This Chicken Tortellini Soup has been my go-to comfort bowl on chilly evenings and when I want something that feels homemade but comes together quickly. I first assembled this combination on a rainy Sunday when the pantry offered tortellini and I had a couple of chicken breasts in the fridge. The result was unexpectedly comforting: a rich chicken broth brightened with sweet onion and red pepper, tender slices of chicken, and pillowy three-cheese tortellini that soak up flavor. It’s the kind of dish that warms you from the inside out and always draws everyone to the table.

What makes this version special is the balance of textures and layers of flavor. The soffritto of onion, bell pepper, and garlic forms a savory base; simmering whole chicken breasts in the broth keeps the meat tender and yields a deeply flavored stock. Finishing with a splash of heavy cream and fresh parsley gives the broth silkiness without making it heavy. I often double the batch because leftovers reheat beautifully and the flavors develop overnight. For a quick weeknight meal, it’s forgiving, accessible, and reliably satisfying.

Ingredients

• DeLallo Extra Virgin Olive Oil: 1 tablespoon. Use a fruity extra virgin olive oil for a fragrant base; brands like DeLallo provide a clean flavor that complements rather than overpowers the aromatics.
• Sweet onion: 1 large, peeled and chopped. A yellow or sweet onion softens into a sweet, savory base—avoid red onion here, which can be sharper raw.
• Red bell pepper: 1, seeded and chopped. Adds color, sweetness, and a gentle brightness when sautéed with the onion.
• Carrots: 2 cups, sliced. Choose firm carrots and slice on the bias for quicker cooking and better mouthfeel.
• Garlic: 4 cloves, minced. Fresh garlic adds essential aromatic depth; mince finely so it distributes evenly.
• Boneless skinless chicken breasts: 1 1/4 pounds (about 2 large breasts). Use fresh or thawed; simmering whole keeps meat tender for shredding.
• Chicken broth: 9 cups. Low-sodium broth gives you control over seasoning; if using a rich boxed broth, taste before adding extra salt.
• DeLallo Three-Cheese Tortellini: 8.8 ounces. Cheese-filled pasta adds indulgent pockets of flavor—add while the broth simmers to cook through.
• Heavy cream: 1/4 to 1/3 cup. A small splash lends silkiness to the broth; use the lower amount for a lighter finish.
• Spinach: 2 tablespoons packed frozen or 1/2 cup fresh baby leaves. Fresh spinach brightens the bowl and adds color; frozen is convenient and packs easily into the pot.
• Fresh parsley: 2 tablespoons, chopped. Finely chopped parsley adds freshness and a light herbaceous note at the end.
• Thyme: 1 1/2 teaspoons dried or 1 tablespoon fresh leaves. Thyme provides a warm, earthy aroma that pairs beautifully with chicken.
• Crushed red pepper: 1/2 teaspoon. Adds subtle heat—adjust to taste or omit for a mild version.
• Salt and black pepper: To taste—start with 1 teaspoon kosher salt and 1/4 teaspoon black pepper in the pot, then adjust after finishing.

Instructions

Sauté the aromatics: Place a large heavy-bottomed pot over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the chopped onion and sauté for about 3 minutes until softened and translucent. Add the chopped red bell pepper, sliced carrots, and minced garlic, then sauté another 3 minutes until the peppers begin to soften and the garlic becomes fragrant. Stir frequently to avoid browning; gentle sweating builds sweetness without caramelizing too quickly. Add chicken and simmer: Nestle the whole raw chicken breasts into the pot and pour in 9 cups of chicken broth. Add thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring to a simmer over medium heat—avoid a rolling boil which can toughen the meat. Reduce heat slightly and let simmer gently for about 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Shred the chicken and return to pot: Remove the chicken to a cutting board and let rest for a few minutes so it’s cool enough to handle. Shred with two forks or chop into bite-sized pieces. Return the shredded chicken to the simmering broth when prompted after the tortellini step so it warms through without drying out. Cook the tortellini: With the broth simmering, stir in the 8.8 ounces of three-cheese tortellini. Stir frequently for the first minute to prevent the pasta from sticking together. Cook until the tortellini is tender, about 10 to 14 minutes depending on package instructions and fresh versus frozen. Keep the heat at a gentle simmer; a vigorous boil will break the pasta apart. Finish with cream, greens, and herbs: Once the tortellini is cooked through, turn off the heat and stir in 1/4 cup heavy cream, the spinach, and the chopped parsley. If you prefer a richer broth, add up to 1/3 cup heavy cream. Taste and adjust with additional salt and pepper as needed. Serve immediately with crusty bread or a simple green salad.

Storage Tips

Allow the soup to cool slightly, then transfer to airtight containers. Refrigerate for up to 3 days. If you plan to freeze, remove the tortellini and store the broth and chicken separately in freezer-safe containers for up to 3 months; freeze in portioned containers for easy thawing. When reheating refrigerated portions, warm slowly over low heat, stirring occasionally and adding a tablespoon or two of water or broth if the pasta absorbs too much liquid. For the best texture, cook fresh tortellini and add to warmed soup just before serving.

Ingredient Substitutions

For a lighter finish, substitute half-and-half or whole milk for heavy cream, though the broth will be less rich. Use rotisserie chicken to skip the simmer step—add shredded cooked chicken when you stir in the tortellini. To make it gluten-free, replace tortellini with a gluten-free stuffed pasta or use gluten-free small shapes and increase cooking time per package. Swap spinach with kale or Swiss chard for a heartier green; if using kale, add it earlier so it softens adequately.

Serving Suggestions

Serve with a wedge of lemon on the side for a bright finish and grated Parmesan for extra saltiness. This soup pairs well with a crisp green salad dressed in vinaigrette or simple roasted vegetables for a heartier meal. For entertaining, offer bowls of chopped fresh herbs, chili flakes, and grated cheese so guests can customize their portions. Garnish with a drizzle of good olive oil for an elegant touch.

Cultural Background

Filled pastas like tortellini are rooted in Italian tradition, where small stuffed shapes are often paired with brothy soups in northern regions. Combining tender chicken with delicate cheese-filled pasta reflects a cross between classic Italian broths and American comfort cooking—simple ingredients elevated through technique. This hybrid approach yields a familiar, approachable bowl that honors both traditions.

Seasonal Adaptations

In winter, use hearty greens like kale and add root vegetables such as parsnips for more substance. In spring and summer, lighten the bowl by skipping the cream and adding fresh basil and peas for brightness. For holiday gatherings, make a larger pot and finish with a touch of nutmeg and a handful of toasted breadcrumbs to add festive texture.

Meal Prep Tips

Prepare the soffritto (onion, bell pepper, carrots, garlic) in advance and store in the fridge for 2 days; this reduces active prep time on the day you cook. Cook the broth and chicken ahead and freeze in portions without pasta. When ready to eat, thaw, reheat, and cook fresh tortellini for the best texture. Use wide shallow containers for refrigeration to speed cooling and maintain quality.

This soup invites personalization—use it as a foundation to build flavors you love. It’s reliable, comforting, and quick enough for busy nights while elegant enough for sharing. I hope it becomes a staple in your rotation the way it has in mine.