Description
A bright and cozy Chicken Tortellini Soup packed with veggies, cheese tortellini, spinach, shredded chicken, and fresh lemon juice. This easy one-pot meal is perfect for chilly nights or quick weeknight dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion (150 grams), chopped
- 2 medium carrots (120 grams), diced
- 2 stalks celery (100 grams), diced
- 1 cup cremini mushrooms (90 grams), sliced
- 4 cloves garlic (12 grams), minced
Seasonings
- 2 tablespoons olive oil (30 milliliters)
- 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)
Broth and Main Ingredients
- 8 cups chicken stock or broth (1.9 liters)
- 12 oz refrigerated or frozen cheese tortellini (about 3 cups, 340 grams)
- 2 cups cooked shredded chicken (250 grams)
- 3 cups fresh baby spinach (90 grams), packed
- 2 medium lemons (about 60 milliliters, start with 1 and adjust to taste)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat and soften 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 pepper. Cook, stirring often, for about 7 minutes until vegetables soften and start to turn golden.
- Add aromatics and spices: Stir in the minced garlic, thyme leaves, and chopped rosemary. Add Italian seasoning and red pepper flakes (if using). Cook for 2 minutes until fragrant.
- Add broth and simmer: Pour in the chicken stock, scraping any browned bits from the pot. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to let flavors meld.
- Add chicken and tortellini: Stir in shredded chicken and cheese tortellini. Simmer gently for 10 minutes or until tortellini are tender according to package instructions.
- Add spinach and lemon juice: Stir in baby spinach and juice of half a lemon. Cook for 2 more minutes until spinach wilts.
- Adjust seasoning and serve: Remove from heat. Taste the soup and adjust with more lemon juice, salt, or pepper as needed. Serve topped with chopped parsley and a fresh thyme sprig.
Notes
- Use fresh or frozen cheese tortellini depending on availability.
- You can substitute shredded rotisserie chicken for convenience.
- Add the lemon juice gradually to control the soup's brightness.
- This recipe can also be made in a slow cooker or Instant Pot.
- For a spicier kick, increase the red pepper flakes to ½ teaspoon.
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
