Chicken Tortellini Soup Recipe
Homemade chicken soup has a healing magic that’s hard to explain.
It’s attributed with curative properties, especially for colds, stomach aches, and hangovers.
I was once quite surprised when my daughter, sick with the flu and a fever, told me she wanted some chicken soup—just like that, as if her own body were asking for it to help her fight her illness; how strange.
Chicken soup doesn’t just cure physical ailments; it also cures sorrows of the soul, or so they say.
Chicken soup or broth is a very healthy food, easy to digest—much better than beef broths, which tend to be fattier—and it’s also very economical, especially if you follow this recipe made with chicken carcasses.
I try, whenever possible, to buy bone-in chicken breasts precisely so I can use the carcasses for soup or broth.
I remove the meat for the purpose I’m going to use it for and freeze the bones for later.
It’s much cheaper to buy bone-in chicken breast, and you really get more out of it.
In this recipe, we’ll also use some wilted vegetables from our fridge that can still add a lot of flavor to this healing broth. We won’t be using any commercial concentrates or packets that only contain salt and coloring—you’ll see you won’t miss them.
I remember when I made this soup, I visited a small market a bit far from where I live, where you can buy directly from the new wave of Puerto Rican farmers (mostly young). At one of the stalls, they had small, oddly shaped carrots, what they call ugly produce. I couldn’t decide whether to get a mixed salad or kale. To be honest, I’m not a fan of kale, but I bought it hoping to give it a try.
The truth is, the kale sat in the fridge for weeks, and I didn’t feel like doing anything with it.
In the end, I saved a few leaves for this soup. Lesson learned: don’t buy what you know you won’t eat.
Homemade chicken soup is usually made with noodles or rice, but I made it with tortellini since that’s what I had in the pantry. The vegetables can be carrots, potatoes, pumpkin, or celery.
Finally, to serve, a few sprigs of cilantro add a fresh touch, a little Parmesan cheese goes wonderfully, and a piece of bread completes this meal that helps us regain our strength, especially when we’re feeling under the weather.
Table of Contents
How to Make Chicken Tortellini Soup?
Cooking Details
- Cooking Time: 50 minutes
- Total Time: 50 minutes
- Portions: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 2 |
| Shallot | 1 |
| Garlic cloves | 2 |
| Celeriac | 150 g |
| Leek | 1 |
| Celery stalks | 2 |
| Parsley (small bunch) | 1 |
| Chicken breast | 300 g |
| Olive oil | 2 tablespoons |
| Chicken broth | 1 liter |
| Cream | 200 ml |
| Grated Parmesan cheese | 50 g (+ extra for serving) |
| Fresh tortellini (chilled) | 500 g |
| Salt and pepper | To taste |
Instructions
- Prepare the vegetables:
Peel the carrots, shallot, garlic, and celeriac. Wash the leek and celery thoroughly. - Chop and slice:
Dice the carrots and celeriac finely. Chop the celery into small pieces. Slice the leek into thin rings. Finely chop the shallot and garlic. Wash the parsley, shake it dry, and finely chop both leaves and stems.
Tip: For extra-fine garlic, use a very fine grater. - Prepare the chicken:
Cut the chicken into bite-sized cubes. - Brown the chicken:
Heat the olive oil in a large pot over medium-high heat. Fry the chicken until golden brown on all sides, then remove and set aside. - Sauté the vegetables:
In the same pot, sauté the shallot and garlic until translucent. Add the carrots, celery, celeriac, and leek, and cook for a few minutes without browning. - Simmer the soup:
Pour in the chicken broth, bring to a boil, then simmer for 10–12 minutes until the vegetables are almost tender. - Return the chicken:
Add the chicken back to the pot and cook until fully cooked. - Finish the soup:
Reduce the heat. Stir in the cream and grated Parmesan cheese. Season with salt and pepper to taste. - Cook the tortellini:
Add the fresh tortellini and cook for 2–3 minutes until done, without boiling vigorously. - Serve:
Stir in the chopped parsley and serve immediately. Garnish with extra Parmesan cheese if desired.
Video Guide 📽️
Nutritional Facts (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 28 g |
| Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 42 g |
| Fiber | 5 g |
| Sugars | 6 g |
| Sodium | 780 mg |
| Calcium | 220 mg |
FAQs
Can I use leftover chicken instead of raw chicken breast?
Yes. Simply add cooked chicken during the final simmering stage so it doesn’t dry out.
Can I replace tortellini with another pasta?
Absolutely. Noodles, small pasta shapes, or even rice work well.
Is this soup freezer-friendly?
It’s best to freeze the soup without the tortellini and add fresh pasta when reheating.
Conclusion
This homemade chicken tortellini soup is comforting, nourishing, and practical.
It makes use of simple ingredients, avoids unnecessary additives, and turns everyday pantry items into a meal that truly feeds both body and soul.
Whether you’re feeling unwell or just craving something warm and satisfying, this soup is always a good idea.
