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Chicken Tortellini Soup

Chicken tortellini soup with tender refrigerated cheese tortellini in a golden herb chicken broth. The quick stovetop method keeps the tortellini just tender and wilts baby spinach at the end for a fresh, savory finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pasta soup base
  • 1.5 lb chicken breast Cooked and shredded
  • 20 oz refrigerated cheese tortellini
  • 3 cup baby spinach
  • 3 carrots Sliced into coins
  • 1 onion Diced
  • 4 clove garlic Minced
  • 6 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • Parmesan For serving
  • fresh basil For serving
  • Salt To taste
  • pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion and carrots. Sauté for 5 minutes, stirring until the onion softens and the carrots brighten in color.
Bloom the herbs
  1. Add the garlic, Italian seasoning, and dried basil to the pot. Cook for 1 minute at the same heat, stirring until fragrant.
Simmer the broth
  1. Pour in the chicken broth and bring it to a boil. Let the broth boil for 1 minute so the flavor fully wakes up.
Cook the tortellini
  1. Add the refrigerated cheese tortellini to the boiling broth. Boil for 4-5 minutes, stirring occasionally, until just tender.
Finish with chicken and spinach
  1. Add the shredded chicken and baby spinach. Cook for 2-3 minutes until the chicken is heated through and the spinach wilts.
Season and serve
  1. Season with salt and pepper to taste. Serve hot with generous Parmesan shavings and fresh basil on top, letting the herbs sit briefly for a brighter aroma.

Notes

For the best texture, don’t overcook the tortellini—pull it when it’s just tender since it will continue to soften in the hot broth. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing isn’t recommended because the tortellini can become mushy after thawing. If you want a lighter option, swap half the olive oil for broth and use reduced-sodium chicken broth.