One-Pot Italian Tortellini Soup With Chicken

With tender chicken, bright tomatoes, vibrant spinach, and cheesy tortellini, this creamy One-Pot Italian Tortellini Soup with Chicken is a cozy bowl full of comfort. If you’re looking for an easy way to get a delicious meal on the table in a hurry, this may become your go-to soup recipe!

Searching for more satisfying homemade soups that come together quickly? Try our Roasted Tomato Soup, White Bean Soup with Smoked Sausage, Tomato Turkey Orzo Soup, Easy Butternut Squash Soup, or Creamy Bacon Potato Soup.

What We Love About This Chicken and Tortellini Soup

• Fast. Using simple ingredients that are already prepared cuts down on prep time and gets dinner on the table quickly.
• Incredibly easy. There are no fancy tools or techniques, here! Just one pot and a handful of easy steps are all you need to make this spinach chicken tortellini soup.
• Customizable. The ingredients in this recipe can be switched up to accommodate nearly any dietary needs or preferences. 
• Complete meal. With protein, veggies, pasta, and dairy, this hearty soup is sure to fill you up!

Ingredients You’ll Need

This flavorful soup comes together with everyday ingredients like onions, garlic, chicken stock, frozen tortellini, and fresh spinach for a satisfying, cozy meal.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Olive Oil
• Onion Diced – diced
• Garlic, Minced – I like to use the jarred minced garlic
• Italian Seasoning
• Salt and pepper
• Tomato Sauce
• Chicken Stock
• Canned Tomatoes – I like to use canned stewed tomatoes with Italian seasonings – but you can use diced tomatoes if you prefer. – I can usually find diced tomatoes with Italian seasoning as well. Stewed tomatoes are a little more tender and sweeter.
• Frozen Cheese–Filled Tortellini – I like to use the tri-color tortellini if I can find it.
• Shredded Cooked Chicken – Most of the time, I pick up shredded rotisserie chicken from Costco or Aldi.  You can also cook a few chicken breasts and shred them. (toss them in the bowl of an electric mixer and it will be shredded in no time.)
• Fresh Baby Spinach Leaves – Chopped
• Heavy Cream
• Parmesan Cheese (Optional for Topping)

Variations + Additions

• Meat – Swap out the chicken for shredded turkey or ground sausage.
• Fresh Vegetables – Boost the nutrients in this soup by adding other veggies like bell peppers, zucchini, yellow squash, or carrots. 
• Heat – Add a little bit of spiciness with crushed red pepper flakes, cayenne pepper powder, or hot sauce. 
• Tortellini – Try other varieties of tortellini that incorporate meat or veggies.  
• Fresh Herbs – Just before serving, stir in some fresh parsley, basil, thyme, or rosemary. 
• Cheese – Sprinkle shredded mozzarella on top for a cheesy twist. 
• Dairy-Free – To eliminate the dairy, swap the cream out for coconut milk, choose a different varieties of tortellini, and omit the parmesan.

How We Make This Creamy Chicken Tortellini Soup

It doesn’t get much easier than this flavorful soup recipe! And since you’re only using one pot, cleanup is a breeze, too. Serve it all on its own, with a simple Italian salad, or with a big piece of warm, crusty bread or a slice of garlic bread.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Pour olive oil into a pot and cook the onion. Add garlic and cook for a few seconds.
2. Add tomato sauce, chicken stock, canned tomatoes, and seasonings. Bring to a boil, then turn down the heat to simmer.
3. Stir in frozen tortellini, shredded chicken, and spinach. Let it simmer until the pasta is tender.
4. Take off the heat, then slowly stir in the heavy cream.
5. Serve in bowls, top with Parmesan, and enjoy!

Storage

This delicious soup is easy to store! Just cool it down before transferring it to an airtight container. To retain the tortellini’s texture, you may want to store it separately from the soup.

Refrigerate/Leftovers
Leftover soup can be stored in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave until warmed through.

Freeze
To store for longer, freeze the soup in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat before serving.

Kitchen Tips

• To add vibrant color to the soup, opt for tri-color tortellini. You may be able to find it fresh or frozen in many grocery stores. 
• To save time, use prepared ingredients when possible — rotisserie chicken, jarred garlic, store-bought tomato sauce, and canned tomatoes all work well. 
• For the tomatoes, canned stewed tomatoes, diced tomatoes with Italian seasonings, or fire-roasted tomatoes all work well. Chop up the stewed tomatoes if you prefer smaller or more uniform pieces.
• If you’re buying tomato sauce, consider one that is already seasoned with basil, garlic, and oregano.
• ​No rotisserie chicken available? No problem! You can also use cooked boneless skinless chicken breasts or chicken thighs. Just shred them before adding them to the soup.

This One-Pot Italian Tortellini Soup with Chicken is a simple, comforting meal that’s sure to become a weeknight favorite. With its rich flavors and easy prep, it’s perfect for busy nights when you still want something delicious.

Italian Tortellini Soup With Chicken

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup onion (diced)
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 (8 ounce) can tomato sauce
• 32 ounces chicken stock
• 2 (14.5 ounces) cans Italian style stewed tomatoes
• 1 lb frozen cheese-filled tortellini
• 1 pound shredded cooked chicken
• 1 ounce baby spinach leaves, chopped
• ½ cup heavy cream
• ½ cup parmesan cheese - optional for topping

Instructions

1. In a large pot or Dutch oven heat the olive oil and sauté the onion until translucent. Add the minced garlic and let it work its magic for 30-60 seconds—just enough to fill the kitchen with irresistible garlic aroma!
2. Stir in the Italian seasoning, salt, pepper, tomato sauce, chicken stock and canned tomatoes to the pot. Bring to a boil then reduce heat to a simmer.
3. Toss in the frozen tortellini, cooked chicken, and chopped spinach. Cook until pasta is tender (about 10 minutes).
4. Remove the pot from the heat and stir in the heavy cream.
5. Add soup to serving bowls and sprinkle with Parmesan cheese.

Notes

NOTES:

• I use canned stewed tomatoes with Italian seasoning, but diced tomatoes work too. Stewed tomatoes are sweeter and softer, and I usually chop them smaller.
• I use jarred minced garlic for convenience.
• I prefer tomato sauce with basil, garlic, and oregano.
• I like frozen tri-color cheese tortellini for the color, but regular works just fine.
• I usually buy shredded rotisserie chicken, but you can cook and shred chicken breasts quickly with a stand mixer.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving: Calories: 731
Total Fat: 50g
Saturated Fat: 24g
Trans Fat: 1g
Unsaturated Fat: 21g
Cholesterol: 186mg
Sodium: 1535mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 8g
Protein: 46g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.