Italian Chicken Tortellini Soup

One of our favorite soups!

Easy to make on weeknights! Easy to customize if you don’t like beans or spinach, just leave them out. I love to serve for dinner with a salad and some bread for dunking. Would serve 6 people with smaller servings, but we usually have a large bowl for dinner (serves 4 that way).

Simple to Make!

Some other Soup Recipes:

Classic Ham and Bean Soup

To give this soup a nice silky texture, I partially puree some of the tender beans and vegetables. I love to top this warm and comforting soup with a spoonful of my Spinach and Basil Pesto! It melts into the savory soup and is so tasty!

Check out this recipe

Potato Leek Soup

Potato Leek soup is perfect for winter or early spring!  It’s warm and comforting and hearty and steamy…mmm  I like my potato leek soup chunky and creamy, with just a little bit of tanginess from some buttermilk.  Stay warm friends – eat soup!

Check out this recipe

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Delicious smooth soup made with roasted asparagus gets topped with homemade pumpernickel croutons and prosciutto crisps! It’s delicious! Directions included for a vegan version.

Check out this recipe

Homemade Chicken Stock (Stovetop or Pressure Cooker)

It's like liquid gold! Nothing really compares to homemade chicken stock and it's so easy to make yourself! Just takes some time on the stovetop or less time in your pressure cooker! Use your homemade chicken stock in recipes or make a delicious pot of homemade chicken soup!

Check out this recipe

Italian Chicken Tortellini Soup

One of our favorite soups! Easy to make on weeknights! Easy to customize if you don't like beans or spinach, just leave them out. I love to serve for dinner with a salad and some bread for dunking. Would serve 6 people with smaller servings, but we usually have a large bowl for dinner.

Tina Verrelli – epicuricloud.com

Print Pin Rate

Course: Dinner, Lunch, Soup

Cuisine: American, Italian

Keyword: beans, boneless skinless chicken breast, Soup, spinach, tortellini

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt + more to taste
• 1/4 teaspoon pepper
• 1 (14.5-ounce can) petite diced tomatoes (fire roasted are nice!) with juices
• 8 cups low-sodium chicken broth
• 2 cups shredded cooked chicken
• 1 cup navy or cannellini beans OPTIONAL drained and rinsed
• 2 cups dried or frozen tortellini I use dried Barilla in blue bag
• 1 cup baby spinach stems removed, chopped if large leaves
• grated Parmesan cheese for topping

Instructions 

• Heat oil in pot (4 quart or larger) over medium heat.
• Add onions, carrot, celery to pot and cook, stirring constantly for about 5 minutes.
• Add garlic, Italian seasoning salt and pepper and cook stirring for about 1 minute.
• Add chicken, tomatoes and broth. (Beans too if using.)
• Bring to a simmer over medium heat. Reduce heat to a low simmer and cover.
• Simmer for 30 minutes, stirring occasionally.
• Add the tortellini and cook for about 10 more minutes (or just until the tortellini are tender.)
• Stir in the spinach, taste and see if needs more salt. Serve!
• Serve with Parmesan cheese for topping.

Notes

Leftovers & Make Ahead:

The tortellini will swell up and absorb liquid in any leftovers.  Just add some more broth when reheating.  When I make this ahead, I refrigerate/freeze before adding the tortellini and spinach.  Then I add those once the soup is reheated.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 334kcal (17%) | Carbohydrates: 22g (7%) | Protein: 31g (62%) | Fat: 14g (22%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 67mg (22%) | Sodium: 487mg (21%) | Potassium: 678mg (19%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 869IU (17%) | Vitamin C: 4mg (5%) | Calcium: 110mg (11%) | Iron: 3mg (17%)

Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!