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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth, tender cheese tortellini, and shredded chicken. Sautéed onion and carrots plus spinach-wilted finishing creates a cozy, spoonable main dish.
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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 breast, cooked and shredded
  • 1.5 lb chicken breast
Cheese tortellini
  • 20 oz refrigerated cheese tortellini
Spinach
  • 3 cups baby spinach
Carrots
  • 3 carrots
Onion
  • 1 onion
Garlic
  • 4 garlic
Chicken broth
  • 6 cups chicken broth
Olive oil and seasonings
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
To serve
  • 1 Parmesan Use for serving.
  • 1 fresh basil Use for serving.
  • 1 Salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion and carrots and sauté for 5 minutes, stirring occasionally until the onion softens and the carrots brighten in color.
  2. Add the garlic, Italian seasoning, and dried basil and cook for 1 minute, stirring continuously until fragrant.
Simmer the broth and cook tortellini
  1. Pour in the chicken broth and bring it to a boil, using a quick stir to dissolve any browned bits from the bottom of the pot.
  2. Add the cheese tortellini and cook for 4-5 minutes until just tender, keeping the broth at a steady simmer-to-boil range.
Finish with chicken and spinach
  1. Add the shredded chicken and cook for 2-3 minutes until heated 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 immediately with generous Parmesan and fresh basil on top.

Notes

For best texture, don’t overcook the tortellini—pull it when it’s just tender since it will continue to soften as you serve. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because tortellini and spinach can get soft. If you want a lighter option, use low-fat or part-skim Parmesan and choose a reduced-sodium chicken broth.