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Chicken tortellini soup served with garlic bread and Parmesan

Chicken Tortellini Soup Recipe

A creamy one-pot chicken tortellini soup with cheese tortellini, tender shredded chicken and spinach. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion diced
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 lb boneless skinless chicken breast
  • 6 cups chicken broth low sodium
  • 9 oz refrigerated cheese tortellini
  • 3 cups baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan plus more for serving
  • Salt and black pepper to taste
  • Fresh basil torn, for serving

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • ladle
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Cook onion, carrots and celery 5 to 6 minutes, then garlic and Italian seasoning 1 minute.
  2. Pour in broth, add whole chicken breasts. Bring to a gentle boil, then simmer 12 to 15 minutes until cooked through and 165°F (74°C).
  3. Lift chicken out and shred with two forks.
  4. Return broth to a gentle boil, add tortellini, cook 5 to 7 minutes until tender.
  5. Lower heat, return chicken. Stir in spinach, then cream and Parmesan. Warm 2 minutes; do not boil hard.
  6. Taste, adjust salt and pepper, ladle into bowls, top with Parmesan and basil.

Notes

Use refrigerated tortellini.
Do not overcook the rings.
Add a splash of broth when reheating.
Refrigerate within 2 hours, use within 3 days.