Chicken Tortellini Soup Recipe
This easy Chicken Tortellini Soup Recipe is filled with juicy shredded chicken, tender vegetables, and pillowy cheese-filled tortellini in a rich and flavorful tomato-based broth. It’s the perfect meal-in-one soup recipe made on the stovetop or in the slow cooker.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 5 large carrots peeled and chopped
- 5 stalks celery chopped
- 5 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1 (14.5 ounce) can tomato sauce
- 2 bay leaves
- 8 cups low-sodium chicken broth or homemade chicken stock
- 2 cups shredded chicken plus more, as needed
- 5 ounces baby spinach
- 1 (20 ounce) package refrigerated cheese tortellini
- salt + pepper to season
- Fresh thyme to garnish
- crushed red pepper to garnish
Instructions
- Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onions, carrots, and celery, and cook for 5-8 minutes or until starting to soften, stirring occasionally. Stir in the minced garlic and Italian seasoning, mixing well. Cook for about 1 minute or until fragrant.
- Add the bay leaves, tomato sauce, and your favorite store-bought chicken broth. Feel free to use homemade chicken stock or broth if you’ve got it.
- Bring to a boil, then reduce the heat to low. Simmer for 10-15 minutes.
- Mix well and simmer for 6-8 minutes or until the tortellini are soft and cooked through (take care not to overcook the tortellini as they may fall apart).
- Season with salt and pepper to taste, and garnish with your favorite chopped herbs, red pepper flakes, or cheese!
Notes
- This recipe is great with leftover cooked chicken (boneless skinless chicken breasts or chicken thighs) or shredded rotisserie chicken.
- If you plan to cook the tortellini directly in the soup, it is best to serve and enjoy this soup immediately as tortellini pasta will continue to absorb liquid, swell, and (to some degree) fall apart. As such, if you know that you will have leftovers, I recommend cooking the tortellini in a separate pot of lightly salted boiling water until al dente and adding to each individual soup bowl as desired.
- Check out the full post for recommended instructions on how to make this soup in your slow cooker.
- You may also use frozen or dry tortellini, adjust the cooking time as needed.
Nutrition
Calories: 404kcal | Carbohydrates: 45g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 131mg | Potassium: 409mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4118IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg
