Italian Chicken Tortellini Soup

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Chicken tortellini soup is a hearty and nutritious dish perfect for any day of the week.

It’s a delicious combination of tender chicken, cheese tortellini (or any of your other favorites), and a flavorful, rich broth infused with herbs and spices.

If you have broth already prepared, this soup couldn’t be easier to make.

Both chicken broth and vegetable broth are good here. And if you don’t have broth, that’s okay. I have a basic chicken broth, and recipe vegetable broth from Heston Blumenthal, and even a complete guide to cooking vegetable broth with all the possible vegetable recommendations and other additions. Take your pick of any one you like!

I didn’t have any pre-made broth, so I thought it would be a good idea to film the cooking process once again, since I’m cooking it. So below, in parallel with preparing the ingredients for the soup, I will also show you how to cook the broth. But you should still keep the links to the broths above, they will come in handy!

⏱ Cooking time — 1 hours and 55 minutes overall. Includes 45 minutes of preparation and cooking + 1 hours and 10 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

For the broth:

• 800 g – 1,000 g (1,8 lb – 2,2 lb) chicken on the bone
• 2 l water
• 2 carrots
• 2 celery stalks
• 1 to 2 stalks of leeks
• 2 onions
• 1/2 tsp. turmeric
• 5-6 sprigs of thyme (1/2 tsp. dried)
• 2 bay leaves
• Parmesan crust (optional)

For the soup:

• 1.2 l of chicken or vegetable broth
• 300 g (11 oz) stripped chicken meat (leftover after broth cooking)
• 250 g (8,8 oz) tortellini
• 50 ml (3,4 tbsp.) white dry wine (optional)
• 1 onion
• 1 carrot
• 1-2 cloves of garlic
• 1 tsp. oregano
• parmesan (to serve)
• 1-2 tbsp. neutral vegetable oil

 🔪Step by step Directions

Cook the broth (part 1)

Take 800 g – 1000 g (1,8 lb – 2,2 lb) of chicken on the bone, put in a large saucepan and pour 2 liters of cold water. Put on high heat.

Peel and halve 2 onions and add to the pot. You can throw the whole onion in the broth, directly with the husk, but be sure to rinse it or remove the top, dirty layer of husk.

Peel and cut 2 carrots in half and then in half rings. I had very large carrots, so I additionally cut them into quarters, but this is not necessary. Add to the pot.

Chop 2 stalks of celery coarsely and add to the pot.

Cut the stub off 1-2 leek stalks, cut them in half and rinse them under running water, washing away all the dirt between the layers. Slice into pieces about 3 cm (1,2 inches) long.

Add 5-6 sprigs of fresh thyme (or use dried) and 2 bay leaves.

Prepare the ingredients for the soup

Let the broth boil while we take care of the ingredients for the soup.

Dice 1 carrot. To do this, slice the carrots lengthwise into plates about 1 cm (0,4 inches) thick. Put the wide side of the plates on a board and cut them into straws about 1 cm (0,4 inches) thick. Dice the slices.

Peel 1 onion, cut in half and cut into small cubes. To do this, make longitudinal incisions without cutting all the way through. Then one or two notches holding the knife parallel to the board.

Peel and finely chop or grate 1-2 cloves of garlic.

Cut off the parmesan crust and add to the pan with the broth. (optional)

Set the vegetables aside.

Cook the broth (part 2)

Add 1/2 tsp. turmeric to the broth and stir.

When foam begins to rise – reduce heat to medium-low and remove foam with a slotted skimmer.

Now adjust the heat so that the broth just barely simmers. Skim off the foam again, as needed. Boil for about 1 hour (home-cooked chicken for about 2 hours).

Take a sieve and strain the broth through it.

Take apart the chicken meat

Put the chicken on a plate and cool slightly. Use two forks to separate the meat into small pieces, removing the skin and bones. Set it aside.

Cook the tortellini

Pour about 2 liters of water into a pot or saucepan and salt generously.

Place on the fire and bring to the boil.

Add 250 g (8,8 oz) of tortellini and bring to the boil, stirring for about 30 seconds. Then cook according to the instructions on the package, for about 5 minutes, until fully cooked. Stir them occasionally to prevent them from sticking together.

Remove from heat and drain. Drizzle with olive oil and stir.

Cook soup

Heat 1-2 tbsp. neutral vegetable oil in a saucepan.

Add diced onions and carrots. Cook, stirring frequently, until soft, about 5 minutes.

Add 1 tsp. oregano and garlic. Cook, stirring, for about 40 seconds, until fragrant.

Pour in about 50 ml (3,4 tbsp.) white dry wine and decaramelize the bottom of the pan. To do this, cook, stirring the contents of the pan frequently, until the wine has evaporated, about 30 seconds, (optional, but very Italian 🙂 )

Pour in the chicken broth, add the chicken, 1 tsp. salt, black pepper and stir. Taste for salt, add more salt if needed. Heat until boiling and remove from heat.

Serve the soup

Place boiled tortellini on bottom of soup plate, pour soup with vegetables and chicken.

Garnish the top with a few thinly sliced Parmesan (you can slice it with a vegetable peeler) or grate it finely.

Buon appetito!

🧊 How to Store

1. Cooling. After enjoying your delicious Italian Chicken Tortellini Soup, you’ll want to let any leftovers cool down before storing. Leave the soup at room temperature for no more than two hours to bring it to a safe temperature and avoid bacteria growth.
2. Refrigerating. Transfer the cooled soup to an airtight container. Properly stored in the refrigerator, the soup will remain fresh and safe to eat for up to 3-4 days. Always remember to use a clean spoon each time you serve from the container to avoid introducing bacteria.
3. Freezing. For long-term storage, you can freeze the soup. I recommend freezing in individual portions for convenience. Use airtight containers or heavy-duty freezer bags to prevent freezer burn. It’s best to consume frozen soup within 4-6 months for optimal flavor, but it’ll stay safe indefinitely if kept frozen at 0°F.
4. Reheating. When you’re ready to enjoy the soup again, reheat it safely. If it’s frozen, it’s best to thaw in the refrigerator overnight before reheating. Heat the soup in a saucepan over medium heat, stirring occasionally, until it’s heated through. If you’re using a microwave, stir the soup halfway through heating to ensure it heats evenly. Always make sure the soup reaches a temperature of at least 165°F to ensure it’s safe to eat.

Bon appétit! Remember, safe handling of leftovers isn’t just about keeping food edible, but it’s also about preserving the flavors that make your cooking shine!

📋 Substitutes

Carrots — parsnips (1-2 parsnips), provide a similar texture with a slightly earthier flavor. Butternut squash (1 small squash) could also be used for a sweeter profile.

Celery stalks — fennel stalks (2 stalks), provide a slightly sweet, licorice-like flavor. Bell pepper (1-2 peppers) can be used for a sweeter, slightly bitter alternative.

Leeks — onions (2 onions), provide a stronger, more pungent flavor. Scallions or green onions (2 bunches) can also be used for a milder, more subtle flavor.

Onions — shallots (2-3 shallots), offer a slightly sweeter, more refined flavor. Leeks (1 leek) provide a milder, more subtle flavor.

Turmeric — curry powder (1/2 tsp.), will give the soup a bit more spiciness. Saffron strands (a pinch) can be used for a more delicate, slightly sweet flavor.

Thyme — rosemary (1/2 tsp.), results in a slightly more robust, pine-like flavor. Basil (1/2 tsp.) gives a sweet, anise-clove note.

Bay leaves — oregano (1/2 tsp.), provides a similar earthy note with a hint of sweetness.

Parmesan crust — Romano cheese crust, will impart a similar salty, umami flavor but a bit stronger.

White dry wine — dry red wine (50 ml), may darken the soup slightly and offer a richer, more tannic flavor. Chicken broth (50 ml) can be used as a non-alcoholic substitute.

Garlic — garlic powder (1 tsp.), offers a less pungent, slightly sweeter flavor. A few slices of ginger can also be used for a zesty, warming twist.

Oregano — marjoram (1 tsp.), will offer a sweeter, slightly citrusy note. Basil (1 tsp.) gives a sweet, anise-clove note.

Parmesan — Romano cheese, provides a similar salty, umami flavor but stronger. Asiago cheese can be used for a slightly sweeter, nuttier profile.

Neutral vegetable oil — canola oil (1-2 tbsp.), has a similarly light flavor profile. Olive oil (1-2 tbsp.), could also be used for a slightly fruitier, more Mediterranean note.

🥗 What to serve with?

1. Grilled Vegetables. A great side dish for the Italian Chicken Tortellini Soup can be a platter of grilled vegetables, such as bell peppers, zucchini, and eggplants. This is a popular dish in Italian cuisine, known as Verdure alla Griglia. The smoky and slightly charred flavor of the grilled vegetables provides a nice contrast to the hearty and rich soup, offering a different texture as well. The vibrant colors of the grilled vegetables also help to create a more visually appealing meal.
2. Bruschetta. Another classic Italian side dish is Bruschetta, a grilled bread rubbed with garlic and topped with diced tomatoes and fresh basil. The crispy texture of the bruschetta can add a delightful contrast to the soup’s consistency. Moreover, the freshness of the tomatoes and basil can help to lighten the overall meal, making it less heavy.
3. Italian Salad. An Italian salad made from fresh lettuce, tomatoes, onions, olives, and a simple vinaigrette can also complement this soup nicely. The crisp freshness of the salad contrasts with the warm, hearty soup, providing a balance of flavors and textures. The acidic notes in the vinaigrette can also help to cut through the richness of the soup, providing a refreshing palate cleanser.
4. Focaccia Bread. Another option could be a side of Focaccia, an Italian flatbread seasoned with olive oil, salt, and herbs such as rosemary. The bread’s fluffy texture makes it great for soaking up the delicious soup broth. Plus, the savory flavors in the bread can complement the soup’s hearty, rich taste.

In conclusion, the key to pairing side dishes with the Italian Chicken Tortellini Soup is to consider balance and contrast. A good side dish should not only complement the soup’s rich, hearty flavors but also provide a contrasting texture or flavor to keep the meal interesting.