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Chicken Tortellini Soup

Chicken tortellini soup with tender refrigerated cheese tortellini simmered in a golden herb broth. Shredded chicken and wilted baby spinach finish the pot for 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 Tortellini Soup
  • 1.5 lb chicken breast Cooked and shredded
  • 20 oz refrigerated cheese tortellini Use as directed on package for timing
  • 3 cup baby spinach Washed
  • 3 carrots Sliced into coins
  • 1 onion Diced
  • 4 garlic Minced
  • 6 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 Parmesan For serving, freshly shaved if possible
  • 0.25 fresh basil For serving, chopped
  • Salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion and carrots. Sauté for 5 minutes until the onion softens and the carrots begin to turn tender.
Build the herb flavor
  1. Add the garlic, Italian seasoning, and dried basil to the pot. Cook for 1 minute, stirring, until fragrant and just starting to toast.
Simmer the broth
  1. Pour in the chicken broth and bring the mixture to a boil. Let it boil briefly so the soup base is actively simmering.
Cook the tortellini
  1. Add the refrigerated cheese tortellini to the boiling broth. Cook for 4-5 minutes until just tender, skimming any foam if needed.
Finish with chicken and spinach
  1. Stir in the shredded chicken and baby spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
Season and serve
  1. Season the soup with salt and pepper to taste. Serve hot with generous Parmesan and fresh basil on top.

Notes

Pro tip: keep the broth at a steady boil when adding tortellini so they cook evenly without turning mushy. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stove until hot. Freezing is not recommended because tortellini texture can soften after thawing. For a lighter option, use low-sodium chicken broth and reduce Parmesan to a light sprinkle while still serving with fresh basil.