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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth and tender cheese tortellini. This Italian-American one-pot soup combines shredded chicken, carrots, spinach, and Parmesan for a comforting, spoonable finish.
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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 Cook until done, then shred.
  • 20 oz refrigerated cheese tortellini Use as packaged (refrigerated), not frozen.
  • 3 cups baby spinach Add at the end to wilt quickly.
  • 3 carrots Slice thin for even cooking.
  • 1 onion Dice small for a smooth broth base.
  • 4 cloves garlic Minced.
  • 6 cups chicken broth Low-sodium if you prefer to control salt.
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 Parmesan For serving; shave or grate generously.
  • fresh basil For serving; chop.
  • 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. Sauté the onion and sliced carrots for 5 minutes, stirring until the onion softens and the carrots begin to turn tender.
Bloom the herbs
  1. Add the minced garlic, Italian seasoning, and dried basil to the pot. Cook for 1 minute, stirring, until fragrant and lightly toasted.
Build the broth
  1. Pour in the chicken broth and bring it to a boil. Keep the heat at a steady boil so the soup base is actively bubbling.
Cook the tortellini
  1. Add the refrigerated cheese tortellini to the boiling broth. Cook for 4-5 minutes until just tender, stirring occasionally to prevent sticking.
Finish with chicken and spinach
  1. Add the shredded chicken and baby spinach to the pot. Cook for 2-3 minutes, just until the spinach wilts and the chicken is heated through.
Season and serve
  1. Season with salt and pepper to taste. Serve immediately with generous Parmesan shavings and fresh basil on top.

Notes

Pro tip: Keep the broth at a gentle boil when adding the tortellini so it cooks evenly and doesn’t turn mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop with a splash of broth or water. Freezing is not recommended because tortellini texture can soften after thawing. For a lower-carb swap, use a smaller portion of tortellini or choose a veggie-filled tortellini if available.