Add a twist to your traditional chicken noodle soup by making this Chicken Tortellini Soup. The cheesy tortellini and fresh lemon juice add much more flavor to this comforting dish!
Fall is my favorite season of the year. Cooler weather and longer nights mean cozy blankets, crackling logs in the fireplace, and comforting food. Unfortunately, this also means the beginning of cold/flu season, and Jeff and I already caught one.
All I really want to eat when I’m sick is chicken noodle soup. Homemade is always leaps and bounds better than anything I can find at the store, but who wants to spend hours cooking when you’re sick? This is a simplified version with all of the nutrients that you need. Plus, we’re ramping up the flavors with two slightly different ingredients–mini cheese tortellini and fresh lemon juice. The tortellini adds a lot more flavor thanks to the cheese, and the lemon juice adds brightness to the broth. Chicken Tortellini Soup turns the sometimes bland and boring classic into a weeknight meal that you’ll crave even when you’re completely healthy.
How DO I Make Chicken Tortellini Soup?
There are really only three major steps here: softening your veggies, boiling the chicken, and cooking the tortellini. Thankfully, this all happen in one pot and in about 30-40 minutes. Super simple! If you want to make things happen even quicker, chop all of your veggies and measure out the spices that you’ll need for Step 1 over the weekend. Like this:
As for the tortellini, I buy this 20-ounce package that I find in the refrigerated, fresh pasta section of the grocery store. I weight out 10 ounces, then freeze the other 10 ounces for the next time I make the soup.
If you can’t find it fresh, then dried or even frozen will work. Just make sure that you read the cooking instructions carefully. You’re going to UNDERCOOK the pasta in the broth so it doesn’t get too mushy.
I’ve also found mini ravioli at Trader Joe’s, which would definitely work. Of course, you could use regular-sized tortellini, but I like that the mini ones cook up into bite-sized pieces–the perfect size for a spoon.
Can I freeze tHe SOup or Make it ahead?
Yes to both! For either option, follow Steps 1-4, then cool completely before storing in air-tight containers. When you want to to eat it, bring the soup base back to a boil and finish with Steps 5 and 6. This way you won’t have soggy pasta in your soup.
As for leftovers, I find that storing it up for 3 days is just fine. After that, the pasta soaks up most of the liquid and gets a little mushy. It’s still delicious, just not very soup-like.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Chicken Tortellini Soup
Ingredients
- 1 tsp olive oil
- 12-15 baby carrots, chopped (about 1 1/2 cups)
- 4 celery stalks, chopped (about 1 1/2 cups)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp red pepper flakes
- 7 cups chicken stock
- 1 1/2 lb boneless, skinless chicken breast (about 3 medium breasts)
- 1/2-1 tsp kosher salt
- 2 bay leaves
- 1/2 tsp fresh cracked pepper
- 10 oz mini cheese tortellini or ravioli, fresh or dried (about 3 cups)
- 1 lemon, juiced
- 1/3 cup fresh parsley, chopped
Instructions
- In a large stock pot, over medium-high heat, saute all veggies, garlic, thyme, rosemary, and pepper flakes in olive oil until veggies are soft, about 10 minutes.
- Add in chicken stock, bay leaves, salt, and pepper. Cover and bring to a boil.
- Once stock is boiling, add in uncooked chicken, re-cover, and lower heat to a rolling simmer. Continue to simmer until chicken is cooked through, about 15-20 minutes.
- Remove chicken from liquid and shred with two forks, or diced with tongs and a sharp knife. Set aside.
- Bring soup mixture back to a boil. Add in tortellini and cook 1-2 minutes UNDER the time indicated on your package. Add chicken back in and mix until chicken in reheated.
- Finish with fresh lemon juice and parsley.
Notes
Nutrition
If you like the recipe, you’ll love my Broccoli Cheese Soup. It’s packed full of veggies and just as easy to make!
Sounds really good but how much oil do u sauté the veggies in?
Oops! It’s 1 tsp olive oil. I updated the recipe. Thanks for catching that!
Another winner! We loved this recipe and will definitely will be making this on repeat! Thank you!
Yay!! I love hearing that. Thank you for another kind review, Cindy. 🙂
Do you think this can be easily converted to do in the instant pot?
Absolutely. I would try sauteing the veggies, then cooking the soup on high pressure for about 8 minutes. Then switch back to saute and add in the tortellini until just done. Hope that helps!
So good! Thanks for the tip. I did it in the instant pot as you said and it is perfect.
I saw your post in Instagram! Thanks for tagging me. I’ll have to make it this way next time.
I made this tonight and it was SO good!! I even excited about my leftovers which rarely happens. It’s a keeper for sure!!
The leftovers are fantastic! So happy you like the recipe.
Another hit Geri! Made this yesterday on my day off. It’s cold and snowy here in Michigan so I was “feeling some soup.” I didn’t have any celery so I diced and sautéed mushrooms with the other veggies. So yummy. I will definitely be making this again!
Woop woop! I love the idea of mushrooms in this. Must try that next time!