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A green bowl filled with chicken tortellini white bean soup.

Chicken Tortellini White Bean Soup

Arlene Mobley - Flour On My Face
Chicken Tortellini and White Bean Soup is a delicious chicken soup recipe make with chicken, tortellini, cannellini beans, and canned tomatoes. An easy homemade soup recipe that only takes about an hour to make and is perfect for lunch or dinner.
5 from 1 vote
Prep Time 8 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 266 kcal

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)
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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

Recipe 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 tortellini is hot.

Nutrition

Serving: 1ServingCalories: 266kcalCarbohydrates: 32gProtein: 23gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 916mgPotassium: 623mgFiber: 6gSugar: 4gVitamin A: 2421IUVitamin C: 10mgCalcium: 132mgIron: 4mg
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