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Chicken Tortellini Soup

Chicken tortellini soup with a golden herb chicken broth, tender cheese tortellini, and shredded chicken. Sautéed onion and carrots plus quick spinach wilt create a cozy, hearty main-dish 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
  • 1.5 lb chicken breast Cooked and shredded
Pasta and greens
  • 20 oz cheese tortellini Refrigerated
  • 3 cup baby spinach
Vegetables and aromatics
  • 3 carrots Sliced
  • 1 onion Diced
  • 4 garlic Cloves, minced
Broth and seasonings
  • 6 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
Serving
  • 0.25 cup Parmesan For serving
  • 1 tbsp fresh basil For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 2 tbsp olive oil in a large pot over medium heat, then add onion and carrots. Sauté for 5 minutes, stirring, until softened and fragrant—this sets the flavor base.
  2. Add minced garlic, Italian seasoning, and dried basil to the pot. Cook for 1 minute, stirring, until the garlic is fragrant and just beginning to toast.
Build the soup
  1. Pour in 6 cups chicken broth and bring it to a boil. Keep it at a rolling boil so the pasta cooks evenly.
  2. Add the refrigerated cheese tortellini to the boiling broth. Cook for 4-5 minutes until just tender, stirring once or twice so they don’t stick.
  3. Stir in the shredded chicken and the baby spinach. Cook for 2-3 minutes until the spinach wilts and the soup is hot throughout.
  4. Season with salt and pepper to taste. Serve immediately with generous Parmesan shavings and fresh basil on top.

Notes

Pro tip: Keep the tortellini at a steady boil and cook just until tender—overcooking can make them soft. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove and add a splash of broth if needed. Freezing is not recommended because tortellini texture can change after thawing. For a lighter option, use reduced-sodium chicken broth and serve with slightly less Parmesan.