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A bowl of tortellini soup with shredded chicken.
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5 from 4 votes

Italian Chicken Tortellini Soup

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!
Course Soup
Cuisine American, Italian
Keyword creamy chicken tortellini soup, tomato tortellini soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 486kcal
Author Sue Ringsdorf

Ingredients

For the veggies:

  • 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

For the broth:

  • 5 cups lower-sodium chicken broth
  • 15 oz. can crushed tomatoes
  • 3 Tablespoons tomato paste

For the remaining:

  • 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.
    1-2 Tablespoons olive oil, 1 medium onion, 3 cloves garlic
    kosher salt and freshly ground black pepper, 1 teaspoon red pepper flakes, 1/2 teaspoon Italian Seasoning
  • 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.
    5 cups lower-sodium chicken broth, 15 oz. can crushed tomatoes, 1 cup whole milk, 3 Tablespoons tomato paste
    parmesan rind, 3 cups rotisserie chicken
  • Add the tortellini and spinach. Add the fresh tortellini and cook until softened, about 4-5 minutes. Add the spinach and stir until wilted.
    14 oz. fresh tortellini, 3 cups spinach leaves
  • Serve soup. Serve tortellini soup with a dollop of ricotta cheese, freshly shaved parmesan cheese, and some crusty bread.
    ricotta cheese and freshly grated parmesan cheese

Notes

Instead of using rotisserie chicken, you can cook some raw chicken directly in the soup.
  1. Cut chicken breasts/thighs into 2-inch cubes.
  2. Place in the broth before adding tortellini. 
  3. Cook until chicken is done (160 degrees f on a digital thermometer - allowing for some carry-over cooking).
  4. Remove chicken and shred.
  5. Place chicken back in the soup to heat.
 
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.

Nutrition

Calories: 486kcal | Carbohydrates: 38g | Protein: 48g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 140mg | Sodium: 892mg | Potassium: 605mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1797IU | Vitamin C: 14mg | Calcium: 186mg | Iron: 3mg