Mains | Soups

Lemon Pepper Chicken Tortellini Soup

This Lemon Pepper Chicken Tortellini Soup is such a good one to ease into soup season with. It has all the cozy, creamy comfort you want from a bowl of soup, but the lemon keeps everything feeling bright, fresh, and surprisingly delicate.

The chicken gets a quick sear with lemon pepper seasoning before finishing in the broth, which adds so much flavour, while a Parmesan rind gives the soup a little extra depth as it simmers. Then there’s tender cheese tortellini, a splash of cream, and plenty of fresh lemon zest and juice to bring everything together.

It’s satisfying without feeling too heavy, which makes it perfect for those first cooler days when you’re ready for soup again but not quite ready for anything super rich.

Why You’ll Love this Soup:

Creamy without feeling too heavy: The cream adds richness, but the lemon keeps the broth bright, fresh, and delicate.
Perfect for easing into soup season: It’s cozy and comforting without being the kind of super-rich soup you only want in the middle of winter.
Packed with flavour: Searing the lemon pepper chicken, deglazing with white wine, and simmering with a Parmesan rind all add so much depth to the broth.
Extra satisfying: Cheese tortellini turns this into a soup that definitely feels like a full meal.
Easy enough for a weeknight: Everything comes together in one pot with straightforward ingredients and minimal prep.

Prep for Lemon Pepper Chicken Tortellini Soup:

Take the chicken breasts out of the fridge about 20 minutes before cooking so that they can start coming to room temperature while you prep your produce.
Rinse and peel the carrot, slicing it into rounds.
Chop the celery into half-moons. Save some of the tender inner leaves for garnish!
Peel and mince the shallot + garlic.
Rinse and chop the chives for garnish.

How to Make Lemon Pepper Chicken Tortellini Soup:

Step One:

Take the chicken breasts out of the refrigerator about 20 minutes before cooking. Pat dry, then season with the lemon pepper seasoning and a light pinch of salt.

Step Two:

Heat the olive oil in a large pot over medium heat. Sear the chicken for 2-3 minutes per side, until golden. Transfer to a plate; the chicken will finish cooking in the broth later on, but this quick sear helps build so much flavour right from the start.

Step Three:

Add the butter to the same pot. Once melted, add the shallot, carrots, and celery. Sauté for 3-4 minutes, until slightly softened.

Step Four:

Add the garlic to the pot, along with a pinch of red pepper flakes if using, and stir for another minute until fragrant.

Step Five:

Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Simmer for about 2 minutes, until mostly reduced.

Step Six:

Pour in the chicken stock and bring to a gentle boil. Add the Parmesan rind and seared chicken breasts, then reduce the heat to a simmer. Partially cover and cook for about 15 minutes, or until the chicken reaches an internal temperature of 165°F.

Step Seven:

Discard the Parmesan rind, then transfer the chicken to a plate and shred with two forks.

Step Eight:

Return the chicken to the pot along with the tortellini. Simmer according to package instructions, or until the tortellini is cooked through and floats to the top.

Step Nine:

Pour in the heavy cream and stir to combine. Remove the pot from the heat, then stir in the lemon zest and juice.

Step Ten:

Ladle into bowls and garnish with chives, celery leaves, lemon slices, and a drizzle of olive oil. Finish with freshly cracked black pepper and/or an extra sprinkle of red pepper flakes, if you like.

Substitutions for Lemon Pepper Chicken Tortellini Soup:

Chicken breasts: Boneless, skinless chicken thighs will work too. Just be sure the chicken reaches an internal temperature of 165°F before shredding.

Lemon pepper seasoning: Use your favourite store-bought blend, or make your own with freshly cracked black pepper, lemon zest, garlic powder, and a little salt.

Shallot: A small yellow onion can be used instead.

White wine: Replace with extra chicken stock plus a small splash of lemon juice or white wine vinegar for acidity. A dry non-alcoholic white wine works too.

Parmesan rind: If you don’t have one, you can leave it out and finish the soup with a little freshly grated Parmesan instead.

Tortellini: I love classic cheese tortellini here, but any kind you like will work. Raviolini or a basic, non-filled pasta, like shells, can be used too.

Heavy cream: Half-and-half can be used for a slightly lighter soup, although the broth won’t be quite as rich. You can also omit the cream entirely for a lighter, broth-based version.

How to Store & Reheat Lemon Pepper Chicken Tortellini Soup:

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the tortellini will continue to absorb some of the broth as it sits, so you may want to add a splash of chicken stock when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.

Freezer: If you’re planning ahead to freeze some (or all) of this soup, cook the tortellini in a separate pot rather than adding it directly to the soup. Freeze the soup without the tortellini in an airtight container for up to 2-3 months, then thaw overnight in the refrigerator and reheat gently on the stovetop. Cook fresh tortellini and add it to the soup when serving.

Consider this recipe your official sign that soup season is back (although it never really left at my house). Tag me on social if you try this one out, @britacooks! xx

@britacooks

Mains | Soups

Lemon Pepper Chicken Tortellini Soup

A creamy, cozy chicken + tortellini soup with a bright, delicate finish.

Prep Time :10

Cook Time :45

Serves: 4

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Ingredients

2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp lemon pepper seasoning
Kosher salt
2 tbsp butter
1 shallot minced
2 carrots sliced into rounds
2 celery ribs chopped (+ save some of the leaves for garnish!)
4 cloves garlic minced
Pinch of red pepper flakes optional
½ cup dry white wine
6 cups chicken stock
1 Parmesan rind
10 oz cheese tortellini
¾ cup heavy cream
Zest and juice of 1 lemon
Garnishes: fresh chives, celery leaves, lemon slices, a drizzle of olive oil, and/or freshly cracked black pepper

Instructions

Take the chicken breasts out of the refrigerator about 20 minutes before cooking. Pat dry, then season with the lemon pepper seasoning and a light pinch of salt.
Heat the olive oil in a large pot over medium heat. Sear the chicken for 2-3 minutes per side, until golden. Transfer to a plate; the chicken will finish cooking in the broth later on, but a quick sear helps build so much flavour.
Add the butter to the same pot. Once melted, add the shallot, carrots, and celery. Sauté for 3-4 minutes, until slightly softened.
Add the garlic to the pot, along with a pinch of red pepper flakes if using, and stir for another minute until fragrant.
Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Simmer for about 2 minutes, until mostly reduced.
Pour in the chicken stock and bring to a gentle boil. Add the Parmesan rind and seared chicken breasts, then reduce the heat to a simmer. Partially cover and cook for about 15 minutes, or until the chicken reaches an internal temperature of 165°F.
Discard the Parmesan rind, then transfer the chicken to a plate and shred with two forks.
Return the chicken to the pot along with the tortellini. Simmer according to package instructions, or until the tortellini is cooked through and floats to the top.
Pour in the heavy cream and stir to combine. Remove the pot from the heat, then stir in the lemon zest and juice.
Ladle into bowls and garnish with chives, celery leaves, lemon slices, and a drizzle of olive oil. Finish with freshly cracked black pepper and/or an extra sprinkle of red pepper flakes, if you like.