Chicken Tortellini Soup

A one-pot chicken tortellini soup made with vegetables, chicken stock, milk, spinach, and cheese-filled tortellini. Brothy with light creaminess and finished with lemon, this soup is ready in about 30 minutes and works well for dinner or leftovers.

Course Main Course, Soup

Cuisine American

Keyword chicken soup recipe, Chicken Tortellini Soup, chicken tortellini soup recipe, Sausage Tortellini Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 320kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring.
Knife For chopping the onion, carrots, celery and garlic.
Cutting board A stable surface for vegetable prep.
Dutch Oven or large soup pot. Holds the full volume of the soup.
mixing bowls (small). For making the cornstarch slurry.
whisk Blending without lumps.

Ingredients

2 tbsps (30 ml) extra virgin olive oil or light olive oil
½ medium yellow onion diced
3 stalks celery chopped
3 medium carrots sliced into coins
4 cloves garlic minced
64 oz (1.9 L) chicken stock or broth
2 tsps (4 g) Italian seasoning
½ tsp (3 g) fine sea salt or table salt
½ tsp (1 g) ground black pepper
1½ cups (105 g) cooked, diced or shredded chicken
1 (9 oz /255 g) package refrigerated cheese tortellini
1 cup (236 ml) whole milk
1 tbsp (8 g) cornstarch or arrowroot powder
1 cup (33 g) fresh baby spinach leaves, torn and stems removed, packe leaves, torn and stems removed, packed
1 tbsp (15 ml) fresh lemon juice
fresh parsley for garnish (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots and cook for about 10 minutes, stirring occasionally, until the onion is translucent and the vegetables are partially tender.
2 tbsps (30 ml) extra virgin olive oil, ½ medium yellow onion, 3 stalks celery, 3 medium carrots
Add the minced garlic and cook for 1 minute, just until fragrant.
4 cloves garlic
Stir in the chicken stock, Italian seasoning, sea salt, and black pepper. Increase the heat and bring the soup to a boil.
64 oz (1.9 L) chicken stock , 2 tsps (4 g) Italian seasoning , ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
Reduce the heat to medium-low and maintain a gentle simmer. Add the cooked chicken and cheese tortellini and cook for about 5 minutes, or until the tortellini is tender.
1½ cups (105 g) cooked, diced or shredded chicken, 1 (9 oz /255 g) package refrigerated cheese tortellini
In a small bowl, whisk together the milk and cornstarch until smooth. Ladle a small amount of hot soup into the mixture and stir to temper it, then pour it back into the pot. Add the spinach and stir well. Simmer for about 2 minutes, or until the soup thickens slightly and the spinach is wilted and bright green.
1 cup (236 ml) whole milk, 1 tbsp (8 g) cornstarch , 1 cup (33 g) fresh baby spinach leaves, torn and stems removed, packe
Remove the soup from the heat and stir in the fresh lemon juice.
1 tbsp (15 ml) fresh lemon juice
Serve warm, garnished with fresh parsley if desired.
fresh parsley for garnish

Notes

Stock adds more body and flavor than broth, but both work well.
Refrigerated tortellini cooks quickly; fresh or frozen tortellini may need a few extra minutes.
The soup is lightly thickened, not creamy. Adjust milk or stock slightly if needed.
Lemon juice added at the end balances the richness and should not be skipped.

If you’re making this chicken tortellini soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition