lb chicken breast ≈ 570g, 6 cups broth ≈ 1.4 liters, and 10 oz tortellini ≈ 280g. Scaling down is easy too—simply halve everything for about 3 servings. Just keep the seasoning balanced to taste.

Serving Ideas & Pairings

I love serving this soup with a side of crusty bread or garlic knots to soak up every savory drop. A light green salad with a tangy vinaigrette balances the richness nicely. For a cozy touch, sprinkle freshly grated Parmesan or torn fresh basil on top. A crisp white wine or sparkling water with lemon makes for refreshing accompaniments.

FAQs

Can I use cooked or leftover chicken instead of searing raw chicken?

Absolutely! You can add shredded cooked or rotisserie chicken directly into the broth during the simmering step. Just skip the searing and adjust seasonings accordingly.

What type of tortellini works best for this soup?

Refrigerated cheese or meat tortellini from the deli section is perfect—they cook quickly and hold their shape well in the broth. Frozen works too but may need extra cooking time.

How can I make this soup spicier?

Increase the hot sauce amount or add a pinch of red pepper flakes along with the garlic and herbs while cooking. A little heat goes a long way to brighten flavors.

Is it okay to freeze the whole soup with tortellini included?

For best texture, freeze the broth and chicken separately from the tortellini. Pasta can get mushy when frozen and reheated. Add fresh tortellini when reheating for a better experience.

Notes, Tools & Special Equipment

A good 4½-quart soup pot with a heavy bottom is ideal for even heating and easy stirring. A silicone spatula really helps scrape the fond from the bottom without scratching your pot. A reliable thermometer isn’t necessary here but handy if you want to check your chicken’s internal temp for peace of mind. For shredding, two forks do the trick quickly, no fancy gadgets needed. Lastly, use sturdy bowls that hold heat well to keep your soup warm longer when serving.

Printable Recipe 📖