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Italian Chicken Tortellini Soup

Nothing screams cozy like a giant bowl of Italian Chicken Tortellini Soup! Loaded with tender cheese tortellini, shredded chicken, fresh baby spinach, carrots, and celery... all in a super flavorful chicken broth! Serve this family favorite with extra parmesan cheese and crusty bread. 

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Course: Dinner
Cuisine: Italian

Ingredients

For the chicken:
  • 1 pound skinless, boneless chicken breast tenders
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
For the soup:
  • 3 tablespoons olive oil
  • 4 large carrots, peeled and diced
  • 4 stalks celery, diced
  • 2 large onions, finely diced
  • 8 cloves garlic, minced
  • big pinch of salt
  • (2) 32 oz containers chicken stock
  • 1 bay leaf
  • 3 cups cheese tortellini
  • 1 cup finely grated Parmesan cheese
  • Juice of 1 lemon, plus more for serving
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks.
While the chicken is roasting, prepare the soup.
    Cup of Yum
  1. Heat olive oil in a large soup pot over medium-heat. Add carrots, celery, and onions and cook, stirring occasionally, until softened, about 8 to 9 minutes.
  2. Add garlic and salt and cook for another minute. Add in the bay leaf and chicken stock.
  3. Increase heat to high, bring soup to a boil, then reduce heat to medium-low and simmer for 30 minutes.
  4. Stir in tortellini and simmer for 2 to 3 minutes, or until the tortellini is just cooked.
  5. Stir in the shredded chicken, Parmesan cheese, lemon juice, spinach, basil and parsley.
  6. Taste soup and adjust seasoning as needed. Serve warm.
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