Go Back
+ servings
Logo of The Forked Spoon showing Spork
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.
4.80 from 10 votes

Easy Chicken Tortellini Soup Recipe

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. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 servings
Calories: 404kcal


  • 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


  • 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.


  • 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.


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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.