Easy Chicken and Escarole Soup Recipe (35 Minute Lunch)
This easy Chicken and Escarole Soup recipe with tortellini is one of my favorites during winter (and even the spring). My hearty soup is made extra flavorful with the warmth of chicken broth and fresh garlic. With a few simple ingredients and fresh cheese tortellini, you’ll have a delicious chicken soup perfect to warm you up on a cold night!
Although this is a simple recipe, it’s super flavorful! Lemon juice, minced garlic, chicken stock (and if you have it – a parmesan rind), all step this soup up a notch. To make this soup even more delicious, use my homemade chicken stock from rotisserie chicken! Try making this with homemade tortellini! Speaking of tortellini, my tortellini en brodo is a must try!
Trust me, this soup will be your favorite variation of a traditional chicken soup! Plus, there’s nothing like the addition of fresh escarole to add brightness to an otherwise not-so-pretty soup! If you’re looking for another big pot of soup, check out one of my favorites, my parsnip and pear soup, Tuscan Chicken Soup, Pumpkin Tortellini Soup or my Tomato Florentine Soup!
Recipe Highlights: Chicken Escarole Soup
- Inspiration – This soup is inspired by my love of rotisserie chicken and spring veggies (carrots, celery, escarole). Leftover chicken = soup magic!
- Best Served for – Lunch! This soup is fabulous with a side of crusty bread or a baguette for lunch during the week.
- What Makes it Special – This soup is easily customizable. You can switch out tortellini for small pasta like orzo or ditalini, and throw in whatever vegetables are in your fridge.
- Storage Hack – Keep the tortellini separate from the stock when you are storing leftovers, otherwise the pasta will soak up all of the liquid.
Ingredients
- Garlic – A key aromatic ingredient, garlic enhances the overall taste of the soup with its savory and slightly spicy flavor, contributing to the depth of the broth.
- Leeks – With a mild onion-like taste, leeks contribute a subtle and slightly sweet flavor to the soup, complementing the other ingredients and enhancing the overall taste.
- Scallions – These green onions add a fresh and oniony kick to the soup, providing a burst of flavor.
- Chicken broth – A fundamental component, chicken broth forms the flavorful base of the soup.
- Lemon juice – A splash of lemon juice brightens up the soup.
- Cooked chicken meat – Whether it’s leftover chicken or a rotisserie chicken breast, the cooked chicken meat adds a rich, savory flavor to the soup. Make sure the chicken is cut or pulled into bite-size pieces.
- Escarole – A leafy green vegetable, escarole contributes a slightly bitter note and a hearty texture to the soup.
- Cheese tortellini – The cheese-filled pasta adds a delightful and comforting element to the soup, making it a more satisfying and complete meal. The tortellini also absorbs the flavors of the broth, enhancing its overall taste.
Substitutions and Additions
- Make it vegetarian – Skip the chicken and add white beans plus, use extra leafy greens and a vegetarian soup broth. A simple meatless version of this delicious soup would be great!
- Escarole – If escarole is not available, you can substitute it with kale, spinach, or Swiss chard for a similar leafy green texture.
Step by Step Instructions
- The first step is to heat olive oil and butter in a large pot or dutch oven over medium heat.
2. Once the butter glistens, add minced garlic, chopped onion, sliced leeks, diced celery, and chopped scallions.
3. Sauté until the vegetables are softened and aromatic.
4. Pour in the chicken broth and bring the mixture to a slow simmer. Stir in lemon juice and season the soup with kosher salt and black pepper according to your preferences. Adjust the seasoning as needed.
5. If you have a cheese rind, now is the time to add it! Allow it to cook for 10-15 minutes, ensuring the flavors meld together.
6. Add the cooked chicken meat to the pot. This can be leftover chicken or a rotisserie chicken breast. Stir well to incorporate the chicken into the broth.
7. Gently fold in the chopped escarole, allowing it to wilt into the soup. Cook for 5-7 minutes over medium-high heat until the escarole is tender.
8. Just before serving, add the cheese tortellini directly into the simmering soup. Allow it to cook in the soup for the time indicated on the Tortellini package instructions or until tender.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Chicken and Escarole Soup Recipe with Tortellini
Equipment
- measuring spoons
- measuring cups
- chef’s knife
- cutting board
- Dutch oven or heavy bottomed pot
- wooden spoon
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 5 garlic cloves minced
- 6 scallions chopped
- 1 leek sliced
- 1 yellow onion diced
- 3 celery stalks diced
- 8 cups of chicken broth
- 1/4 cup lemon juice 1 lemon, juiced
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 pound cooked skinless boneless chicken
- 1 head of escarole chopped
- 20 ounces refrigerated cheese tortellini
Instructions
- The first step is to heat olive oil and butter in a large pot or dutch oven over medium heat.
- Once the butter glistens, add minced garlic, chopped onion, sliced leeks, diced celery, and chopped scallions.
- Sauté until the vegetables are softened and aromatic
- Pour in the chicken broth and bring the mixture to a slow simmer. Stir in lemon juice and season the soup with kosher salt and black pepper according to your preferences. Adjust the seasoning as needed.
- If you have a cheese rind, now is the time to add it! Allow it to cook for 10-15 minutes, ensuring the flavors meld together.
- Add the cooked chicken meat to the pot. This can be leftover chicken or a rotisserie chicken breast. Stir well to incorporate the chicken into the broth.
- Gently fold in the chopped escarole, allowing it to wilt into the soup. Cook for 5-7 minutes over medium-high heat until the escarole is tender.
- Just before serving, add the cheese tortellini directly into the simmering soup. Allow it to cook in the soup for the time indicated on the Tortellini package instructions or until tender.
- Ladle the Chicken Escarole Soup with cheese tortellini into bowls and serve hot. Optionally, garnish with additional scallions or a sprinkle of grated cheese.
Notes
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Expert Tips from My Kitchen
- Use fresh aromatics (garlic, onion) and good broth; veggie broth works for a meatless version.
- Add tortellini at the end and cook just to al dente so they don’t bloat.
- Taste before serving and adjust with lemon, salt, and pepper.
- Layer flavor with fresh herbs (thyme/rosemary while simmering; parsley to finish).
- For extra texture, toss in a handful of spinach or kale with the escarole.
Serving Suggestions- Wine: try a crisp Italian white like Verdicchio or Soave; light red fans can pour Frappato or Pinot Noir.
- Serve with warm crusty bread or garlic bread for dipping.
- Add a simple green salad with lemony vinaigrette (or a classic Caesar).
- Pass finely grated Parmigiano Reggiano at the table.
- Finish bowls with parsley or chives and a squeeze of lemon.
Storage & Reheating- For best texture, store broth and solids separately.
- Refrigerate in airtight containers up to 3–4 days.
- Reheat gently on the stovetop; thin with a splash of broth and re-season.
- Microwave in short intervals, stirring between bursts.
- If tortellini soften, cook a fresh batch and add to hot soup.
Wow! I just made this for my son who is under the weather and he LOVES it (only 2.5 so a challenge to get him to eat anything) and so do I. Incredible flavor and very simple to follow.
This was REALLY good! I doubled the batch and I’m so glad that I did!