Food

Comforting Chicken Tortellini Soup

A Chicken Tortelli Soup For Winter Days

Our month of soup wouldn’t be complete without the classic hit: chicken noodle. So, today, we’re sharing this tortellini version (infused with a chunk of Parmigiano-Reggiano rind) from Ivy Manning’s Easy Soups from Scratch. Here’s how to make it…

Tortellini Chicken Soup
From Easy Soups from Scratch by Ivy Manning

A specialty of the Emilia-Romagna region of Italy, this soup is the definition of simplicity — tortellini bobbing in a rich broth infused with a Parmigiano-Reggiano cheese rind. It’s elegant enough for a special occasion, but it’s easy enough to throw together on a hectic weeknight when you need a bowl of comfort. I doctor up the traditional pasta-broth equation a bit by adding shredded chicken breast and a handful of whatever vegetables are in season. In winter that means Lacinato kale ribbons and carrot coins, and in autumn I’ll use sliced wild mushrooms. Come spring, I’ll throw in fresh shelled peas or asparagus tips, and in summer, I’ll float a few halved heirloom cherry tomatoes and basil leaves in the broth.

You’ll need:

8 cups chicken broth
8 oz boneless, skinless chicken breasts
3-inch chunk Parmigiano-Reggiano cheese rind
1 bay leaf
9 oz package of fresh tortellini
Generous handful of seasonal vegetables
Sea salt
Freshly ground black pepper

In a large soup pot, combine the chicken broth, chicken breasts, cheese rind and bay leaf. Bring to a very gentle simmer over medium-low heat; do not boil or the chicken will become dry. Reduce the heat to low and cook, uncovered, until an instant-read thermometer reaches 165F when inserted into the thickest part of the chicken breast, or the meat is no longer pink in the thickest part, about 20 minutes. Transfer the chicken to a cutting board, shred or chop the meat, and set aside.

Increase the heat to medium-high and add the tortellini and vegetables. Simmer gently, uncovered, until the pasta is tender and the vegetables are done to your liking, about 8 minutes. Discard the cheese rind and bay leaf. Return the chicken to the pot, cook for 1 minute to reheat the chicken, and season with salt and pepper.

Thanks so much, Ivy!

P.S. More dinner recipes, including five-ingredient lemony chicken and vegetarian chili.

(Reprinted from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning. Photo by Dina Avila. Published by Chronicle Books LLC. This series is edited by Stella Blackmon.)

  1. Claudia says...

    This could be a good soup but it’snt italian and for sure not from Emilia Romagna. We have meat broth with tortellini and nothing else. You will never see a vegetables floating in a tortellini broth here.

  2. It looks delicious, I want to eat this soup.

  3. Ceridwen says...

    I can’t wait to make this. Going to make it for a friend soon!

  4. SN says...

    Perfect meal for Sunday Soup night…. thank you!

  5. This sounds so good! I love love love soups and this one looks easy and tasty!!! Thanks for sharing.

    XO, Katie

  6. Colleen Hodge says...

    This is a winter staple in our home. Easy to make and everyone loves it.

  7. I’ve been testing out your recipes for the past couple of weeks and the results have been awesome!

  8. Lilia says...

    Just made this soup tonight – family (including a picky preschooler) loved it! For vegetables, I included potatoes, carrots, kale, and spinach. Turned out great.

  9. Lynn says...

    Loving soup month!!! Keep going!

  10. Emily B says...

    I am loving soup month. It’s my favourite yet! Can’t wait to make this.

  11. Katie Larissa says...

    NOBODY MAKE THE MARBLED CHOCOLATE COOKIES FROM THIS PAST WEEKEND’S LINK ROUNDUP. They are too delicious for words and I have almost eaten my entire weight in them today.

    • Joanna Goddard says...

      hahahahaha

  12. Meg says...

    Don’t toss that rind! That’s the part my family will fight to the death over…it’s so melty delicious!

  13. Marissa says...

    Hi!
    Can I request more vegetarian meals? :)

    • Joanna Goddard says...

      yes!!! great idea, we’re on it!

    • Kellyn says...

      This one looks pretty easy to convert – yum :-). I’ve only made tortelinni soup with a tomato base so this looks like a nice alternative…

      My husband eats meat so I also like that I can easily made it for both of us.

  14. J says...

    We make tortellini in broth ALL THE TIME. A touch of nutmeg really adds oomph, and if you have fennel-ly Italian sausage meatballs ready to drop in…all the better!

  15. AMANDA says...

    Can I substitute the cheese rind for something else?

    • cgw says...

      Parm rind isn’t a staple in my house, however, I’ll add a tablespoon of tomato paste, or a big splash of soy sauce to kick up the umami. It will make your soup a deeper color, and it won’t be as crystal clear as plain broth.

  16. It looks soooo good! :D

  17. Erin says...

    I make a similar version of this soup with one (awesome) addition: add a jar of pasta sauce. I usually use the 3 cheese sauce from Trader Joe’s. So good!

  18. Laura C. says...

    Having Italian in-laws, I can tell how good these tortellini soups are. I’ll try this one, sounds really good.

  19. marie says...

    My grandmother always made tortellini soup with escarole for us as kids, and now, as an adult, it is my ultimate comfort food. I was actually planning on making it tonight :)

  20. Steph says...

    Soup month is rescuing my January dinners from a truly dull fate. And soup incorporates my only two kitchen skills: chopping and stirring. Thank you!