Chicken Tortellini Soup

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.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• 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 include fresh thyme, parsley, and rosemary, as well as 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.

1. In a large Dutch oven or a large pot over medium-high heat, heat a little olive oil. Toss in the onions and celery and saute until they are almost soft.
2. Add the bell peppers and carrots. Continue cooking until the onions and peppers are soft.
3. Reduce the heat to low and add the garlic, Italian seasoning, black pepper, and red pepper flakes, cooking for a minute.
4. Add the chicken broth and bring to a boil. Lower the heat and simmer. Add the cheese tortellini and shredded chicken. Cook until the carrots are tender and the tortellini are cooked through.
5. Toss in the baby spinach and cook until wilted.
6. Remove from the heat and stir in the heavy cream.

Preparation Tips For Success

• 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.

Serving Suggestions

• Bread: Dinner Rolls, Drop Biscuits, and Angel Biscuits.
• Salads: Cucumber Tomato Salad, Olive Garden Salad, and Brussels Sprout Salad.
• Sandwiches: Black Bean Burger, Tomato Sandwich, and Broiled Tomato Sandwich.

More Chicken Soup Recipes

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