This fire-roasted chicken tortellini soup is easy to make and truly satisfying. Fire-roasted tomatoes and a parmesan rind build a savory, rich broth that surrounds tender chicken, leafy greens, and cheese tortellini. It’s a family favorite.
I’ve been totally obsessed with soup this year.
What else can I add to a pot of soup? Always more ideas to try.
This fire-roasted chicken tortellini soup is hearty and slightly creamy, loaded with cheese tortellini, tender shredded chicken, kale (or spinach), and a little crushed red pepper for warmth. Serve it with crusty sourdough or your favorite bread and it becomes a comforting, complete meal.
I love this soup for several reasons.
First, it comes together quickly, making it perfect for weeknight dinners. Rotisserie chicken makes the recipe effortless—shredded or chopped, it goes straight into the pot. The tortellini cooks in just a few minutes, so you can have steaming bowls on the table fast.
Second, it’s a simple way to add vegetables. Tomato-based soups with a splash of cream are perfect for stirring in leafy greens—kale, spinach, or Swiss chard work well. Chop them and toss them in near the end so they wilt into the soup but stay bright and tender.
Finally, the flavor is outstanding. Fire-roasted diced tomatoes add a smoky depth, and simmering a parmesan rind in the broth gives it savory richness. Those two elements elevate the soup—don’t skip them if you can help it.
It’s also a great clean-out-the-fridge meal. After busy recipe weeks I love using bits of leftover ingredients—this soup is forgiving and flexible.
Use your favorite tortellini—cheese tortellini is our go-to, but spinach or vegetable-filled varieties work nicely too.
It’s really that easy. You can have this on your table in under an hour.
P.S. If you prefer a super creamy, noodle-style tortellini soup, there’s a variation that skews creamier and richer that you might enjoy.
Fire Roasted Chicken Tortellini Soup
Chicken Tortellini Soup
4
people
15 mins
30 mins
45 mins
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 14 ounces fire-roasted diced tomatoes
- 1 ½ cups cooked, shredded chicken
- 1 parmesan rind
- 4 to 5 cups chicken stock
- ¾ cup heavy cream
- 3 cups chopped kale or spinach
- 8 to 12 ounces cheese tortellini
- Parmesan cheese, for topping
- Crushed red pepper, for topping
Instructions
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Heat the olive oil in a large stockpot over medium-low heat. Add the diced onion, minced garlic, and a generous pinch of salt and pepper. Cook, stirring often, until the onion is softened, about 5 to 6 minutes.
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Stir in the tomato paste and cook for a few minutes to deepen its color and flavor. Add the fire-roasted tomatoes, shredded chicken, parmesan rind, and 4 cups chicken stock. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 to 20 minutes to meld the flavors.
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After simmering, stir in the heavy cream and the chopped kale. Add the tortellini and cook for about 5 minutes, or until the pasta is tender and cooked through. If you prefer a thinner broth, stir in the remaining cup of stock now—tortellini will absorb liquid as it sits.
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Taste and adjust seasoning with additional salt and pepper as needed.
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Serve immediately with grated parmesan and a sprinkle of crushed red pepper.
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Make-ahead tip: Cook the tortellini separately and store it apart from the soup. Reheat individual portions of the soup and add the pasta just before serving to preserve texture.
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That parmesan finish is perfection.