Dinner

Chicken Tortellini Soup

Name: Chicken Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups cooked chicken, shredded; 1 package (9 oz) cheese tortellini; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 2 cups fresh spinach; 1 cup carrots, sliced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1–2 tablespoons olive oil

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This Chicken Tortellini Soup is warm, simple, and full of homey flavor. Tender shredded chicken, cheese tortellini, sweet carrots, and fresh spinach simmer in a savory broth. The aroma is comforting, the broth tastes clean and savory, and the tortellini add a soft, cheesy texture that makes each spoonful satisfying. It comes together quickly on a weeknight and feels special enough for guests.

Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 360 kcal
Protein: 28 g
Carbohydrates: 32 g
Fat: 13 g
Fiber: 2 g
Sugar: 4 g
Sodium: 900 mg

Why Make This Chicken Tortellini Soup

Make this soup when you want a fast, cozy meal that still feels homemade. It balances tender shredded chicken and pillowy cheese tortellini in a savory broth with fresh spinach for color and a gentle vegetal bite. The soup smells like onions and garlic sautéing, tastes mildly herby from Italian seasoning, and has a pleasing mix of soft pasta and tender vegetables. If you like hearty pasta dishes, you might also enjoy a related baked option like a cheesy chicken tortellini bake for two for nights when you want something oven-roasted and bubbly: cheesy chicken tortellini bake for two.

How to Make Chicken Tortellini Soup

This recipe is straightforward: sauté aromatics, soften the carrots, add broth, then cook the chicken and tortellini together. Finish with spinach so it wilts bright and fresh. The steps below use simple, clear actions so you can follow along easily.

Ingredients:

2 cups cooked chicken, shredded
1 package (9 oz) cheese tortellini
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups fresh spinach
1 cup carrots, sliced
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil (1–2 tablespoons)

Directions:

Step 1: Preparation

Gather and prep ingredients. Chop the onion and slice the carrots. Mince the garlic and shred the cooked chicken. Measure the broth and have the tortellini ready. This makes the cooking smooth and quick.

Step 2: Sautéing Aromatics

In a large pot, heat 1–2 tablespoons olive oil over medium heat. Add the chopped onion and minced garlic. Cook, stirring often, until the onion is soft and translucent and the garlic is fragrant, about 3–4 minutes.

Step 3: Softening Vegetables

Add the sliced carrots to the pot with the onion and garlic. Cook and stir for 3–4 minutes until the carrots begin to soften but still have a little bite.

Step 4: Simmering Broth and Pasta

Pour in the 4 cups of chicken broth and bring it to a gentle boil. Add the shredded chicken, cheese tortellini, and 1 teaspoon Italian seasoning. Reduce heat so the pot simmers and cook the tortellini according to package directions (usually 7–9 minutes) until tender. Stir in the fresh spinach during the last 1–2 minutes so it wilts bright green.

Step 5: Finishing and Seasoning

Taste and season the soup with salt and pepper as needed. Turn off the heat and let the soup sit a minute to meld flavors. Serve hot with grated Parmesan or crusty bread if you like.

How to Serve Chicken Tortellini Soup

Serve the soup hot in deep bowls. Garnish with freshly grated Parmesan, a sprinkle of crushed red pepper for heat, or a drizzle of good olive oil. Pair with crusty bread, garlic toast, or a simple green salad. For a cozy dinner, serve with roasted vegetables or a warm focaccia.

How to Store Chicken Tortellini Soup

Refrigerator: Cool completely and store in an airtight container for 3–4 days. Reheat gently on the stove over low-medium heat. Add a splash of broth or water if the soup thickened.
Freezer: For best texture, freeze the soup before adding tortellini. Store in airtight containers or freezer bags for up to 2–3 months. When ready to eat, thaw overnight in the fridge, bring to a simmer, and add fresh or frozen tortellini, cooking until tender. If you must freeze the fully assembled soup, expect the tortellini texture to soften after thawing and reheating.
Reheating tip: Reheat on the stove rather than microwave for more even warming and better texture. Add a little extra broth if needed.

Expert Tips for Perfect Chicken Tortellini Soup

Use cooked chicken for speed: Rotisserie chicken works perfectly and adds flavor.
Low-sodium broth: Use low-sodium chicken broth so you control salt levels. You can always add salt at the end.
Avoid overcooking tortellini: Add tortellini near the end and follow package cook times. Overcooked tortellini becomes mushy.
Boost richness: Stir in 1/4 cup heavy cream or a couple tablespoons of cream cheese at the end for a creamier soup.
Add fresh herbs: A handful of chopped parsley or basil added at the finish brightens the flavors.
Make-ahead shortcut: Prepare the base (onion, garlic, carrots, broth) and refrigerate up to 2 days. Add chicken, tortellini, and spinach when ready to serve.

Delicious Variations

Creamy Tortellini Soup: Stir in heavy cream or mascarpone at the end for a silky finish.
Tomato-Tortellini Twist: Add 1 can (14 oz) diced tomatoes and a splash of tomato paste for a tomato-based broth.
Sausage and Tortellini: Brown Italian sausage first, drain, then proceed with the recipe for a heartier version.
Veggie-Loaded: Add zucchini, mushrooms, or kale for more vegetables. Increase broth slightly.
Pesto Swirl: Stir a tablespoon of pesto into each bowl for bright basil flavor.

Frequently Asked Questions

Q: Can I use frozen tortellini?
A: Yes. Frozen tortellini works well. Add a minute or two to package cooking time if needed. No need to thaw; add them straight to the simmering broth.

Q: Can I use raw chicken instead of cooked?
A: You can, but adjust cooking: add raw, bite-sized chicken pieces to the simmering broth and cook 10–12 minutes until fully cooked before adding tortellini. Make sure chicken reaches 165°F (74°C).

Q: How can I make this vegetarian?
A: Substitute vegetable broth for chicken broth and swap shredded chicken for cannellini beans or extra vegetables. Use cheese tortellini (confirm it contains no animal rennet) or a vegan tortellini alternative.

Q: Will the tortellini get soggy if I store leftovers?
A: Yes, tortellini can soften over time. For best texture, store soup and tortellini separately. If already combined, the soup is still tasty reheated, but texture will be softer.

Q: How do I thicken the soup if I want it creamier?
A: Stir in a slurry of 1 tablespoon cornstarch mixed with 1–2 tablespoons cold water, then simmer until thickened. Alternatively, add a splash of heavy cream or blend a cup of soup and stir it back in for body.

Q: Can I double the recipe?
A: Yes. Use a larger pot and adjust cooking times slightly. Make sure not to overcrowd the pot when simmering—bring to a gentle boil and cook tortellini in batches if needed.

Q: What toppings work well?
A: Grated Parmesan, cracked black pepper, fresh parsley, a squeeze of lemon, or chili flakes add contrast and brightness.

Conclusion

This Chicken Tortellini Soup is quick, comforting, and flexible—perfect for weeknights or when you need a bowl of comfort. It’s easy to adapt with different vegetables, proteins, or a creamy finish. For another simple, well-tested take on this soup you can compare notes with, see Easy Chicken Tortellini Soup • Salt & Lavender: Easy Chicken Tortellini Soup • Salt & Lavender. Give this recipe a try and enjoy a warm, cheesy spoonful of comfort tonight.