Easy One-Pot Chicken Tortellini Soup That’s Weeknight Perfect

Easy One-Pot Chicken Tortellini Soup is the kind of recipe that makes you feel like a kitchen genius, even if your toddler just poured goldfish crackers into your laundry basket (again). With just one pot and about 35 minutes, this cozy soup brings together everything you love—juicy chicken, tender cheese tortellini, and creamy, comforting broth.

Whether you’re a busy mom juggling a hundred things or just someone who doesn’t want to deal with a sink full of dishes, this recipe has your back. It’s hearty, delicious, and picky-eater-approved (yes, even with the peas). Plus, it’s so easy to customize—swap in rotisserie chicken, sneak in some spinach, or make it spicy if you like to live on the wild side. Either way, Easy One-Pot Chicken Tortellini Soup is going to be your new weeknight hero.

Table of Contents

What is Easy One-Pot Chicken Tortellini Soup?

Easy One-Pot Chicken Tortellini Soup is exactly what it sounds like: a warm, satisfying meal made in a single pot, loaded with flavor and comfort. At its heart, it’s a creamy chicken soup that skips the noodles and goes straight for the good stuff—cheese-filled tortellini. Think of it as chicken noodle soup’s more indulgent cousin who brings parmesan, heavy cream, and cozy vibes to the party.

This dish combines tender chicken breast (or time-saving rotisserie), veggies like carrots, celery, and peas, and plump tortellini that soak up all the savory goodness. It’s a meal you can pull together without fancy ingredients or culinary acrobatics, and it tastes like it simmered all day. Whether you’re feeding a crowd or meal-prepping for the week, this one-pot wonder is the ultimate comfort food shortcut.

Reasons to Try Easy One-Pot Chicken Tortellini Soup

First of all—one pot. That’s already a win in the dinner-time Olympics. Fewer dishes? Sign us up. Easy One-Pot Chicken Tortellini Soup is a dream for weeknights when you need something quick but still crave that homemade flavor. It’s done in just over 30 minutes, which means you can go from chopping onions to slurping soup before your favorite show finishes buffering.

This recipe is also super flexible—swap the chicken for sausage, add spinach, or toss in whatever frozen veggies are hiding in the back of your freezer. It’s a comfort food classic, but without the hassle. Bonus: even the little ones might eat the peas when they’re surrounded by cheesy pasta. And if you love soup weather but don’t love spending all day in the kitchen, this recipe is your cold-weather secret weapon.

Ingredients Needed to Make Easy One-Pot Chicken Tortellini Soup

• 4 tablespoons butter
• 1 yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 6 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon rubbed sage
• 3 tablespoons flour
• 6 cups chicken broth
• 1 lb. boneless, skinless chicken breast
• 10 oz. refrigerated cheese tortellini
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1 teaspoon balsamic vinegar
• Kosher salt
• Fresh cracked pepper

Instructions to Make Easy One-Pot Chicken Tortellini Soup

Let’s walk through this step by step, so you can confidently pull off this one-pot wonder, even if dinner feels like a juggling act between Zoom calls and homework duty. No special tools, no culinary degree—just you, your soup pot, and some good old-fashioned comfort food magic.

Step 1: Start with a Flavorful Base
In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of butter over medium heat. This buttery foundation adds richness right from the start. Once it’s melted and bubbling slightly, toss in your diced yellow onion, sliced carrots, and sliced celery. These are your classic soup veggies, and they bring a balance of sweet and savory to the broth. Add a few generous pinches of kosher salt and freshly cracked pepper, which helps draw out their natural flavor. Let everything cook together for about 8 minutes, stirring occasionally, until the vegetables soften and your kitchen smells like cozy soup heaven.

Step 2: Add Aromatics and Seasonings
Once your veggies are tender and glistening, it’s time to turn up the flavor. Stir in your minced garlic—yes, all six cloves—because garlic is non-negotiable when it comes to big flavor. Add in the Italian seasoning and rubbed sage. These herbs give the soup its nostalgic, comforting profile (like the Sunday dinners grandma used to make).

Cook this mixture for about 1 minute, stirring often to keep the garlic from burning. This step by step layering of herbs and aromatics is what gives the broth its warm, savory depth. Need help choosing the right herbs or want to explore seasonal swaps? Our Ultimate Guide to Soup Seasonings can help tailor it to your taste.

Step 3: Build Your Roux for a Creamy Base
Now, sprinkle the flour evenly over your veggie and herb mixture. This may feel a little weird—like you’re dusting your soup with powder—but trust the process. Stir constantly for 1 minute so the flour cooks off its raw taste. This is how we’ll thicken our soup without reaching for a separate cream sauce. Think of this as the moment your soup graduates from “just broth” to “luxuriously creamy.” If you’re gluten-free, check out our Creamy Brown Butter Tortellini for swap ideas and flour alternatives.

Step 4: Deglaze and Simmer the Chicken
Pour in a small splash of chicken broth and scrape the bottom of the pot with a wooden spoon. This helps loosen all the tasty bits stuck from earlier—don’t skip this mini deglazing moment, it’s full of flavor! Once that’s bubbling, stir in the rest of the chicken broth and add your boneless, skinless chicken breasts directly into the pot. Cover it up and increase the heat until it’s gently simmering, then reduce to medium-low and let it bubble for 10 to 12 minutes.

The chicken should be cooked through and easy to shred with two forks. Cooking chicken step by step directly in the broth not only simplifies the process but makes it extra juicy by infusing it with all those rich flavors. If you’re in a pinch, check out our tip for using rotisserie chicken in our Slow Cooker Chicken Stew.

Step 5: Shred the Chicken and Keep it Warm
Carefully remove the cooked chicken from the pot and set it on a plate or cutting board. Shred it using two forks or your fingers once it’s cool enough to handle. Meanwhile, keep your soup on low heat so everything stays warm. If you’re working ahead, this is a great stopping point—you can even prep the chicken earlier in the day and refrigerate until needed.

Step 6: Add the Tortellini and Veggies
Crank the heat back up to medium and toss in your refrigerated cheese tortellini, frozen corn, and frozen peas. Let it all simmer gently for 2–3 minutes. This step by step timing ensures the tortellini is just al dente (a.k.a. tender with a slight bite). Be careful not to overcook—the pasta will continue to soften in the hot broth, and nobody wants mushy tortellini. Curious about frozen veggie swaps? Our Hearty Vegan Lentil Soup shows how to mix and match freezer staples with ease.

Step 7: Bring It All Together with Cream and Cheese
Now comes the dreamy part. Return your shredded chicken to the pot, then slowly stir in the heavy cream and shredded Parmesan cheese. Stir gently over medium-low heat until everything is melted and fully combined. The soup will look creamy, rich, and just downright cozy. This step by step blending is where everything comes together into a warm, velvety bowl of goodness. If you’re dairy-sensitive or looking for plant-based options, explore substitutes in our Vegan Rosemary Garlic White Bean Soup.

Step 8: Finish with a Flavor Boost and Adjust Seasoning
Right before serving, stir in the balsamic vinegar. It might sound odd, but it adds a subtle tang that brightens the creamy base and balances all the richness. Trust this step by step flavor hack—it’s like the secret sauce that makes the whole pot sing. Taste the soup and add more salt or pepper if needed. Garnish with fresh parsley if you’re feeling fancy, or leave it rustic and go straight to serving.

By following these step by step instructions, you’ll end up with a soul-soothing pot of Easy One-Pot Chicken Tortellini Soup that’s rich, hearty, and comforting—without the fuss of multiple pans or complicated methods. It’s the kind of recipe you’ll reach for again and again when life gets busy but your cravings demand something homemade.

And if you’re looking for more dinner ideas that check the “easy + cozy” box, don’t miss our 30-Minute Cauliflower Chicken Soup or Cheesy Ground Beef Taco Soup—they follow a similar one-pot, fast-track method with big rewards.

What to Serve with Easy One-Pot Chicken Tortellini Soup

This soup is already pretty much a full meal in a bowl—but if you want to round it out, go for something simple and satisfying. Crusty garlic bread or buttery biscuits are perfect for dunking into that creamy broth (don’t leave any behind!). A light side salad with lemon vinaigrette can balance out the richness, or try roasted green beans or asparagus if you’ve got some oven space. Want to double down on cozy? Serve it alongside our Simple Potato Soup for a soup night feast. And if your house is anything like mine, a good ol’ grilled cheese sandwich is never a bad call.

Key Tips for Making Easy One-Pot Chicken Tortellini Soup

Let’s keep this real—here’s how to make this recipe even more weeknight-friendly. First, don’t overcook the tortellini. These little guys go from perfect to mushy real fast. Taste-test one at 3 minutes to be safe. If you’re short on time, use rotisserie chicken—just skip the simmering and stir it in at the end. Want a thicker soup? Let it simmer uncovered a few minutes longer after adding the cream. Prefer it thinner? Add an extra splash of broth or cream. And don’t forget that final dash of balsamic vinegar—it sounds weird, but it gives the whole dish a lift. Want to make it your own? Sub in spinach, kale, or even sausage (just brown it first).

Storage and Reheating Tips for Easy One-Pot Chicken Tortellini Soup

This soup stores beautifully, which is great news if you’re a meal-prep person—or just someone who likes cozy leftovers. Let it cool completely before transferring to airtight containers. It’ll keep in the fridge for 3–4 days. For longer storage, freeze it—just skip the tortellini and cream before freezing. Add those fresh when you reheat to keep the texture on point. To reheat, use the stovetop over medium heat until warmed through, stirring occasionally. If it thickens up too much in the fridge, add a splash of broth or milk to loosen it up. Oh, and pro tip? Tortellini can get a little soft after sitting, but it still tastes amazing.

FAQs

Can I use frozen tortellini instead of refrigerated?
Yes! Just add a few extra minutes to the cook time and check for doneness.

What can I use instead of heavy cream?
Half-and-half or even whole milk works if you’re looking to lighten it up.

Can I make this vegetarian?
Totally! Skip the chicken, use veggie broth, and add extra veggies or white beans for protein.

Is this soup gluten-free?
Not as written, but you can make it GF by using gluten-free tortellini and a GF flour blend.

How spicy is this soup?
Not at all—but you can always add red pepper flakes or a dash of hot sauce for a kick.

Final Thoughts

If dinner feels like a daily battle between time and taste, Easy One-Pot Chicken Tortellini Soup is your peace treaty. It’s comforting, creamy, and filled with crowd-pleasing flavors—all without the pile of dishes or complicated steps. Whether you’re feeding kids, cooking for one, or sharing a pot with friends, this soup hits the sweet spot between “easy” and “absolutely delicious.” Don’t be surprised if it becomes your go-to when you need something warm, filling, and fast. Want more cozy soups like this? Check out our Cheesy Rice & Black Bean Enchilada Soup or Chicken and Gnocchi in Creamy Pumpkin Sauce. Trust me, your soup game is about to skyrocket.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print