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quick chicken tortellini soup recipe
Ben Carraoli

Quick Chicken Tortellini Soup Recipe

I recently made this Quick Chicken Tortellini Soup Recipe, and let me tell you—it was like wrapping myself in a warm blanket on a rainy day. I didn’t expect something this simple to taste so rich and hearty. Every bite had a balance of soft tortellini, flavorful chicken, and soothing broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Soup
Calories: 350
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded: Rotisserie chicken works great for extra flavor and convenience.
  • 8 oz cheese tortellini: Use fresh or refrigerated tortellini for the best texture—frozen ones may turn mushy.
  • 1 carrot sliced: Adds a sweet crunch and boosts nutrition.
  • 2 celery stalks sliced: A classic aromatic that builds depth in your broth.
  • 1 cup spinach leaves: Use fresh not frozen, to avoid sogginess.
  • 6 cups chicken broth: Opt for low-sodium broth so you can control salt levels.
  • 2 garlic cloves minced: Adds bold, fragrant flavor to the base of the soup.
  • 1 tablespoon olive oil: For sautéing the vegetables—adds richness and depth.

Method
 

  1. Start by heating olive oil in a large soup pot over medium heat. Add your sliced carrots, celery, and minced garlic. Let them cook for about 3 to 5 minutes until they soften and release their wonderful aroma. This step builds a flavorful base for your soup.
  2. Once the veggies have softened, pour in the chicken broth. Stir well and bring the liquid to a gentle simmer. The broth will absorb the veggie flavors and start to develop a comforting, savory depth.
  3. Now, stir in the cheese tortellini. Let it cook directly in the simmering broth. It should only take about 6 to 8 minutes to become tender. Be careful not to overcook—tortellini can get mushy fast.
  4. When the tortellini is just about done, add your shredded chicken and fresh spinach leaves. Stir everything together and let it cook for another 2 to 3 minutes until the spinach wilts and the chicken is heated through.
  5. Remove the pot from heat and let the soup sit for a minute. Then ladle it into bowls and serve hot. Garnish with freshly cracked black pepper or a sprinkle of parmesan cheese if desired.