Description
This bright and cozy Chicken Tortellini Soup is a comforting one-pot meal packed with veggies, cheese tortellini, spinach, shredded chicken, and a splash of fresh lemon. Perfect for chilly nights, meal prep, or an easy weeknight dinner, it combines fragrant herbs and tender ingredients in a flavorful chicken broth.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, chopped (150 grams)
- 2 medium carrots, diced (120 grams)
- 2 stalks celery, diced (100 grams)
- 1 cup cremini mushrooms, sliced (90 grams)
- 4 cloves garlic, minced (12 grams)
- 1 teaspoon snipped thyme leaves
- ½ teaspoon finely chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 3 cups fresh baby spinach, packed (90 grams)
- 2 medium lemons (about 60 milliliters juice)
Seasonings
- ½ teaspoon garlic powder (1.5 grams)
- ½ teaspoon onion powder (1.5 grams)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
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)
Instructions
- Prepare Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and black pepper. Cook, stirring often, for 6 to 7 minutes until vegetables are softened and beginning to turn golden.
- Add Aromatics and Herbs: Stir in minced garlic, thyme leaves, and chopped rosemary. Add Italian seasoning and red pepper flakes, cooking another 1 to 2 minutes until fragrant.
- Add Broth and Simmer: Pour in chicken stock, scraping up any browned bits from the pot bottom. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to blend flavors.
- Add Chicken and Tortellini: Incorporate shredded chicken and tortellini into the soup. Simmer gently for 10 minutes or until pasta is tender per package instructions.
- Add Spinach and Lemon: Stir in baby spinach and juice of half a lemon, cooking 1 to 2 minutes until spinach wilts.
- Adjust Seasoning and Serve: Remove from heat, taste, and add additional lemon juice, salt, or pepper as needed. Ladle soup into bowls and garnish with chopped fresh parsley and a sprig of thyme.
Notes
- This recipe comes together in about 45 minutes, making it a great weeknight or meal prep option.
- You can substitute vegetable broth and omit chicken for a vegetarian version.
- Use frozen tortellini directly without thawing for convenience.
- Adjust lemon juice to taste to brighten the soup as desired.
- Soup can also be made in a slow cooker or Instant Pot using similar steps and timing adjustments.
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
