Italian Chicken Tortellini Soup
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Italian Chicken Tortellini Soup combines shredded chicken, fresh tortellini, baby spinach, and a tasty tomato-based broth. Top each serving with some freshly grated parmesan cheese and ricotta cheese for a soup you’ll come back to again and again!
Chicken Tortellini Soup
There are times when I love a labor-intensive soup, like our Chicken Tortilla Soup or Turkey Meatball Italian Wedding Soup. But there are other times when I want something quick and simple. Enter – Italian Chicken Tortellini Soup!
Why This Recipe Works:
- SIMPLE – This semi-homemade recipe uses a couple of shortcuts – rotisserie chicken and store-bought tortellini. You can have this easy soup recipe on the table in 40 minutes or less.
- FULL OF FLAVOR – The flavor combination in this chicken soup is warm and cozy – perfect for the chilly months of the year. It combines tender chicken, cheesy tortellini, fresh vegetables, and a flavorful broth. An easy dinner with classic Italian flavors that the entire family will love!
- GREAT MEAL PREP – Leftover soup is often even tastier than the original serving. I highly encourage you to portion this in individual portions for lunch during the week!
Ingredients Used:
- Extra-Virgin Olive Oil
- Onion – we normally use yellow onions
- Garlic Cloves – minced
- Kosher Salt and Black Pepper
- Italian Seasoning
- Chicken Broth
- Crushed Tomatoes
- Tomato Paste
- Rotisserie Chicken
- Fresh Cheese Tortellini
- Fresh Spinach Leaves
- Whole Milk – or try heavy cream
- Parmesan Rind – for extra flavor
Serve soup with a dollop of ricotta cheese and some freshly grated parmesan cheese.
How to make Italian Chicken Tortellini Soup:
Step 1
Saute veggies. Heat a stockpot (I use a Dutch oven.) over medium-high heat. Add a drizzle of olive oil and then the onions and cook until softened – about 3-4 minutes. Add the garlic and seasonings (salt, pepper, red pepper flakes, and Italian Seasoning) and stir for another minute.
Step 2
Add liquids. Then add the chicken broth, crushed tomatoes, whole milk, and tomato paste. Bring mixture to a boil and reduce heat. Add parmesan rind (if using) and rotisserie chicken – and continue cooking for about 10-15 minutes.
Step 3
Add the tortellini and spinach. Add the fresh tortellini and cook until softened – about 4-5 minutes. Add the spinach and stir until wilted.
Step 4
Serve soup. Serve tortellini soup with a dollop of ricotta cheese, freshly shaved parmesan cheese, and some crusty bread.
What to serve with Chicken Tortellini Soup:
- Start with a glass of white wine, our Apple Cider Martinis, or Grapefruit Paloma.
- BREAD – Try our Chewy French Bread, Brioche Dinner Rolls, or Garlic Sourdough Bread.
- SALAD – How about a green salad with our Honey Balsamic Vinaigrette, Honey Lemon Dressing, or Creamy Italian Dressing?
Storing and Freezing:
- Store leftover soup in an airtight container in your refrigerator for 3-4 days.
- I don’t recommend freezing this soup because the tortellini and spinach will get mushy.
Recipe FAQs:
I recommend cutting some skinless chicken breast or chicken thighs into 2-inch cubes, placing it in the rich broth (before you add the tortellini), and cooking it. Remove to shred it and place back in soup.
We normally use the cheese tortellini that can be found in the refrigerated section of the store. You could also use some tortellini with a filling in this flavorful soup.
Yes, instead of chicken, try Italian sausage, ground beef, or even shredded roast beef.
Other Soup Recipes:
Try one of these homemade soup recipes next!
- Creamy Chicken Noodle Soup with Egg Noodles
- Creamy Broccoli Cheddar Soup
- Carrot Ginger Soup
- Stuffed Cabbage Soup
- White Chicken Chili
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Italian Chicken Tortellini Soup
Ingredients
- 1-2 Tablespoons olive oil
- 1 medium onion – chopped
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon red pepper flakes
- 1/2 teaspoon Italian Seasoning
- 5 cups lower-sodium chicken broth
- 15 oz. can crushed tomatoes
- 3 Tablespoons tomato paste
- 3 cups rotisserie chicken – shredded
- 14 oz. fresh tortellini – from the refrigerated section of the store
- 3 cups spinach leaves – stems removed
- 1 cup whole milk
- parmesan rind – optional
- ricotta cheese and freshly grated parmesan cheese – to serve
Instructions
- Saute veggies. Heat a stockpot over medium-high heat. Add the olive oil and then the onions – and cook until softened, about 3-4 minutes. Add the garlic and seasonings (salt, pepper, red pepper flakes, and Italian Seasoning) and stir for another minute.
- Add liquids. Then add the chicken broth, crushed tomatoes, whole milk, and tomato paste. Bring mixture to a boil and reduce heat. Add parmesan rind (if using) and rotisserie chicken – and continue cooking for about 10-15 minutes.
- Add the tortellini and spinach. Add the fresh tortellini and cook until softened, about 4-5 minutes. Add the spinach and stir until wilted.
- Serve soup. Serve tortellini soup with a dollop of ricotta cheese, freshly shaved parmesan cheese, and some crusty bread.
Notes
- Cut chicken breasts/thighs into 2-inch cubes.
- Place in the broth before adding tortellini.
- Cook until chicken is done (160 degrees f on a digital thermometer – allowing for some carry-over cooking).
- Remove chicken and shred.
- Place chicken back in the soup to heat.
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- Store leftover soup in an airtight container in your refrigerator for 3-4 days.
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- I don’t recommend freezing this soup because the tortellini and spinach will get mushy.
This soup was so delicious and easy. Leftovers were the best. I just added more tomato paste. Highly recommend!
Thanks for letting me know, Debbie!
Delicious soup on this cold day in Colorado. Easy to put together and loved the rotisserie chicken short cut. Both my husband and son loved it and I have enough left for lunches tomorrow. Thanks, Sue!
Hi Deb! Thanks for your feedback! 🙂
The rotisserie chicken is a smart idea and I agree with Josh with the Chewy French Bread tip.
Agreed!
Such an easy, delicious recipe! Goes great with the Chewy French Bread!
Thanks so much, Josh!