Chicken Tortellini Soup
A comforting and quick 30-minute meal featuring tender cheese-filled tortellini and rotisserie chicken in a savory broth.
Ingredients
For the Soup Base
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced (about 1 cup or 150 g)
- 2 ribs celery, sliced (about 1 cup or 120 g)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional, for a hint of heat)
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
- 1 (18-20 oz or 510-560 g) package refrigerated cheese tortellini
- 1 cup fresh baby spinach (optional)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Optional Finishing Ingredients
- 2 tbsp fresh lemon juice (for brightness)
- 1/4 cup heavy cream (for creaminess)
- to taste Freshly grated Parmesan cheese (for serving)
Instructions
Preparation
- In your large pot, melt the butter and olive oil over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring often, for 6–8 minutes until the vegetables are softened.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until the garlic is fragrant.
Simmering the Soup
- Pour in the chicken broth. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low and let the soup gently simmer for 10 minutes.
Cooking Tortellini and Chicken
- Increase the heat to medium-high. Carefully stir in the shredded cooked chicken and the refrigerated tortellini.
- Cook, stirring occasionally, for 3–5 minutes, or according to the tortellini package directions, until the pasta is tender and the chicken is warmed through.
Finishing Touches
- Remove the pot from the heat. If using, stir in the fresh baby spinach and cook until just wilted (about 1 minute).
- Stir in the lemon juice and heavy cream (if using).
- Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve immediately, garnished with fresh Parmesan cheese.
Notes
For creaminess, stir in heavy cream at the end. Store leftovers in an airtight container for 3–4 days. Freeze soup base but avoid freezing with cooked tortellini.