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Bowl of One Pot Chicken Tortellini Soup with creamy broth and fresh vegetables.

One Pot Chicken Tortellini Soup

A creamy, comforting soup packed with chicken and tender tortellini, all made in one pot for easy cleanup and minimal stress.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing vegetables
  • 1 medium onion, diced Builds flavor
  • 2 medium carrots, diced Adds sweetness and crunch
  • 2 stalks celery, diced Classic soup base
  • 3 cloves garlic, minced Enhances flavor
  • 6 cups chicken broth Use low sodium for better control
  • 2 cups shredded cooked chicken Rotisserie chicken works well
  • 1 package cheese tortellini Fresh or refrigerated
  • 1 cup heavy cream Use half and half if desired
  • 4 cups fresh spinach Stir in at the end
  • 1 cup Parmesan cheese, grated Optional, for serving
Seasonings
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste
  • 1 tablespoon Italian seasoning Adds traditional flavor
  • 1/4 teaspoon red pepper flakes Optional for heat

Method
 

Preparation
  1. In a large pot, warm the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onion looks soft.
  3. Stir in the minced garlic and cook for another 30 seconds.
Cooking
  1. Pour in the chicken broth and stir in the Italian seasoning, salt, pepper, and red pepper flakes. Bring to a gentle simmer.
  2. Stir in the shredded chicken and let it simmer for 5 minutes to blend the flavors.
  3. Add the tortellini and cook according to the package instructions, usually 3 to 6 minutes, stirring gently.
  4. Lower the heat and stir in the cream. Allow it to warm through without boiling.
  5. Stir in the spinach until wilted and adjust seasoning to taste.
  6. Serve with Parmesan cheese in the bowls.

Notes

If making ahead, cook tortellini separately and add to each bowl to prevent soaking up the broth. Leftovers can be refrigerated for up to 3 days.