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Chicken Tortellini Soup

Chicken tortellini soup made with a golden herb broth, cheese tortellini, and tender shredded chicken. Sautéed onion and carrot create a savory base, then everything simmers to a just-tender, comforting texture.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cooked and shredded.
Tortellini
  • 20 oz refrigerated cheese tortellini
Greens and vegetables
  • 3 cup baby spinach Fresh or thawed, if frozen.
  • 3 carrots Sliced into coins.
  • 1 onion Diced.
  • 4 garlic Minced.
Broth and seasonings
  • 6 cup chicken broth Low-sodium if desired.
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 salt and pepper To taste; use separately if preferred.
Serving
  • 1 Parmesan For serving, plus extra shavings as desired.
  • 1 fresh basil For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat, then add the onion and carrots. Sauté until the vegetables soften, about 5 minutes, stirring occasionally so they don’t brown.
Build the herb base
  1. Add the garlic, Italian seasoning, and dried basil to the pot and cook for 1 minute. Stir constantly until fragrant, about 60 seconds.
Simmer the soup
  1. Pour in the chicken broth and bring it to a boil. Once bubbling, keep it at a steady boil so the next step cooks evenly.
Cook the tortellini
  1. Add the refrigerated cheese tortellini to the boiling broth. Cook for 4-5 minutes until just tender, then proceed immediately to keep the pasta from overcooking.
Finish with chicken and spinach
  1. Stir in the shredded chicken and baby spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
Season and serve
  1. Season with salt and pepper to taste. Serve hot with generous parmesan and fresh basil on top.

Notes

For best texture, cook the tortellini at a steady boil until just tender—avoid simmering too long after they’re done. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth if needed. Freezing is not recommended because refrigerated tortellini can soften on thawing. Dietary swap: use low-sodium chicken broth and swap in whole-wheat tortellini if you want a higher-fiber option.