Print

Chicken Tortellini Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chicken tortellini soup is a cozy, comforting dish made with tender chicken, vegetables, and cheesy tortellini simmered in a flavorful broth. Light yet hearty, it’s perfect for a quick weeknight meal or a comforting lunch.

Ingredients

1 tablespoon canola oil

3 large carrots, peeled and chopped

2 ribs celery, chopped

½ medium onion, diced

2 teaspoons Italian seasoning

1 ½ teaspoons salt

1 teaspoon minced garlic

¼ teaspoon black pepper

6 cups low-sodium chicken broth

2 uncooked boneless, skinless chicken breasts

2 ½ cups fresh or frozen cheese tortellini (250 g)

1 cup fresh spinach, chopped

Instructions

  1. Heat canola oil in a large pot over medium heat. Add carrots, celery, and onion, sautéing for 5 minutes until softened.
  2. Stir in Italian seasoning, salt, garlic, and black pepper. Cook 1 minute until fragrant.
  3. Pour in chicken broth and add chicken breasts. Bring to a gentle boil, then reduce heat and simmer 20 minutes until chicken is cooked through.
  4. Remove chicken, shred with two forks, and return to pot.
  5. Add tortellini and cook according to package directions (5–7 minutes for fresh, longer for frozen).
  6. Stir in spinach just before serving, letting it wilt into the soup.

Notes

Swap cheese tortellini with chicken, spinach, or mushroom tortellini.

Add zucchini, bell peppers, or white beans for extra heartiness.

Make it creamy with a splash of heavy cream or half-and-half.

Use leftover rotisserie chicken for faster prep.

Doesn’t freeze well since tortellini softens too much—best enjoyed fresh.

Nutrition

Find it online: https://justsosavory.com/chicken-tortellini-soup/