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Chicken Tortellini Soup

A comforting and hearty soup featuring tender chicken, cheese-filled tortellini, and fresh vegetables in a savory broth.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 pound boneless, skinless chicken breast
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 9 ounces refrigerated cheese tortellini
  • 2 cups fresh spinach, chopped
  • 0.25 cup grated Parmesan cheese, for serving
  • 1 fresh parsley, chopped optional, for garnish

Instructions
 

Preparation Steps

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
  • Add garlic and cook for 1 minute, stirring constantly, until fragrant.
  • Pour in chicken broth and water. Add chicken breast, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
  • Add tortellini to the soup and cook according to package instructions, usually 7–10 minutes, until tender.
  • Stir in chopped spinach and cook for 2–3 minutes until wilted.
  • Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan cheese and fresh parsley if desired.

Notes

For a creamier soup, stir in 1/2 cup heavy cream or half-and-half with the spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days.