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Chicken Tortellini Soup

Chicken tortellini soup simmers chicken breasts in a savory broth with tender vegetables, then finishes with cheese tortellini, baby spinach, and lemon juice. The result is a hearty soup with bright flavor and a comforting, tender texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 package (20 oz) refrigerated cheese tortellini
  • 5 oz baby spinach
  • 1 tbsp lemon juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the chicken broth, chicken breasts, Italian seasoning, salt, and pepper.
  5. Bring to a boil, then reduce the heat to maintain a gentle simmer and cook for 18–25 minutes, until the thickest part of each chicken breast reaches 165°F.
  6. Transfer the chicken to a plate and bring the broth back to a gentle boil.
  7. Add the tortellini and cook according to the package directions, usually 3–5 minutes.
  8. Shred the chicken with two forks.
  9. Return the chicken to the pot with the spinach and lemon juice.
  10. Stir for 1–2 minutes, until the spinach wilts and the chicken is heated through.

Notes

For tender chicken, check that the thickest part reaches 165°F and avoid simmering it longer than needed. Refrigerate leftovers for up to 3 days; freezing is not recommended because the tortellini can turn soft. For a gluten-free option, use gluten-free cheese tortellini.