Description
This cozy Chicken Tortellini Soup is a flavorful one-pot meal featuring tender shredded chicken, cheese tortellini, fresh baby spinach, and a bright splash of lemon. Packed with vegetables and aromatic herbs, it's perfect for chilly nights, easy weeknight dinners, or meal prep.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup cremini mushrooms, sliced
- 4 cloves garlic, minced
Spices and Herbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 teaspoon snipped thyme leaves
- ½ teaspoon finely chopped fresh rosemary
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Liquids and Proteins
- 8 cups chicken stock or broth
- 2 cups cooked shredded chicken
- 12 oz refrigerated or frozen cheese tortellini (about 3 cups)
Greens and Citrus
- 3 cups fresh baby spinach, packed
- 2 medium lemons (start with 1 and adjust to taste)
Instructions
- Sauté Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and black pepper. Cook, stirring often, for about 7 minutes until the vegetables soften and begin to turn golden.
- Add Aromatics and Herbs: Stir in the minced garlic, thyme leaves, and chopped rosemary. Add Italian seasoning and red pepper flakes, cooking for another 2 minutes until fragrant.
- Add Broth and Simmer: Pour in the chicken stock, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to meld flavors.
- Cook Chicken and Tortellini: Add the shredded chicken and tortellini to the pot. Simmer gently for 10 minutes or until the tortellini is tender.
- Incorporate Spinach and Lemon: Stir in the baby spinach and juice of half a lemon. Cook 1 to 2 minutes until the spinach wilts.
- Adjust Seasonings and Serve: Remove from heat. Taste and add more lemon juice, salt, or pepper as desired. Ladle soup into bowls and garnish with chopped parsley and fresh thyme sprigs before serving.
Notes
- This soup can be prepared on the stovetop, in a slow cooker, or using an Instant Pot for convenience.
- For extra heat, add more red pepper flakes or a dash of hot sauce when seasoning.
- Use fresh herbs if available for maximum flavor, but dried herbs can substitute in a pinch.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 2 months.
- Substitute chicken with turkey or omit for a vegetarian version using vegetable broth and extra spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 451 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 66 mg
