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Chicken Tortellini Soup

Chicken tortellini soup with tender cheese tortellini and a golden herb broth is ready in under an hour. Sautéed onion and carrots plus shredded chicken deliver a hearty, weeknight main with wilted spinach and parmesan shavings.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Cooked and shredded
Cheese tortellini
  • 20 oz refrigerated cheese tortellini
Spinach
  • 3 cup baby spinach
Carrots
  • 3 carrots Sliced
Onion
  • 1 onion Diced
Garlic
  • 4 garlic Minced
Chicken broth
  • 6 cup chicken broth
Olive oil
  • 2 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Parmesan
  • 1 Parmesan For serving
Fresh basil
  • 0.5 cup fresh basil For serving
Salt
  • 0.25 tsp Salt To taste
Pepper
  • 0.25 tsp pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then sauté onion and carrots for 5 minutes, stirring until softened and fragrant.
  2. Add garlic, Italian seasoning, and dried basil and cook for 1 minute, until the garlic smells lightly toasted.
Simmer and cook tortellini
  1. Pour in the chicken broth and bring to a boil, then maintain a steady boil for 2 minutes so the flavors blend.
  2. Add refrigerated cheese tortellini and cook for 4-5 minutes, until just tender.
Finish the soup
  1. Stir in shredded chicken and cook for 2 minutes, heating through completely.
  2. Add baby spinach and cook for 1-3 minutes, until wilted and bright green.
  3. Season with salt and pepper to taste, then serve with generous parmesan and fresh basil on top.

Notes

Pro tip: keep the soup at a gentle simmer once tortellini is added so it stays tender, not mushy. Refrigerate leftovers in a covered container for up to 3 days; freeze only the broth and chicken (without tortellini and spinach) for up to 2 months, then thaw and cook fresh tortellini when reheating. For a lighter option, use reduced-sodium chicken broth and swap half the parmesan for nutritional yeast.