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 Tortellini Soup
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
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Ana F.
This soup was a hit with the family! My hubby is already asking for more. I used frozen tortellini as you suggested and it cooked perfectly. Thanks for the recipe!
Beth Pierce
My pleasure Ana! So happy to hear that the family liked it!
Sara
I used coconut cream to limit the dairy and it was delicious!
Beth Pierce
What a great idea! Thanks for the tip.
Mirlene
This is such a comforting and savory soup to make! We love this tortellini soup on cold rainy days!
Lauren
Cant wait to try this tonight! Can I use frozen tortellini or do I need to thaw it first?
Beth Pierce
Enjoy! You can use frozen tortellini!
Ted Baker
Just saw this and it looks great. I’ll try the recipe soon and serve with fresh baked Italian bread and some red wine.
Cathy
So delicious!! We loved it!
Cathy Clark
So yummy!! We loved it!
Beth Pierce
Thanks Cathy! So glad that you liked it!!
Susan
I am making this recipe as we speak looking forward to it. But I did notice nowhere in the directions does it tell you when to add the shredded chicken. I added it after I put the broth in. Looking forward to enjoying the soup.
Beth Pierce
Thanks for the heads up Susan. I always appreciate a reader that informs me of my mistakes. Headed there right now to correct it.
Sherri
Excellent recipe, made tonight and added mushrooms, thanks for the recipe! It will go into our regular rotation.
Beth Pierce
Thank you, Sherri! So glad that you liked the soup!
Sandra
I love how comforting this is!! Thanks!
Erin | Dinners,Dishes and Dessert
This Chicken Tortellini Soup is the ultimate comfort food!
Catalina
A soup is always welcome this time of the year! This one is my favorite!
Amanda
This is total comfort food! We loved it!
Kimberly
I love tortellini and this soup sounds so delish. On my menu for this weekend!
Kimberly
I love tortellini and this soup sounds fabulous. On my menu for this weekend, I already know it’s going to be a family hit!
Erik
Such a great dinner idea! Love that it can keep in the freezer for so long, too.
Krystle
Pure creamy comfort food. Just what I needed on this chilly day.