This Tomato Chicken Tortellini Soup recipe is so easy make, yet tastes exceptionally delicious!! Packed with chicken, tomatoes, spinach and tortellini, it’s a tasty twist on classic tomato soup! Prepped, ready and on the table in 35 minutes or less, it is perfect for busy weeknight dinners!

*Updated*

This post was originally published in January 2017. I made edits to the photos and added a recipe video to show you how easy this spinach tortellini soup is to make! However, the actual story and written words below in this post remain the same.

Hi friends! How’s the week treating you?

I’m going to be honest, all my fingers and toes are crossed that your week has been better than mine. I absolutely adore and appreciate each and every one of you, I only wish delightful days for you!

If you have gathered that my week has been anything but good, you would be correct. And, when I’m feeling frazzled, I always crave food that is comforting to make me feel all warm and cozy inside.

And, today’s dish totally fits that bill!

Easy Chicken Tortellini Soup

Also known as tomato tortellini soup kicked up a few million notches!

This creamy tomato based soup is loaded with succulent, shredded chicken; plump, cheesy tortellini and wilted, fresh baby spinach. All that gets finished off with a squeeze of acidic lemon to brighten all the flavors, and a generous sprinkling of freshly grated parmesan.

This soup is ridiculously simple to prepare, yet exceptionally delicious.

And bonus, this chicken tortellini soup only requires 11 ingredients! Plus, it is made in one pot and ready (from prep to finish) in just 35 minutes! Can I get a high five to easy weeknight eats!?

What to serve with Chicken Tortellini Soup?

This easy tortellini soup is light, yet hearty, satisfying and eats like a full meal.

However, if you are looking for a good side option to serve with this soup, I suggest a simple spinach salad. Since spinach is already in the soup, the salad would compliment and highlight the soup well. Plus, you wouldn’t be adding yet another item you need to purchase at the grocery store for dinner!

Also, I’m a firm believer that you just shouldn’t serve soup without some sort of crusty, artisan bread!

Can you freeze chicken tortellini soup?

This chicken tortellini tomato soup freezes well!

To freeze chicken tortellini soup with spinach, make sure you allow the soup to cool completely before transferring it to a large, freezer-friendly zip-closure bag. The soup will keep well for 2-3 months in the freezer.

How to reheat chicken tortellini soup?

When you ready to reheat, allow the soup to defrost in the refrigerator overnight if frozen. Then, transfer the soup to a large soup pot. Since the tortellini will have soaked up a good amount of the liquid during storage, you need to add extra broth to the pot. The amount of broth you add will depend entirely on how much soup you are reheating and how “soupy” of a consistency you are looking for. Always use your best judgement.

Next, place the soup on the stove over medium heat and bring to a simmer, stirring occasionally. Cook until the soup is warmed throughout.

How to make Chicken Tortellini Soup?

Tips for the best Italian tortellini soup:

1. The recipe below calls for a 10-12 ounce package of cheese tortellini. If you want your soup to be more tomato soup-y, I suggest you only use 10 ounces. If you want your soup more packed with tortellini, use the full 12 ounces. The tortellini will soak up a lot of the tomato soup as it sits, so use your discretion where the amount of tortellini is concerned.
2. I used three cheese tortellini in my soup, but you can absolutely substitute a different flavor of tortellini.
3. This recipe requires a can of whole, peeled tomatoes and I highly recommend you use San Marzano Tomatoes. They are, without a doubt, the best.
4. There are two different textures you can go for with this soup – silky tomato base or chunky tomato base. For a silky tomato base – use an immersion blender, or transfer the soup in batches to a blender, and puree the soup before adding the tortellini. For a chunky tomato base – finely chop the can of tomatoes before adding them to the soup and skip pureeing all together. Or, you can crush the tomatoes by hand before adding them to the soup, then use a potato masher to break up the tomatoes while they are cooking. If you are looking for a happy medium of silky and chunky, use canned crushed tomatoes.
5. This spinach tortellini soup recipe yields A LOT of soup. Like, approximately 14 cups type of A LOT. You can easily half the recipe if desired. However, this soup keeps well! You can either store it in the refrigerator for up to 5 days, OR you can FREEZE it for up to 3 months. I froze half of mine and I loved having it on hand during the week. I’ve included instructions on freezing and reheating this soup in the notes section of the recipe below.
   

   

Put down that can of tomato soup and give it a homemade, classy upgrade with this Easy Tomato Chicken Tortellini Soup.

Until next week friends, cheers – to soup for the soul.

XOXO

Cheyanne

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The best Chicken Tortellini Soup Recipe and Step-by-Step Video 👇

Print Recipe

5 from 11 votes

Easy Chicken Tortellini Soup

This Easy Tomato Chicken Tortellini Soup with spinach is an easy, yet exceptionally delicious soup that can be ready, and on the table, in 35 minutes or less! Put down the can of tomato soup and give the classic a tasty twist!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: entree, Soup

Cuisine: American, Italian

Keyword: chicken, Easy, soup, spinach, tomato, tortellini

Servings: 8

Calories: 271kcal

Author: Cheyanne Holzworth

Equipment

• Large Sauce Pot

Ingredients

• 2 TBS Extra Virgin Olive Oil
• 1 medium Yellow Onion – peeled and diced
• ½ tsp EACH: Crushed Red Pepper Flakes, Dried Oregano & Dried Thyme
• 4 Cloves Garlic – minced
• 2 TBS Tomato Paste
• 1 (28 ounce) Can Whole Peeled Tomatoes (SEE NOTES)
• 8 Cups Reduced Sodium Chicken Broth or Vegetable Broth
• 1 (10-12 ounce) package Cheese Tortellini
• 5 ounces Fresh Baby Spinach - roughly chopped (stemmed, optional)
• 2 Cups Cooked Chicken – chopped or shredded (about 10 ounces)
• Kosher Salt and Pepper - to taste

Optional Garnish: Fresh Parsley (or Basil), Grated Parmesan, Lemon Wedges

Instructions

• Heat oil in a large sauce pot or Dutch oven over medium heat. Add the onion, pepper flakes, oregano and thyme. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5-8 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the paste is caramelized, about 1-2 minutes.
• Add in the tomatoes and increase heat to medium high and bring to a simmer. Allow to simmer for 3-4 minutes.

  For a chunkier soup: Ue the back of a wooden spoon or potato masher to slightly break up tomatoes.

  For a silky soup: Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to pot.
• Add the broth and increase heat to high to bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 5-8 minutes.
• Add the spinach and chicken and simmer for 2-3 minutes or until chicken is warmed through and spinach is wilted. Taste and adjust for seasoning with salt and pepper.
• To serve: Ladle soup into serving bowls and garnish with parsley, parmesan and a squeeze of lemon. Enjoy!

Video

Notes

1. The recipe below calls for a 10-12 ounce package of cheese tortellini. If you want your soup to be more tomato soup-y, I suggest you only use 10 ounces. If you want your soup more packed with tortellini, use the full 12 ounces. The tortellini will soak up a lot of the tomato soup as it sits, so use your discretion where the amount of tortellini is concerned.
2. I used three cheese tortellini in my soup, but you can absolutely substitute a different flavor of tortellini.
3. This recipe requires a can of whole, peeled tomatoes and I highly recommend you use San Marzano Tomatoes. They are, without a doubt, the best.
4. There are two different textures you can go for with this soup – silky tomato base or chunky tomato base.

• For a silky tomato base – use an immersion blender, or transfer the soup in batches to a blender, and puree the soup before adding the tortellini.
• For a chunky tomato base – finely chop the can of tomatoes before adding them to the soup and skip pureeing all together. Or, you can crush the tomatoes by hand before adding them to the soup, then use a potato masher to break up the tomatoes while they are cooking.
• For a happy medium of silky and slightly chunky - use canned crushed tomatoes, or use your hands to crush whole peeled tomatoes before adding them to the soup.

TO STORE: 

Soup will keep in, stored in an airtight container in the refrigerator for up to 5 days. Soup can be kept, frozen, for up to 3 months.  Before freezing, make sure you allow the soup to cool completely before storing in a large, freezer-safe zip-closure bag.

TO REHEAT:  

When ready to reheat, allow the soup to defrost in the refrigerator overnight.  Then, transfer the soup to a large soup pot.  Since the tortellini will have soaked up a good amount of the liquid during storage, you need to add extra broth to the pot.  The amount of broth you add will depend entirely on how much soup you are reheating and how "soupy" of a consistency you are looking for.  Always use your best judgement.

Next, place the soup on the stove over medium heat and bring to a simmer, stirring occasionally.  Cook until the soup is warmed throughout.

Recipe Yield:  Approximately 14 Cups

Nutritional information is an approximation and based upon 8 servings.

Nutrition

Calories: 271kcal | Carbohydrates: 21g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 495mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2120IU | Vitamin C: 7.8mg | Calcium: 89mg | Iron: 2.6mg

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