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