It is 6pm on a chilly Tuesday. Your family is hungry. You need a warm, comforting meal fast.
This Chicken Tortellini Soup is your new best friend. It feels like a hug in a bowl. It is golden, savory, and ready in just 35 minutes.
Why You’ll Love This Recipe
This recipe is a lifesaver for busy fall weeknights. It uses simple pantry staples you likely already have. The cheese-filled pasta makes it a hit with picky eaters.
You get a nutritious, balanced meal without hours of prep. It is much better than anything from a can. Your kitchen will smell like a cozy Italian bistro.
Simple Cooking Steps
This soup comes together in one big pot. You start by softening fresh vegetables for deep flavor. Then, you simply simmer and stir in the rest. It is beginner-friendly and very hard to mess up.
Ingredients You’ll Need
Fresh vegetables and refrigerated pasta make this soup taste amazing.
- 1 tablespoon olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 9 ounces refrigerated cheese tortellini
- 2 cups cooked chicken breast, shredded
- 2 cups fresh baby spinach
- 1/4 cup Parmesan cheese, freshly grated
Step-by-Step Directions
- Heat olive oil in a large Dutch oven or stockpot over medium heat.
- Add carrots, celery, and onion; sauté for 5 to 7 minutes until softened.
- Stir in minced garlic and cook for 60 seconds until fragrant.
- Pour in the chicken broth and season with oregano, basil, salt, and black pepper.
- Bring the liquid to a rolling boil, then reduce heat to maintain a simmer.
- Add the refrigerated tortellini and cook according to package instructions (5-7 minutes).
- Stir in the shredded chicken and baby spinach; cook for 2 minutes until wilted.
- Garnish with grated Parmesan cheese before serving immediately.
Best Ways to Enjoy It
Serve this soup in deep bowls while it is steaming hot. Pair it with a piece of crusty bread for dipping. A simple side salad adds a nice crunch.
Set the table and enjoy a leisurely family dinner. This meal is perfect for a cozy night in. Everyone will be asking for seconds!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. Note that the pasta will absorb broth as it sits.
You may need to add a splash of broth when reheating. Gently warm it on the stovetop over medium-low heat. Do not boil it again or the pasta may get mushy.
Tips for Best Results
- Use a rotisserie chicken to save precious prep time.
- Don’t overcook the tortellini; keep them slightly firm.
- Add the spinach at the very end to keep it bright.
- Grate your own Parmesan for the best melting texture.
- For a festive fall twist, use tri-color tortellini.
- Always taste your broth and adjust the salt if needed.
- Double the batch for a stress-free holiday lunch.
Ways to Switch It Up
- Swap the spinach for kale for a heartier green.
- Use mild Italian sausage instead of shredded chicken.
- Add a splash of heavy cream for a velvety finish.
- Try mushroom tortellini for an earthy flavor profile.
Common Questions
Can I use frozen tortellini?
Yes, you can use frozen pasta. Just add a few extra minutes to the boiling time. Check the package for specific cooking directions.
Will my kids eat the spinach?
Most kids don’t mind it because it wilts down so small. It blends right in with the tasty cheese pasta. You can chop it finely if they are very picky.
I hope this cozy Chicken Tortellini Soup brings warmth to your table tonight. It is a simple way to show your family some love. Happy cooking!
— Lidia
Incredible Chicken Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots , diced
- 1 cup celery , diced
- 1/2 cup yellow onion, diced
- 2 cloves garlic , minced
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 9 ounces refrigerated cheese tortellini
- 2 cups cooked chicken breast, shredded
- 2 cups fresh baby spinach
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat.
- Add carrots, celery, and onion; sauté for 5 to 7 minutes until vegetables are softened.
- Stir in minced garlic and cook for 60 seconds until fragrant.
- Pour in the chicken broth and season with oregano, basil, salt, and black pepper.
- Bring the liquid to a rolling boil, then reduce heat to maintain a simmer.
- Add the refrigerated tortellini and cook according to package instructions, typically 5 to 7 minutes.
- Stir in the shredded chicken and baby spinach; cook for 2 minutes until the spinach is wilted and chicken is heated through.
- Garnish with grated Parmesan cheese before serving immediately.
