This Chicken Tortellini Soup is the perfect blend of hearty comfort and fresh Italian flavor. It’s a warm, satisfying bowl filled with tender shredded chicken, cheesy tortellini, and vibrant vegetables all simmered in a flavorful herb broth. This easy healthy recipe is a go-to fall dinner idea that feels rustic, cozy, and homemade. Every spoonful is packed with rich, savory goodness that’s perfect for both busy weeknights and slow weekend dinners.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese for serving
- 2 tbsp fresh parsley, chopped, for garnish
Kitchen Tools You’ll Need
This flavorful soup is simple to prepare and only needs a few basic kitchen tools.
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Step-by-Step Beginner-Friendly Instructions
- Cook the chicken: Heat olive oil in a large soup pot over medium heat. Add the diced chicken and cook for 6 to 8 minutes until browned and fully cooked. Remove from the pot and set aside.
- Sauté the vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
- Add broth and seasonings: Pour in the chicken broth and water. Stir in basil, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add tortellini: Stir in the tortellini and cook according to the package directions, usually 6 to 8 minutes, until tender and floating on top.
- Combine and finish: Return the cooked chicken to the pot, add the spinach, and simmer for another 2 to 3 minutes until the spinach wilts and everything is heated through.
- Serve: Ladle into bowls, sprinkle with grated Parmesan, and garnish with fresh parsley before serving.
Pro Tips
- Add more flavor: Drop a Parmesan rind into the broth while simmering for a deeper, richer taste.
- Make it creamy: Stir in ½ cup of cream or half-and-half before serving for a velvety texture.
- Shortcut option: Use pre-cooked or rotisserie chicken to save time.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently and add a splash of broth if needed.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | ~365 | 29g | 30g | 12g | 3g | 4g |
Conclusion
This Chicken Tortellini Soup is hearty, flavorful, and bursting with Italian comfort. The tender chicken, cheesy tortellini, and aromatic herbs create a soul-warming bowl that’s both satisfying and simple to make. It’s perfect for cozy nights when you want something homemade and wholesome. Serve it with a slice of crusty bread or garlic toast, and enjoy every comforting bite of this classic, nourishing soup.
Chicken Tortellini Soup
Ingredients
Cooking Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots peeled and diced
- 2 stalks celery, diced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese for serving
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
Cooking Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced chicken and cook for 6 to 8 minutes until browned and fully cooked. Remove from the pot and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and fragrant.
- Pour in the chicken broth and water. Stir in basil, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the tortellini and cook according to the package directions, usually 6 to 8 minutes, until tender and floating on top.
- Return the cooked chicken to the pot, add the spinach, and simmer for another 2 to 3 minutes until the spinach wilts and everything is heated through.
- Ladle into bowls, sprinkle with grated Parmesan, and garnish with fresh parsley before serving.