Fire Roasted Chicken Tortellini Soup

Picture this: a steaming bowl of soup that’s smoky, creamy, and packed with flavor—the kind that warms you to your toes on a chilly evening. That’s exactly what this Fire Roasted Chicken Tortellini Soup delivers. Between the fire-roasted tomatoes, tender shredded chicken, and pillowy cheese-filled tortellini swimming in a velvety broth, every spoonful is cozy comfort in a bowl. Trust me, this one’s a game-changer. It’s quick enough for a weeknight dinner but special enough to serve when you’ve got company. One bite and you’ll know—you’ve found your new go-to soup.

Recipe Origin:

Soups like this are the ultimate mash-up of Italian-inspired flavors with classic homestyle comfort. Tortellini soup is already beloved for its cozy, cheesy pasta dumplings, but when you add fire-roasted tomatoes and a parmesan rind to deepen the flavor, the broth becomes smoky, rich, and irresistible. This recipe takes a cue from traditional creamy tomato soups and hearty chicken soups, marrying the two into something you’ll crave again and again.

Kitchen Tools You’ll Need:

• Large pot or Dutch oven
• Wooden spoon
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Why You’ll Love Fire Roasted Chicken Tortellini Soup

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re simmering a pot for a cozy night in, feeding a hungry family, or making something comforting to share with a friend, this soup delivers every time. Here’s why it’s a favorite:
Versatile: Works as a hearty main dish or a starter at a dinner party. Pair it with crusty bread and a salad, and you’ve got a complete meal.
Budget-Friendly: Uses simple pantry staples—fire-roasted tomatoes, chicken stock, and pasta—yet the flavor tastes restaurant-level.
Quick and Easy: Ready in about 30 minutes, making it perfect for weeknights when you want something homemade without fuss.
Customizable: Play around with different tortellini flavors, add veggies, or tweak the spices to your taste.
Crowd-Pleasing: Creamy, smoky, cheesy, and hearty—what’s not to love? Both kids and adults will devour this one.

Chef’s Pro Tips for Perfect Results:

• Don’t skip the parmesan rind—it infuses the broth with deep, savory flavor.
• Simmer the soup gently—boiling can cause the cream to separate.
• Cook the tortellini right in the broth for maximum flavor.
• Add the tortellini toward the end so they stay plump and don’t overcook.
• Finish with extra parmesan and fresh herbs for a restaurant-style touch.

Ingredients in Fire Roasted Chicken Tortellini Soup

Here’s the magic of this soup—it’s creamy, smoky, and hearty without being fussy. Let’s break it down:
Olive Oil: For sautéing the onions and garlic, adding a rich base flavor.
Sweet Onion: Adds natural sweetness and depth to the broth.
Garlic: Brings that irresistible aroma and savory punch.
Kosher Salt and Pepper: The foundation of seasoning—don’t be shy here.
Tomato Paste: Intensifies the tomato flavor and adds body to the soup.
Fire Roasted Diced Tomatoes: Smoky, tangy, and slightly sweet—they’re the star ingredient that makes this soup unforgettable.
Shredded Chicken: Tender, juicy chicken adds protein and heartiness. Great way to use up leftovers or rotisserie chicken.
Parmesan Rind: A secret weapon for flavor—melts into the broth for extra richness.
Chicken Stock: Forms the base of the soup. Use good-quality stock for best results.
Heavy Cream: Makes the broth luxuriously creamy and smooth.
Cheese Tortellini: The finishing touch—plump, cheesy pasta pockets that make this soup comforting and filling.

Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
Add Tomato Paste and Tomatoes: Stir in the tomato paste, letting it caramelize slightly for 1–2 minutes. Add the fire-roasted diced tomatoes and stir to combine.
Build the Broth: Add shredded chicken, parmesan rind, and chicken stock. Stir, bring to a simmer, and let it cook for about 15 minutes to meld the flavors.
Stir in the Cream: Reduce the heat to low and stir in heavy cream until the broth is smooth and creamy.
Cook the Tortellini: Add the cheese tortellini directly to the simmering soup and cook according to package directions, usually 3–5 minutes, until tender.
Finish and Serve: Remove the parmesan rind. Taste and adjust seasoning. Ladle into bowls, garnish with grated parmesan and fresh basil or parsley, and serve hot.

Nutrition Facts

Servings: 4–6
Calories per serving: ~420–480 (depending on tortellini and cream used)
Preparation Time
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

How to Serve Fire Roasted Chicken Tortellini Soup

With Bread: Serve alongside warm, crusty bread, garlic breadsticks, or focaccia for dunking into the creamy broth.
Salad Pairing: A crisp Caesar salad or simple arugula salad with lemon vinaigrette balances the richness.
As a Starter: Perfect as an appetizer before a lighter main dish like grilled chicken or fish.
Solo Comfort: Honestly, a big steaming bowl on its own is pure cozy bliss. Curl up with it and a blanket—it’s a meal in itself.

Make-Ahead and Storage Tips

• Make Ahead: Prepare the soup base without tortellini. Store in the fridge, then add tortellini just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat, adding a splash of stock or cream if it’s too thick.
• Freeze: Freeze without the tortellini. Add fresh tortellini when reheating to keep pasta from getting mushy.

Variations to Try

• Veggie-Packed: Add spinach, kale, carrots, or zucchini for extra nutrition.
• Spicy Twist: Add red pepper flakes or a pinch of cayenne for heat.
• Different Tortellini: Try spinach and ricotta, mushroom, or even sausage-stuffed tortellini.
• Herb Boost: Stir in fresh basil, thyme, or rosemary for extra aroma.
• Lighter Version: Swap half-and-half for cream or use milk to lighten it up.

Additional Tips

• Use rotisserie chicken for convenience—it’s tender and flavorful.
• Fire-roasted tomatoes make a big difference—don’t substitute plain if you can help it.
• For an extra-cheesy finish, sprinkle shredded mozzarella on top and let it melt before serving.
• Serve immediately after adding tortellini so they don’t soak up all the broth.

FAQ Section

Q1: Can I use frozen tortellini?
A1: Yes! Just add them straight into the soup and cook a few extra minutes.

Q2: Can I skip the cream?
A2: You can—it’ll be more broth-based but still delicious. A splash of milk also works.

Q3: Do I have to use fire-roasted tomatoes?
A3: Regular diced tomatoes work, but you’ll miss the smoky depth that makes this soup special.

Q4: Can I make this vegetarian?
A4: Absolutely! Skip the chicken, use veggie stock, and add extra veggies or beans.

Q5: Can I use fresh tomatoes instead of canned?
A5: Yes, roast them first for a similar flavor, then chop and add.

Q6: What’s the best tortellini for this soup?
A6: Cheese tortellini is classic, but meat-filled works too for extra protein.

Q7: How do I thicken the soup if it’s too thin?
A7: Simmer a bit longer to reduce, or stir in a tablespoon of tomato paste.

Q8: Can I double the recipe?
A8: Definitely! Just use a larger pot—it’s perfect for feeding a crowd.

Q9: Can I add wine to the broth?
A9: Yes—a splash of white wine when adding tomatoes adds a lovely depth.

Q10: How do I keep leftovers from getting mushy?
A10: Store the soup base separately from the tortellini and combine just before serving.

Conclusion

Fire Roasted Chicken Tortellini Soup is the kind of recipe that feels like a warm hug in a bowl. It’s smoky from the tomatoes, creamy from the broth, and hearty thanks to tender chicken and cheesy tortellini. Whether you serve it on a busy weeknight, make a batch to share with friends, or curl up with it on a cold day, this soup always delivers comfort and flavor in every spoonful. Simple, cozy, and oh-so-satisfying—this one’s bound to become a favorite in your recipe collection.

Print