It’s officially soup season — and that means chicken tortellini soup season.
For me, soup is a year-round comfort, but there’s something about cooler weather that makes it more acceptable — and more craveable. This chicken tortellini version is the kind of soup that feels like it simmered all day, even when you make it on a busy weeknight.
I’m not always obsessed with tortellini on its own, but toss it into a soup and I’m instantly hooked. This recipe is a perfect way to use leftover or store-bought rotisserie chicken, making it ideal for quick dinners without sacrificing flavor.
It’s hearty and satisfying — a bowl with a small salad and a slice of good sourdough is pure comfort. A modest lunch serving can also leave you happily full, especially if you choose a whole-wheat or spinach-and-ricotta tortellini.
To get a creamy texture without a heavy cream base, I like a simple milk-and-flour slurry. Shake together milk (or half-and-half) with flour, then whisk it into the simmering broth. The result is a velvety finish that still reads as broth-based soup, not overwhelmingly rich — perfect for weeknights when you want comfort without decadence.
Serve it in a bread bowl if you’re feeling indulgent, or top with crunchy crackers. Fresh herbs like oregano and thyme add brightness and make the soup feel finished.
Below is a straightforward version of the recipe that’s quick to pull together, uses pantry staples, and shines with a store-bought rotisserie chicken or any leftover cooked chicken you have on hand.
Chicken Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small sweet onion, diced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups cooked, shredded chicken
- 5 cups low-sodium chicken stock
- 1 8-ounce package tortellini (dry or fresh)
- 1 cup milk or half-and-half
- 1 1/2 tablespoons flour
- fresh oregano and thyme for garnish
Instructions
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Heat a large pot over medium heat and add the olive oil and butter. When the butter melts, add the onion, carrots, celery, garlic, oregano, salt, and pepper. Cook, stirring, until the vegetables soften, about 5–6 minutes. Stir in the shredded chicken, then add the chicken stock and bring to a boil. Reduce to a simmer, add the tortellini, and cook for about 5 minutes (or according to package directions).
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While the tortellini cooks, make the slurry: combine the milk (or half-and-half) and flour in a jar or shaker and mix well until smooth. After the tortellini has cooked a few minutes, slowly stream the milk-and-flour mixture into the soup while stirring. Bring back to a simmer and let the soup cook 10–15 minutes, allowing it to thicken.
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Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh oregano and thyme and serve warm.
Simple, satisfying, and flexible — swap the tortellini for your favorite filling or use whatever cooked chicken you have. It’s cozy in a bowl, brightened with herbs, and easy enough for busy nights.
Mug hugs — that’s what it’s like.