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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth, tender refrigerated cheese tortellini, and shredded chicken. Built by sautéing onion and carrots, then boiling tortellini until just tender and wilting baby spinach for a cozy, hearty bowl.
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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 and pasta
  • 1.5 lb chicken breast Cooked and shredded
  • 20 oz refrigerated cheese tortellini
Vegetables and aromatics
  • 3 cup baby spinach
  • 3 carrots Sliced into coins
  • 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
  • 1 Parmesan For serving
  • 1 fresh basil For serving
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes until softened and fragrant.
  2. Add the garlic, Italian seasoning, and dried basil, then cook for 1 minute until the garlic smells aromatic.
Simmer and cook tortellini
  1. Pour in the chicken broth and bring it to a boil, making sure the liquid bubbles steadily.
  2. Add the refrigerated cheese tortellini and cook for 4-5 minutes until just tender, stirring once or twice so they cook evenly.
Finish with chicken and spinach
  1. Stir in the shredded chicken and cook for 2 minutes to warm through.
  2. Add the baby spinach and cook for 2-3 minutes until wilted and bright green.
  3. Season with salt and pepper to taste, then serve topped with generous parmesan and fresh basil.

Notes

Pro tip: keep the broth at a steady boil when cooking the tortellini so they cook evenly without turning mushy. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until hot. Freezing is not recommended because tortellini can soften too much after thawing. For a lighter option, use whole-wheat or spinach-filled tortellini and reduce parmesan to a smaller serving.