This chicken tortellini soup has been a weekday savior in my kitchen for years. I first pulled this combination together on a rainy evening when I wanted something comforting but not fussy: pantry broth, a frozen pack of DeLallo three-cheese tortellini, and a couple of chicken breasts that needed a quick transformation. The result is a bowl of warm, savory broth dotted with pillowy cheese-filled pasta, tender shredded chicken, sweet carrots and peppers, and a whisper of cream and spinach. It hits the balance between homey and elegant—rich enough to feel special, light enough for an easy family meal.

What makes this version stand out is the depth of flavor developed from simple steps: gently sautéed aromatics, simmered chicken to build an honest broth, and the three-cheese tortellini that softens into little pillows that keep their shape. The crushed red pepper gives a subtle lift while parsley brightens the final bowl. I discovered this while experimenting with DeLallo products and have since served it at potlucks, after-school dinners, and quiet Sunday suppers. My kids always ask for seconds, and guests often comment on how homemade it tastes even though it comes together quickly.

Ingredients

• Extra virgin olive oil (1 tablespoon): Use a good-quality brand such as DeLallo for clean, fruity flavor. It’s used to sauté the onion and vegetables and provides the first layer of aroma.
• Sweet onion (1 large): Yellow or Vidalia-style onions add sweetness when gently sautéed; chop to roughly 1/2-inch pieces so they soften evenly without dissolving.
• Red bell pepper (1): Seeded and chopped; it gives color and a mild sweetness that complements the carrots and balances the savory broth.
• Carrots (2 cups, sliced): Cut on the bias to increase surface area—adds natural sweetness, texture, and color to the pot.
• Garlic (4 cloves, minced): Adds aromatics—mince finely and add toward the end of the sauté to avoid burning and bitterness.
• Chicken breasts (1 1/4 pounds, boneless skinless): Two large breasts are ideal; poaching them gently in the broth keeps meat tender and shreddable. If possible, choose organic or free-range for better texture.
• Chicken broth (9 cups): Use low-sodium store-bought or homemade broth so you control the salt. The broth is the backbone of the soup’s flavor.
• DeLallo Three-Cheese Tortellini (8.8 ounces): Cheese-filled pasta provides comforting, chewy bites—keep an eye on cooking time so they stay pillowy without overcooking.
• Heavy cream (1/4–1/3 cup): A small splash enriches the broth and rounds the flavors. Add at the end and taste to adjust.
• Spinach (2 tablespoons packed frozen or 1/2 cup fresh leaves): Folded in at the end for color, nutrients, and a soft texture that melds with the cream.
• Fresh parsley (2 tablespoons, chopped): Brightens the soup when stirred in at the finish.
• Thyme (1 1/2 teaspoons dried or 1 tablespoon fresh): Gentle herb that pairs with chicken—use fresh if available for a fresher note.
• Crushed red pepper (1/2 teaspoon): Adds a subtle heat; increase if you want more kick.
• Salt and pepper: Start with 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper in the pot, then adjust at the end to taste.

Instructions

Sauté the aromatics: Place a large soup pot over medium heat and add 1 tablespoon extra virgin olive oil. When the oil shimmers, add the chopped onion and sauté for about 3 minutes until it begins to soften and become translucent. Add the chopped red bell pepper, sliced carrots, and minced garlic and sauté another 3 minutes. Look for softened vegetables with a slight golden tint—this builds flavor without browning or burning the garlic. Simmer the chicken: Lower heat slightly, then add whole raw chicken breasts to the pot along with 9 cups of chicken broth, 1 1/2 teaspoons dried thyme (or 1 tablespoon fresh), 1/2 teaspoon crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring the liquid to a gentle simmer—avoid a rolling boil which can toughen the chicken. Simmer for 15 minutes, or until the chicken is cooked through (internal temperature 165°F). Remove the chicken to a cutting board to rest; it will be easier to shred when slightly cooled. Cook the tortellini and finish the soup: Return the pot to medium heat and keep the broth at a simmer. Stir in the 8.8-ounce package of DeLallo three-cheese tortellini, stirring gently to prevent sticking. While the tortellini cooks—about 10–14 minutes—shred or chop the cooked chicken into bite-sized pieces and add it back to the pot. Once the tortellini is tender but still holds its shape, turn off the heat and stir in 1/4 cup heavy cream, the spinach (2 tablespoons frozen or 1/2 cup fresh leaves), and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt and pepper; add up to 1/3 cup cream for a richer finish if desired.

Storage Tips

Store the soup in airtight containers in the refrigerator for up to 4 days. If you plan to freeze, remove or reduce the tortellini before freezing; frozen pasta often becomes softer when reheated. Freeze the broth and shredded chicken in labeled freezer-safe containers for up to 3 months. Reheat gently on the stove over low-medium heat and add fresh tortellini to cook just before serving for the best texture. Use glass containers for faster reheating in the oven or microwave-safe bowls for single portions.

Ingredient Substitutions

For a lighter finish, substitute half-and-half for heavy cream or skip the cream entirely and finish with a little extra parsley and a squeeze of lemon. Use fresh tortellini instead of frozen only if you want a quicker cook time—reduce the pasta cooking time to avoid over-softening. Swap shredded rotisserie chicken for poaching to save 10–15 minutes; add it at the same point you would add the shredded, poached chicken. For a dairy-free version, replace the tortellini with a dairy-free ravioli or small pasta and omit the cream, finishing with a tablespoon of olive oil and extra herbs.

Serving Suggestions

Serve the soup with crusty bread or garlic toast to soak up the flavorful broth, or alongside a crisp green salad dressed lightly in lemon vinaigrette for contrast. Garnish with additional chopped parsley, a grind of black pepper, and shaved Parmesan for tableside finishing. For a heartier meal, offer a plate of roasted vegetables or a cheese board. This soup is perfect for casual family dinners, a light dinner party first course, or a warming lunch on crisp days.

Cultural Background

This is a modern take on Italian-American comfort food that borrows from traditional Italian broths and stuffed-pasta dishes. Tortellini and other filled pastas are classic choices in northern Italian cuisine, often served in brodo (in broth) during colder months or festive occasions. The addition of creamy elements and American-style vegetables reflects the practical, family-oriented adaptations that occurred as Italian ingredients became integrated into American pantry staples.

Seasonal Adaptations

In spring and summer, swap spinach for a handful of baby arugula and add fresh peas when they’re in season for a brighter, greener bowl. In autumn and winter, add diced butternut squash or replace half the tortellini with small egg noodles to extend the soup and add warmth. For holiday gatherings, finish with a drizzle of truffle oil for a luxurious note and top with extra fresh thyme or basil for fragrance.

Meal Prep Tips

Make the base broth and cook the chicken a day ahead; reserve the tortellini and assemble on the day of serving to keep pasta texture ideal. Portion into single-serving containers for grab-and-go lunches—store pasta separately if possible. Reheat gently on the stovetop, add fresh greens and tortellini, and finish with cream and parsley for a just-made taste. Label containers with reheating instructions to simplify weeknight dinners.

This soup is one of those comforting, shareable dishes that becomes a household favorite—adapt it, make it yours, and enjoy the simple pleasure of a warm bowl shared around the table.