Chicken Tortellini Soup

This bright, cozy chicken tortellini soup comes together in 30–45 minutes and is packed with veggies, cheese tortellini, spinach, shredded chicken, and a splash of fresh lemon. It’s a simple, one-pot meal that’s perfect for chilly nights, meal prep, or an easy weeknight dinner. You can make it on the stovetop, in a slow cooker, or in the Instant Pot.

Course Soup

Cuisine American, Italian

Keyword Chicken tortellini soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 451kcal

Author Julia

Ingredients

2 tablespoons olive oil (30 milliliters)
1 medium onion (150 grams), chopped
2 medium carrots (120 grams), diced
2 stalks celery (100 grams), diced
1 cup cremini mushrooms (90 grams), sliced
½ teaspoon garlic powder (1.5 grams)
½ teaspoon onion powder (1.5 grams)
Salt and freshly ground black pepper to taste
4 cloves garlic (12 grams) minced
8 cups chicken stock or broth (1.9 liters)
1 teaspoon snipped thyme leaves
½ teaspoon finely chopped fresh rosemary
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes optional
12 oz refrigerated or frozen cheese tortellini about 3 cups (340 grams)
2 cups cooked shredded chicken (250 grams)
3 cups fresh baby spinach (90 grams), packed
2 medium lemons start with 1 and adjust to taste (about 60 milliliters)
2 tablespoons chopped fresh parsley

US Customary - Metric

Instructions

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and black pepper. Cook, stirring often, for about 6 to 7 minutes, until the vegetables have softened and are just starting to turn golden.
Stir in the minced garlic, thyme sprigs, and chopped rosemary. Add the Italian seasoning and red pepper flakes, and cook for another 1 to 2 minutes until everything smells super fragrant.
Pour in the chicken stock, making sure to scrape up any browned bits from the bottom of the pot. Bring it all to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes so the flavors can start to come together.
Add the shredded chicken and tortellini, and let it simmer gently for 8 to 10 minutes (or however long the package of tortellini suggests), until the pasta is perfectly tender.
Stir in the baby spinach and the juice of half a lemon, cooking just another minute or two until the spinach wilts.
Take the pot off the heat, taste the soup, and adjust with more lemon juice, salt, or pepper if you think it needs a little extra brightness or kick.
Ladle into bowls and top with chopped parsley and a fresh sprig of thyme before serving.

Notes

How to make it with raw chicken: After sautéing the veggies and adding the garlic/herbs, add broth and raw chicken (skinless boneless breasts or thighs), then maintain a gentle simmer (not a boil) until cooked through—about 12–18 minutes for breasts or 18–22 minutes for thighs, aiming for 165°F/74°C internal temperature of the chicken. Transfer chicken to a board, rest 5 minutes, shred, and return it to the pot. Add tortellini and simmer just until al dente, then turn off the heat and stir in spinach and lemon to keep the greens vibrant and the broth bright; season to taste.
Make it creamy: Stir in a splash of half-and-half or a spoonful of cream cheese right at the end.
Add extra veggies: Zucchini, kale, bell peppers, or even peas work beautifully. I often toss in extra veggies when making big batches for friends.

Frequently Asked Questions

Can I use frozen tortellini? Yes. Add from frozen and simmer 1–2 minutes longer.
How do I keep the pasta from getting soggy? Cook the tortellini right before serving or store it separately in broth. Reheat gently; this is how we keep that al dente texture.
Can I make it dairy-free or lighter? Use chicken mini gnocchi, GF short pasta like farfalle, or dairy-free tortellini; skip cheese garnishes. For lighter calories, add more veggies and extra spinach, and use lean shredded chicken.
How do I fix a too-sour broth? Add a splash of broth, a pat of butter, or a pinch of sugar—this is how we rebalance lemon-forward soups.

Storage, Reheating, Freezing, and Make-Ahead

Storage: Refrigerate in airtight containers up to 4 days. Tortellini continues to soften. For best texture, store cooked tortellini separately in its liquid or cook the pasta fresh when reheating.
Reheating: Stovetop on low until steaming; thin with a splash of broth or water. Add a squeeze of lemon to wake it up. Microwave on 50–70% power in short bursts.
Freezing: Freeze without tortellini and spinach up to 3 months, as tortellini can get mushy. Thaw overnight, reheat, then add fresh tortellini to simmer and finish with spinach + lemon.
Make-Ahead: You can make the broth and shredded chicken ahead, keep it refrigerated or frozen, then add the tortellini and spinach when ready to serve.

Nutrition