Chicken Tortellini Soup

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This post may contain affiliate links. Please read our disclosure policy.This chicken tortellini soup is cozy, hearty comfort food made with tender chicken, cheesy tortellini, vegetables, and a rich, flavorful broth. It’s the kind of Italian-inspired soup that feels special enough for Sunday dinner but easy enough to make on a weeknight.

What makes this version so delicious is the deep layer of flavor built into the broth. Aromatics are sautéed until fragrant, a touch of white wine and tomato paste add richness, and a little smoky kielbasa quietly works in the background to give the soup an extra savory depth.

If you love cozy Italian-style chicken soups, be sure to try my Italian Chicken Soup, Chicken Gnocchi Soup, or Chicken Florentine next — or switch things up with my restaurant-quality favorite Pasta alla Norma  for a fresh, satisfying twist.

✨ Before You Begin

✨ Build flavor with the chicken first: Browning the chicken creates savory browned bits (fond) in the pot that deepen the broth as the soup simmers.

✨ Render the sausage gently: Browning the kielbasa over moderate heat lets a little smoky flavor infuse the oil without overpowering the soup.

✨ Layer the aromatics: Give the onions, carrots, celery, and garlic time to soften — this is where the base flavor of the soup develops.

✨ Toast the tomato paste: Cooking it briefly deepens its flavor and adds subtle sweetness and umami.

✨ Add greens at the end: Spinach and parsley go in just before serving so they stay bright and fresh

Chicken Tortellini Soup Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Olive oil + butter: These create the flavor base for the soup and help the aromatics soften gently.

Cooked chicken: Rotisserie chicken keeps prep easy and adds tender bites of chicken throughout the soup.

Cheese tortellini: These little pasta pillows make the soup hearty, cozy, and extra satisfying.

Yellow onion, garlic, carrots, and celery: This classic mix of aromatics builds the savory base of the broth.

Smoked kielbasa: A small amount adds background smoky flavor and extra savory depth without taking over the soup.

Tomato paste: Adds richness and umami without making the broth taste overly tomato-forward.

Salt, black pepper, red pepper flakes, thyme, and smoked paprika: This combination adds warmth, gentle spice, and layered flavor.

White wine: Used to deglaze the pot and add a little brightness. It’s optional, but it adds wonderful depth.

Low-sodium chicken broth + Better Than Bouillon: Together they create a rich, flavorful broth with deep chicken flavor.

Bay leaves: Add a subtle herbal note as the soup simmers.

Baby spinach + Italian parsley: Stirred in at the end for freshness, color, and balance.

Lemon juice + Parmesan: These finishing touches brighten the soup and round out the broth beautifully.

🥣 How to Make Chicken Tortellini Soup

Here’s a quick look at how to assemble this cozy chicken tortellini soup (full instructions in the recipe card below).

Brown the kielbasa.
Cook the kielbasa in olive oil and butter until lightly browned. This builds the first layer of smoky flavor.

Cook the vegetables.
Add the onion, carrots, and celery and cook until softened. Stir in the garlic and cook just until fragrant.

Build the base.
Stir in the tomato paste and cook for about a minute. Pour in the white wine and scrape up the browned bits from the bottom of the pot.

Simmer the broth.
Add the chicken broth, Better Than Bouillon, bay leaves, and seasonings. Bring to a gentle simmer.

Add the chicken and tortellini.
Stir in the cooked chicken and tortellini and simmer just until the tortellini are tender.

Finish the soup.
Stir in the spinach and parsley, then finish with lemon juice and Parmesan before serving.

⭐ Pro Tips

⭐ Build flavor in layers: Take your time browning the kielbasa and softening the vegetables. Those early steps create the rich, savory base that gives the broth so much depth.

⭐ Don’t skip the tomato paste: Cooking it for a minute or two deepens the flavor and adds richness without making the soup taste overly tomato-forward.

⭐ Keep the tortellini just tender: Tortellini can soften quickly, so simmer it only until tender. If you expect leftovers, you can even cook it separately and add it to each bowl when serving.

⭐ Add a little brightness at the end: A teaspoon of lemon juice or a splash of white wine vinegar wakes up the broth and balances the richer flavors beautifully.

⭐ Finish with Parmesan: A sprinkle of Parmesan right before serving adds salty, savory depth and makes the soup feel extra special.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

Keep in an airtight container up to 3 days in the fridge. The pasta will continue soaking up broth, so thin with extra broth before serving.

Reheating

Warm gently on the stove over medium-low heat until hot. If you stored tortellini separately, stir it in just before serving.

Freezing

Freeze the broth, chicken, and veggies only (no tortellini) up to 3 months. Add fresh tortellini once thawed and reheated.

Make-Ahead

Make the broth base a day early, refrigerate, and finish with tortellini and spinach before serving.

What to Serve With Chicken Tortellini Soup

Fresh + Crisp Sides

A crisp salad is the perfect way to balance this rich, cozy soup. Try my 1905 Salad, Strawberry Salad with Blue Cheese, or Mediterranean Salad for something fresh and bright alongside the cheesy tortellini and savory broth.

Cozy Breads

Warm bread makes this soup feel even more comforting. Practically No Knead Bread, Olive Garden Breadsticks, or Garlic Bread are all wonderful for soaking up every last bit of the flavorful broth.

Sweet Finishes

For a dessert that fits the Italian-inspired feel of this meal, Tiramisu is always a lovely choice. Italian Christmas Cookies and Amaretti Cookies both bring that classic bakery-style finish, while Pistachio Pie adds a cool, creamy dessert option that still feels special and a little nostalgic.

✦ Chicken Tortellini Soup FAQ’s ✦=

✦ Can I use frozen tortellini instead of refrigerated?

Yes. Frozen tortellini works perfectly in this soup. Simply add it directly to the simmering broth and cook until tender according to the package directions.

✦ Can I use rotisserie chicken in this soup?

Absolutely. Rotisserie chicken is a great shortcut. Simply stir shredded cooked chicken into the soup near the end of cooking so it warms through without drying out.

✦ Why is my tortellini getting mushy?

Tortellini can soften quickly if it cooks too long. Simmer it just until tender, and if you expect leftovers, you can cook the tortellini separately and add it to each bowl when serving.

✦ Can I make this soup creamy?

Yes. If you prefer a creamier version, stir in about ½ to 1 cup of heavy cream near the end of cooking. It creates a richer broth similar to restaurant-style chicken tortellini soup.

✦ Can I freeze chicken tortellini soup?

The broth and chicken freeze well, but tortellini can become very soft after freezing and reheating. For best results, freeze the soup without the pasta and add fresh tortellini when reheating.

✦ How long does chicken tortellini soup keep in the refrigerator?

Stored in an airtight container, this soup will keep well in the refrigerator for up to 4 days. The tortellini will continue to absorb broth as it sits, so you may want to add a little extra broth when reheating.

✦ Can I make this soup in a slow cooker?

Yes. Add the broth, vegetables, seasonings, and chicken to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the tortellini during the last 20–30 minutes of cooking so it stays tender.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

More Cozy Chicken Soup Recipes

• Italian Chicken Soup
• Chicken Florentine Soup
• Chicken Gnocchi Soup
• Lemon Chicken Soup
• Creamy Chicken Tortellini Soup
• Lemon Chicken Orzo Soup

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If you enjoyed this Chicken Tortellini Soup, please take a moment to leave a ⭐⭐⭐⭐⭐  star rating and a quick comment — I love hearing from you!

💌 From quick weeknight dinners to nostalgic soups and casseroles, my FREE newsletter has it all. Subscribe today so you never miss a recipe! 💌

Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Chicken Tortellini Soup

Nurture your inner child with a masterful blend of hearty vegetables, delicate pasta and a boldly seasoned meaty broth that is chicken tortellini soup.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Servings: 6 servings

Author: Kathleen

Ingredients

• ▢ 4 tablespoons olive oil -divided
• ▢ 1 tablespoon butter
• ▢ 12 ounces smoked kielbasa sausage, thinly sliced
• ▢ 1 large yellow onion, chopped
• ▢ 4-6 cloves garlic, minced
• ▢ 6 carrots, chopped into 1/2 inch pieces
• ▢ 4 stalks celery, chopped into 1/2 inch pieces
• ▢ 1 tablespoon tomato paste
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1/4 teaspoon red pepper flakes
• ▢ 1 teaspoon dried thyme leaves
• ▢ 96 ounces, plus more for leftovers low sodium chicken broth
• ▢ 2 tablespoons Better than Bouillon~chicken flavor
• ▢ 2 dried bay leaves
• ▢ 2 cups cooked chicken chopped
• ▢ 2 (9-ounce) package tortellini
• ▢ 2 cups fresh baby spinach
• ▢ 1/2 cup Italian parsley roughly chopped, optional

Instructions

• Brown the Sausage: Heat 2 tablespoons olive oil in a large stockpot over medium heat until shimmering. Add kielbasa and cook slowly, stirring occasionally, until golden and crisp on the edges (6–8 minutes). Remove to a paper towel-lined plate.
• Sauté Aromatics: Add remaining olive oil and butter to the pot. Once melted and shimmering, add onion, garlic, carrots, and celery. Season with salt, black pepper, red pepper flakes, thyme, and smoked paprika. Cook, stirring often, until softened but not browned, about 6–7 minutes.
• Build the Flavor Base: Stir in the tomato paste and cook 1–2 minutes, letting it darken slightly. Pour in the white wine to deglaze, scraping up the browned bits from the bottom of the pot.
• Simmer the Broth: Return kielbasa to the pot. Stir in chicken broth, Better Than Bouillon, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavor.
• Add Chicken: Stir in cooked chicken and simmer another 5 minutes to heat through.
• Cook the Tortellini: In a separate pot, boil tortellini in lightly salted water until just al dente (about 3–4 minutes). Drain well and set aside.
• Finish the Soup: Stir spinach into the soup just until wilted. Remove bay leaves. Off heat, add lemon juice or vinegar to brighten. Taste and adjust seasoning.
• Assemble + Serve: Ladle soup into bowls and add a spoonful of tortellini to each. Garnish with chopped parsley and Parmesan.

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Nutrition

Serving: 1/6 of the recipe | Calories: 425kcal | Carbohydrates: 13g | Protein: 21g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 2273mg | Potassium: 951mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11750IU | Vitamin C: 47.9mg | Calcium: 90mg | Iron: 3.1mg

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