Nothing screams cozy like a giant bowl of Italian Chicken Tortellini Soup! Loaded with tender cheese tortellini, shredded chicken, fresh baby spinach, carrots, and celery… all in a super flavorful chicken broth! Serve this family favorite with extra parmesan cheese and crusty bread.
Tortellini Chicken Soup
If there’s one thing you might know about me by now, it’s probably that I’m OBSESSED with soup! I’ll eat it anytime, anywhere, and in any season! But obviously I love soup best during the Fall and Winter. So I couldn’t be happier that soup season is finally in full swing!!!
Let’s celebrate with a big bowl of homemade chicken tortellini soup!
This is an Italian version of my beloved flu fighter chicken noodle soup and it’s AMAZING! It’s the definition of simple, healthy, and hearty comfort food. Loaded with roasted chicken, cheese tortellini, crunchy carrots, celery, and onion – every single bite is exploding with flavor! My husband can eat half a pot in one sitting! It’s that good!
How to Make Italian Tortellini Soup…
It’s so easy! And you can make 99% of this soup ahead of time and freeze it for up to 2 months or keep it in the fridge for up to 3 days!
- First thing you need to do is roast your chicken! You’ll slather it in oil and spices and bake for 25 minutes. Be sure not to over bake or the chicken will be dry!!!
- Next you’ll bust out the soup pot and sauté the onions, celery, and carrots until they’ve softened! Then toss in the garlic and cook until fragrant.
- Pour in the chicken broth and bring to a boil over medium high heat. Then reduce heat and simmer, stirring occasionally, for 30 minutes.
- Toss in the tortellini and cook for about 2 minutes. I know that’s a short cooking time but they really don’t need long! Then stir in the chicken, lemon, cheese, spinach, and herbs!
- Taste and adjust seasoning as needed! I always toss in a little extra salt and pepper and sometimes even a dash of Italian seasoning!
Can I make this in a Slow Cooker?
This recipe can’t be made in a slow cooker or crockpot, but it can be kept warm in one. So if you’re having a party and want to serve soup, simply transfer the cooked soup to your slow cooker and add the tortellini about 6 minutes before your guests are going to dig in!
Can I use a Rotisserie Chicken?
Yes! This is definitely a great option if you’re tight on time! That said, the chicken most likely won’t be as flavorful or tender as my cooked chicken recipe. So you might want to add some extra spices into the soup pot!
Don’t Overcook the Tortellini!
I can’t urge this enough! The tortellini is cooked in about 2 to 3 minutes, so you want to add it at the very end! Otherwise it’ll become too soft and mushy.
If you’re planning on eating this soup over the course of a few days, feel free to cook the tortellini separately. Simply put a large pot of water over high heat, bring to a boil, and toss in the amount of tortellini you’ll want for one serving. Cook for 2 minutes, then remove from heat, drain, and add directly to your soup bowl! Repeat this process whenever you’re going to enjoy a bowl of soup!
So whether you feeling a nasty cold coming on, are looking for a new favorite soup recipe, or just want to make a giant pot of cozy comfort food for dinner, this Chicken Tortellini Soup Recipe is a sure winner. I hope you guys love it as much as we do!
More Soup Recipes:
- Italian Minestrone Soup
- Blackened Chicken Ramen Noodle Soup
- Italian Meatball Soup
- Spring Chicken Soup
- Lemony Chicken and Rice Soup
- Tomato Tortellini Soup
Italian Chicken Tortellini Soup
For the chicken:
- 1 pound skinless, boneless chicken breast tenders
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
For the soup:
- 3 tablespoons olive oil
- 4 large carrots, peeled and diced
- 4 stalks celery, diced
- 2 large onions, finely diced
- 8 cloves garlic, minced
- Big pinch of salt
- (2) 32 oz containers chicken stock
- 1 bay leaf
- 3 cups cheese tortellini
- 1 cup finely grated Parmesan cheese
- Juice of 1 lemon, plus more for serving
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks.
While the chicken is roasting, prepare the soup.
- Heat olive oil in a large soup pot over medium-heat. Add carrots, celery, and onions and cook, stirring occasionally, until softened, about 8 to 9 minutes.
- Add garlic and salt and cook for another minute. Add in the bay leaf and chicken stock.
- Increase heat to high, bring soup to a boil, then reduce heat to medium-low and simmer for 30 minutes.
- Stir in tortellini and simmer for 2 to 3 minutes, or until the tortellini is just cooked.
- Stir in the shredded chicken, Parmesan cheese, lemon juice, spinach, basil and parsley.
- Taste soup and adjust seasoning as needed. Serve warm.