Chicken Tortellini White Bean Soup is a comforting easy soup recipe perfect for lunch or dinner.
If you love eating a hot bowl of soup when the weather turns chilly this chicken soup recipe is perfect.
I love a good chicken noodle soup but sometimes I crave a soup with a bit more comfort. Cheese tortellini is a perfect substitution when I get bored with plain noodles.
This homemade soup has a rich broth packed full of flavor and is so easy to make you can have it on the table in about about an hour.
It is even faster to make if you use leftover chicken or a rotisserie chicken!
I make homemade soup all year long. It is a meal I love to eat for lunch or dinner any time of the year.
This recipe was originally share on February 24, 2013 and has been updated September 25, 2021 with new photos and information.
How to make Chicken Tortellini and White Bean Soup
The ingredient list for this soup recipe is short. Scroll down to the recipe card where can find all the ingredient amounts.
- butter
- vegetables: carrots, celery, small onion, (fresh baby spinach leaves, optional)
- seasonings: minced garlic, sea salt, black pepper, parsley flakes
- protein: boneless skinless chicken
- chicken broth
- bay leaves
- canned: whole tomatoes, cannellini beans
- tortellini: cheese tortellini- frozen, fresh or dry tortellini will work.
Directions
Step 1: Melt the butter in an 8 quart Dutch oven or stock pot over medium heat.
Step 2: Add the sliced carrots, sliced celery, diced onion, minced garlic to the Dutch oven. Sauté until the onion is translucent.
Step 3: Add the seasonings to the pot and stir.
Step 4: Add the chicken to the pot and pour 6 cups of the chicken broth into the pot.
Don't forget the bay leaves! This is one of the most important ingredients when making homemade soup.
Step 5: Bring the soup ingredients to a boil. Reduce the heat and cover the pot. Simmer until chicken is cooked through.
Step 6: Once the chicken is cooked remove it from the pot. Dice or shred the chicken.
Step 7: Return the diced chicken to the pot. Add the chopped tomatoes, white beans and cheese tortellini to the pot. If using fresh spinach add it to the pot also.
Step 8: Pour the remaining 2 cups of chicken broth into the pot.
Simmer the soup until the tomato, beans and tortellini are heated through.
Serve the soup with crusty bread or crackers. My homemade no knead garlic rosemary bread goes great with soup.
Recipe Expert Tips
- Always cook raw chicken until it has reached an internal temperature of 165 F. degrees.
- Cheese tortellini: If using dry tortellini cook and drain before adding to the soup. If using frozen tortellini thaw in cold water and drain before adding to the pot.
- Fresh spinach is delicious add in to this soup.
- Substitutions: small cheese ravioli can be used instead of cheese tortellini
- Chicken: boneless skinless chicken thighs, left over roasted chicken or rotisserie chicken can be used instead of raw chicken breast.
- Immediately remove the pot from the heat after adding the tortellini to prevent the pasta from over cooking.
Alternate cooking methods
- Instant Pot directions: Add all of the ingredients except the tortellini to the insert pot of the Instant Pot. Cover, set the valve to sealing. Cook for 7 minutes on manual. Open and remove the chicken. Shred or dice. Return the chicken to the pot and stir in the tortellini. Serve once the tortellini is hot.
- Slow cooker directions: Follow the same directions as for the Instant Pot. Cover and slow cook on high for 1 ½ to 2 hours. Shred the chicken and return to the pot. Stir in the tortellini. Place the lid on so the tortellini heats up. Serve once the pasta is hot.
- Cooked chicken: If using cooked chicken for this recipe add all of the ingredients except the tortellini to the pot. Bring to a boil, then simmer for about fifteen minutes before adding the tortellini. Serve once the tortillini is hot.
More soup recipes
Check out these other soup recipes you can try.
Print the Chicken Tortellini and White Bean Soup below
Chicken Tortellini White Bean Soup
Ingredients
- 1 tablespoon butter
- ½ cup carrot (peeled and sliced)
- ¼ cup sliced celery
- 1 small white onion (peeled and diced)
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried parsley flakes
- 1 large boneless chicken breast ((about 1 pound of boneless, skinless chicken))
- 64 ounces low sodium chicken broth, divided ((two 32 oz. cartons))
- 2 large bay leaves
- 14 oz. canned whole tomatoes, drained well, roughly chopped
- 15 ounce cannellini beans (drained and rinsed)
- 1 ½ cups Cheese Tortellini ((if using frozen thaw before using))
- 1 handful baby spinach leaves (optional)
Instructions
- Melt the butter in an 8 quart Dutch oven or stock pot over medium heat.
- Add the sliced carrots, sliced celery, diced onion, minced garlic to the Dutch oven. Sauté until the onion is translucent.
- Add the chicken to the pot and pour 6 cups of the chicken broth into the pot.
- Bring to a boil. Reduce the heat and cover the pot. Simmer until chicken is cooked through.
- Once the chicken is cooked remove it from the pot. Dice or shred the chicken.
- Return the chicken to the pot.
- Add the chopped tomatoes, white beans and cheese tortellini to the pot.
- Pour the remaining chicken broth into the pot.
- Simmer the soup until the tomato, beans and tortellini are heated through.
- Remove from heat as soon as the tortellini is hot to prevent over cooking the pasta.
- Serve with bread or crackers.
Video
Recipe Expert Tips
- Always cook raw chicken until it has reached an internal temperature of 165 F. degrees.
- Cheese tortellini: If using dry tortellini cook and drain before adding to the soup. If using frozen tortellini thaw in cold water and drain before adding to the pot.
- Fresh spinach is delicious add in to this soup.
- Substitutions: small cheese ravioli can be used instead of cheese tortellini
- Chicken: boneless skinless chicken thighs, left over roasted chicken or rotisserie chicken can be used instead of raw chicken breast.
- Immediately remove the pot from the heat after adding the tortellini to prevent the pasta from over cooking.
- Instant Pot directions: Add all of the ingredients except the tortellini to the insert pot of the Instant Pot. Cover, set the valve to sealing. Cook for 7 minutes on manual. Open and remove the chicken. Shred or dice. Return the chicken to the pot and stir in the tortellini. Serve once the tortellini is hot.
- Slow cooker directions: Follow the same directions as for the Instant Pot. Cover and slow cook on high for 1 ½ to 2 hours. Shred the chicken and return to the pot. Stir in the tortellini. Place the lid on so the tortellini heats up. Serve once the pasta is hot.
- Cooked chicken: If using cooked chicken for this recipe add all of the ingredients except the tortellini to the pot. Bring to a boil, then simmer for about fifteen minutes before adding the tortellini. Serve once the tortellini is hot.
Nutrition
Lyuba@willcookforsmiles
This sounds delish, Arlene!! I love tortellini recipes!
Thank you so much for coming by the party, hope to see you again tonight!
Flour On My Face
Lyuba
Thank you and your welcome