If you’re seeking comfort in a bowl that doesn’t require hours by the stove, this Easy Tortellini Soup with Chicken Broth is pure magic. Each spoonful bursts with chewy cheese-filled tortellini, vibrant spinach, and a richly seasoned tomato-chicken base, making it an instant favorite for both weeknight dinners and cozy weekends. In just 25 minutes, you’ll have an Italian-inspired soup that brings restaurant flair to your own kitchen—no complicated steps, no rare ingredients, just honest-to-goodness flavor. Whether you’re a seasoned cook or just starting out, this dish will become a beloved staple you’ll reach for again and again!
Ingredients You’ll Need
What I adore about this recipe is just how easy these staple ingredients come together to create something extraordinary. Each piece adds its unique touch: depth from the aromatics, heartiness from the tortellini, freshness from the spinach, and a savory backbone thanks to the chicken broth. Here’s what you’ll need and why it counts:
- Olive oil: Helps sauté the onions and garlic for a silky, fragrant base.
- Small onion (diced): Gives a mellow sweetness and gentle bite as the flavor foundation for the soup.
- Garlic (minced): Adds rich, aromatic depth—don’t skip this for a lively boost!
- Chicken broth: The star ingredient, infusing the soup with robust, savory flavor and comforting warmth.
- Canned diced tomatoes (with juice): Lends body, acidity, and color for a crowd-pleasing vibrant finish.
- Refrigerated cheese tortellini: These tender, cheesy pasta bundles deliver heartiness and creamy bites in every spoonful.
- Fresh baby spinach: Wilts gently into the soup for a pop of color and gentle earthy taste.
- Dried Italian seasoning: Brings together classic herbs like basil and oregano to infuse the broth with Italian charm.
- Red pepper flakes (optional): Adds a gentle kick and warmth without overpowering—try it if you crave some heat.
- Salt and pepper: The finishing touch for balance and elevation of all the other flavors.
- Grated Parmesan cheese and fresh basil (optional): Sprinkle on top for a gourmet flourish and irresistible aroma.
How to Make Easy Tortellini Soup with Chicken Broth
Step 1: Sauté the Onion and Garlic
Start your Easy Tortellini Soup with Chicken Broth by heating olive oil over medium heat in a large pot. Add your diced onions, and cook until they turn soft and translucent, about four minutes. The smell is unbeatable—let the onions sweat until they transform, then stir in the garlic for just thirty seconds. This builds the foundation of savory, aromatic flavor that seeps into every bite.
Step 2: Build the Broth
Pour in your chicken broth and the entire can of diced tomatoes, juice included. This is where that signature comforting character comes into play. Bring everything up to a gentle boil—nothing aggressive, just a calm simmer that melds the flavors together. The kitchen will start smelling like a classic trattoria right about now!
Step 3: Cook the Tortellini
Once your broth is bubbling gently, it’s time to add the show-stopping cheese tortellini. Stir them in and cook according to your package instructions, usually five to seven minutes, just until tender and plump. Every tortellini turns into a cheesy flavor bomb, soaking up the seasoned broth.
Step 4: Add Seasonings and Spinach
Sprinkle in the dried Italian seasoning and, if you’re feeling a bit adventurous, the optional red pepper flakes. Stir through the fresh baby spinach as the final act. The leaves will wilt in moments, adding freshness and brilliant green color. At this stage, taste your creation and season with salt and pepper to ensure every flavor pops.
Step 5: Serve and Garnish
Ladle your piping hot Easy Tortellini Soup with Chicken Broth into bowls. For a flourish, top with grated Parmesan cheese and torn fresh basil if you like. The cheese melts into the steamy broth and the basil adds a fragrant note that will make everyone’s mouth water.
How to Serve Easy Tortellini Soup with Chicken Broth
Garnishes
A bowl of this soup shines even brighter with the right garnish. Try a generous dusting of grated Parmesan for a salty, nutty layer, or a handful of chopped fresh basil for that garden-fresh aroma. If you love a bit of heat, sprinkle extra red pepper flakes right before serving—a little goes a long way!
Side Dishes
Pair your Easy Tortellini Soup with Chicken Broth with a crusty slice of garlic bread or a hunk of warm focaccia to soak up every bit of broth. For a lighter touch, a simple mixed green salad tossed with Italian dressing creates a crisp, refreshing side.
Creative Ways to Present
To make family dinner feel extra special, serve individual bowls with a mini grater and wedge of Parmesan on the side, so everyone can add as much cheese as they like. If entertaining, ladle the soup into vintage mugs or small cocottes for a bistro touch that’s as lovely as it is fun.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Easy Tortellini Soup with Chicken Broth keeps beautifully in an airtight container in the fridge for up to three days. Just know the tortellini will keep soaking up the broth—still tasty, just a bit heartier! If you know you’ll want leftovers, consider cooking the tortellini separately and adding it to each serving fresh.
Freezing
While the soup base freezes well, tortellini can get a bit mushy after thawing. For best results, freeze the soup without the pasta, then cook fresh tortellini and add them just before reheating. If you must freeze it all together, use within a month for optimal texture.
Reheating
To reheat, gently warm leftovers in a pot over medium-low heat, stirring occasionally until it’s piping hot. If the soup thickens in the fridge, simply stir in a splash more chicken broth while heating. Avoid boiling, as this can make the tortellini break apart.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini work wonderfully; just add a couple of extra minutes to the cooking time as directed on the package. You’ll still get that perfect, pillowy bite in your Easy Tortellini Soup with Chicken Broth.
How do I make this soup vegetarian?
Swap the chicken broth for your favorite vegetable broth and ensure your cheese tortellini contains no animal rennet. This way, the soup stays just as flavorful and utterly meat-free!
Can I add extra protein?
Definitely! Toss in leftover shredded chicken or even some cooked Italian sausage during the last few minutes of cooking. These additions take the Easy Tortellini Soup with Chicken Broth in a heartier direction with very little effort.
What other greens can I use besides spinach?
Baby kale, Swiss chard, or even arugula make fantastic substitutions. Just tear or chop your greens and add them in the same way you would the spinach, letting them wilt gently in the hot soup.
Is there a way to make the soup creamy?
If you’re craving a creamier bowl, stir in a quarter cup of heavy cream right at the end. The result is an ultra-luxurious version of Easy Tortellini Soup with Chicken Broth that feels rich but still comes together in minutes.
Final Thoughts
I hope this Easy Tortellini Soup with Chicken Broth becomes your new go-to for a quick, soul-warming meal. It’s proof that with a handful of familiar ingredients, you can create something truly comforting and crowd-pleasing. Your table—and your tastebuds—are in for a treat, so grab your pot and enjoy every delicious, slurp-worthy moment!
Print
Easy Tortellini Soup with Chicken Broth Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
This Easy Tortellini Soup with Chicken Broth is a comforting one-pot meal that comes together quickly. Perfect for a cozy dinner, this Italian-inspired soup is packed with flavor and wholesome ingredients.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For serving:
- Grated Parmesan cheese
- Fresh basil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes with their juice. Bring to a gentle boil.
- Add tortellini and cook according to package directions, usually about 5–7 minutes, until tender.
- Stir in Italian seasoning, red pepper flakes (if using), and baby spinach. Cook for 1–2 minutes until the spinach is wilted.
- Season with salt and pepper to taste.
- Ladle into bowls and serve hot, topped with grated Parmesan and fresh basil if desired.
Notes
- You can add cooked shredded chicken for extra protein or swap spinach for kale.
- For a creamier version, stir in ¼ cup of heavy cream at the end.
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