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Chicken Tortellini Tomato Soup

Chicken Tortellini Tomato Soup
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Quick and comforting one-pot soup with tender chicken, cheese tortellini, and fresh spinach in rich tomato broth. Ready in 30 minutes and perfect for busy weeknights.

Ingredients

Instructions

  1. Heat olive oil in a large sauce pot or Dutch oven over medium-high heat. Add onion, Italian seasoning, and red pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally.
  2. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in tomato paste and cook until onions are well coated and paste is caramelized, about 2 minutes.
  3. Add tomatoes and bring to a simmer. Simmer for 3-4 minutes, using back of wooden spoon to slightly break apart tomatoes. For chunkier soup, use wooden spoon or potato masher to break up tomatoes. For silky soup, turn heat off and use immersion blender to puree, then return to heat.
  4. Turn heat to high and stir in broth. Bring to a boil. Add tortellini and reduce heat to rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.
  5. Stir in chicken, then add spinach and cream (if using). Cook for 2-3 minutes until spinach is slightly wilted and tortellini is cooked through. Taste and adjust seasoning with salt and pepper.
  6. Ladle soup into serving bowls and garnish with parsley, basil, Parmesan cheese, and a squeeze of lemon.

Notes

  • Use dry shelf-stable tortellini from the pasta aisle. Frozen or refrigerated tortellini can be substituted with adjusted cooking time per package directions.
  • For creamy soup, use 7 cups broth and add cream. For lighter soup, use 8 cups broth and omit cream.
  • San Marzano tomatoes are highly recommended for best flavor.
  • Tortellini will absorb liquid as soup sits. Add more broth or cream when reheating to thin as needed.
  • Use rotisserie chicken, leftover cooked chicken, or packaged cooked chicken for convenience.

Nutrition

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