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A bowl of chicken, escarole, vegetable, and tortellini soup on a wooden cutting board.

Easy Chicken and Escarole Soup Recipe with Tortellini

Allie Hagerty
A lemony chicken escarole soup layered with garlic, leeks, scallions, and rich broth, finished with cheese tortellini. Big comfort, simple method, weeknight-friendly.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 7 minutes
Course Soup
Servings 6 servings

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

  • 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.

Nutrition Facts

Calories: 494kcalCarbohydrates: 52gProtein: 34gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 101mgSodium: 2877mgPotassium: 694mgFiber: 7gSugar: 6gVitamin A: 2152IUVitamin C: 16mgCalcium: 221mgIron: 4mg
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