Chicken & Broccoli Rabe Soup with Tortellini

Total Time

Prep: 15 min. Cook: 45 min.


10 servings (3-1/2 quarts)

Updated: Sep. 22, 2023
With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big comforting hug in a bowl! —Cynthia Gerken, Naples, Florida
Chicken & Broccoli Rabe Soup with Tortellini Recipe photo by Taste of Home


  • 1 pound broccoli rabe
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper, divided
  • 2 tablespoons olive oil
  • 1/4 pound diced pancetta or 4 bacon strips, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cartons (32 ounces each) chicken stock
  • 1 can (15 ounces) tomato sauce
  • 3 fresh thyme sprigs
  • 3 tablespoons minced fresh parsley
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese
  • 1 package (19 ounces) frozen cheese tortellini
  • 1 rotisserie chicken, skin removed, shredded
  • Additional grated Parmesan cheese


  1. Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper.
  2. In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining 1/8 teaspoon pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next 6 ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain.
  3. Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

Test Kitchen tips
  • To mix it up, try Thai-flavored chicken broth in place of some or all of the chicken stock.
  • Extra protein from the cheese tortellini makes this version of chicken noodle soup a real filler-upper. It's a meal on its own.
  • Nutrition Facts

    1-1/3 cups: 328 calories, 13g fat (4g saturated fat), 72mg cholesterol, 1058mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 28g protein.