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This healthy, hearty Italian Style Chicken Tortellini Soup, packed with veggies and cheesy tortellini is deliciously easy to pull together for a weeknight warm-up.


Either you like tortellini, or you’re wrong. Whew, felt good to get that of my chest! Moving on.

All kidding aside, this flavorful, hearty soup comes together with pretty minimal effort. And while the tortellini is (clearly) the star of the show, the cast of characters is nothing to sneeze at.

chicken tortellini soup

We start off with a base of carrot, scallion, and celery, then slowly build the soup’s flavor as we go; adding Italian herbs and spices, 2 different kinds of stock, chicken thighs, fire roasted diced tomatoes (I love the Happy Harvest brand at ALDI), fresh spinach, and last but definitely not least- tortellini and parmesan cheese.

This chicken tortellini soup also keeps very well, making it a great candidate for weekly meal planning and lunches. Enjoy! You are going to LOVE this soup!

For more soup recipes, visit my dinners page!

chicken tortellini soup

Italian Style Chicken Tortellini Soup

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dinner
Keyword: chicken soup, chicken thighs, parmesan, spinach, tomatoes, tortellini
Servings: 6


  • 1 tbsp olive oil
  • 2 ribs of celery with leaves, finely chopped
  • 3 medium carrots, finely chopped
  • 3 scallions, thinly sliced
  • 2 bone-in, skin-on chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp dry basil
  • 1/2 tsp dry thyme
  • 1/2 tsp dry oregano
  • 1 bay leaf
  • 1/2 tsp red pepper flakes
  • 4 cups low sodium chicken stock
  • 4 cups beef stock*
  • 1 tsp red wine vinegar
  • 1 14.5 oz can fire roasted diced tomatoes
  • 2 cups fresh baby spinach
  • 1 1/2 cups frozen cheese tortellini
  • 1 tbsp fresh parsley, chopped
  • fresh grated parmesan cheese, for serving


  • Heat a 5 quart stock pot or Dutch oven to medium-low and add 1tbsp olive oil.
    2. Add celery, carrots and scallions and cook 6 min, until they begin to soften. Add salt, pepper, 1/2 tsp garlic powder, ½ tsp basil, and all of the thyme, oregano and red pepper flakes and cook 2 minutes more, until fragrant.
    3. Add chicken thighs and stock to the pot and bring to boil. Reduce heat to medium low and cover. Cook one hour (stirring occasionally).
    4. After 1 hour, remove lid and place chicken on a cutting board to cool. Add one 14.5 oz can fire roasted diced tomatoes, red wine vinegar, the remaining 1/2 tsp garlic powder, 1/2 tsp basil and more salt pepper (to taste). Stir in baby spinach and allow to simmer until spinach is fully wilted and incorporated into the soup, about 2-3 minutes.
    5. While the soup simmers and spinach cooks, remove and discard the skin and any excess fat on the chicken thighs and shred meat with 2 forks. Add shredded chicken to pot.
    6. Add 1 ½ cups frozen tortellini and cook for 5 minutes more, or until pasta is fully cooked.
    7. Serve with plenty of grated parmesan cheese and chopped parsley.

All chicken stock could be used if you prefer.

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