Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully here)
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
- Salt and freshly ground black pepper, to taste
- 2 cups fresh baby spinach leaves
- Optional: 1/4 cup grated Parmesan cheese for serving
- Substitution tips: You can swap baby spinach for kale or Swiss chard if you prefer; chicken broth can be replaced with vegetable broth for a lighter version; and if you can’t find refrigerated tortellini, frozen works just as well.
Instructions
- Heat the olive oil in a large soup pot over medium heat. Once shimmering, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent. This is where the base of your soup develops its flavor, so take a moment to enjoy the aromas filling your kitchen.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. Garlic is one of those ingredients that instantly transforms a dish, and I love how its scent brings my family running to the table.
- Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the dried Italian seasoning, then reduce the heat and let it simmer for 10 minutes. This step allows the flavors to meld together beautifully—an essential part of any cozy soup.
- Stir in the shredded chicken and tortellini. Continue simmering until the tortellini are tender, usually 5-7 minutes. Fresh tortellini cooks quickly, so keep an eye on it to avoid overcooking. My family loves when the tortellini are perfectly soft but still hold their shape.
- Just before serving, fold in the fresh baby spinach leaves and cook for 1-2 minutes until wilted. The vibrant green color adds a fresh touch that makes the soup feel lively and nourishing.
- Season with salt and freshly ground black pepper to taste. I always encourage tasting as you go—seasoning can make all the difference between good soup and unforgettable soup.
- Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. This final touch adds a lovely, savory depth that my husband swears is the “secret ingredient.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International