#20 in my “100 30 Minute Meals” series — a quick & easy Chicken and Tortellini Soup. Made with butter, carrots, onions, garlic, cheese tortellini, and shredded rotisserie chicken simmered in a fragrant pesto broth.
Why you’ll love this Chicken and Tortellini Soup
- Ready in about 30 minutes.
- Simple ingredients. Most items are pantry staples or easy to find at the grocery store.
- Comforting and cozy. A garlicky pesto broth makes this a perfect speedy comfort meal.
Key ingredients
- Tortellini: I use cheese tortellini, but any favorite variety works—mushroom or spinach tortellini are great alternatives.
- Rotisserie chicken: Convenient and flavorful—just shred the meat.
- Carrots, onions & garlic: Sautéed in butter to form the aromatic base.
- Chicken broth & pesto: Combined to create a warm, herby broth.
Dietary swaps
- Gluten-free: Use gluten-free tortellini and check that store-bought pesto and broth are certified gluten-free. (If using gluten-free tortellini, consider cooking it separately — it can become soft if overcooked in the soup.)
- Dairy-free: Substitute dairy-free butter, dairy-free pesto, and dairy-free pasta as needed.
- Vegetarian: Omit the chicken and use vegetable broth; add extra beans or vegetables for protein and substance.
Recipe variations
- Add greens: Stir in baby spinach or chopped kale when you add the chicken and pesto; simmer until wilted.
- Make it creamy: Stir in a splash of heavy cream or a bit of cream cheese for a richer broth.
Tips & notes
- Simmer carrots first: Tortellini cooks quickly and can fall apart if simmered too long, so soften the carrots and onions before adding pasta.
- Start with 6 cups of broth: Add more if you prefer a thinner soup or need extra liquid to cover ingredients.
- Storage: Keep leftovers in an airtight container for up to 3 days; reheat gently so tortellini doesn’t overcook.
- Gluten-free tortellini: Cook separately and add to bowls when serving to prevent mushy texture.
More 30-minute meals you will love
- Beef Cabbage Soup
- Tuscan Bean Soup
- Chicken White Bean Soup
- Creamy Sausage and Kale Soup
- Sausage, Kale & White Bean Soup
- Chicken Cabbage Soup
Recipe
Chicken and Tortellini Soup
Butter-sautéed carrots, onions, garlic, cheese tortellini, and shredded rotisserie chicken simmered in a pesto-infused chicken broth.
Prep Time
5 mins
5 mins
Cook Time
25 mins
25 mins
Total Time
30 mins
30 mins
Course Soup
Servings 4
Calories 540 kcal
Ingredients
- 2 tablespoons butter
- ½ white onion, diced
- 1 cup carrots, sliced or diced
- 1 tablespoon minced garlic
- 6–8 cups chicken broth
- 16 oz refrigerated or frozen cheese tortellini
- 2–3 cups shredded rotisserie chicken
- 1 tablespoon pesto
- Salt & pepper, to taste
Instructions
- Prep the carrots, onion, minced garlic, and shred the rotisserie chicken; set aside.
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the carrots and onions, season lightly with salt and pepper, and cook 4–6 minutes until softened.
- Add the minced garlic and cook for 1 minute more.
- Pour in the chicken broth and bring to a simmer. Cook about 15 minutes, or until the carrots are mostly tender.
- Add the tortellini and cook according to package directions—usually just a few minutes until they float.
- Reduce heat to low, stir in the shredded chicken and pesto, and warm for 1–2 minutes.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Notes
- Simmer the carrots and onions before adding tortellini to prevent the pasta from falling apart.
- Begin with 6 cups of broth and add more if needed.
- Store leftovers in an airtight container for up to 3 days.
- If using gluten-free tortellini, cook it separately and add when serving to avoid a mushy texture.
- Nutrition values are estimates.
Nutrition
Calories: 540 kcal
Carbohydrates: 48 g
Protein: 33 g
Fat: 23 g
Fiber: 3 g
Sugar: 4 g
Tried this Chicken and Tortellini Soup? Please leave a star rating and a short review in the recipe card. Your feedback helps others find this easy 30-minute meal. Enjoy and happy cooking!