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Chicken and Vegetable Tortellini Soup

  • Author: Chew Out Loud
  • Yield: 6-8 1x


This chicken and vegetable tortellini soup is quick, delicious, and hearty yet healthy. Use up leftover roasted chicken or turkey for even faster results. Perfect for a busy fall/winter weeknight!


  • 2 1/2 lbs boneless/skinless chicken, cooked and shredded
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 48 oz chicken broth
  • 6 carrots, peeled and thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 TB oregano
  • 1 (14.5 oz) can diced tomatoes, drained
  • 19 oz frozen tortellini
  • 1 small bunch fresh kale, washed and roughly cut up
  • salt and pepper to taste


  1. In a large, heavy pot, combine onions, garlic, and broth. Bring to a boil. Add carrots and celery, and return to a low boil. Cook uncovered at low boil for 30 minutes.
  2. Add oregano and diced tomatoes. Continue at low boil for 10 more minutes.
  3. Add frozen tortellini and kale, and bring to a boil. Watch carefully for tortellini to become tender, and taking care not to overcook. Once tortellini is cooked, add cooked/shredded chicken or turkey. Stir to combine well. Add salt and pepper to taste. Serve warm.
  • Category: dinner, main dish