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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Chicken tortellini soup with parmesan

Chicken Tortellini Soup

Posted by: Ari Laing

Thick, creamy Chicken Tortellini Soup is cozy, hearty, and family-friendly. It has a tomato basil base and is packed with fresh baby spinach, roasted chicken breast, and cheese tortellini. Serve with a sprinkle of Parmigiano Reggiano and freshly cracked pepper for a delicious, filling lunch or dinner the whole family will love!

recipe +-

Posted by: Ari Laing
Creamy chicken tortellini soup
Print Recipe
5 from 2 votes

Chicken Tortellini Soup

Thick, creamy Chicken Tortellini Soup is cozy, hearty, and family-friendly. It has a tomato basil base and is packed with fresh baby spinach, roasted chicken breast, and cheese tortellini. Serve with a sprinkle of Parmigiano Reggiano and freshly cracked pepper for a delicious, filling lunch or dinner the whole family will love!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American, Italian
Keyword: how to make tortellini soup, tomato soup
Servings: 8 servings
Calories: 243kcal
Author: Ari Laing

Equipment

  • Large dutch oven or soup pot
  • Blender or immersion blender

Ingredients

  • 3 Tbsp extra virgin olive oil or unsalted butter
  • 1 medium onion diced
  • 2 medium garlic cloves finely chopped
  • 2 Tbsp fresh thyme
  • ¼ tsp crushed red pepper flakes
  • 2 (28 oz) cans crushed tomatoes or whole peeled tomatoes
  • 4 cups water or chicken broth
  • 1 cup packed fresh basil plus more for serving
  • Parmesan rind optional
  • 9 oz cheese tortellini
  • 2 cups cooked chicken breast cubed or shredded, about 2 chicken breasts (we recommend a store-bought rotisserie chicken)
  • ¼ cup heavy cream plus more for serving, optional
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 5 oz fresh baby spinach

Instructions

  • Sauté the onion. Heat 3 Tbsp olive oil in a Dutch oven or large pot over medium heat. Add 1 diced onion, season with ½ tsp Kosher salt, then cook, stirring occasionally, for 6-8 minutes. Add 2 minced garlic cloves, 2 Tbsp fresh thyme leaves, and ¼ tsp crushed red pepper flakes. Cook 1 minute more.
  • Cook the soup. Add 2 (28 oz) cans of crushed or whole tomatoes, 4 cups of water, and 1 cup of packed basil leaves. Add the Parmesan rind if using, then bring to a boil. Cover, reduce the temperature to a simmer, then cook for 20 minutes.
  • Purée the soup. Remove and discard the Parmesan rind, then carefully transfer the soup to a blender (working in batches as needed) and purée until very smooth. Return the soup to the pot. Alternatively, you can purée the soup directly in the pot with an immersion blender.
  • Add remaining ingredients. Bring the soup to a boil, then add the tortellini and chicken. When the pasta floats to the top, about 3-4 minutes later, it's fully cooked. Add a bag of fresh baby spinach, then turn off the heat, then stir in ¾ tsp Kosher salt and ¼ tsp black pepper. The spinach will wilt from the heat of the soup.
  • Add cream, then serve! If desired, stir in ¼ cup of heavy cream. Taste, adjust seasoning as necessary, then serve immediately with grated Parmesan cheese, freshly cracked black pepper, and additional basil leaves.

Video

Notes

  • Soups with pasta in them tend not to freeze well. Here's how to freeze this soup: do not add the tortellini and heavy cream! You can add it when you thaw and reheat the soup later. Allow soup to cool completely to room temperature then transfer to a large Ziplock bag. Seal tightly, removing as much air as possible, then lay flat in a freezer. Freeze until solid, at least a few hours, then you can store the bags laying flat or upright in the freezer. Soup will keep for up to 3 months.
  • Alternatively, you can freeze soup in individual portions using these Souper Cubes, which we are crazy in love with!
  • To reheat from frozen: allow soup to thaw overnight in a refrigerator or place in a saucepan over medium heat and warm through until hot -- then add cooked tortellini and cream.

Nutrition

Sodium: 480mg | Calcium: 94mg | Vitamin C: 10mg | Vitamin A: 2039IU | Sugar: 2g | Fiber: 2g | Potassium: 240mg | Cholesterol: 52mg | Calories: 243kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 12g | Protein: 17g | Carbohydrates: 17g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!