Print

Chicken Tortellini Soup

Bowl of chicken tortellini soup with vegetables, spinach, and grated Parmesan cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and comforting one-pot Chicken Tortellini Soup packed with tender chicken, cheesy tortellini, and vibrant vegetables. Ready in just 40 minutes, it’s perfect for weeknight dinners and cozy nights.

Ingredients

Scale
  • 7 cups chicken broth
  • 1 (2-inch) Parmigiano-Reggiano cheese rind (optional)
  • 1 pound boneless, skinless chicken breasts
  • 2 carrots, peeled and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 1/2 teaspoons Italian seasoning
  • 8 ounces fresh spinach tortellini
  • 2 cups baby greens (spinach, kale, or Swiss chard)
  • Salt, to taste
  • Freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  1. Bring chicken broth and cheese rind (if using) to a boil in a large pot.
  2. Add chicken breasts, cover, and turn off the heat. Let sit for 20 minutes until cooked through. Remove chicken, chop, and set aside. Discard the rind.
  3. Add carrots, celery, and Italian seasoning to the broth. Simmer for 8–10 minutes until vegetables are tender.
  4. Add tortellini and simmer gently for 3–4 minutes or until cooked.
  5. Stir in chopped chicken and baby greens. Cook on low for 2–3 minutes until greens are wilted.
  6. Season with salt and pepper to taste. Serve hot, topped with grated Parmigiano-Reggiano.

Notes

  • Use freshly grated cheese for best flavor.
  • To freeze, remove tortellini and add fresh upon reheating.
  • For creamier soup, stir in half-and-half or cream before serving.
  • Can substitute rotisserie chicken or beans for protein variations.
  • Add seasonal veggies like zucchini, mushrooms, or asparagus.

Nutrition

Find it online: https://recipeeasily.com/chicken-tortellini-soup-method/