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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Denise
Can you freeze any leftovers?
Beth Pierce
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.
Kristin Jerred
Has anyone ever tried pressure canning the leftovers? If so, was it successful? Can I have the instructions?
Cathi
I think this is the recipe my daughter had made. I loved it then and I loved it when I made it for myself. I didn’t have any chicken so I used Italian sausage. That was the only change I made. Loved it! I will be making it with chicken also. I love soup in the damp fall, and cold winter days!
Beth Pierce
Thanks, Cathi! So glad that you love it!
Carissa
So easy. Supper yummy. A fan favorite in my house. Love increasing the spinach and carrots!
Beth Pierce
Thanks, Carissa! I am so glad that you like it!
Michael R
Another winner from the Small Town Woman! Super easy to make, and it turned out fantastic. Perfect recipe for these upcoming days of Autumn. Recommend some crusty rustic bread to go along with this, and you’ll be set.
Beth Pierce
Thank you, Michael! I am happy that you liked the soup!
Sophia
I appreciate that it’s quick and easy to make, especially with the use of already-roasted chicken. I’m definitely adding this to my rotation list.
JENNIE SALICSIC
I already tried this recipe and it’s perfect! I added it to our family’s weekly menu. It is not just delicious, it is super delicious and healthy!
Beth Pierce
Thanks, Jennie! I am so glad that you like it.
Kristine
Yum! Chicken tortellini soup is the ultimate fall comfort soup. My family loves this, and I make it for them often Thanks for the great recipe!
Beth Pierce
My pleasure, Kristen.
Tameka
I have been meaning to try something new for the family. This tortellini mighht just be it.
Beth Pierce
Thanks, Tameka! Enjoy1
Catie
This chicken tortellini soup was so comforting and perfect for a cozy night in! I love how simple the recipe was, but it was still hearty and full of flavor.