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5.0 from 12 votes

Chicken Tortellini Soup

Everyone’s favorite chicken noodle soup gets an upgrade using cheesy tortellini! So comforting and easy to make for any night!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course , Soup

Ingredients

  • 2 tablespoons olive oil divided
  • 1 pound boneless, skinless chicken thighs cut into 1-inch chunks*
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 5 cups chicken stock
  • 2 bay leaves
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 2 zucchini cut in half lengthwise then sliced crosswise
  • 1 tablespoon freshly squeezed lemon juice optional
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
  2. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in chicken and tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in zucchini until tender, about 2 minutes.
  4. Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste.
  5. Serve immediately.

Notes

  • *Boneless, skinless chicken breasts can be substituted.