Description
This bright and cozy Chicken Tortellini Soup is a delightful one-pot meal packed with vegetables, tender shredded chicken, cheese tortellini, fresh spinach, and a splash of lemon juice for brightness. Perfect for chilly nights or easy weeknight dinners, this soup comes together in under an hour with a flavorful broth infused with herbs and spices.
Ingredients
Scale
Vegetables
- 1 medium onion (150 grams), chopped
- 2 medium carrots (120 grams), diced
- 2 stalks celery (100 grams), diced
- 1 cup cremini mushrooms (90 grams), sliced
- 4 cloves garlic (12 grams), minced
- 3 cups fresh baby spinach (90 grams), packed
- 2 tablespoons chopped fresh parsley
Seasonings
- ½ teaspoon garlic powder (1.5 grams)
- ½ teaspoon onion powder (1.5 grams)
- 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)
Liquids & Broth
- 2 tablespoons olive oil (30 milliliters)
- 8 cups chicken stock or broth (1.9 liters)
- 2 medium lemons (about 60 milliliters juice, start with 1 and adjust to taste)
Main Ingredients
- 12 oz refrigerated or frozen cheese tortellini (about 3 cups, 340 grams)
- 2 cups cooked shredded chicken (250 grams)
Instructions
- Prepare 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 freshly ground black pepper. Cook, stirring often, for about 6 to 7 minutes until the vegetables soften and begin to turn golden.
- Add Aromatics and Herbs: Stir in the minced garlic, snipped thyme leaves, and chopped rosemary. Add the Italian seasoning and red pepper flakes if using. Cook for another 1 to 2 minutes until fragrant.
- Simmer the Broth: Pour in the chicken stock, scraping up any browned bits from the pot’s bottom. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
- Cook Tortellini and Chicken: Add the shredded chicken and cheese tortellini. Let simmer gently for 10 minutes or according to tortellini package instructions until the pasta is tender and heated through.
- Add Spinach and Lemon Juice: Stir in the fresh baby spinach and the juice of half a lemon. Cook for another 1 to 2 minutes until the spinach wilts.
- Finish and Adjust Seasoning: Remove the pot from heat. Taste the soup and adjust with additional lemon juice, salt, or pepper if desired for brightness and balance.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and a sprig of thyme before serving.
Notes
- This soup is a perfect one-pot meal that can be prepared in 45 minutes or less.
- You can substitute the chicken stock with vegetable broth for a lighter taste but flavor may vary.
- Use fresh or frozen cheese tortellini; adjust cooking time based on package instructions.
- For a spicier kick, increase red pepper flakes or add a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- To make the soup in a slow cooker or Instant Pot, sauté vegetables first, then add remaining ingredients and cook according to appliance guidelines.
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
