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Chicken Tortellini Soup

Chicken tortellini soup with tender cheese tortellini and a golden herb broth. Quick sautéed onion and carrots followed by a boil-and-cook method creates a comforting, lightly seasoned bowl topped with parmesan and basil.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, cooked and shredded
Cheese tortellini
  • 20 oz refrigerated cheese tortellini
Baby spinach
  • 3 cup baby spinach
Carrots
  • 3 carrots, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
Chicken broth
  • 6 cup chicken broth
Olive oil
  • 2 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Parmesan
  • 0.5 cup Parmesan and fresh basil for serving
Salt and pepper
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 large pot

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat, then sauté onion and carrots for 5 minutes, stirring until softened and fragrant.
  2. Add garlic, Italian seasoning, and dried basil and cook for 1 minute, just until the garlic smells aromatic.
Simmer and finish the soup
  1. Pour in chicken broth and bring it to a boil, then keep it boiling at a steady bubble.
  2. Add cheese tortellini and cook for 4-5 minutes, stirring occasionally, until just tender.
  3. Stir in shredded chicken and baby spinach and cook for 2-3 minutes until the spinach wilts.
  4. Season with salt and pepper to taste, then serve immediately with generous parmesan and fresh basil on top.

Notes

Pro tip: add tortellini all at once and keep the broth at a steady boil so they cook evenly without turning mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently and add a splash of broth if needed. Freezing isn’t ideal because tortellini can soften when thawed. For a lighter option, use reduced-fat parmesan and part-skim cheese tortellini if available.