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Chicken Tortellini Soup

Chicken Tortellini Soup is an Italian-American main dish with cheese tortellini and shredded chicken simmered in a golden herb broth. Tender tortellini, wilted spinach, and savory parmesan shavings come together in a quick stovetop pot soup.
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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 and vegetables
  • 20 oz refrigerated cheese tortellini Cheese tortellini.
  • 3 cup baby spinach Fresh.
  • 3 carrots Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Broth and seasonings
  • 6 cup chicken broth Low-sodium if preferred.
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 Parmesan For serving.
  • 1 fresh basil For serving.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then add the onion and sliced carrots and sauté for 5 minutes until slightly softened and fragrant.
Build the herb broth
  1. Add the minced garlic, Italian seasoning, and dried basil, then cook for 1 minute until fragrant and glossy.
  2. Pour in the chicken broth and bring it to a boil.
Cook the tortellini
  1. Add the refrigerated cheese tortellini and cook for 4–5 minutes until just tender, stirring occasionally so they don’t stick.
Finish with chicken and spinach
  1. Stir in the shredded chicken and cook for 2–3 minutes until heated through.
  2. Add the baby spinach and cook until wilted, about 2–3 minutes, then reduce heat to keep the soup gently bubbling.
Season and serve
  1. Season with salt and pepper to taste, then serve hot with generous parmesan shavings and fresh basil on top.

Notes

For the best texture, keep the soup at a gentle boil after adding tortellini so they stay tender but not mushy. Refrigerate leftovers in a covered container for up to 3 days; reheat on the stove until steaming, adding a splash of broth if it thickens. Freezing is not recommended because refrigerated tortellini can soften too much after thawing. For a lighter option, use low-sodium chicken broth and reduce parmesan topping to 2 tablespoons per serving.