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Tortellini Soup with Chicken

tortellini soup

Maybe, just maybe, I had to scratch up a big batch of Tortellini Soup with Chicken in order to show off the cool dishes I picked up at Goodwill last week. Or… maybe it’s actually because I impulse bought a big pack of tortellini on sale at ALDI this week. Or… maybe it’s because today is National Cheese Day (go figure!). Or… maybe it’s because I haven’t posted a soup recipe in a while, yet soup is always one of my easy dinner go-tos.

Any way you slice it, though: Y-U-M is the word of the day in our June 4, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable.

This tortellini soup isn’t just pretty, it’s pretty delicious! And, pretty easy to make in about 45 minutes start to finish using pantry staples, a few fresh veggies, and leftover cooked chicken — so a win-win all around.

Tortellini Soup with Chicken

I count five cheeses in this three cheese tortellini — you? 😉

Ingredients

1 Tbsp olive oil
2 large carrots, chopped
1 small yellow onion, chopped
2 ribs celery, chopped
3 large garlic cloves, chopped
32 oz box chicken broth
4 cups water
14.5 oz can fire roasted diced tomatoes
1/2 tsp crushed red pepper
1 tsp thyme
1 tsp oregano
black pepper, to taste
sea salt, to taste
1 tsp parsley
1 bay leaf
4 oz fresh spinach
2 cups cubed or shredded cooked chicken
9-10 oz refrigerated cheese tortellini
Juice of 1/2 a small lemon
Shredded Parmesan cheese, to top (optional)
Chopped fresh parsley, to top (optional)

Directions

Heat olive oil in large soup pot over medium heat. Add carrots, onion, and celery and saute for 10 minutes or until softened, stirring occasionally. Stir in garlic and saute another minute. Add broth, water, tomatoes, and spices. Stir, increase heat, and bring to a boil. Stir again, reduce heat to medium-low and simmer for 20 minutes.

Remove bay leaf, stir in tortellini, chicken, lemon juice, and spinach, and continue to simmer another 10-12 minutes until spinach is wilted and chicken & tortellini are heated through.

This kid-friendly chicken tortellini soup serves eight

Just add bread and salad, and this hearty tortellini soup with chicken should give you two complete meals for a family of four. (Both kids loved this one, and Mr. 10 is quite excited that there are leftovers for lunch today!)

If you lack leftover cooked chicken or are looking for a Meatless Monday recipe, you could also easily make this into a vegetarian soup recipe by using vegetable rather than chicken broth and substituting a can of Great Northern or Cannellini beans for the chicken; just add in the beans when you add the broth and tomatoes, rather than during the last ten minutes of cook time.

Tortellini Soup with Chicken, printable recipe

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5 from 1 vote

Tortellini Soup with Chicken

This easy tortellini soup recipe comes together in about 45 minutes start to finish using pantry staples, a few fresh veggies, and leftover cooked chicken!
Course dinner
Total Time 45 minutes
Servings 8 bowls

Ingredients

  • 1 Tbsp olive oil
  • 2 large carrots, chopped
  • 1 small yellow onion, chopped
  • 2 ribs celery, chopped
  • 3 large garlic cloves, chopped
  • 32 oz box chicken broth
  • 4 cups water
  • 14.5 oz can fire roasted diced tomatoes
  • 1/2 tsp crushed red pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • black pepper, to taste
  • sea salt, to taste
  • 1 tsp parsley
  • 1 bay leaf
  • 4 oz fresh spinach
  • 2 cups cubed or shredded cooked chicken
  • 9-10 oz refrigerated cheese tortellini
  • Juice of 1/2 a small lemon
  • Shredded Parmesan cheese, to top (optional)
  • Chopped fresh parsley, to top (optional)

Instructions

  • Heat olive oil in large soup pot over medium heat. Add carrots, onion, and celery and saute for 10 minutes or until softened, stirring occasionally. Stir in garlic and saute another minute. Add broth, water, tomatoes, and spices. Stir, increase heat, and bring to a boil. Stir again, reduce heat to medium-low and simmer for 20 minutes.
  • Remove bay leaf, stir in tortellini, chicken, lemon juice, and spinach, and continue to simmer another 10-12 minutes until spinach is wilted and chicken & tortellini are heated through.
  • This kid-friendly soup serves eight

Notes

If you lack leftover cooked chicken or are looking for a Meatless Monday recipe, you could also easily make this into a vegetarian soup recipe by using vegetable rather than chicken broth and substituting a can of Great Northern or Cannellini beans for the chicken; just add in the beans when you add the broth and tomatoes, rather than during the last ten minutes of cook time.

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And don’t miss the free weekly ALDI meal plans that show you how to use these recipes to meal plan affordably and realistically for your family!

Recipe Rating




Nicole

Monday 5th of June 2017

This sounds delicious! Can't wait to try it with the fam!

Kristy

Sunday 4th of June 2017

I was so excited to see vegetable stock at Aldi today. Our preacher and his wife are vegan, and I was tired of making a special trip to Whole Foods for vegetarian stock whenever we had them over for lunch or dinner.

rachel

Sunday 4th of June 2017

It's a really good price for organic, too -- I've bought it before! It's also pretty easy to make if you start putting aside scraps, and freezes well: http://www.mashupmom.com/instant-pot-vegetable-broth-from-veggie-scraps/

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