Chicken Tortellini Soup
This Chicken Tortellini Soup is warm, cozy, and incredibly satisfying—filled with tender chicken, cheesy tortellini, vegetables, and a flavorful broth. It’s the perfect one-pot comfort meal for busy weeknights, chilly evenings, or whenever you need something hearty and nourishing with minimal effort.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken rotisserie works great
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 9 oz refrigerated cheese tortellini
- 2 cups fresh spinach
- ½ cup heavy cream optional for a creamy version
- Fresh parsley or parmesan for serving optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, shredded chicken, Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Add the tortellini and cook according to package directions, usually 4–6 minutes, until tender.
- Stir in the spinach and let it wilt for 1–2 minutes.
- Optional: Pour in the heavy cream and stir to combine for a creamy soup.
- Taste and adjust seasonings as needed.
- Ladle into bowls and garnish with fresh parsley or parmesan, if desired.
Notes
- Creamy version: Add cream or half-and-half for a richer texture.
- Vegetable add-ins: Mushrooms, peas, or zucchini work well.
- Make it heartier: Add extra tortellini or substitute some broth with homemade stock.
- Storage: Tortellini absorbs broth—store separately if prepping ahead.
- Freezing: Freeze soup without tortellini; add fresh when reheating