I remember a weeknight when the kids came home cold and hungry, and a steaming pot of Chicken Tortellini Soup stitched the evening back together, simple flavors, one-pot cleanup, and everyone settled in with bowls and blankets.
Why You’ll Love It
This soup is fast, satisfying, and forgiving. It cooks in one pot, uses store-bought tortellini to save time, and stretches a bit so leftovers feed lunch the next day. Make it on busy evenings, when you want comfort without fuss, or when someone needs a warm bowl after practice.
Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 9 ounces refrigerated cheese tortellini (about one package)
- 2 cups cooked shredded chicken (rotisserie works)
- 4 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1 1/2 teaspoons kosher salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
- 1/3 cup grated Parmesan, plus extra for serving
Instructions
- Heat the olive oil in a large pot over medium heat, add the diced onion, carrots, and celery, cook 5 to 6 minutes until softened.
- Add the minced garlic and dried Italian seasoning, stir 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer, scrape the bottom of the pot, then simmer gently 8 minutes to let flavors meld.
- Add the tortellini and shredded chicken to the simmering broth, cook according to tortellini package instructions, usually 3 to 5 minutes, until tortellini float and are tender.
- Stir in the fresh spinach and lemon juice if using, cook 1 minute until spinach wilts.
- Remove from heat, stir in the grated Parmesan, taste and adjust salt and pepper, then ladle into bowls and serve warm.
Recipe Variations
- Creamy version: Stir in 1/2 cup heavy cream or half and half at the end for a richer soup.
- Vegetable boost: Swap chicken for white beans and add zucchini and mushrooms for a meatless option.
- Gluten free: Use gluten free tortellini and check broth label for gluten sources.
- Pesto twist: Stir in 1 tablespoon basil pesto per bowl for a fragrant, herb-forward finish.
Make Ahead: Cook the broth and vegetables up to 48 hours ahead and store in the fridge, keep cooked chicken in a sealed container. Refrigerate tortellini separately only if already cooked; best to add fresh tortellini at reheating. For freezing, freeze the soup without tortellini or spinach for up to 3 months, thaw overnight in the fridge then add fresh tortellini and spinach when reheating.
Frequently Asked Questions
Can I use frozen tortellini Yes, frozen tortellini works, add a minute or two to the cook time and watch for tenderness.
Can I use raw chicken Yes, add raw diced chicken to the simmering broth and cook until the chicken reaches 165 F and the tortellini are done, about 8 to 10 minutes depending on size.
How long do leftovers last Store leftovers in the refrigerator up to 3 days, keep tortellini separate if possible, reheat gently on the stove.
Is this freezer friendly Freeze the soup without tortellini and spinach for up to 3 months, add fresh tortellini and greens when reheating.
Chicken Tortellini Soup
This soup is fast, satisfying, and forgiving. It cooks in one pot, uses store-bought tortellini to save time, and stretches a bit so leftovers feed lunch the next day. Make it on busy evenings, when you want comfort without fuss, or when someone needs a warm bowl after practice.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 9 ounces refrigerated cheese tortellini (about one package)
- 2 cups cooked shredded chicken (rotisserie works)
- 4 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1 1/2 teaspoons kosher salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
- 1/3 cup grated Parmesan, plus extra for serving
Instructions
- Heat the olive oil in a large pot over medium heat, add the diced onion, carrots, and celery, cook 5 to 6 minutes until softened.
- Add the minced garlic and dried Italian seasoning, stir 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer, scrape the bottom of the pot, then simmer gently 8 minutes to let flavors meld.
- Add the tortellini and shredded chicken to the simmering broth, cook according to tortellini package instructions, usually 3 to 5 minutes, until tortellini float and are tender.
- Stir in the fresh spinach and lemon juice if using, cook 1 minute until spinach wilts.
- Remove from heat, stir in the grated Parmesan, taste and adjust salt and pepper, then ladle into bowls and serve warm.
Conclusion
This Chicken Tortellini Soup is a weekday favorite because it is fast, flexible, and genuinely comforting. It comes together with a short list of pantry staples, and small swaps let you tailor it to your family or schedule. Make a pot, save some for lunches, and feel free to tweak herbs or greens until it feels like yours.
