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A comforting bowl of Chicken Tortellini Soup is displayed as the featured image.

Best Chicken Tortellini Soup

This Chicken Tortellini Soup recipe offers a comforting and flavorful experience. By sautéing the vegetables, using a quality broth, and carefully cooking the tortellini, you'll achieve a delicious and satisfying soup that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth low sodium preferred
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 1 pound cooked chicken, shredded rotisserie chicken works great
  • 9 ounces fresh cheese tortellini
  • 1 cup chopped fresh spinach
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped for garnish
  • Grated Parmesan cheese for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Soup bowls

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add garlic and cook for another minute until fragrant.
  4. Pour in chicken broth, Italian seasoning, thyme, and red pepper flakes (if using). Bring to a simmer.
  5. Add shredded chicken and diced tomatoes (with their juices) to the pot. Simmer for 10 minutes to allow the flavors to meld.
  6. Add tortellini to the soup and cook according to package directions, usually about 3-5 minutes, or until tender. Be careful not to overcook.
  7. Stir in spinach until wilted, about 1 minute.
  8. Season with salt and black pepper to taste.
  9. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese.

Notes

For a creamy soup, stir in 1/2 cup of heavy cream or half-and-half at the end. You can also add other vegetables like zucchini, bell peppers, or mushrooms. Add a pinch of cayenne pepper or a dash of hot sauce for extra heat. A splash of lemon juice at the end provides an interesting flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.