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Chicken Tortellini Soup

Chicken tortellini soup made with golden herb broth and cheese tortellini, simmered until just tender and finished with shredded chicken and wilted spinach. A hearty Italian-American bowl with parmesan shavings and fresh basil on top.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast, cooked and shredded
  • 1.5 lb chicken breast Cooked and shredded before using.
Cheese tortellini
  • 20 oz refrigerated cheese tortellini Keep refrigerated until ready to add.
Greens
  • 3 baby spinach Fresh; add at the end so it wilts quickly.
Vegetables
  • 3 carrots Sliced for quick simmer time.
  • 1 onion Diced to sauté evenly.
  • 4 garlic Minced.
Broth and flavor
  • 6 cup chicken broth Use low-sodium if desired; adjust salt at the end.
  • 2 tbsp olive oil For sautéing aromatics.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
Serving
  • 1 Parmesan Serve generously; grate or shave for best texture.
  • 1 fresh basil Finish with fresh leaves for aroma.
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes until softened and fragrant.
  2. Add the garlic, Italian seasoning, and dried basil, then cook for 1 minute until fragrant and lightly toasted.
Build and simmer the soup
  1. Pour in the chicken broth and bring it to a boil.
  2. Add the tortellini and cook 4-5 minutes until just tender, stirring occasionally so they don’t stick.
Finish and serve
  1. Add the shredded chicken and cook for 2 minutes, then add the spinach and cook 1-3 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve with generous Parmesan and fresh basil on top.

Notes

For the best texture, cook the tortellini just until tender (they continue to soften in the hot broth). Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid mushy tortellini. Freezing isn’t recommended because tortellini can turn soft and grainy when thawed. Dietary swap: use gluten-free cheese tortellini if you need a gluten-free version (check labels for broth ingredients too).