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Home » Soup » Easy Chicken Tortellini Soup Recipe

Easy Chicken Tortellini Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 26, 2020
4.82 from 11 votes


Last Updated December 26, 2020 | 1 Comment

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chicken tortellini soup pinterest pin collage image
chicken tortellini soup pinterest pin collage image

This Chicken Tortellini Soup Recipe is an easy and flavorful weeknight dinner option made with a delicious tomato-based chicken broth, juicy shredded chicken, softened vegetables, and plenty of pillowy cheese tortellini. 

Overhead image of a large white Dutch oven filled with simmering tomato-based chicken broth, carrots, celery, onion, shredded chicken, spinach, and four-cheese tortellini.

This easy chicken tortellini soup combines my love for soup and cheesy pasta with simple, everyday ingredients like onions, carrots, celery, tomato sauce, and leftover shredded chicken. It’s healthy, hearty, and really easy to make. Perfect for chilly winter nights.

Like most soup recipes, this chicken tortellini soup is easily modified to taste delicious with whatever you have in the house! Use your favorite veggies, trade the cheesy tortellini for chicken or meat-filled ones, and garnish with your favorite fresh herbs, a little shredded parmesan cheese, or red chili flakes for a little heat.

Two soup bowls filled with chicken tortellini soup made with chicken, cheesy tortellini, soft vegetables, spinach, and topped with red chili flakes.

How to Make Chicken Tortellini Soup

1. Soften the onions in 1-2 tablespoons of olive oil. As the onions are sautéeing, chop your carrots and celery.

2. Add the chopped carrots and celery. Cook them with the onions for about 5 minutes or so, or until starting to soften.

3. Add the garlic and Italian seasoning, mixing well to combine, and cook just until fragrant.

Carrots, celery, and onions softening in a large white Dutch oven set over medium heat.

4. With the vegetables softened and the garlic fragrant, add the bay leaves, tomato sauce, and your favorite store-bought chicken broth. You may also add homemade turkey stock, bone broth, or homemade chicken stock. Bring to a boil, then simmer for about 10-15 minutes.

5. Add the shredded chicken, spinach, and refrigerated tortellini. Mix well and simmer for about 10 minutes.

6. Season with salt and pepper (remember, we haven’t added any of that yet!) and garnish with your favorite chopped herbs, red pepper flakes, or cheese!

That’s all there is to it! Super easy, right?

I love serving this yummy soup with buttered crusty bread – what would you serve it with?

Large white Dutch oven filled with simmering tomato-based chicken broth, carrots, celery, onion, and shredded chicken.

Can I Use Frozen or Dry Tortellini?

You will find cheese tortellini at your local grocery store either frozen, fresh, or dry. I always try to purchase fresh tortellini (in the refrigerated section) whenever possible, but I always keep a bag of dry tortellini in my pantry for last-minute dinners. All forms of tortellini will work with this recipe, simply adjust the total cook time (dry tortellini will take longer to cook and soften compared to fresh).

Overhead image of a large white Dutch oven filled with simmering tomato-based chicken broth, carrots, celery, onion, shredded chicken topped with several cups of fresh baby spinach..

Can I Make this Chicken Tortellini Soup in the Slow Cooker?

While I haven’t made this recipe using my Crockpot, you may easily do so by replacing the cooked and shredded chicken with raw chicken (3 large boneless skinless chicken breasts or 6 chicken thighs). Place the chicken, veggies, tomato sauce, broth, Italian seasoning, and garlic in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours (or until the chicken is fully cooked and vegetables have softened). Approximately 30 minutes before serving, add the tortellini and spinach.

Close up image of a large white Dutch oven filled with simmering tomato-based chicken broth, carrots, celery, onion, shredded chicken, spinach, and four-cheese tortellini.

More chicken soup recipes to try,

Homemade Chicken Noodle Soup Recipe

Lemon Chicken Soup Recipe

Homemade Chicken Soup Recipe

Caldo de Pollo Recipe (Mexican Chicken Soup)

Easy Chicken and Rice Soup Recipe

White soup bowl filled with easy chicken tortellini soup made with a light tomato based broth, cheese tortellini, spinach, carrots, chicken, and garnished with red chili flakes.

Did you try making this easy chicken tortellini soup recipe?

Tell me about it in the comments below! I always love to hear your thoughts.

White soup bowl filled with easy chicken tortellini soup made with a light tomato based broth, cheese tortellini, spinach, carrots, chicken, and garnished with red chili flakes.

Easy Chicken Tortellini Soup Recipe

4.82 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
An easy, flavorful, and healthy weeknight dinner option made with a delicious tomato-based chicken broth, juicy shredded chicken, softened veggies, and plenty of pillowy cheese tortellini. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 6 servings
Calories 404 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 large onion - diced
  • 5 large carrots - peeled and chopped
  • 5 stalks celery - chopped
  • 5 cloves garlic - minced
  • 2 teaspoon Italian seasoning
  • 1 (14.5 ounce) can tomato sauce
  • 2 bay leaves
  • 8 cups low-sodium chicken broth - or homemade chicken stock
  • 2 cups shredded chicken - plus more, as needed
  • 5 ounces baby spinach
  • 1 (20 ounce) package refrigerated cheese tortellini
  • salt + pepper - to season
  • Fresh thyme - to garnish
  • crushed red pepper - to garnish
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Instructions
 

  • Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven set over medium heat. Add the chopped onion and sauté for about 5 minutes. As the onion softens, chop the carrots and celery, then add them to the pot with onions. Mix well and cook for an additional 5 minutes.
  • Add the minced garlic and Italian seasoning. Mix well to combine and cook for an additional 1 minute.
  • Add the bay leaves, tomato sauce, and chicken broth. Increase heat to high heat and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for 10-15 minutes.
  • Uncover and add the shredded chicken, fresh spinach, and tortellini to the pot. Increase heat to medium-high heat, and allow the soup to simmer, uncovered, for an additional 8-10 minutes, or until tortellini is fully cooked (see notes).
  • Season with salt and black pepper, to taste (everyone has their own personal preference) and garnish with chopped thyme, fresh parsley, or red pepper flakes if desired.

Jessica's Notes

  • This recipe is great with leftover cooked chicken (boneless skinless chicken breasts or chicken thighs) or shredded rotisserie chicken.
  • If you plan to cook the tortellini directly in the soup, it is best to serve and enjoy this soup immediately as tortellini pasta will continue to absorb liquid, swell, and (to some degree) fall apart. As such, if you know that you will have leftovers, I recommend cooking the tortellini in a separate pot of lightly salted boiling water until al dente and adding to each individual soup bowl as desired.
  • Check out the full post for recommended instructions on how to make this soup in your slow cooker.
  • You may also use frozen or dry tortellini, adjust the cooking time as needed.

Nutritional Information

Calories: 404kcal | Carbohydrates: 45g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 131mg | Potassium: 409mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4118IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Soup, Chicken Tortellini Soup, Tortellini Soup Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

385 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Catherine says

    September 12, 2021 at 9:23 pm

    I am going to try the Crock pot version you mentioned Easier and less work Sounds delicious Use my crock pot a lot other choices and recipes Thanks

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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