Description

This Chicken Tortellini Soup is a comforting, flavorful one-pot meal packed with tender shredded chicken, cheese tortellini, fresh veggies, and a bright splash of lemon juice. Perfect for chilly nights or easy weeknight dinners, it simmers on the stovetop to blend savory herbs and spices with hearty ingredients for a satisfying bowl of soup.

Ingredients

Scale

Vegetables and Aromatics

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

Seasonings and Herbs

½ teaspoon garlic powder (1.5 grams)
½ teaspoon onion powder (1.5 grams)
Salt and freshly ground black pepper, to taste
1 teaspoon snipped thyme leaves
½ teaspoon finely chopped fresh rosemary
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)

Liquids and 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 3 cups, 340 grams)
2 cups cooked shredded chicken (250 grams)
3 cups fresh baby spinach (90 grams), packed
2 medium lemons (about 60 milliliters juice, start with 1 lemon and adjust)
2 tablespoons chopped fresh parsley

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Instructions

Heat 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 to turn golden.
Add garlic and herbs: Stir in the minced garlic, thyme leaves, and chopped rosemary. Add Italian seasoning and red pepper flakes, cooking for another 1 to 2 minutes until fragrant.
Add stock and simmer: Pour in the chicken stock, scraping up any browned bits from the pot’s bottom. Bring to a boil, then reduce heat to medium-low and let simmer for 5 minutes to blend flavors.
Add chicken and tortellini: Stir in the shredded chicken and tortellini, simmer gently for 8 to 10 minutes or until tortellini is tender.
Incorporate spinach and lemon juice: Add baby spinach and the juice of half a lemon, cooking for another 1 to 2 minutes until spinach wilts.
Adjust seasoning and serve: Remove from heat, taste, and adjust with more lemon juice, salt, or pepper as needed. Ladle into bowls and garnish with chopped parsley and a fresh thyme sprig before serving.

Notes

This soup typically takes 45 minutes total but can be prepared in 30 minutes if ingredients are prepped in advance.
The recipe can be adapted for the slow cooker or Instant Pot if preferred.
Use frozen tortellini if fresh is unavailable, just increase cooking time slightly.
Adjust lemon juice according to taste for brightness and acidity.
Substitute vegetable broth and omit chicken for a vegetarian version, using plant-based tortellini.

Nutrition

Serving Size: 1 serving
Calories: 451 kcal
Sugar: 10 g
Sodium: 780 mg
Fat: 17 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 66 mg