Chicken Tortellini Soup

An easy creamy Chicken Tortellini Soup made with already cooked rotisserie chicken, onions, bell peppers, carrots, cheese tortellini, and spinach in a perfectly seasoned creamy broth.

Course Soup

Cuisine American

Keyword cheese tortellini soup, chicken spinach soup, creamy chicken tortellini soup, tortellini soup

Prep Time 10

Cook Time 30

Servings servings

Calories 453kcal

Author Beth Pierce

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
1/4 teaspoon crushed red pepper
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
Red pepper flakes 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

You can use frozen, dried, or fresh cheese tortellini. Fresh is usually found next to the fresh Italian cheeses at your local grocery store.
I like a good healthy amount of spinach in my soup. If you are not a big spinach lover, then 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.
I like to use roasted rotisserie chicken for this recipe, but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan-fried chicken in this recipe.
The heavy cream makes it smooth, luscious, and slightly thicker. If you would like it thicker, please see below for more ways to thicken the soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Freeze in heavy-duty freezer zipper bags for up to 3 months. Defrost in the refrigerator overnight. Then reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition