Description

Chicken Tortellini Soup is a cozy, comforting weeknight hug in a bowl. This warm, hearty soup features tender chicken, cheese-filled tortellini, spinach, carrots, and celery simmered in a savory broth for an easy, family-friendly meal the whole family will love.

Ingredients

Scale

1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
6 cups chicken broth
1 1/2 cups cooked chicken, shredded (or rotisserie chicken)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
2 cups cheese tortellini (fresh or frozen)
2 cups fresh spinach leaves
1/2 cup heavy cream or half-and-half (optional for creamier texture)
2 tbsp chopped fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5–7 minutes until softened.
Pour in chicken broth and add shredded chicken, basil, oregano, pepper, and salt. Bring to a gentle boil.
Add tortellini and cook according to package instructions, usually 5–7 minutes, until tender.
Stir in spinach and cream (if using), simmering for 2 more minutes until spinach wilts.
Taste and adjust seasoning. Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Use rotisserie chicken to save time if you like.
For a gluten-free version, use gluten-free tortellini and gluten-free broth.
For a creamier texture, keep the half-and-half or heavy cream and stir in as directed.
Store leftovers in the fridge for 3–4 days. The tortellini may soak up broth over time.
You can reduce sodium by using a low-sodium broth and adjusting salt at the end.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup (240 ml)
Calories: 230
Sugar: 5 g
Sodium: 640 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 70 mg

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