Chicken Tortellini Soup
Cozy, comforting, and weeknight-easy, this one-pot chicken tortellini soup is loaded with juicy chicken, tender cheese tortellini, veggies, and a savory broth brightened with a splash of lemon. It’s family-friendly, budget-minded, and perfect for make-ahead lunches.
Ingredients
For the Soup Base
- 1 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
Protein & Pasta
- 2 cups cooked shredded chicken rotisserie or leftover; breast or thighs
- 1 pound cheese tortellini fresh or refrigerated
Broth & Seasoning
- 6 cups low-sodium chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 0.5 tsp black pepper
Finish
- 2 cups baby spinach loosely packed
- 1 tbsp lemon juice fresh, to brighten
Instructions
- Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until beginning to soften. Stir in garlic and cook 1 minute until fragrant.
- Add broth & season: Pour in chicken broth. Stir in shredded chicken, basil, oregano, salt, and pepper. Bring to a simmer and cook 10 minutes to develop flavor.
- Cook tortellini: Add tortellini and simmer according to package directions (about 5–7 minutes) until just tender. Avoid overcooking.
- Finish & serve: Stir in spinach until wilted, then add lemon juice. Taste and adjust seasoning. Ladle into bowls and serve warm.
Notes
Optional add-ins: Diced zucchini or yellow squash, mushrooms, white beans, or a can of diced tomatoes. Add firmer veggies earlier and greens at the end.
Serving ideas: Pair with crusty bread or garlic toast, a light green salad, and a sprinkle of Parmesan (alcohol-free).
Storage: Refrigerate up to 4 days; reheat gently. For freezing, store the soup without tortellini and add fresh pasta when reheating.