Chicken Tortellini Soup

This Chicken Tortellini Soup Recipe is pure comfort food. It features roasted chicken, onions, bell peppers, carrots, cheese tortellini, and spinach in a perfectly seasoned creamy chicken broth. This soup comes together quickly and easily with already-roasted chicken, making it one of our favorites.

This hearty soup is full of flavor, texture, and colors and is a step up from the classic chicken noodle soup. Try sausage tortellini soup and creamy tortellini soup if you like this recipe.

Ingredients Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Tortellini: You can use frozen, dried, or fresh cheese tortellini. Fresh is usually found next to the fresh Italian cheeses at your local grocery store.
• Spinach: Baby spinach is best because it is more tender and has fewer stems. You can use any spinach, but remove the long stems.
• Parmesan cheese: Purchase a block of Parmesan cheese and grate it yourself. It will stay in a zipper bag in the fridge for several months.
• Seasonings: Garlic, Italian seasoning, red pepper flakes, salt, and freshly ground black pepper. Other seasonings to use are fresh thyme, parsley, and rosemary, and dried oregano, and marjoram.

How to make Chicken Tortellini Soup

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by heating a little olive oil in a large Dutch oven or a large, heavy pot over medium-high heat. Then add the onions and celery and sauté until they are almost soft. Now add the bell peppers and carrots. Continue cooking until the onions and peppers are soft. Then reduce the heat to low and add the garlic, Italian seasoning, black pepper, and red pepper, cooking for a minute while stirring constantly.

Add the chicken broth and bring it to a boil. Lower the heat to simmer and cook for 4-5 minutes. Next, add the cheese tortellini and shredded chicken. Cook until the carrots are tender and the tortellini cook through. Then add the baby spinach and cook for 1-2 minutes or until wilted. Finally, remove from the heat and stir in the heavy cream. Spoon into soup bowls and garnish with fresh herbs like thyme, rosemary, or parsley. 

Preparation Tips and Storage

• I like a good healthy amount of spinach in my soup. If you are not a big spinach lover, cut it back to 2 cups of baby spinach.
• You can use cooked boneless skinless chicken breasts, cooked chicken thighs, rotisserie chicken, or even browned Italian Sausage.
• Chop the vegetables finely, so a little bit ends up in almost every spoonful.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated on the stovetop over low heat or in the microwave at reduced power.

Freeze and Reheat

Freeze in heavy-duty freezer zipper bags for up to 3 months. Thaw in the refrigerator overnight. Then reheat on the stovetop over low heat or in the microwave at reduced power.

More Chicken Soup Recipe

Chicken and Rice Soup

Lemon Chicken Orzo Soup

Chicken Noodle Soup

Chicken Pot Pie Soup

Chicken Taco Soup

Chicken Gnocchi Soup

Chicken Tortellini Soup

An easy creamy Chicken Tortellini Soup made with already cooked rotisserie chicken, onions, bell peppers, carrots, cheese tortellini, and spinach in a perfectly seasoned creamy broth. 

4.98 from 47 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 453kcal

Author: Beth Pierce

Ingredients

• 1 ½ tablespoons olive oil
• 1 medium onion chopped
• 1 rib celery chopped
• 1 red bell pepper seeded and chopped
• 3 carrots peeled and chopped
• 2 cloves garlic minced
• 1 teaspoon Italian Seasoning
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon red pepper flakes
• 6 cups low-sodium chicken broth
• 2 ½ cups diced or shredded cooked chicken
• 3 cups cheese tortellini
• 4 cups fresh baby spinach
• ⅔ cup heavy cream
• salt and pepper to taste
• Chopped fresh thyme optional
• Grated Parmesan Cheese optional

Instructions

• Heat olive oil in a Dutch oven or heavy pot over medium heat. Add the onions and celery, cooking until almost soft; about 5 minutes. Add the bell peppers and carrots. Continue cooking until the onions and peppers are soft.
• Reduce the heat to low and add the garlic, Italian seasoning, black pepper, and crushed red pepper, cooking for 1 minute while stirring constantly.  
• Add the chicken broth and bring it to a boil. Lower the heat to a simmer and cook for 4-5 minutes. Add the cheese tortellini and chicken. Cook until the carrots are tender and the tortellini are cooked through.
• Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from the heat and stir in the heavy cream.  Season with salt and pepper to taste. Garnish with chopped fresh thyme, Parmesan Cheese, or red pepper flakes. 

Notes

• I like a good healthy amount of spinach in my soup. If you are not a big spinach lover, cut it back to 2 cups of baby spinach.
• You can use cooked boneless skinless chicken breasts, cooked chicken thighs, rotisserie chicken, or even browned Italian Sausage.
• Chop the vegetables finely, so a little bit ends up in almost every spoonful.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 453kcal | Carbohydrates: 34g | Protein: 29g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 392mg | Potassium: 652mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8039IU | Vitamin C: 35mg | Calcium: 152mg | Iron: 4mg

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