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29 August, 2016

Chicken Tortellini Soup (from scratch)

Posted in : Dinner, Soup on by : fivethumbsup Tags: , , , , , ,

Chicken Tortellini Soup

I love soup! I love soup so much we’re having it for supper on one of the last hot days of summer.  I was on Pinterest  yesterday and saw someone pin a recipe for tortellini soup and thought how wonderful it looked. However in reading the reviews I saw too many negative responses about the broth having no flavor. I decided I was going to make tortellini soup, but create my own recipe.

I started out making my own stock by boiling chicken legs with lots of vegetables and some seasonings.  Once I made the stock all I needed to do was sauté some vegetables, boil some potatoes and add it all to the crock pot.  What it tuned out to taste like was amazing!

I enjoy making my own stock because I can control how much sodium goes into the soup. Lets face it store-bought soup has a lot of sodium and so does store-bought chicken broth, even when you buy the low sodium kind. Making your own that is full of flavor is a huge accomplishment in my book.

My husband loves tortellini noodles so I figured he would love the soup. I was worried the kids would avoid the noodles, but they proved me wrong and ate them.  This will defiantly be made again in our house, especially come fall and winter.

I hope you try out my version of tortellini soup.  Tell me if you enjoyed it like we did.





  • 15 chicken legs ( About 5 lbs.)
  • 2 tsp. kosher salt
  • 1/2 tsp garlic salt
  • 1/4 tsp. pepper
  • 1/2 Tbsp. Italian seasoning
  • 4 Fresh basil leaves
  • 2 Bay leaves
  • 3 cloves garlic, halved
  • 5 mushrooms
  • 5 celery stalks, cut into large pieces
  • 1 large onion, quartered
  • 4 large carrots, cut into large pieces (not peeled)
  • Salt and pepper to taste when finished and if needed


  • Chicken meat from the 15 legs
  • 2 Tbsps. oil
  • 3 garlic cloves
  • 5 carrots, chopped
  • 4 celery stalks, chopped
  • 1 onion, chopped
  • 6 mushrooms, chopped
  • 4 potatoes, peeled and chopped
  • 11 cups of prepared broth
  • 12 oz. three cheese tortellini
  • 2016-08-29 16.16.09



  1. In a large pot add the chicken legs, celery, carrots, mushrooms, bay leaves, basil, garlic  and Italian seasoning.
  2. Fill pot with water until everything is covered.
  3. Boil covered for 25-30 minutes, chicken should be starting to come off the bone.
  4. Simmer covered for 15 more minutes.
  5. Remove the legs from the pot and let cool.
  6. Strain the stock into a bowl. Discard the vegetables. (I ate the mushrooms, they were wonderful!)
  7. Add the chicken stock back into the pot.



  1. Cut up the onion, carrots, celery, and mushrooms.
  2. Mince the garlic
  3. Add the oil to a sauce pan over medium high heat. Add the garlic and let sauté for a few minutes.
  4. Add the onion, carrots, celery, and mushrooms. Sauté for 15 minutes.
  5. While sautéing the vegetables, peel and cut the potatoes. Add them into the chicken stock. Turn on high heat. Bring to a boil.
  6. Once the vegetable are done sautéing, add them to the boiling stock and potatoes.
  7. Add chicken to the boiling stock.
  8. Boil until vegetables are tender.
  9. Pour it into a crock pot and keep on low until ready to serve and vegetables are done.
  10. Make tortellini according to package. Add them to the soup.

Serve and enjoy!


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