Description
A comforting and hearty Chicken Tortellini Soup recipe with tender chicken, plump tortellini, and a flavorful broth. Easy to make and perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, sliced into 1/4-inch pieces
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (9-ounce) package refrigerated cheese tortellini (or your favorite flavor)
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: Pinch of red pepper flakes for a touch of heat
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- 2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- 3. Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it. Add the Italian seasoning, salt, and pepper.
- 4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the broth to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- 5. Add the browned chicken back to the pot. Stir in the refrigerated tortellini. Increase the heat to medium and cook, stirring occasionally, until the tortellini are tender and cooked through, about 5-7 minutes.
- 6. Stir in the fresh spinach and cook for just 1-2 minutes, until it wilts into the soup.
- 7. Taste the soup and adjust salt and pepper as needed. If you like a hint of spice, stir in a pinch of red pepper flakes.
- 8. Ladle the hot soup into bowls and garnish with fresh chopped parsley.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g