Why You’ll Love This Chicken Tortellini Soup Light
- It’s a complete meal in one pot. Seriously, you get your protein, your veggies, and your carbs all simmering together beautifully. No need to fuss with multiple side dishes—dinner is served, just like that.
- The texture is absolutely dreamy. The tender tortellini, the soft-yet-firm vegetables, and the shredded chicken create a wonderful symphony in every spoonful. It’s far from a boring, brothy soup.
- It’s incredibly adaptable. Not a fan of spinach? Swap in kale. Want a richer flavor? Use a rotisserie chicken. This recipe is a fantastic template that welcomes your own personal touches.
- It comes together surprisingly fast. We’re not simmering for hours here. From chopping to serving, you’re looking at about 30 minutes for a pot of soup that tastes like it took all afternoon.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced into half-moons
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast
- 6 cups low-sodium chicken broth
- 1 tsp dried Italian seasoning
- 1 bay leaf (optional, but lovely)
- 9 oz package fresh cheese tortellini
- 3 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- Parmesan cheese for serving (optional)
Tools: A large stockpot or Dutch oven, a wooden spoon, and a couple of forks for shredding the chicken.
The key to the “light” feel here is using fresh, simple ingredients. Low-sodium broth lets you control the salt level, and the fresh tortellini cooks quickly, absorbing the savory flavors of the soup itself. Don’t skip the fresh spinach at the end—it wilts down perfectly and adds a pop of color and nutrients.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why low-sodium broth? This is our secret weapon for a truly light soup. It prevents the final dish from becoming overly salty, especially since we’ll be reducing the liquid a bit and adding Parmesan at the end. You can always add more salt, but you can’t take it out!
- Fresh vs. frozen tortellini? I highly recommend fresh tortellini from the refrigerated section. It has a more delicate texture and cooks in just a few minutes. If you only have frozen, that’s okay—just add a minute or two to the cooking time.
- Chicken breast alternatives. To make this even quicker, you can use about 3 cups of shredded rotisserie chicken. Just stir it in when you add the tortellini to warm it through. Thighs work too for a richer flavor, though it will be less “light.”
- Don’t overcook the spinach! This is crucial. You’re just wilting it, which takes less than a minute off the heat. If you cook it too long, it becomes slimy and loses its vibrant green color and fresh taste.
How to Make Chicken Tortellini Soup Light
Step 1: Start by building your flavor base. Heat the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We call this combination a “soffritto,” and it’s the foundation of so many great soups. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion becomes translucent. You’ll notice your kitchen starting to smell amazing.
Step 2: Add the minced garlic and cook for just one more minute. Garlic burns easily, so we add it after the harder veggies have softened. Stir constantly—you just want to wake up its aroma, not brown it. The scent will be fragrant and irresistible.
Step 3: Now, nestle the whole chicken breasts into the pot. Pour in the low-sodium chicken broth, and add the dried Italian seasoning and the bay leaf if you’re using it. Bring the whole thing to a gentle boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes. The chicken should be cooked through and easy to shred.
Step 4: Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat—it should pull apart effortlessly. While you’re doing this, increase the heat under the soup to bring it back to a steady simmer.
Step 5: This is the fun part! Add the fresh cheese tortellini to the simmering broth. Let them cook according to the package directions, which is usually about 3-4 minutes. They’ll plump up and float to the top when they’re nearly done. The broth will start to look a little thicker and more glossy.
Step 6: Return the shredded chicken to the pot. Give everything a good stir. Now, turn off the heat. This is important! Stir in the fresh baby spinach. It will wilt perfectly from the residual heat in less than a minute. Taste the soup and season generously with salt and black pepper until it’s just right for you.
Step 7: Ladle the hot soup into bowls. Finish with a sprinkle of fresh parsley and a generous grating of Parmesan cheese if you like. The Parmesan adds a lovely salty, umami kick that brings all the flavors together. Serve immediately and enjoy the comfort!
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemon vinaigrette — The bright, acidic dressing cuts through the richness of the soup beautifully and adds a fresh, crisp element to the meal.
- Crusty, warmed whole-grain bread or breadsticks — Perfect for dipping into the savory broth and ensuring not a single drop goes to waste. It adds a satisfying crunch.
- Roasted asparagus with a squeeze of lemon — A simple, elegant side that continues the light and fresh theme of the meal without overpowering the main event.
Drinks
- A crisp Sauvignon Blanc or Pinot Grigio — The citrus notes in these white wines complement the herbal notes in the soup and cleanse the palate between bites.
- Sparkling water with a slice of lemon or lime — For a non-alcoholic option, the bubbles are incredibly refreshing and enhance the light quality of the dish.
- A light-bodied lager or pilsner — The crisp, clean finish of a good beer pairs wonderfully with the tortellini and savory broth.
Something Sweet
- Lemon sorbet — A scoop of this after the soup is the ultimate palate cleanser. It’s light, zesty, and feels like a perfect, refreshing ending.
- Almond biscotti — You can even dip these crunchy cookies right into your soup if you’re feeling adventurous, or enjoy them with a cup of coffee afterward.
- Fresh berries with a dollop of Greek yogurt — Simple, healthy, and satisfying. The sweetness of the berries contrasts nicely with the savory meal you just enjoyed.
Top Mistakes to Avoid
- Mistake: Boiling the soup vigorously after adding the tortellini. A rolling boil can cause the delicate pasta wrappers to break apart and the filling to seep out, making the soup cloudy. A gentle simmer is all you need.
- Mistake: Adding the spinach with the tortellini. If you add the spinach too early, it will overcook and become a sad, dark, slimy mess. The residual heat after turning off the burner is perfect for wilting it gently.
- Mistake: Not tasting and seasoning at the end. Soups need salt to bring out their flavors. Because we use low-sodium broth and the salt level in tortellini can vary, always do a final taste test and adjust the salt and pepper just before serving.
- Mistake: Overcooking the chicken breast. If you simmer the chicken for too long, it will become tough and stringy. Fifteen minutes is usually perfect for poaching it to tender, shreddable perfection.
Expert Tips
- Tip: Brown the chicken first. For a deeper flavor, you can quickly sear the chicken breasts in the hot oil for 1-2 minutes per side before removing them and proceeding with the vegetables. Then add them back with the broth. It adds a lovely caramelized note.
- Tip: Make it ahead. You can chop the vegetables and shred rotisserie chicken a day in advance. However, cook the tortellini fresh each time, as they don’t hold up well in leftovers and become mushy.
- Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese sitting in your fridge, toss it into the pot when you add the broth. It will melt slowly, adding an incredible depth of savory, umami flavor to the entire soup.
- Tip: Brighten it up at the end. Just before serving, stir in a teaspoon of fresh lemon juice or a tiny splash of white wine vinegar. This little hit of acidity will make all the other flavors pop and taste even brighter.
FAQs
Can I make this soup vegetarian?
Absolutely! It’s an easy swap. Use vegetable broth instead of chicken broth and omit the chicken. For protein, you can add a can of rinsed cannellini beans or chickpeas when you would add the tortellini. You could also look for vegetarian tortellini (many cheese ones are). The soup will still be hearty and delicious.
How should I store and reheat leftovers?
Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. The tortellini will absorb more broth as it sits, so you may need to add a splash of water or broth when reheating to get the right consistency. Avoid the microwave if you can, as it can overcook the pasta.
Can I freeze this Chicken Tortellini Soup?
I don’t recommend freezing this specific recipe. Dairy-based fillings in tortellini and cooked pasta in general do not freeze well—they become grainy and mushy upon thawing. The texture will be very disappointing. This is truly a “make-and-eat” soup for best results.
My soup seems a bit bland. What can I do?
This is a common issue with light soups! First, make sure you’ve salted it adequately—salt is essential for enhancing flavor. If it’s still lacking, try adding a bit more Italian seasoning, a pinch of red pepper flakes for heat, a squeeze of lemon juice for brightness, or a tablespoon of tomato paste when you sauté the vegetables for a richer base.
What other vegetables can I add?
This soup is a great canvas! Diced zucchini or yellow squash would be lovely added with the tortellini. Frozen peas or corn (no need to thaw) can be stirred in with the spinach. For a heartier version, diced potatoes could be added with the broth and allowed to simmer until tender before adding the chicken.
