Go Back
A bowl of comforting Chicken Tortellini Soup is shown as the featured image.

BEST CHICKEN TORTELLINI SOUP EVER

This recipe elevates classic chicken tortellini soup by focusing on building layers of flavor. Searing the chicken and vegetables, using high-quality broth, and adding a touch of acidity create a comforting and unforgettable soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 9 ounces refrigerated cheese tortellini
  • 1 cup fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese, for garnish
  • 2 tablespoons fresh parsley, chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
  2. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
  3. Pour in the chicken broth and diced tomatoes. Stir in the Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Return the chicken to the pot. Add the tortellini and cook according to package directions, usually about 3-5 minutes, or until the tortellini are tender.
  5. Stir in the spinach and cook until wilted, about 1 minute.
  6. Ladle the soup into bowls and garnish with Parmesan cheese and parsley. Serve immediately.

Notes

For a richer soup, stir in 1/2 cup of heavy cream or half-and-half at the end. For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce. To avoid soggy tortellini, cook them separately and add to individual bowls when serving. A squeeze of lemon juice or splash of white wine vinegar brightens the flavors.