Chicken Tortellini Soup

Turkey is an easy alternative to chicken in this delicious soup. It's a great use for those Thanksgiving leftovers. Read our post for more info...
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Thanks to Tyler Florence for his inspiration on this recipe.


2 tablespoons olive oil
3/4 yellow onion, chopped (about 1 1/2 cups)
3 – 4 ribs celery, sliced (about 1 1/2 cups)
2 garlic cloves, diced
3 – 4 carrots, peeled and sliced (about 1 1/2 cups)
8 cups chicken broth
1/2 teaspoon black pepper
1 teaspoon salt, or to taste (adjust based on broth used)
1 tablespoon dried parsley
1 bay leaf
4 fresh thyme sprigs, tied into a bundle
3 cups cooked chicken, diced
1 package three cheese tortellini (9 oz)
1 can (15 ounce) whole kernel corn


  • In a stockpot, heat the olive oil over medium heat.  Add the onion and celery and cook until the onions are tender, about 5 -7 minutes.  And the garlic and cook 1 minute longer.  Add the carrots, chicken broth, pepper, salt, parsley, bay leaf and thyme.
  • Bring to a boil. Cover, reduce heat until soup is at a gentle simmer and cook for about an hour.  Or longer.  It won’t hurt it to sit on the burner and simmer for a couple of hours.
  • Remove the bay leaf and thyme bundle.  Add the chicken and continue to simmer for about 30 minutes.  Add the tortellini and corn and simmer for about 10 minutes.
  • Serve in individual bowls, garnished with grated Parmesan cheese.
Total time: 2:15 hr | Prep: 30 min | Cook: 1:45 hr

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