Go Back
–+ servings
chicken tortellini soup 393703165

Hearty Chicken Tortellini Soup with Spinach and Ricotta

A cozy Italian-inspired chicken tortellini soup loaded with tender chicken, cheesy tortellini, and fresh spinach in a savory tomato broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Soups
Cuisine: Italian
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cups shredded cooked chicken rotisserie or leftover works well
  • 9 ounces fresh cheese tortellini refrigerated variety
  • 2 cups baby spinach torn if large leaves
  • 6 cups chicken broth low sodium preferred, about 1.4 liters
  • 14 ounces canned diced tomatoes with their juices
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • to taste salt and freshly ground black pepper
  • for serving grated Parmesan cheese
  • for serving ricotta cheese a dollop on top

Method
 

  1. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and cook, stirring often, until soft and fragrant, about 3 minutes.
  1. Pour in the chicken broth, diced tomatoes with their juices, Italian seasoning, salt, and pepper. Bring the mixture to a boil over high heat.
  1. Stir in the shredded chicken and fresh tortellini. Reduce the heat to a gentle simmer and cook until the tortellini are tender, 5 to 7 minutes.
  1. Add the baby spinach to the pot and stir until it wilts, about 1 minute.
  1. Ladle the hot soup into bowls. Top each serving with grated Parmesan cheese and a generous dollop of ricotta cheese.

Nutrition

Calories: 440kcalCarbohydrates: 30gProtein: 29gFat: 21gSaturated Fat: 8gCholesterol: 60mgSodium: 650mgFiber: 3gSugar: 5g

Notes

Use low-sodium chicken broth and adjust the salt at the end for the best flavor.
Leftover rotisserie chicken is a great shortcut; shred it while the broth heats.
If your tortellini are frozen, simmer them for 1 to 2 extra minutes and check the package directions.
The soup thickens as it sits because the tortellini absorb broth, so add a splash of broth when reheating leftovers.
For a make-ahead plan, cook the soup base without the tortellini and spinach, then add them when reheating.
Keep the soup at a gentle simmer after adding tortellini so the pasta does not split.
Serve with warm California sourdough and a glass of your favorite wine for a cozy weeknight dinner.

Tried this recipe?

Let us know how it was!