There’s something magical about Tomato Basil Chicken Tortellini Soup. For me, it brings back crisp autumn mornings in my grandmother’s kitchen, where steam curled up from her worn wooden ladle as she stirred a simmering pot of tomato broth. She always added a handful of fresh basil from her garden and those tender pasta parcels, tortellini, stuffed with cheese or chicken, that made every spoonful feel like a hug.
Over the years, I’ve made this soup in countless kitchens, tiny apartments in New York, bistros in Rome, even at a food truck in Istanbul. But no matter where I was, the heart of the dish stayed the same: a soul-warming blend of juicy chicken, aromatic herbs, and creamy tortellini floating in a velvety tomato base.
This version has become a reader favorite, especially in colder months. It’s hearty enough to be a full meal, easy to make on weeknights, and filled with familiar, comforting flavors. If you’ve tried our Tomato Soup Grilled Cheese Casserole or Chicken Broccoli Cheese Soup Recipe, then you’re going to love this.
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Tomato Basil Chicken Tortellini Soup
- Total Time: 40 minutes
- Yield: 6 servings
Description
Tomato Basil Chicken Tortellini Soup is a comforting, creamy soup full of shredded chicken, tender tortellini, fresh basil, and rich tomato flavor. It’s perfect for chilly nights and quick weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 pound cooked chicken breast or rotisserie chicken, shredded
- 1 package (9 oz) refrigerated cheese or chicken tortellini
- 1 teaspoon sugar
- Salt and black pepper to taste
- ½ cup heavy cream or half-and-half
- ½ cup freshly grated parmesan
- 1 cup fresh basil leaves, chopped
- Optional Garnishes: extra parmesan, croutons, chili flakes, or a swirl of pesto
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and sauté for 5 minutes. Stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
- Add tomato paste and stir for 1–2 minutes. Pour in crushed tomatoes, broth, and water. Bring to a gentle boil. Stir in sugar, salt, and pepper.
- Reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and tortellini. Cook according to tortellini package instructions (about 4–6 minutes).
- Lower the heat. Add heavy cream and parmesan. Stir until cheese melts.
- Remove from heat. Stir in chopped fresh basil. Ladle into bowls and garnish as desired.
Notes
Use fresh basil for best flavor. Don’t overcook the tortellini—add it just before serving. A splash of balsamic vinegar can deepen flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Ingredients: What You’ll Need for Tomato Basil Chicken Tortellini Soup
This cozy soup keeps things simple while packing in the flavor. You don’t need anything fancy, just pantry staples and fresh produce.
Main Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 pound cooked chicken breast or rotisserie chicken, shredded
- 1 package (9 oz) refrigerated cheese or chicken tortellini
- 1 teaspoon sugar (to balance acidity)
- Salt and black pepper to taste
- ½ cup heavy cream or half-and-half
- ½ cup freshly grated parmesan
- 1 cup fresh basil leaves, chopped
Optional Garnishes:
- Extra parmesan
- Croutons
- Chili flakes
- A swirl of pesto
This soup pairs beautifully with crusty bread or our Dump and Bake Alfredo for a complete cozy dinner spread.
How to Make Tomato Basil Chicken Tortellini Soup: Step-by-Step
1. Sauté the Aromatics
In a large pot over medium heat, heat olive oil. Add diced onions and cook until soft, about 5 minutes. Stir in garlic, oregano, and red pepper flakes and cook until fragrant, about 1 minute.
2. Build the Broth
Add tomato paste and stir for 1–2 minutes. Pour in crushed tomatoes, chicken broth, and water. Bring to a gentle boil. Stir in sugar, salt, and pepper.
3. Simmer for Flavor
Lower heat and let the soup simmer for 15 minutes to allow the flavors to develop. If you loved our Hash Brown Soup Recipe, this part will feel familiar, slow simmering is key to flavor.
4. Add Chicken and Tortellini
Stir in the shredded chicken and tortellini. Cook according to tortellini package directions, usually about 4–6 minutes, until the pasta is tender.
5. Creamy Finish
Lower the heat and add heavy cream and parmesan. Stir until the cheese melts. Taste and adjust seasoning.
6. Stir in Basil & Serve
Remove from heat. Stir in chopped fresh basil. Ladle into bowls and top with garnishes. Serve hot.
Want a visual guide? Check out our step-by-step style used in recipes like the Spicy Chicken Noodle Soup.
Tips for Perfect Results Every Time
This soup is hard to mess up, but these tips make it restaurant-worthy:
- Use rotisserie chicken if you’re short on time. It adds richness and shreds beautifully.
- Fresh basil is essential. Dried basil doesn’t give the same aroma or depth.
- Don’t overcook the tortellini, it will fall apart. Add it just before serving.
- Balance the acidity with a small pinch of sugar or a splash of cream.
- Want extra depth? A splash of balsamic vinegar or sun-dried tomatoes brings a lovely zing.
If you’re a soup lover, our Autumn Squash Soup Recipe offers a smooth, earthy alternative with similar comfort factor.
Variations: Make It Yours
This Tomato Basil Chicken Tortellini Soup is endlessly adaptable. Try these simple tweaks to match your diet or pantry:
Gluten-Free Version:
Use gluten-free tortellini or swap in rice or chickpea pasta. Always double-check your broth label for additives.
Vegetarian Option:
Skip the chicken and use veggie broth. Add white beans or sautéed mushrooms for protein and texture.
Add More Veggies:
Stir in spinach, kale, or zucchini during the last few minutes of cooking. They’ll wilt beautifully into the broth.
Cream-Free Option:
Omit the cream and cheese for a lighter version. It still tastes rich thanks to the tomatoes and chicken broth.
Make It Spicy:
Add a diced jalapeño or double the red pepper flakes. Great with a swirl of hot sauce.
If you’re a fan of rich, savory blends, don’t miss our Gnocchi Soup Recipes collection, perfect for experimentation.
Storage and Reheating Tips
This soup stores and reheats well, making it perfect for meal prep:
Fridge:
Store in an airtight container for up to 4 days. The tortellini will soften slightly but still taste great.
Freezer:
For best results, freeze the soup without the tortellini. Add fresh pasta when reheating. Soup base lasts 2–3 months in the freezer.
Reheating:
Warm gently on the stovetop over medium heat, stirring occasionally. If it thickens, add a splash of broth or water.
Pro tip: Like our Mississippi Chicken Recipe, this soup tastes even better the next day as flavors meld.
FAQ About Tomato Basil Chicken Tortellini Soup
What tortellini should I use?
Either cheese or chicken tortellini works well. Cheese offers a creamy bite, while chicken doubles down on protein.
Can I use canned chicken?
You can, but rotisserie or home-cooked chicken offers better texture and flavor.
Can I make this in a slow cooker?
Yes! Add everything except tortellini, cream, and basil to your slow cooker. Cook on low 4–6 hours, stir in pasta and cream in the last 20–30 minutes.
What if I don’t have fresh basil?
Use a smaller amount of dried basil, but the fresh herb truly elevates the dish.
Conclusion: Why This Tomato Basil Chicken Tortellini Soup Belongs in Your Fall Rotation
This soup wraps up everything we crave as days get shorter, warmth, flavor, and familiarity. It’s the kind of meal you can serve to guests or enjoy solo with a blanket and a crusty piece of bread.
If you’re looking for comfort food that tastes like it took hours but comes together in under 40 minutes, this is your go-to. As we head into soup season, give this reader-loved recipe a place in your weekly lineup. And if you’re already thinking of your next cozy bowl, our Tomato Soup Guide and Spicy Chicken Noodle Soup will keep you warm all season long.