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High Protein Chicken Tortellini Soup - Comforting, Hearty, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Yellow onion (1 medium), diced: Adds sweetness and depth.
  • Carrots (2), diced: Classic soup veg for color and texture.
  • Celery (2 stalks), diced: Essential savory backbone.
  • Garlic (3–4 cloves), minced: Bright, aromatic base.
  • Chicken broth (8 cups): Low-sodium is best for control.
  • Cooked chicken (3 cups), shredded or diced: Rotisserie works great; breast meat bumps protein.
  • Refrigerated cheese tortellini (12–16 oz): Fresh or shelf-stable both work; adjust cook time.
  • Baby spinach (3–4 cups), roughly chopped: Adds freshness and nutrients.
  • Lemon (1), juiced: A squeeze at the end brightens everything.
  • Italian seasoning (2 tsp): Easy, all-in-one herb blend.
  • Bay leaf (1): Subtle depth.
  • Red pepper flakes (optional, 1/4 tsp): Gentle heat.
  • Salt and black pepper: Season to taste.
  • Fresh parsley (2–3 tbsp), chopped: Clean, fresh finish.
  • Parmesan rind (optional): Simmer for savory richness.

Method
 

  1. Warm the pot: Heat 1–2 tablespoons of olive oil in a large soup pot over medium heat.
  2. Sauté the aromatics: Add onion, carrots, and celery. Cook 6–8 minutes, stirring, until softened and lightly golden. Add garlic and cook 30 seconds, just until fragrant.
  3. Build the broth: Pour in the chicken broth. Add Italian seasoning, bay leaf, a pinch of red pepper flakes if using, and the Parmesan rind. Bring to a gentle boil.
  4. Simmer: Reduce to a lively simmer and cook 10 minutes to meld flavors. Taste and adjust salt and pepper now, before adding pasta.
  5. Add chicken: Stir in the shredded chicken and simmer 2–3 minutes to warm through.
  6. Cook the tortellini: Add tortellini and cook according to package directions, usually 3–5 minutes for fresh. Stir occasionally so they don’t stick.
  7. Finish with greens: Turn heat to low. Remove the Parmesan rind and bay leaf. Stir in spinach and let it wilt, about 1 minute.
  8. Brighten and garnish: Add lemon juice and chopped parsley. Taste and adjust seasoning. Serve hot with extra Parmesan if you like.