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Chicken Tortellini Soup

Chicken tortellini soup is simmered with chicken breasts, vegetables, and cheese tortellini in a savory broth. Baby spinach stirred in at the end adds a fresh touch to this hearty one-pot meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 8 cups low-sodium chicken broth
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 package (9 oz) refrigerated cheese tortellini
  • 5 oz baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and Italian seasoning and cook for 30 seconds, until fragrant.
  3. Add the chicken broth, chicken breasts, salt, pepper, and bay leaf.
  4. Bring the mixture to a boil over medium-high heat.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the thickest part of each chicken breast reaches 165°F.
  6. Transfer the chicken to a cutting board.
  7. Discard the bay leaf.
  8. Bring the broth back to a boil, add the tortellini, and cook according to the package directions.
  9. Shred the chicken with two forks and return it to the pot.
  10. Stir in the spinach and cook for 1 to 2 minutes, until the spinach is wilted and the soup is hot.

Notes

For tender chicken, check the thickest part of each breast for doneness with a thermometer. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the tortellini may soften when reheated. Use gluten-free tortellini for a gluten-free option.