Italian Chicken Tortellini Soup with Fresh Herbs
This Italian Chicken Tortellini Soup is a cozy, family-style dinner made with tender chicken, cheese tortellini, and a broth simmered with fresh basil and parsley. Ready in about 30 minutes, it comes together in one pot and is perfect for weeknights when you want real comfort without a long cooking time. Pair it with my Herb and Cheese Pull-Apart Bread for a complete, warming meal.
I make this soup on the nights when I want something warm, comforting, and easy, with as little cleanup as possible. It all comes together in one pot, often starts with a rotisserie chicken, and gets extra depth from simple bouillon cubes. What makes it special, though, is the fresh basil and parsley stirred in at the end. It has become one of my son, Kory's favorites, especially during the colder months, when a generous bowl feels like a full meal. I always recommend serving it right away, because tortellini will keep soaking up broth as it sits.
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Ingredients you'll need
What I love about this soup is how simple the ingredient list is. Most of it comes from the pantry or freezer, and you can build extra flavor with fresh herbs from the garden if you have them.
Chicken: Cooked shredded or diced chicken. I often use rotisserie chicken for ease, but leftover roasted chicken works just as well.
Frozen Cheese Tortellini: Frozen tortellini hold up well in broth and cook quickly. Add them toward the end so they don't over-soften.
Onion, Carrot, and Zucchini: These add body and natural sweetness. Celery can be swapped for zucchini or omitted if needed.
Crushed Tomatoes: Canned crushed tomatoes help build a rich, flavorful broth. You can use diced or fire-roasted tomatoes if that's what you have, but crushed blends in smoothly.
Broth and Bouillon Cubes: My sneaky trick for extra flavor! Use chicken broth or stock. I add bouillon cubes for extra richness and flavor, especially when using rotisserie chicken.
Fresh Basil: Added during cooking so it infuses into the broth. This gives the soup a mellow, herb-rich taste.
Fresh Parsley: Stirred in or sprinkled on top at the end for a clean, bright finish before serving.
Optional Add-Ins: A handful of spinach or kale can be added in the final minutes for extra greens.
You'll find the full ingredient list with measurements in the recipe card at the bottom of this post.
How to make Italian Chicken Tortellini Soup (Step by step)
Ready to make dinner? Once the vegetables are sautéed and the tortellini goes in, most of the work is done. Let's cook!
Step 1: Sauté the Vegetables
Heat the olive oil in a soup pot over medium heat. Add the onion, carrot, and zucchini, and cook for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
Step 2: Build the Broth
Pour in the chicken stock, crushed tomatoes, bouillon cubes, fresh basil, and bay leaf. Stir gently and bring the soup to a low boil so the flavors can develop.
Step 3: Add the Tortellini
Stir in the frozen tortellini and return the soup to a gentle simmer. Cook just until the tortellini begin to float and soften. Avoid overcooking, as they will continue to expand in the broth.
Step 4: Add the Chicken
Add the shredded cooked chicken to the pot and let it warm through for a few minutes.
Step 5: Stir in Parsley
Stir in the fresh parsley toward the end of cooking to add a bright, fresh flavor to the broth.
Step 6: Season and Serve
Taste the broth and season with black pepper. If you didn't use bouillon, add a pinch of salt. Ladle into bowls and, if you like, add extra parsley or pepper on top before serving.
Tips for best flavor
- Use fresh herbs at the end for the brightest flavor.
- Add extra broth when reheating, since tortellini will absorb liquid.
- Finish each bowl with grated Parmesan and black pepper, if desired.
Cooking with fresh or dried herbs
I love using fresh basil and parsley in this soup when I have them, especially early in the season while the garden is still producing. Fresh herbs give the broth a soft, bright flavor that feels especially comforting. When fresh is not available, dried herbs work just as well. If you are using dried basil or a basil alternative, start with a smaller amount and adjust to taste. Parsley can be added fresh at the end or simply skipped if you do not have it. Use what you have in your kitchen. The soup will still be warm, hearty, and satisfying.
I often save the last of my garden herbs by freezing or drying them, so I can keep using them in simple soups like this all winter.
Serving suggestions
- Serve with Herb and Cheese Pull-Apart Bread for dipping and a hearty side.
- Top with Homemade Herb Croutons to add texture and crunch.
- Pair with a Grilled Cheese or Monte Cristo Sandwich for a classic, cozy meal.
- Add a Simple Green Salad if you want something lighter on the side.
Storage and reheating
- Refrigerate for up to 3 days. Store the soup in an airtight container once it has fully cooled.
- Add broth when reheating. Tortellini will continue to absorb liquid, so stir in a little extra broth or water when warming it.
- Avoid freezing with pasta. Tortellini can become mushy in the freezer, but you can freeze the soup without the pasta and add fresh tortellini when reheating.
Frequently asked questions
Yes, tortellini adds extra heartiness and makes the soup feel like a complete meal, especially when filled with cheese or meat.
No, there is no need to cook tortellini separately. Add it directly to the hot broth and simmer just until tender. Avoid overcooking, as tortellini will continue to soften in the broth.
Some tortellini soup recipes use cream, but this version is broth-based. It stays lighter and lets the flavor of the herbs and vegetables come through. You can add a splash of cream at the end if you prefer a richer soup.
Yes. Fresh basil and parsley give the best flavor, but dried herbs work well, especially in the colder months. Start with a smaller amount and adjust to taste.
This soup is best served right after cooking because tortellini will continue to absorb broth and soften. If you need to prepare it ahead, cook the soup base without the tortellini and refrigerate it. When ready to serve, reheat the soup on the stove until simmering, then add the tortellini and cook until tender. This keeps the pasta from becoming soggy.
Italian Chicken Tortellini Soup with Fresh Herbs
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 1 small zucchini, diced
- 1 medium carrot, peeled and diced
- 6 ½ cups chicken stock
- 2 cubes chicken bouillon cubes (or add ½ teaspoon salt if not using bouillon)
- ¾ cup canned crushed tomatoes
- 2 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 leaf bay leaf
- 12 oz frozen cheese tortellini1
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 tablespoon fresh parsley, choppedBlack pepper, to taste
- black pepper, to taste
Instructions
- Sauté the vegetables: Heat olive oil in a soup pot over medium heat. Add onion, zucchini, and carrot. Cook for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
- Build the broth: Add chicken stock, crushed tomatoes, bouillon cubes, fresh basil, and bay leaf. Stir gently and bring to a low boil.
- Add the tortellini: Stir in the frozen tortellini. Bring back to a gentle simmer and cook just until tender. Avoid overcooking, as tortellini will continue to soften in the broth.
- Add the chicken: Stir in the shredded chicken and let it warm through for 5 to 6 minutes.
- Finish with parsley: Stir in fresh parsley during the last minute of cooking for color and freshness.
- Season and serve: Taste and season with black pepper. Add salt only if needed. Ladle into bowls and serve right away.
Notes
- Serve immediately for best texture. Tortellini will continue to absorb broth and can become soft if the soup sits too long.
- To make ahead, cook the soup without the tortellini. Add and cook the tortellini just before serving.
- Fresh herbs vs. dried: Fresh basil and parsley give the brightest flavor, but dried herbs work well, especially in winter. Start with a smaller amount and adjust to taste.
- Adjust broth as needed: If the soup thickens after sitting, add a splash of broth or water when reheating.
- Using rotisserie chicken adds convenience and extra flavor, but leftover cooked chicken works just as well.
Nutrition
This Italian chicken tortellini soup is the kind of meal I turn to when I want something simple, comforting, and truly satisfying. It comes together easily, fills the kitchen with warmth, and feels like a complete dinner in one bowl. Whether you make it with fresh herbs from the garden or dried herbs from the pantry, it is a hearty, cozy soup worth keeping in your regular rotation. Serve it with warm bread, gather around the table, and enjoy every spoonful.
Enjoy!
