It started in a little corner kitchen in Vermont, just as the leaves began to turn gold and red. After a long shift at a tiny bistro, I found myself craving something warm, creamy, and full of comfort. That evening, I pulled together what I had on hand, tortellini, some leftover chicken, fresh broccoli, and simmered up a soup that would become one of my most requested dishes.
This Chicken Tortellini Soup with Broccoli has traveled with me from diner kitchens in Portland to food carts in Berlin, and now to your home. It’s cozy, hearty, and easy enough for a weeknight, just the way we like it at Fresh Leaf Rezepte. Whether you’re cooking for yourself or a family gathering, this bowl is always a hit.
Let’s walk through this inviting, nourishing recipe that’s become a fall staple in our kitchen. You’ll also find helpful tips, storage advice, and a few tasty variations along the way.
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Chicken Tortellini Soup with Broccoli
- Total Time: 30 minutes
- Yield: 4 servings
Description
This cozy, creamy Chicken Tortellini Soup with Broccoli is the ultimate fall comfort food. Easy to make, family-friendly, and ready in 30 minutes, it’s perfect for busy weeknights or lazy Sundays.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 1 stalk celery, chopped
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken (shredded or cubed)
- 2 cups fresh broccoli florets (cut into small pieces)
- 1 package (9 oz) cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream
- ½ teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or parmesan for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 4–5 minutes until soft. Stir in garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a simmer. Add chicken and dried basil. Simmer for 8–10 minutes.
- Add tortellini and broccoli. Simmer uncovered for 6–8 minutes until tortellini is tender and broccoli is bright green.
- Reduce heat to low and stir in heavy cream. Warm through without boiling. Season with salt and pepper.
- Ladle into bowls and top with parsley or parmesan if desired. Serve warm with bread or salad.
Notes
Add tortellini just before serving if freezing the base. Use good quality broth for richer flavor. Stir in cream at the end to avoid curdling. Chop broccoli small for better texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Chicken Tortellini Soup with Broccoli
This recipe comes together quickly with fresh and pantry-friendly ingredients. Here’s what you need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 1 stalk celery, chopped
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken (shredded or cubed)
- 2 cups fresh broccoli florets (cut into small pieces)
- 1 package (9 oz) cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream
- ½ teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or parmesan for topping (optional)
Note: If you’re using rotisserie chicken or leftovers from something like this juicy baked chicken bites, it’s even faster!
Step-by-Step Instructions
1. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté for 4–5 minutes until soft and fragrant. Stir in the garlic and cook for 1 more minute.
2. Add broth and chicken
Pour in the chicken broth and bring everything to a simmer. Add your shredded chicken and dried basil. Let it simmer for 8–10 minutes so the flavors can meld.
3. Cook the tortellini and broccoli
Add your tortellini and broccoli to the pot. Simmer uncovered for about 6–8 minutes, or until the tortellini is tender and the broccoli is bright green but still crisp.
4. Stir in cream
Reduce the heat to low. Slowly stir in the cream and let it warm through—don’t boil it! Taste and season with salt and pepper.
5. Serve warm
Ladle into bowls, and garnish with chopped parsley or parmesan if you like. Pair it with crusty bread or a side salad.
Want another creamy classic? Try our Chicken Broccoli Cheese Soup Recipe for a similar comfort vibe.
Tips for Soup Success
Even beginner cooks can master this Chicken Tortellini Soup with Broccoli with these simple tips:
- Don’t overcook tortellini. They cook fast, check them early!
- Chop broccoli small. Smaller pieces blend better with the pasta and cook more evenly.
- Use good broth. Homemade or high-quality boxed broth makes a huge difference in flavor.
- Cream last. Always add cream after removing from a hard boil to avoid curdling.
Want a variation for busy weeknights? This Dump and Bake Alfredo is just as creamy and comforting, no stovetop needed.
Delicious Variations
This recipe is endlessly flexible. Try one of these creative twists:
Gluten-Free Version
Swap tortellini for gluten-free pasta like rice noodles or chickpea fusilli. Use a certified gluten-free broth for a totally gluten-free version.
Dairy-Free
Replace the heavy cream with full-fat coconut milk for a dairy-free yet creamy version. You won’t lose that rich texture.
Vegetarian
Leave out the chicken and use veggie broth. Add mushrooms or cannellini beans for protein and texture.
Add Spice
Like a little kick? Stir in a dash of red pepper flakes or cayenne. Or try the base from our Spicy Chicken Noodle Soup for inspiration.
You might also love our Velveeta Broccoli Cheese Soup if you’re after ultra-creamy comfort.
Storage & Reheating Tips
This soup stores beautifully, perfect for make-ahead lunches or cozy leftovers.
Fridge
- Store in an airtight container for up to 4 days.
- Reheat on the stove over medium-low heat. Add a splash of broth or water if it thickens.
Freezer
- Skip the tortellini if you plan to freeze it, pasta doesn’t freeze well.
- Freeze broth, chicken, and veggies in a container for up to 3 months.
- Add fresh tortellini and cream when reheating.
Need meal prep ideas? Our Mexican Street Corn Chicken Pasta Salad is another favorite you can prep ahead!
Why This Soup Is a Reader Favorite
Here’s what home cooks love most about this Chicken Tortellini Soup with Broccoli:
| Feature | Why It’s Loved |
|---|---|
| One-pot recipe | Minimal cleanup, great for weeknights |
| Family-friendly | Kids love the cheesy pasta and creamy broth |
| Customizable | Works with leftovers or pantry staples |
| Seasonal ingredients | Perfect for fall and winter comfort |
| Quick and hearty | Ready in 30 minutes or less |
It’s no surprise this dish is becoming as popular as our Neiman Marcus Chicken Casserole, another cozy, creamy favorite from the community.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes! Just toss it in frozen, no need to thaw. It may add a bit of water, so reduce broth slightly.
2. Can I make this in a slow cooker?
Yes, though tortellini is best added at the end. Simmer the base (broth, chicken, veggies) for 4 hours on low, then stir in tortellini and cream in the last 15–20 minutes.
3. What type of tortellini should I use?
Refrigerated cheese tortellini gives the best flavor and texture. Spinach or mushroom versions also work great.
4. What can I serve with this soup?
Try a side salad or crusty bread. For something light, pair with our chicken potato soup recipes or a crisp vegetable side.
Conclusion
This Chicken Tortellini Soup with Broccoli is what fall comfort is all about, simple, satisfying, and packed with flavor. Whether you’re stirring it up for a Sunday dinner or prepping lunches for the week, it’s the kind of meal that makes you feel grounded and warm inside.
It’s also a great recipe to play with, toss in spinach, try a different cream, or serve with a swirl of pesto on top. Cooking should be joyful, not complicated.
If this soup has made it into your meal rotation, be sure to also check out marry me chicken crock pot or chicken and broccoli cheese soup for even more cozy inspiration.
From my kitchen to yours, happy cooking!