Go Back
Cheese Tortellini Chicken Soup in white soup bowl with grated Parmesan cheese on top. Bowl sits on top of wooden board with partial view of gray kitchen towel and slices of bread in background.
Print

Cheese Tortellini Chicken Soup

Homemade chicken soup is the ultimate comfort food. It gets an extra boost of comfort with the addition of cheese tortellini, making it a satisfying and cozy meal full of veggies, seasonings, and shredded rotisserie chicken.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Jessica

Equipment

  • 1 large pot or Dutch oven

Ingredients

  • 1 tbsp. olive oil extra virgin
  • 2 celery stalks chopped
  • 2 carrots peeled and sliced
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 3 cups shredded rotisserie chicken
  • 6 cups chicken broth
  • 1 tsp. dried oregano
  • 1 bay leaf
  • Optional: pinch of ground ginger, turmeric
  • Salt and pepper to taste
  • 8.8 oz. frozen cheese tortellini
  • Grated Parmesan cheese for topping

Instructions

  • Heat olive oil in a large pot, or Dutch oven, over medium heat.
  • Add celery, carrots, onion, and garlic to the pot. Saute until onion becomes translucent and garlic, celery, and carrots have softened. Stir in chicken.
  • Pour in chicken broth and stir in seasonings.
  • Bring soup to a boil, then lower to a simmer. Simmer soup for at least 30 minutes.
  • When soup is close to ready, cook tortellini in separate pot, according to package. Drain and stir into soup.
  • Serve soup immediately. Top with Parmesan cheese, if desired.

Notes

For the slow cooker:
  1. Add all ingredients to the slow cooker, except for the tortellini.
  2. Cook on low about 8 hours. Remove bay leaves.
  3. Cook tortellini according to package. Drain and stir into soup.
  4. Serve soup with Parmesan cheese on top.