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Chicken Tortellini Soup

Chicken tortellini soup with tender cheese tortellini and a golden herb broth. A quick stove-top method that wilts spinach at the end for a bright, silky finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 20 oz refrigerated cheese tortellini
  • 3 cup baby spinach
  • 3 carrots Sliced.
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 6 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 Parmesan For serving.
  • 1 fresh basil For serving.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot and sauté the onion and carrots for 5 minutes, until softened and fragrant.
  2. Stir in the garlic, Italian seasoning, and dried basil, and cook for 1 minute to bloom the herbs.
Simmer and cook tortellini
  1. Pour in the chicken broth and bring it to a boil.
  2. Add the refrigerated cheese tortellini and cook for 4-5 minutes, until just tender.
Finish the soup
  1. Add the shredded chicken and baby spinach, then cook for 2-3 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve hot with generous Parmesan and fresh basil on top.

Notes

For a cleaner texture, keep the soup at a steady simmer after adding tortellini and avoid vigorous boiling. Store leftovers in the refrigerator up to 3 days; freezing is not recommended because tortellini can soften too much. For a lower-carb option, swap refrigerated cheese tortellini for a cauliflower gnocchi or a fiber-forward pasta alternative while keeping the same timing.