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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Fransic verso
Ohh, this soup is so yummy and I know because we tried it a couple of weeks ago. Definitely would love to make it again. Thank you for sharing.
Kim A
This chicken tortellini soup was so comforting and delicious—perfect for a cozy meal! Thank you for sharing!
Colleen
I made this last night, and we all loved it so much. I love how flavorful it is without being a ton of work!
Beth Pierce
So glad that you liked the soup, Colleen!
Claudette
This is so perfect for the fall! I love the creamy base and the cheese tortellini. I’ll be making it again.
Beth Pierce
Thank you, Claudette!
knycx journeying
Love the ingredient and combo and it feels like a very comforting home-cook recipe, I will definitely be keeping it for my next dinner at home 🙂
Catherine Kay
Chicken tortellini soup is one of my favorite comfort foods! I love how it combines tender chicken with delicious, cheesy tortellini in a warm, flavorful broth. It’s the perfect timing that fall is coming up – this will be a great soup for the coming months.
Lisa L
This recipe was so good and hearty. I’m always looking for great soup recipes! I am going to try some more of your soup recipes, thank you!
Beth Pierce
You are most welcome, Lisa!
Ntensibe Michael Edgar
Love this soup so much! I could eat it for days non-stop. Thanks for the recipe.
Beth Pierce
You are most welcome!
Tameka
I have never eaten tortellini soup. I absolutely must try this recipe. Wish me luck.
Beth Pierce
Good luck! It is easy to make and you will love it.
Melanie E
I love the sound of this soup. It sounds like it would be both tasty and full of plenty of flavour.
Kristine
Yum! This was fantastic. This is the perfect fall and winter chicken tortellini soup!
pedja
Can’t wait to try this recipe. I love a good soup during the summer. Thanks for sharing!
Beth Pierce
My pleasure!
Olga A
We love tortellini pasta in soup. This was delicious. Easily a new family favorite.
DeeDee
This is delicious, I have made it twice and each time has been a great meal. This time I used the roux to thicken it. I really like it with the roux. Will continue to use this recipe! Thanks!
Beth Pierce
The pleasure is all mine, DeeDee!
Chelsea
The ultimate comfort food! So delicious and flavorful. This recipe will be on regular rotation in my house!
Beth Pierce
Thanks Chelsea! So glad that you liked it!
Beth
I live in a location that is over a hundred degrees but this soup still hits the spot! Delish!
Beth Pierce
Thanks, Beth! So glad that you liked it!