Description
This comforting Chicken Tortellini Soup combines tender shredded chicken, cheesy tortellini, and fresh vegetables in a fragrant, herb-infused chicken broth. Ready in under an hour, this hearty soup is perfect for cozy family dinners or meal prep with its delicious balance of savory flavors and fresh lemon brightness.
Ingredients
Vegetables and Herbs
- 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
- 4 cloves garlic (12 grams), minced
- 1 teaspoon snipped thyme leaves
- ½ teaspoon finely chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 3 cups fresh baby spinach (90 grams), packed
- 2 medium lemons (about 60 milliliters juice)
Spices and Seasonings
- ½ teaspoon garlic powder (1.5 grams)
- ½ teaspoon onion powder (1.5 grams)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
Main Ingredients
- 2 tablespoons olive oil (30 milliliters)
- 8 cups chicken stock or broth (1.9 liters)
- 12 oz refrigerated or frozen cheese tortellini (about 340 grams or 3 cups)
- 2 cups cooked shredded chicken (250 grams)
Instructions
- Sauté the vegetables: 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 start turning golden.
- Add garlic and herbs: Stir in the minced garlic, thyme leaves, chopped rosemary, Italian seasoning, and red pepper flakes if using. Cook for another 1 to 2 minutes until all the herbs and spices become fragrant, releasing their aromas.
- Simmer the broth: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot to add extra flavor. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to meld the flavors.
- Cook the tortellini and chicken: Add the shredded chicken and tortellini to the simmering broth. Let it gently simmer for 8 to 10 minutes, or according to the tortellini package directions, until the pasta is tender and heated through.
- Finish with spinach and lemon: Stir in the fresh baby spinach and squeeze in the juice of half a lemon. Cook for an additional minute or two until the spinach wilts but remains vibrant.
- Adjust seasoning and serve: Remove the pot from heat. Taste and adjust seasoning with more lemon juice, salt, or pepper as desired for brightness and balance. Ladle soup into bowls and garnish with chopped fresh parsley and a sprig of thyme before serving.
Notes
- Use refrigerated or frozen tortellini for convenience; cooking times may vary slightly depending on the package instructions.
- Shredded rotisserie chicken works well as a shortcut for cooked chicken.
- Adjust red pepper flakes according to your spice preference or omit for a milder soup.
- Fresh lemon juice adds brightness, so start with half a lemon and add more to taste.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
