Easy Chicken Tortellini Soup Recipes
Cozy chicken tortellini soup loaded with tender vegetables, cheesy pasta, and a bright lemon finish. It’s weeknight-easy and family friendly.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.25 cup diced yellow onion
- 1.5 cup sliced carrots
- 1 cup sliced celery
- 2 tsp minced garlic
- 1.5 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional heat
- 1.25 tsp kosher salt more to taste
- 0.5 tsp black pepper
- 8 cup low-sodium chicken broth
- 3 cup shredded cooked chicken rotisserie works great
- 18 oz refrigerated cheese tortellini
- 5 oz baby spinach
- 0.25 cup chopped fresh parsley
- 1 tbsp fresh lemon juice
- 0.5 cup grated Parmesan cheese plus more for serving
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until slightly soft, about 5–6 minutes.
- Stir in garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook 30 seconds.
- Pour in chicken broth and bring to a gentle simmer.
- Add shredded chicken and simmer 5 minutes to blend flavors.
- Increase heat to a lively simmer, then add tortellini. Cook until tender, 4–6 minutes.
- Stir in spinach to wilt, then add parsley and lemon juice.
- Taste and adjust seasoning. Ladle into bowls and top with Parmesan.
Notes
Variation: Swap spinach with chopped kale and simmer 2–3 minutes longer. For a creamier soup, stir in 1/2 cup half-and-half after the tortellini cooks. Storage: Refrigerate up to 4 days; keep tortellini separate if you plan to reheat to prevent overcooking.
This recipe is an original creation inspired by classic Easy Chicken Tortellini Soup Recipes flavors. All ingredient ratios and instructions are independently developed.