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!

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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

Cook Time: 45 minutes

Total Time: 45 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%)

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