Chicken Broth and Cheese Tortellini Soup

Any way you serve them, these tender little pasta pockets filled with warm melty cheese are comforting and delicious. We’ve slowly cooked our tortellini in chicken broth and aromatics for a truly flavorful yet light soup. To really make this meal bright and summer ready, we’ve finished the soup with a splash of lemon juice for a citrus kick and used fresh parsley as a garnish for a vibrant pop of color and freshness. 

Chicken Broth and Cheese Tortellini Soup

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 50 minutes
  • Print


  • 3 cloves garlic, grated
  • ½ cup finely chopped yellow onion
  • 2 tbsp salted butter
  • 8 oz shelf-stable cheese tortellini
  • 4 cups chicken broth
  • 2 tbsp lemon juice
  • 4 tbsp shredded Parmesan cheese
  • 4 tbsp roughly chopped parsley


1) Add 3 cloves garlic, ½ cup yellow onion, and 2 tbsp butter to a Suvie pan. Place pan in Suvie and broil for 15 minutes or until golden brown. 

2) Remove pan from Suvie. Add 8 oz cheese tortellini and 4 cups chicken broth to the pan and stir. Load pan into the bottom zone of Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 35 minutes

Top Zone:  None

3) After cooking, remove the pan from your Suvie and stir in 2 tbsp lemon juice. To serve, divide soup between bowls and top with 1 tbsp shredded parmesan cheese and 1 tbsp parsley.


Nutritional Information per serving (4 servings per recipe): Calories 292, Total Fat 14g, Total Carbohydrates 35g, Total Sodium 1353mg, Total Protein 11g

0 0 votes
Article Rating
Notify of

1 Comment
Newest Most Voted
Inline Feedbacks
View all comments
- I.
- I.
1 year ago

These type of recipes defeat the whole purpose of the machine, the whole point is to set it and let it cook alone. This set up makes the, very simple recipe, harder to accomplish then using a stove.