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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth and cheese tortellini, simmered until just tender. Shredded chicken and baby spinach wilt into the pot for a comforting 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, cooked and shredded
Cheese tortellini and spinach
  • 20 oz refrigerated cheese tortellini
  • 3 cup baby spinach
Vegetables
  • 3 carrots, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and seasonings
  • 6 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
Serving
  • 0.5 Parmesan and fresh basil for serving Use as much as you like for topping.
Salt and pepper
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes, stirring, until the onion softens.
  2. Add the garlic, Italian seasoning, and dried basil and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
Cook the soup
  1. Pour in the chicken broth and bring it to a boil over high heat.
  2. Add the cheese tortellini and cook for 4-5 minutes until just tender, keeping the broth at a steady simmer.
Finish with chicken and spinach
  1. Stir in the shredded chicken and cook for 2 minutes to warm through.
  2. Add the spinach and cook for 1-3 minutes until it wilts and turns bright green.
  3. Season with salt and pepper to taste, then serve immediately with generous parmesan and fresh basil.

Notes

Pro tip: keep the tortellini at a gentle boil only until just tender—overcooking can make them swell and turn cloudy. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop. Freezing is not recommended because tortellini texture can soften when thawed. For a lighter option, use reduced-fat parmesan (or skip some of the topping) and consider 1 cup less broth and add extra spinach for volume.