Chicken Tortellini Noodle Soup

Serving Size: 4

This Chicken Noodle Soup is extra special because it uses tortellini instead of plain old egg noodles. It's such a simple, homemade soup recipe but you will love all the flavors coming together. A secret ingredient takes it to the next level!


  • 2 Tbsp oil
  • 1 cup peas, thawed from frozen
  • Pepper, to taste
  • 1 Tbsp soy sauce
  • 1 bay leaf
  • 1 Pound skinless, boneless, chicken breast
  • 4 cup chicken stock
  • 1 garlic bulb, minced
  • 1 cup celery, cubed
  • 1 cup carrots, cubed
  • 1 cup onions, chopped
  • 1 Pound cheese filled tortellini (thawed if from frozen)


  1. In a large dutch oven or pot, heat the oil over medium-high heat. Add the onion, carrot, celery and garlic and sauté for a few minutes until fragrant and starting to soften.
  2. Add the stock and the raw chicken. Season with the bay leaf, soy sauce and pepper. Bring to the boil, then reduce to a simmer and cook until the chicken is done, about 10-15 minutes.
  3. Remove the chicken from the soup. Shred with two forks and add back to the pot. Bring to the boil again, add the peas and the tortellini and cook for 2-3 minutes or until done. Remove the bay leaf before serving.

For the full post, visit Savory Nothings.