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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth and tender cheese tortellini. Sautéed onion and carrots plus shredded chicken and wilted spinach make a hearty Italian-American main dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Cooked and shredded.
  • 3 cup baby spinach Fresh, washed.
  • 3 carrots Sliced into coins.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
Soup base and tortellini
  • 6 cup chicken broth Low-sodium if desired.
  • 2 tbsp olive oil
  • 20 oz refrigerated cheese tortellini Cheese tortellini.
Seasoning and serving
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 Parmesan For serving (shavings or grated).
  • 1 fresh basil For serving.
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then add the onion and carrots and sauté for 5 minutes until softened and glossy.
Build the herb flavor
  1. Add the garlic, Italian seasoning, and dried basil and cook for 1 minute, stirring constantly until fragrant.
Simmer the broth
  1. Pour in the chicken broth and bring it to a boil.
Cook the tortellini
  1. Add the refrigerated cheese tortellini and cook for 4-5 minutes until just tender.
Finish with chicken and spinach
  1. Stir in the shredded chicken and baby spinach, then cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
Season and serve
  1. Season with salt and pepper to taste, then serve immediately with generous parmesan and fresh basil on top.

Notes

Pro tip: if your chicken tortellini soup tastes a bit flat, season at the very end after the tortellini has cooked so the broth isn’t muted. Store leftovers in an airtight container in the fridge up to 3 days; freezer: no (tortellini can soften after thawing). For a lighter option, use low-sodium chicken broth and reduce parmesan slightly while keeping the herb seasoning the same.