Tortellini Chicken Noodle Soup

12.19.2014

Tortellini Chicken Noodle Soup | Cooking Classy

I’ll never stop you know. What is this like the 100th soup recipe this season (okay not really but if you are looking for more soup recipes here are plenty I’ve shared in the link here)? I love soup too much and it’s just too easy to make. Okay, maybe come spring I’ll cool it but for now it’s what my family and I are loving. And today I’m seriously loving this unbelievably easy to make Tortellini Chicken Noodle Soup! I didn’t have a lot of time to make something today so I ran to the store and grabbed a rotisserie chicken and had this flavorful soup ready in no time!

This is one of my favorite takes on the classic chicken noodle soup! And the reason why is a no brainer, it has cheese! That cheese loaded tortellini goodness replaces the traditional egg noodles or semolina noodles found in most chicken noodle soup recipes. Why didn’t I think to make this years ago?

I love that it is the easiest chicken noodle soup I’ve ever made too! Yes it still requires a little bit of chopping but not a whole lot more than that. If you’d like you can definitely just use cooked chicken breast instead of the rotisserie chicken, but for me this time around it was all about keeping it simple yet flavorful. I used the breast and thighs of the rotisserie to use it all up (normally I don’t love thigh meat but I don’t mind it in soup). And you can use the spinach blend tortellini or the regular, either one will work great.

Bundle up in your cozy, warm clothes and enjoy a generous serving of this hearty and perfectly satisfying soup during these cold winter days!

Tortellini Chicken Noodle Soup | Cooking ClassyTortellini Chicken Noodle Soup | Cooking Classy

Tortellini Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: About 5 - 6 servings

Tortellini Chicken Noodle Soup

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups chopped carrots (from about 5 medium)
  • 1 cup chopped celery (from about 3 stalks)
  • 1 cup chopped yellow onion (1 small)
  • 4 cloves garlic, minced
  • 4 (14.5 oz) cans low sodium-chicken broth
  • 1 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 12 oz refrigerated three cheese tortellini*
  • 1/2 cup packed parsley (stems and all), plus more for serving
  • 2 1/2 - 3 cups shredded rotisserie chicken (from one 29 oz chicken)

Directions

  • Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to taste. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6 - 8 minutes longer (or one minute less than time listed on package). Using tongs, remove parsley (I stirred it around in the soup first just to get all the flavor out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.
  • *If you don't want to buy the larger package of tortellini you can use a 9 oz package and reduce the chicken broth to 3 (14.5 oz) cans and chicken to 2 cups (which will give you about 4 servings).
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2014/12/tortellini-chicken-noodle-soup/

31 comments

  • Amy: This is such a good idea! I never would have thought to put tortellini in chicken soup but I will definitely have to try it. December 19, 2014 at 1:02pm Reply

  • Tori@Gringalicious.com: I love everything about this soup! Can’t wait to try! December 20, 2014 at 3:03am Reply

  • Megan: Do you think this soup would freeze well? I plan on making it tonight and was thinking about doubling it to freeze some for later. Love all of your recipes! January 10, 2015 at 11:37am Reply

    • Jaclyn: I think it would freeze okay without the tortellini but once you add the tortellini I wouldn’t freeze or it will get soggy. So glad you love my recipes, thanks for letting me know Megan! January 15, 2015 at 9:06pm Reply

    • A Man: Why would you double up and freeze it?
      The soup/broth are in cans, with several years of shelf life.
      The rest can be bought fresh and added in directly, or could be prepared and refrigerated or frozen separately.

      If you really want to freeze it or made to much, I’ll say; remove those tortellini and add new ones when reheating. February 9, 2015 at 2:20am Reply

  • Terriwynn Wilkinson: Im making it tonight its great
    thanks for the idea would of never throught of putting tortellini in soup January 10, 2015 at 4:44pm Reply

  • Desiree Williams: I made it last week…so good..Thanks! January 12, 2015 at 6:19pm Reply

  • Lisa: in the picture it looks like you used two different cheese tortellini one white and green is one a spinach? January 17, 2015 at 5:04pm Reply

    • Jaclyn: Yes it’s just a blend with the spinach and white, it’s all they had at the store but it worked great for this soup. February 5, 2015 at 6:31pm Reply

  • Stacy: My hubby is feeling a little under the weather. This looks like the perfect thing to help him feel better. Thanks for the recipe!! January 22, 2015 at 3:44pm Reply

  • kim: Great alternative to a chichen noodle or rice soup. Making this today on this cold day in Virgina. Can’t wait ;) January 29, 2015 at 5:45am Reply

  • Trina: Do you think this recipe could be made in a crock pot? Just adding the tortellini at the end? January 31, 2015 at 9:29am Reply

    • Jaclyn: I would do that if you are using raw chicken vs the rotisserie. January 31, 2015 at 12:01pm Reply

  • Amy: Do you think this can be made with frozen tortellini? February 5, 2015 at 2:28pm Reply

    • Jaclyn: That should be just fine, I just prefer the fresh. I’m not sure if it requires more liquid though so you may need to add a little more broth. February 5, 2015 at 5:17pm Reply

  • AshleyDLT: We LOVE this soup!! Any thoughts on the possibility of doing it in the crockpot? March 30, 2015 at 11:26am Reply

    • Jaclyn: What I’d do if making it a crockpot is to use raw chicken then cook it on low along with veggies and herbs for about 6 hours in the broth, then add the tortellini during last 15 – 20 minutes on high. April 26, 2015 at 12:16am Reply

  • Michelle: Does anyone know the calories per serving? :) This sounds ahhhhmazing!!! April 29, 2015 at 7:47pm Reply

  • susy: hi, so just to clarify, you bought a whole roasted rotisserie chicken (already cooked) and used shreds of that for the soup???

    Wanting to try this tonight!

    Thank u! June 1, 2015 at 1:23pm Reply

    • Jaclyn: Yes that’s what I used but you could also just use cooked chicken breast. June 1, 2015 at 10:56pm Reply

  • Ashley: Made this tonight with the herb covered rotisserie chicken from Whole Foods! So good and now we’ve got lunch for Monday! August 1, 2015 at 5:31pm Reply

    • Jaclyn: Sounds delicious with the herb chicken! I’m glad you liked it Ashley! August 5, 2015 at 10:34pm Reply

  • Cass de la Rosa: Sounds good but rotisserie chicken has so much salt in it, it there a better alternative other than cooking down a fresh chicken? September 11, 2015 at 7:31pm Reply

  • Amy: Your recipe showed up under Gluten Free. I have never seen GF tortellini. Is that what you used? I love tortellini and would love to cook with it. September 12, 2015 at 4:23pm Reply

    • Jaclyn: That’s not what I used but they sell it places online, like here: http://depumaspasta.com/buy/ You may be able to find some at places like whole foods? I’d also recommend cooking chicken at home to make sure it’s gluten free. September 12, 2015 at 5:21pm Reply

  • Nancy Tiver: DELISH! Super recipe. Fast and easy to make. Didn’t change a thing. Keep the great creations coming! October 13, 2015 at 4:12pm Reply

  • Debra A.: This has become a family favorite since I first tried it. The fresh tortellini makes it delicious! So quick and easy to throw together. Thanks! November 10, 2015 at 4:11pm Reply

  • Brenda: I’m looking to add basil instead of the parsley but don’t know how much I should add. Any suggestions? I have the freeze dried basil. Or do you think I should us it in addition to the parsley? I would like to taste the basil in the soup. December 28, 2015 at 10:00am Reply

  • Donna: Simply Delicious! February 8, 2016 at 4:26pm Reply

  • Melly Johnson: I made this tonight and it was well received by my family. I didn’t even have the parsley and it was still delicious. February 29, 2016 at 5:53pm Reply

  • Madison: I have made this stuff like a thousand times at this point. My boyfriend asks me to make it at least once a month. So good! I have used both frozen and dried tortellini and it’s been good either way. April 4, 2016 at 10:40am Reply

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