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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth and tender refrigerated cheese tortellini, plus shredded chicken, carrots, and wilted spinach. Cook in one pot from sauté to boil for a cozy, cheesy Italian-American main-dish texture.
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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 Cooked and shredded
  • 20 oz refrigerated cheese tortellini
  • 3 baby spinach
  • 3 carrots Sliced
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 6 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.25 Parmesan For serving
  • 0.5 fresh basil For serving
  • salt To taste
  • pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and carrots until slightly softened, about 5 minutes, stirring often so they don’t brown.
  2. Add the garlic, Italian seasoning, and dried basil and cook for 1 minute, stirring continuously until fragrant and coating the vegetables.
Boil and cook tortellini
  1. Pour in the chicken broth and bring it to a boil, scraping up any browned bits for extra flavor.
  2. Add the refrigerated cheese tortellini and cook for 4-5 minutes, stirring occasionally, until just tender and the pasta is cooked through with a slight bite.
Finish with chicken and spinach
  1. Add the shredded chicken and cook for 2-3 minutes, until warmed throughout and steaming through the broth.
  2. Add the baby spinach and cook until wilted, about 1-2 minutes, until bright green and tender.
  3. Season with salt and pepper to taste, then ladle into bowls and top generously with parmesan and fresh basil for serving.

Notes

Pro tip: keep the broth at a steady boil while the tortellini cooks so it becomes tender without turning mushy. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if thick. Freezing isn’t recommended because refrigerated tortellini can soften too much. For a lower-carb option, use cauliflower tortellini or a smaller portion of pasta while keeping the chicken, broth, and spinach the same.