Rotisserie Chicken Tortellini Soup
This Rotisserie Chicken Tortellini Soup is creamy, comforting, and ready in just 30 minutes. Made with tender rotisserie chicken, cheese tortellini, fresh vegetables, and a rich broth, this easy one-pot soup is the perfect quick weeknight dinner the whole family will love.
Ingredients
- Main Ingredients:
- 2 cups shredded rotisserie chicken skin removed
- 1 9–12 oz package refrigerated cheese tortellini
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup diced onion
- 2 cups fresh spinach
- Flavor Base:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Optional Garnish:
- Fresh parsley
- Grated Parmesan
- Red pepper flakes
Instructions
- Prep Ingredients
- Shred rotisserie chicken.
- Chop carrots, celery, and onion evenly.
- Mince garlic.
- Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in garlic and cook 30 seconds.
- Add Broth & Seasoning
- Pour in chicken broth.
- Add Italian seasoning, salt, and pepper.
- Bring to a gentle boil.
- Cook Tortellini
- Add tortellini.
- Cook according to package instructions (about 3–5 minutes).
- Finish the Soup
- Stir in shredded chicken.
- Add heavy cream and stir gently.
- Add spinach during the last minute until wilted.
- Rest & Serve
- Let sit 5 minutes.
- Taste and adjust seasoning.
- Garnish with Parmesan or parsley and serve warm.
Notes
- Avoid overcooking tortellini; they soften quickly.
- Keep heat low after adding cream to prevent curdling.
- Add extra broth when reheating if soup thickens.
- Store in refrigerator up to 4 days.
- Freezing is possible, though tortellini may soften after thawing.