Chicken Tortellini Soup
This Chicken Tortellini Soup combines the healing powers of traditional chicken soup with pillowy cheese-filled tortellini for a meal that's both nourishing and deeply satisfying. Unlike standard chicken noodle recipes, this soup delivers protein, vegetables, and pasta in every spoonful, making it the perfect one-pot wonder for busy families or anyone craving comfort with substance.
Equipment
- Dutch Oven or Large Soup Pot
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced (about 1 cup)
- 3 medium carrots peeled and sliced (about 1 cup)
- 3 celery stalks sliced (about 1 cup)
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 8 cups chicken broth low sodium preferred
- 2 bay leaves
- 2 cups cooked chicken shredded or diced
- 9 oz refrigerated cheese tortellini
- 5 oz fresh spinach roughly chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
- grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables begin to soften, about 5-7 minutes. The onions should become translucent but not browned.
- Add the minced garlic, dried thyme, oregano, and red pepper flakes (if using) to the pot. Stir constantly for about 30 seconds until fragrant.
- Pour in the chicken broth and add bay leaves. Bring the mixture to a boil, then reduce to a simmer. Allow the soup to simmer for about 10 minutes to let the flavors meld.
- Add the cooked chicken to the pot. Then add the tortellini and cook according to package directions, usually about 3-5 minutes for refrigerated tortellini.
- Stir in the chopped spinach and cook until just wilted, about 1-2 minutes. Remove the pot from heat and discard bay leaves.
- Stir in the fresh lemon juice and chopped parsley. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese for serving.
Notes
Ingredient Substitutions:
- Swap spinach for kale (cook 2-3 minutes longer)
- Use turkey instead of chicken for a leaner option
- Try dried tortellini if refrigerated isn't available (adjust cooking time per package)
- For dairy-free options, choose a meat-filled tortellini instead of cheese
- Rotisserie chicken works beautifully for a time-saving shortcut
- Refrigerate in an airtight container for up to 3 days
- For meal prep, consider storing the broth with vegetables and chicken separately from the cooked tortellini
- Freeze without the tortellini and spinach for up to 3 months; add fresh tortellini and spinach when reheating
Nutrition
Calories: 285kcalCarbohydrates: 26gProtein: 21gFat: 12gSaturated Fat: 4gCholesterol: 65mgSodium: 650mgFiber: 3g
Tried this recipe?Let us know how it was!