Go Back
A comforting bowl of Chicken Tortellini Soup is shown as the featured image for the recipe.

ULTIMATE CHICKEN TORTELLINI SOUP

This recipe delivers a comforting and flavorful Chicken Tortellini Soup with tender chicken, perfectly cooked tortellini, and vibrant vegetables in a rich broth. Careful attention to cooking times and ingredient order ensures an exceptional soup experience. Garnish with fresh parsley and Parmesan cheese for an extra touch of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth low sodium
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 ounces refrigerated cheese tortellini
  • 5 ounces fresh spinach, roughly chopped
  • 2 tablespoons chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Two forks

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth, add the chicken breasts, Italian seasoning, salt, and pepper. Bring to a simmer.
  5. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  6. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
  7. Add the tortellini to the soup and cook according to package directions (usually about 3-5 minutes), or until tender. Be careful not to overcook!
  8. Stir in the spinach and cook until wilted, about 1-2 minutes.
  9. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

Notes

For a richer broth, use homemade or high-quality store-bought low-sodium chicken broth. Be sure to cook the tortellini al dente to avoid a mushy texture. Store leftover soup in an airtight container in the refrigerator for up to 3 days. For added flavor, consider using meat or spinach-filled tortellini instead of cheese tortellini.