Leftover Chicken Tortellini Soup

Gina Davis


Just threw this all together on the spur of the moment. Just used what I had on hand and it turned out really good! It was cold and rainy here yesterday and this hit the spot :)

★★★★★ 1 vote
5 Min
40 Min
Stove Top


left over chicken (i had 2 1/2 baked breast)
3 Tbsp
2 Tbsp
minced garlic or to taste
2 tsp
thyme or to taste
2 tsp
basil or to taste
2 tsp
rosemary or to taste
2 tsp
dried minced onions
1 tsp
cumin (optional i use it i love earthy flavors in my food)
32 oz. carton chicken stock or broth (i use stock)
vegetable or chicken bullion cubes (i used veggie)
2 c
water (or more if you need it)
1 can(s)
diced tomatoes (i always use my home canned tomatoes which is pints (16 oz.) so whichever can is closet to that
salt and pepper to taste
1 pkg
refrigerated tortellini whichever kind you like


1Heat oil in pot. when hot add your spices and let "fry" to release the flavors and to toast slightly. Cook in oil for 2 - 3 mins.
2Dice leftover chicken add to pot and cook for about 5 mins
3Add stock, bullion, water and tomatoes and bring to a boil. Reduce heat and simmer 30 mins. Bring back to boil
4Once back to a boil add tortellini and cook for 7 -9 mins until done. I served with side salad and garlic bread :)
5**** Quick tip: I cook my tortellini's separate for my soups and stews and just add the soup over them. That way if i have leftovers from the soup the pasta does not get mushy. I store it wet (not in water) in a plastic container and it is so much better the next day like this :) I do this with all my dishes that have pasta in them and the waste is so much less! If I don't think there will be leftovers I add the pasta to the soup.

About this Recipe

Course/Dish: Chicken, Pasta, Chicken Soups
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy