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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb broth, tender cheese tortellini, and shredded chicken. Sauté onion and carrots, simmer in chicken broth, then finish with spinach for a quick, comforting bowl.
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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
  • 1.5 lb chicken breast Cooked and shredded
Cheese tortellini
  • 20 oz refrigerated cheese tortellini Cheese tortellini
Baby spinach
  • 3 cup baby spinach Add at the end to wilt
Carrots
  • 3 carrots Sliced into coins
Onion
  • 1 onion Diced
Garlic
  • 4 clove garlic Minced
Chicken broth
  • 6 cup chicken broth Use low-sodium if preferred
Olive oil
  • 2 tbsp olive oil
Italian seasoning
  • 1 tsp Italian seasoning
Dried basil
  • 1 tsp dried basil
Parmesan
  • 0.25 cup Parmesan For serving, plus extra shavings as desired
Fresh basil
  • 0.25 cup fresh basil For serving
Salt and pepper
  • salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes, stirring occasionally until the onion is translucent and the carrots start to soften.
Bloom the herbs
  1. Add the garlic, Italian seasoning, and dried basil and cook for 1 minute, stirring until fragrant and just lightly golden.
Simmer the broth
  1. Pour in the chicken broth and bring to a boil, letting it bubble steadily for 1 minute so the flavors combine.
Cook the tortellini
  1. Add the refrigerated cheese tortellini and cook for 4-5 minutes, stirring now and then, until just tender with a slight bite.
Finish with chicken and spinach
  1. Stir in the shredded chicken and baby spinach and cook for 2-3 minutes until the chicken is heated through and the spinach wilts.
Season and serve
  1. Season with salt and pepper to taste, then serve hot with generous Parmesan and fresh basil on top.

Notes

For best texture, don’t overcook the tortellini—start checking at 4 minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid softening the pasta. Freezing is not recommended because tortellini texture can change after thawing. For a lower-carb swap, use cauliflower tortellini or a small pasta alternative and keep the same broth and chicken-spinach finish.