One-Pot Cheesy Tortellini Soup with Rotisserie Chicken
This cheesy tortellini soup is my answer to "What's for dinner?" on a cold night. Loaded with pillowy stuffed pasta, tender rotisserie chicken, and silky spinach, it's balanced, layered, and deeply comforting—without being heavy. One pot, minimal prep, and a dinner everyone will happily gather around.
Servings: 6 servings
Calories: 618kcal
Equipment
Large Dutch oven or soup pot with tight fitting lid
Wooden or silicone spatula
Ingredients
For the Soup
- 2 Tbsp (30ml) olive oil
- 2 medium sweet onions, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, finely chopped
- 2 Tbsp (30g) tomato paste
- 2 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes
- 4 cups (32oz; 900g) low-sodium chicken broth
- 1 (14.5oz; 410g) can of crushed tomatoes
- Parmesan rind, optional, but so good!
- 12 oz (340g) cheese and spinach tortellini, or any variety you prefer, uncooked
- 2 cups shredded or cubed rotisserie chicken, or other leftover chicken
- 1 (15.5oz; 440g) can of cannellini beans along with liquid
- 1 (5 or 6oz) bag of fresh baby spinach or chopped kale leaves (stems removed)
- ½ cup (120ml) heavy cream or coconut milk
- 1 Tbsp (15ml) red wine vinegar
For Serving
- Freshly grated Parmesan
- Flaky sea salt
Instructions
- Sauté veggies. Heat 2 Tbsp (30ml) olive oil in a large pot over medium heat. When hot, add diced onions, carrots, and celery, then season with ½ tsp kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until softened, about 4-6 minutes. Add 2 cloves of chopped garlic, then cook until fragrant, about 1 minute more.
- Stir in spices. Add 2 Tbsp (30g) tomato paste, 2 tsp dried oregano, and ½ tsp crushed red pepper flakes, then cook for 1 minute.
- Add liquid. Pour in 4 cups (900g) chicken broth, 1 (14.5oz; 410g) can of crushed tomatoes, and a Parmesan rind, stir well, then bring the mixture to a simmer uncovered. Cook until the veggies are tender, about 20 minutes.
- Add remaining ingredients. Stir in 12oz (340g) tortellini, 2 cups shredded rotisserie chicken, 1 (15.1oz; 440g) can of cannellini beans, and 1 (5oz) bag of fresh baby spinach. Cover with a tight fitting lid, then cook for 2-3 minutes, until the pasta is cooked through and the spinach has wilted.
- Add cream. Remove the Parmesan rind. Stir in ½ cup (120ml) heavy cream and 1 Tbsp (15ml) red wine vinegar, then taste and adjust seasoning. Divide into large, shallot bowls, then top each with a drizzle of olive oil, some freshly grated Parmesan, and a pinch of flaky sea salt. Enjoy!
Notes
- Make-ahead: Prepare the soup base (without tortellini, spinach, or cream) up to 2 days ahead. Reheat gently, then add the remaining ingredients just before serving so the pasta stays tender.
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. The tortellini will absorb broth as it sits — add a splash of broth when reheating to loosen.
- Freezing: Freeze without tortellini and spinach for best texture. Add fresh when reheating. Freeze up to 3 months.
- Reheating: Warm gently over medium-low heat, avoiding a boil to prevent overcooking the pasta.
Nutrition
Calories: 618kcal | Carbohydrates: 63g | Protein: 42g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 826mg | Potassium: 1198mg | Fiber: 10g | Sugar: 14g | Vitamin A: 7561IU | Vitamin C: 24mg | Calcium: 288mg | Iron: 6mg
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