Description
This comforting chicken vegetable tortellini soup is the perfect weeknight meal, combining tender cheese-filled tortellini, rotisserie chicken, and vibrant vegetables in a savory, aromatic broth. It is a modern, fuss-free twist on classic chicken soup that delivers restaurant-quality flavor in under forty-five minutes. Ideal for busy evenings, this hearty dish is packed with protein and wholesome ingredients, making it a guaranteed family favorite that feels like a warm hug in a bowl.
Ingredients
1 tablespoon olive oil
1 cup sliced baby carrots
¾ cup chopped celery
¾ cup diced white or yellow onion
½ cup chopped fresh Italian parsley
3 to 4 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon all-purpose seasoned salt
Fresh ground black pepper, to taste
2 tablespoons tomato paste
6 cups chicken broth
2 cups cooked shredded rotisserie chicken
1 (9-ounce) package refrigerated cheese tortellini
2 cups fresh baby spinach
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the carrots, celery, and onion. Sauté for 5 to 7 minutes until softened.
Stir in the garlic, thyme, and tomato paste, cooking for another minute until fragrant.
Pour in the chicken broth, seasoned salt, and black pepper. Bring to a gentle boil.
Reduce heat to low and add the tortellini and shredded chicken.
Simmer for 5 to 7 minutes, or until the tortellini are cooked through.
Remove the thyme sprigs and stir in the fresh baby spinach until wilted.
Ladle into bowls and garnish with fresh parsley before serving.
Notes
Use a low-sodium chicken broth if you prefer to control the salt intake. You can add extra vegetables like zucchini or kale for more fiber. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the pasta may continue to soak up the broth.
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg