Description
A warm and comforting Chicken Tortellini Soup packed with tender shredded chicken, cheese tortellini, fresh vegetables, and a bright splash of lemon juice. This easy one-pot recipe is perfect for cozy dinners and meal prep, combining hearty ingredients with fresh herbs for a flavorful and satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 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)
- 1 teaspoon snipped thyme leaves
- ½ teaspoon finely chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 3 cups fresh baby spinach, packed (90 grams)
Spices and 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 Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
Liquids and Others
- 2 tablespoons olive oil (30 milliliters)
- 8 cups chicken stock or broth (1.9 liters)
- 2 medium lemons, juiced (about 60 milliliters)
- 12 oz refrigerated or frozen cheese tortellini (about 3 cups, 340 grams)
- 2 cups cooked shredded chicken (250 grams)
Instructions
- Heat the vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and black pepper. Cook, stirring often, for about 7 minutes until vegetables soften and begin to turn golden.
- Add garlic and herbs: Stir in the minced garlic, thyme leaves, and chopped rosemary. Add Italian seasoning and red pepper flakes if using, and cook for another 2 minutes until fragrant.
- Add chicken stock: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to let flavors meld.
- Cook tortellini and chicken: Add shredded chicken and tortellini to the pot. Simmer gently for 10 minutes or according to tortellini package instructions until pasta is tender.
- Add spinach and lemon juice: Stir in the baby spinach and juice of half a lemon. Cook for another 1-2 minutes until spinach wilts.
- Adjust seasoning and serve: Remove from heat, taste, and adjust with more lemon juice, salt, or pepper as desired. Ladle soup into bowls and garnish with chopped parsley and a fresh thyme sprig before serving.
Notes
- This chicken tortellini soup is a hearty, nutrient-rich meal perfect for meal prepping or an easy weeknight dinner.
- Use frozen or refrigerated cheese tortellini based on preference; cooking times may vary slightly.
- For a spicier kick, increase red pepper flakes according to taste, or omit for a milder flavor.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 1 month.
- For a vegetarian version, substitute vegetable broth and omit chicken; add extra mushrooms or beans for protein.
- Lemon juice brightness is key; start with half a lemon and add more gradually.
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
