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Bowl of Chicken Tortellini Soup garnished with herbs and vegetables.

Chicken Tortellini Soup

A comforting bowl of Chicken Tortellini Soup with tender chicken, cheese tortellini, fresh spinach, and a savory tomato-broth base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken or quick poached chicken.
  • 9 oz cheese tortellini Can be fresh or frozen; cooking time will vary.
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 15 oz can diced tomatoes
  • 2 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Cream (optional, for add-ons) For a creamier finish.

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add onion, carrots, celery, and garlic; sauté until tender.
  2. Sweat the vegetables slowly for 6–8 minutes until the onions are translucent and the carrots have softened.
Building the broth
  1. Add diced tomatoes, chicken broth, and Italian seasoning. Bring to a boil.
  2. If you want a more concentrated broth, simmer gently for 10–15 minutes before adding the pasta and chicken.
Cooking Soup
  1. Stir in the tortellini and shredded chicken. Cook according to tortellini package instructions until they float and are cooked through.
  2. Add spinach and cream if desired. Cook for an additional 2 minutes.
  3. Season with salt and pepper to taste. Serve hot.

Notes

Store leftovers in airtight containers for up to 3–4 days. Freeze the soup base without tortellini for up to 3 months.