Go Back
Chicken Tortellini Soup

Chicken Tortellini Soup

Chicken Tortellini Soup is a cozy, comforting soup made with tender chicken, cheese-filled tortellini, vegetables, and a rich, savory broth. This easy one-pot recipe is perfect for chilly days, busy weeknight dinners, or whenever you want a warm and satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch
Cuisine American, Italian, italian-american
Servings 6 people
Calories 310 kcal

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Wooden spoon
  • Can opener
  • Ladle

Ingredients
  

For the Soup

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 carrots peeled and sliced
  • 2 celery ribs sliced
  • 3 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 1 can diced tomatoes 14.5 ounces, undrained
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 cups cooked shredded chicken
  • 1 package refrigerated cheese tortellini 9 ounces
  • 2 cups baby spinach
  • 1 tablespoon fresh lemon juice

Optional Toppings

  • Grated Parmesan cheese
  • Chopped fresh parsley
  • Red pepper flakes
  • Extra black pepper

Instructions
 

  • Step 1: Cook the vegetables
  • Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften.

Step 2: Add the garlic

  • Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  • Step 3: Add broth and tomatoes
  • Pour in the chicken broth and diced tomatoes with their juices. Stir well.

Step 4: Season the soup

  • Add the Italian seasoning, thyme, salt, and black pepper. Bring the soup to a gentle boil.

Step 5: Simmer the vegetables

  • Reduce the heat to medium-low and simmer for 10 to 12 minutes, until the carrots and celery are tender.

Step 6: Add the chicken

  • Stir in the cooked shredded chicken and let it warm through for 2 to 3 minutes.

Step 7: Add the tortellini

  • Add the refrigerated tortellini to the pot. Cook according to the package directions, usually 3 to 5 minutes, until the tortellini is tender.

Step 8: Add spinach

  • Stir in the baby spinach and cook for 1 to 2 minutes, just until wilted.

Step 9: Finish with lemon

  • Turn off the heat and stir in the lemon juice. Taste and add more salt or pepper if needed.

Step 10: Serve warm

  • Ladle the soup into bowls and top with Parmesan, parsley, or red pepper flakes if you like.
Keyword Chicken Tortellini Soup