My love for Lemon Chicken Tortellini Soup goes way back to chilly fall evenings spent in my grandmother’s kitchen. That was the season when leaves turned golden, her old wooden spoon got more use than usual, and something warm always simmered on the stove. One evening, she handed me a bowl of soup that was tangy, hearty, and filled with little pasta pillows I later learned were tortellini. That moment became one of those “core memory” meals, comforting, soothing, and full of soul.
Over the years, I’ve tweaked that recipe and made it my own, balancing citrus brightness with savory chicken and tender cheese tortellini. This soup is now one of the most requested dishes from family and friends, especially during fall and winter. It’s perfect for a weeknight dinner or even as a cozy dish for guests. If you’re looking for a meal that’s both easy to make and packed with flavor, this Lemon Chicken Tortellini Soup is for you.
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Lemon Chicken Tortellini Soup
- Total Time: 35 minutes
- Yield: 4 servings
Description
Lemon Chicken Tortellini Soup is tangy, hearty, and filled with comfort. This one-pot meal blends savory chicken, cheese tortellini, and bright lemon for a soul-warming dish perfect for fall and winter nights.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (9 oz) package refrigerated cheese tortellini
- 1 teaspoon Italian seasoning
- Juice and zest of 1 lemon
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley
- Optional: Handful of baby spinach
- Optional: Red pepper flakes
- Optional: Grated parmesan for serving
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for 30 seconds.
- Pour in chicken broth. Add Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Stir in shredded chicken and tortellini. Simmer for 5–7 minutes until tortellini is cooked through.
- Add lemon juice and zest. Toss in baby spinach if using and stir until wilted. Adjust seasoning as needed.
- Serve hot, garnished with parsley and parmesan if desired. Pair with garlic bread or pumpkin bread for a complete meal.
Notes
Add lemon zest and juice at the end for fresh flavor. Don’t overcook tortellini. Store broth and tortellini separately if meal prepping or freezing. Stir in cream for a richer version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Why Lemon Chicken Tortellini Soup Is a Cold Weather Favorite
There’s something about this soup that hits all the right notes. It’s not just another chicken noodle soup, it’s richer, brighter, and heartier. The lemon adds a fresh twist that balances the warmth of the broth. The tortellini makes it filling, and the chicken brings protein and comfort. On cold days, especially when paired with a slice of crusty bread or a winter salad like this Dense Bean Salad Recipe, it’s all you need to feel whole again.
Ingredients List
Here’s everything you need for this delicious soup. All ingredients are everyday staples and available year-round. Where needed, halal-friendly alternatives are used.
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (9 oz) package refrigerated cheese tortellini
- 1 teaspoon Italian seasoning
- Juice and zest of 1 lemon
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley
Optional Additions:
- Handful of baby spinach (adds color and nutrients)
- Red pepper flakes (for a hint of spice)
- Grated parmesan for serving
Want to pair it with something sweet? Try these Gooey Lava Cookies for dessert!
Step-by-Step Instructions
Making Lemon Chicken Tortellini Soup is simple and requires only one pot. This recipe is beginner-friendly and takes under 40 minutes from start to finish.
1. Sauté Aromatics
In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Build the Broth
Pour in the chicken broth. Add Italian seasoning, salt, and pepper. Bring to a simmer. Let it cook for 10 minutes so the flavors develop and the vegetables become tender.
3. Add the Chicken and Tortellini
Stir in the shredded chicken and tortellini. Simmer for 5–7 minutes or until the tortellini are plump and cooked through. Avoid overcooking to keep the tortellini from falling apart.
4. Finish With Lemon and Spinach
Add lemon juice and zest. Toss in baby spinach if using. Stir for a minute until spinach wilts. Adjust salt and pepper if needed.
5. Serve and Garnish
Ladle the soup into bowls. Top with fresh parsley and parmesan if desired. Serve hot with toasted garlic bread or a slice of Pumpkin Bread.
Tips for Success
1. Don’t Overcook Tortellini
Fresh tortellini cooks fast. Add it only once you’re nearly done, and cook just until tender.
2. Use High-Quality Broth
The broth is the backbone of the soup. Use homemade or low-sodium store-bought for the best results.
3. Brighten It Right
Zest the lemon before juicing. Add both near the end of cooking to preserve that citrusy punch.
4. Make It Creamier
Want a richer version? Stir in a splash of cream or coconut milk in the last minute of cooking.
Variations You’ll Love
Gluten-Free Lemon Chicken Tortellini Soup
Use gluten-free tortellini available at most health food stores. Be sure to check the broth label too.
Vegetarian Version
Skip the chicken and use vegetable broth. Add more veggies like mushrooms or white beans for protein.
Add Greens or Beans
For more fiber and nutrients, stir in chopped kale or a can of drained cannellini beans during the last 5 minutes.
Streusel-Topped Side
Serve it with a slice of Apple Pumpkin Streusel Muffins for a comforting sweet-savory combo.
How to Store and Reheat
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. The tortellini may absorb some broth, just add a splash of water or broth when reheating.
Freezing Tip:
If you plan to freeze the soup, do it before adding the tortellini. Pasta doesn’t freeze well and tends to fall apart. Freeze the broth and chicken base, then reheat and add tortellini fresh.
Reheating:
Warm gently on the stovetop over medium heat or microwave in short intervals, stirring often.
Looking for a variation? Try this Asparagus Soup when spring rolls in.
FAQs About Lemon Chicken Tortellini Soup
1. Can I use frozen tortellini?
Yes, frozen tortellini works just as well. Add an extra minute or two of cooking time.
2. What’s the best chicken to use?
Rotisserie chicken is easy and flavorful. Leftover baked chicken or grilled chicken also works perfectly.
3. Can I make it in a slow cooker?
Yes. Cook the broth, chicken, and vegetables on LOW for 4–6 hours. Add tortellini in the last 15 minutes.
4. Is this soup good for meal prep?
It’s great for meal prep! Just store the broth and tortellini separately for the best texture throughout the week.
Conclusion
Lemon Chicken Tortellini Soup is more than just a recipe, it’s a memory maker. Whether you’re cooking for your family, prepping a weeknight dinner, or surprising a friend who needs a little comfort, this soup fits the moment. It brings together the tang of lemon, the heartiness of chicken, and the cozy comfort of cheese-stuffed pasta in a way that feels like home.
If you loved this soup, you might also enjoy our Chicken Broccoli Cheese Soup Recipe or this cozy Autumn Squash Soup for the cooler months.
Let this warm bowl become part of your story too, one spoonful at a time.