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Chicken tortellini soup topped with grated Parmigiano Reggiano cheese in a bowl with a spoon. Next to this is a block of the Parmigiano Reggiano cheese, a cheese grater, and a small bowl of pepper.
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Chicken Tortellini Soup

This one pot wonder is a hearty weeknight win! Chicken gently poached in flavorful broth is combined with tender tortellini and loads of fresh seasonal vegetables in under 40 minutes.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Entree or Side Dish, Soup
Cuisine: American/Mediterranean
Servings: 6
Author: Ivy Manning

Ingredients

  • 7 cups chicken broth
  • 1 (2-inch) Parmigiano-Reggiano cheese rind (optional)
  • 1 pound boneless, skinless chicken breasts
  • 2 carrots, peeled and thinly sliced into coins
  • 2 stalks celery, thinly sliced
  • 1 1/2 teaspoons Italian seasoning
  • 8 ounces fresh spinach tortellini
  • 2 cups baby greens (baby kale, spinach, or Swiss chard)
  • Salt, to taste
  • Freshly-ground black pepper
  • 1/2 cup Freshly grated Parmigiano Reggiano

Instructions

  • Poach the chicken. Bring the chicken broth and cheese rind, if using, to a boil in a Dutch oven or soup pot over high heat. Add the chicken breasts, cover, and immediately turn the burner off. Let the pot stand for 20 minutes, or until the chicken is no longer pink in the center and an instant read thermometer reads 165ºF. Transfer the meat to a cutting board and chop it into bite-size pieces and set aside. Discard the cheese rind.
  • Add the vegetables. Add the carrots, celery, and Italian seasoning to the pot and bring to a simmer over medium-high heat. Simmer until vegetables are just tender, 8 to 10 minutes.
  • Add the tortellini. Add the tortellini to the pot, reduce heat to maintain a gentle simmer, and cook until the pasta is tender, 3 to 4 minutes.
  • Stir in the chicken and greens. Reduce heat to low and stir the chicken and the baby greens. Cook, stirring occasionally, until the greens are just wilted, 2 to 3 minutes.
  • Finish and serve. Season the soup with salt and pepper. Divide the soup among deep bowls and sprinkle the parmesan cheese over the top and serve immediately.

Notes

  • Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
  • Note: The soup is best served immediately. If there are any leftovers, use a slotted spoon to fish out the tortellini and store them separately from the soup. Otherwise they will become bloated and suck up all the broth. To reheat, recombine the pasta and soup and cook over medium low heat until hot. 

Nutrition

Calories: 261.4kcal | Carbohydrates: 21.7g | Protein: 26.6g | Fat: 7.3g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Trans Fat: 0.01g | Cholesterol: 77.3mg | Sodium: 1449.4mg | Potassium: 434.5mg | Fiber: 1.9g | Sugar: 3.3g | Vitamin A: 3763.1IU | Vitamin C: 5.3mg | Calcium: 201.7mg | Iron: 1.5mg

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