Description
A bright, cozy chicken tortellini soup packed with tender shredded chicken, cheese tortellini, fresh spinach, and a splash of fresh lemon. This one-pot stovetop meal is perfect for chilly nights or easy weeknight dinners, combining wholesome vegetables and savory herbs in a comforting broth.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped (150 grams)
- 2 medium carrots, diced (120 grams)
- 2 stalks celery, diced (100 grams)
- 1 cup cremini mushrooms, sliced (90 grams)
- 4 cloves garlic, minced (12 grams)
- 3 cups fresh baby spinach, packed (90 grams)
- 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)
Proteins and Pasta
- 2 cups cooked shredded chicken (250 grams)
- 12 oz refrigerated or frozen cheese tortellini (about 3 cups / 340 grams)
Liquids
- 2 tablespoons olive oil (30 milliliters)
- 8 cups chicken stock or broth (1.9 liters)
- 2 medium lemons, juiced (about 60 milliliters)
Instructions
- Prepare the Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and black pepper. Cook, stirring often, for 6 to 7 minutes until vegetables soften and start to turn golden.
- Add Aromatics and Herbs: Stir in minced garlic, snipped thyme leaves, and finely chopped rosemary. Add Italian seasoning and optional red pepper flakes. Cook for another 1 to 2 minutes until fragrant.
- Simmer the Broth: Pour in chicken stock, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to develop flavors.
- Cook Chicken and Tortellini: Add cooked shredded chicken and tortellini to the pot. Simmer gently for 10 minutes or until the tortellini is tender according to package instructions.
- Add Spinach and Lemon Juice: Stir in fresh baby spinach and juice of half a lemon. Cook for 1 to 2 minutes until spinach wilts.
- Adjust Seasoning and Serve: Remove pot from heat. Taste soup and adjust with more lemon juice, salt, or pepper as needed for brightness and flavor. Ladle into bowls, garnish with chopped parsley and a fresh sprig of thyme before serving.
Notes
- This soup can be made on the stovetop, in a slow cooker, or Instant Pot, though stovetop is described here.
- Add lemon juice gradually to suit your preferred brightness.
- Refrigerated or frozen cheese tortellini both work well; adjust cooking time accordingly.
- Use low-sodium chicken stock to better control saltiness.
- Leftover soup stores well in the refrigerator for up to 3 days.
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
