Why You’ll Love This Recipe
This soup combines wholesome ingredients with classic Italian flavors for a satisfying, family-friendly meal. The tortellini add richness and texture, while broccoli brings freshness and color. It’s easy to prepare in one pot and comes together quickly, making it perfect for busy weeknights. Plus, it reheats beautifully for leftovers the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked shredded chicken
2 cups broccoli florets, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (9–12 ounces) refrigerated cheese tortellini
1/2 cup grated Parmesan cheese
1/2 cup heavy cream (optional, for a creamier broth)
2 tablespoons chopped fresh parsley
Directions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the shredded chicken, broccoli, oregano, basil, salt, and pepper. Reduce heat and simmer for 8–10 minutes until the broccoli is tender.
- Stir in the cheese tortellini and cook according to package directions, usually about 5–7 minutes.
- If desired, stir in heavy cream for a richer texture.
- Sprinkle in the grated Parmesan cheese and stir until melted.
- Taste and adjust seasoning as needed.
- Garnish with chopped parsley before serving.
Servings and timing
Servings: 6 servings
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: Approximately 35–40 minutes
Variations
You can substitute spinach or kale for broccoli. For extra depth of flavor, add a splash of white cooking wine before adding the broth. Swap chicken for Italian sausage for a heartier option. Use whole wheat tortellini for added fiber, or try a spinach and ricotta variety for a flavor twist. For a lighter version, omit the cream and reduce the Parmesan slightly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The tortellini may absorb some broth as it sits, so add a splash of chicken broth when reheating. Warm gently on the stovetop over medium-low heat or microwave individual portions in short intervals. This soup can be frozen, but the tortellini texture may soften after thawing.
FAQs
Can I use frozen tortellini?
Yes, just add a few extra minutes to the cooking time.
Is this soup creamy?
It can be creamy if you add the optional heavy cream, but it’s also delicious without it.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
How do I keep the tortellini from becoming mushy?
Avoid overcooking and store leftovers promptly in the refrigerator.
Can I make this dairy-free?
Omit the cream and Parmesan, and use dairy-free tortellini if available.
What other vegetables can I add?
Zucchini, green beans, or peas work well in this soup.
Can I cook this in a slow cooker?
Yes, add all ingredients except tortellini and cream, cook on low for 4–6 hours, then add tortellini near the end.
How do I thicken the broth?
Let it simmer uncovered for a few extra minutes or stir in a small cornstarch slurry.
Is this soup kid-friendly?
Yes, the mild flavors and cheesy tortellini make it very family-friendly.
What can I serve with this soup?
Crusty bread or a simple side salad pairs perfectly.
Conclusion
Italian Broccoli + Chicken Tortellini Soup is a comforting, hearty meal that blends tender chicken, fresh vegetables, and cheesy pasta in a flavorful broth. Quick to prepare and full of classic Italian-inspired flavors, it’s a recipe you’ll turn to again and again.
PrintItalian Broccoli + Chicken Tortellini Soup
A cozy Italian-inspired soup filled with tender chicken, cheese tortellini, fresh broccoli, and a savory herb-infused broth. Hearty, comforting, and perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups broccoli florets, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (9–12 ounces) refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken, broccoli, oregano, basil, salt, and pepper. Reduce heat and simmer 8–10 minutes until broccoli is tender.
- Stir in cheese tortellini and cook according to package directions (about 5–7 minutes).
- If desired, stir in heavy cream for a creamier broth.
- Add grated Parmesan and stir until melted.
- Taste and adjust seasoning as needed.
- Garnish with chopped parsley and serve warm.
Notes
- Rotisserie chicken works well for convenience.
- Add extra broth when reheating as tortellini absorbs liquid.
- Frozen tortellini may require additional cooking time.
- Store refrigerated for up to 4 days.
- Omit cream and reduce Parmesan for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
