Creamy Chicken Tortellini Soup with Rotisserie Chicken
This thick, creamy Chicken Tortellini Soup is pure comfort in a bowl. With a tomato-basil base, tender roasted chicken, cheese tortellini, and fresh baby spinach, it’s hearty enough for dinner but easy enough for a weeknight. Finish with Parmigiano Reggiano and cracked pepper for the perfect cozy meal.
Servings: 8 servings
Calories: 243kcal
Video
Equipment
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.
Notes
- Make ahead: Prepare up to 2 days ahead; refrigerate and reheat gently before serving.
- Freeze: Cool completely, then freeze airtight for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm individual portions in the microwave or larger batches on the stovetop over medium heat, stirring occasionally, until hot.
Nutrition
Calories: 243kcal | Carbohydrates: 17g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 480mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2039IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 2mg
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