Go Back

Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth, tender cheese tortellini, and wilted baby spinach. Made by sautéing onion and carrots, then simmering tortellini until just tender before finishing with shredded chicken and Parmesan.
Print Recipe Pin Recipe
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 Tortellini Soup
  • 1.5 lb chicken breast, cooked and shredded
  • 20 oz refrigerated cheese tortellini
  • 3 cups baby spinach
  • 3 carrots, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 Parmesan and fresh basil for serving
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. Heat 2 tbsp olive oil in a large pot and sauté the onion and carrots for 5 minutes until the onion softens and the carrots look slightly brighter. Keep the heat at medium so the vegetables sizzle but don’t brown too much.
  2. Add the minced garlic, Italian seasoning, and dried basil and cook for 1 minute, stirring, until fragrant. Watch closely so the garlic doesn’t darken.
Simmer the soup
  1. Pour in the chicken broth and bring it to a boil. Reduce to a steady simmer once bubbling fully begins.
  2. Add the refrigerated cheese tortellini and cook for 4-5 minutes until just tender. Look for tortellini that float and softened filling without breaking apart.
  3. Stir in the shredded chicken and baby spinach and cook for 2-3 minutes until the spinach wilts. Turn off the heat as soon as the spinach is fully wilted and bright green.
  4. Season with salt and pepper to taste, then serve hot with generous Parmesan and fresh basil. Finish with basil on top so the aroma shows right away.

Notes

Pro tip: keep the tortellini to a gentle boil and don’t overcook—4 minutes is usually enough for refrigerated tortellini so they stay tender, not mushy. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because tortellini texture can change after thawing. For a dietary swap, use gluten-free cheese tortellini if needed.