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Chicken Tortellini Soup

Chicken tortellini soup with golden herb broth, tender cheese tortellini, and shredded chicken. Sautéed onion and carrots create a savory base, then the soup simmers until the tortellini is just tender.
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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 cups baby spinach
  • 3 carrots sliced
  • 1 onion diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.25 cup Parmesan and fresh basil for serving (to taste)
  • fresh basil for serving (to taste)
  • Salt and pepper to taste
  • pepper and salt to taste

Equipment

  • 1 large pot

Method
 

Build the soup base
  1. Heat olive oil in a large pot over medium heat, then add onion and carrots and sauté for 5 minutes until softened, stirring occasionally.
  2. Add garlic, Italian seasoning, and dried basil and cook for 1 minute, stirring, until fragrant.
Simmer and finish
  1. Pour in the chicken broth and bring it to a boil, with active bubbling across the surface.
  2. Add refrigerated cheese tortellini and cook for 4-5 minutes until just tender, watching the tortellini float and soften.
  3. Stir in shredded chicken and baby spinach and cook for 2-3 minutes until the spinach wilts, turning bright green.
  4. Season with salt and pepper to taste, then serve immediately with generous Parmesan shavings and fresh basil on top.

Notes

Pro tip: keep the tortellini at a steady boil but avoid aggressive boiling so it stays tender rather than mushy. Store leftovers in the refrigerator up to 3 days; reheat gently until hot. Freezing: not recommended because tortellini can soften after thawing. Dietary swap: use gluten-free cheese tortellini if you need a gluten-free version.