When life feels like it’s moving at lightning speed (soccer practice, grocery runs, endless laundry piles—you know the drill), I love having a comforting meal that doesn’t take hours to make. That’s where this Tortellini Soup with Chicken Broth comes in. It’s cozy, flavorful, and comes together in just half an hour.
It reminds me of my grandmother’s kitchen in Texas—she always had a pot of broth simmering, and I swear it could cure anything from the common cold to a broken heart. While this recipe doesn’t require hours of simmering like hers, it delivers that same “hug in a bowl” feeling.
Table of Contents
Why You’ll Love This Tortellini Soup with Chicken Broth
- Fast & easy: On the table in 30 minutes.
- Family-friendly: Even my picky eaters slurp this up without complaint.
- Nutritious & hearty: Cheese tortellini, spinach, and flavorful broth make it wholesome yet filling.
- Customizable: Add chicken, beans, or swap in veggies you have on hand.
What Does Tortellini Soup with Chicken Broth Taste Like?
Think of it as Italian comfort food meets weeknight practicality. The chicken broth is rich and savory, the cheese tortellini adds a creamy bite, and the spinach balances everything with freshness. Add in a sprinkle of Parmesan and basil on top, and it tastes like something you’d get at a cozy trattoria—even if you’re eating in yoga pants at your kitchen table.
Ingredients You’ll Need for Tortellini Soup with Chicken Broth
Making a truly satisfying Tortellini Soup with Chicken Broth doesn’t require a fancy pantry—just a few simple, wholesome ingredients that come together beautifully. Here’s everything you’ll want to have on hand:
- Olive oil (1 tablespoon): This gives the soup a silky base and helps the onions and garlic release their natural sweetness. A good extra-virgin olive oil adds depth right from the first sizzle in the pan.
- Onion (1 small, diced): The humble onion forms the backbone of flavor here. As it softens, it blends into the broth, adding a savory sweetness that makes the soup feel rich without being heavy.
- Garlic (2 cloves, minced): Garlic is what takes this soup from good to unforgettable. Just a quick sauté brings out that irresistible aroma that makes everyone wander into the kitchen asking, “What’s cooking?”
- Chicken broth (4 cups): The heart of this recipe. Chicken broth provides comfort, nourishment, and a savory depth that balances the tortellini’s richness. I often make a batch of Healing Chicken Soup and freeze the extra broth—perfect for recipes like this. If you’re in a rush, store-bought broth works just fine too.
- Diced tomatoes (1 can, 14.5 oz, with juices): Tomatoes add brightness and a gentle acidity that cuts through the richness of the cheese tortellini. Keeping the juices is key for a slightly tangy, well-rounded broth.
- Italian seasoning (1 teaspoon): A ready-made blend of herbs like basil, oregano, and thyme that makes the soup taste like it simmered for hours. It’s your shortcut to authentic Italian-inspired flavor.
- Red pepper flakes (¼ teaspoon, optional): A little heat goes a long way. I add just a pinch when I want the broth to have a cozy kick. If serving kids, feel free to skip.
- Refrigerated cheese tortellini (9 oz): The star of the show! These little pasta pockets are filled with cheesy goodness that pairs perfectly with chicken broth. Fresh, refrigerated tortellini cook quickly, making this soup ideal for weeknights.
- Fresh spinach (2 cups, roughly chopped): Spinach wilts into the hot broth, adding a vibrant green color and an extra dose of nutrients. It balances out the richness of the tortellini without weighing down the soup.
- Salt and black pepper (to taste): Season generously to bring out all the layers of flavor. A simple pinch can make the difference between “good” and “bowl-licking delicious.”
For Garnish:
- Grated Parmesan: Melts into the hot broth and adds a nutty, salty finish.
- Fresh basil (chopped): A sprinkle of basil on top brightens the whole bowl and gives it that Italian trattoria vibe.
💡 Pro Tip: If you’re making this recipe often, keep chicken broth and tortellini stocked in your freezer. That way, you can whip up Tortellini Soup with Chicken Broth whenever you need a quick, comforting meal
If you’re in a cozy soup mood, check out my Healing Chicken Soup Recipe or my family’s favorite Creamy Tortellini Soup.
How to Make Tortellini Soup with Chicken Broth (Step by Step)
Follow these simple steps to make a cozy pot of Tortellini Soup with Chicken Broth. I’ll share time cues, visual hints, and a few mom-tested tricks so dinner turns out just right.
Step 1: Warm the pot & bloom the aromatics
Set a large pot over medium heat and add 1 tablespoon olive oil. When it shimmers, stir in the diced onion with a pinch of salt. Cook 3–4 minutes, stirring occasionally, until the onion turns translucent and smells sweet. Add the minced garlic and cook 30 seconds—just until fragrant. (If the garlic browns, lower the heat; you want gentle flavor, not bitterness.)
Step 2: Build the flavorful base
Pour in 4 cups chicken broth and the 14.5 oz can of diced tomatoes with juices. Sprinkle in the Italian seasoning and red pepper flakes (if using). Stir well, scraping the bottom of the pot to pick up any tasty bits from the onions and garlic. Bring the mixture to a gentle boil—steady bubbles, not a raging boil.
Step 3: Simmer for harmony
Reduce the heat to a lively simmer for 3–5 minutes. This brief pause helps the herbs open up and the tomatoes mellow into the chicken broth. Taste the broth now—if it leans tart from the tomatoes, you can balance with a tiny pinch of sugar or an extra splash of broth.
Step 4: Cook the tortellini
Add the 9 oz refrigerated cheese tortellini. Keep the pot at a gentle simmer and cook 5–7 minutes (check the package). Stir once or twice so the pasta doesn’t stick at the surface. Start testing a tortellini at the earliest time; it should be tender with a pleasant bite.
Tip: If you expect leftovers, cook the tortellini 1 minute less than you like. They’ll soften a touch as the soup rests.
Step 5: Add the greens without overcooking
Lower the heat to low. Stir in the 2 cups chopped spinach and let it wilt for 30–60 seconds. The color should stay bright. Overcooking darkens the greens and muddies the flavor, so think “just wilted.”
Step 6: Season like a pro
Taste and add salt and black pepper to your liking. Broths vary, so don’t be shy about seasoning here. If you used a low-sodium broth, you’ll likely need a bit more salt to make the flavors pop.
Step 7: Serve with a little flourish
Ladle the Tortellini Soup with Chicken Broth into warm bowls. Top with grated Parmesan for a savory finish and sprinkle fresh basil for brightness. That aromatic steam? It’s the sign you did it right.
Step 8: Make it your own (optional add-ins)
- For extra protein, stir in shredded rotisserie chicken or a can of white beans (drained and rinsed) during Step 4.
- Want an even cozier bowl? A splash of cream or half-and-half at the very end adds a velvety touch—keep it gentle so the dairy doesn’t split.
If brothy comfort foods are your thing, you’ll also love my soul-soothing Healing Chicken Soup Recipe—it’s a reader favorite when the sniffles show up.
Step 9: Smart storage and reheating
Cool the soup a bit before refrigerating. Store in airtight containers for up to 3 days. When reheating, warm gently over low heat and add a splash of broth or water to loosen. If you want the tortellini bouncy on day two, you can boil a fresh handful separately and add to the hot soup right before serving.
Common pitfalls to skip:
- Boiling too hard once tortellini are in the pot—this can burst the pasta or make it soggy.
- Waiting to season until after serving—taste in the pot so every bowl sings.
- Overcrowding with extras—keep add-ins modest so the chicken broth and tortellini stay center stage.
Tips & Tricks for Perfect Soup
- Don’t overcook the tortellini – They can get mushy if left too long. Cook just until tender.
- Add-ins are welcome – Shredded rotisserie chicken, white beans, or zucchini all work beautifully.
- Leftovers tip – When reheating, add a splash of broth or water to keep it silky.
- Make it vegetarian – Use veggie broth instead of chicken broth.
Personal note: I once doubled the tortellini thinking “more is better,” but ended up with what I can only describe as pasta stew. Trust me—stick to the recipe balance.
Storage
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze the broth base before adding tortellini. Fresh tortellini doesn’t hold up well frozen.
FAQs
Can you cook tortellini in broth instead of water?
Yes! Cooking pasta directly in broth (like here) adds extra flavor.
Can I use chicken broth instead of chicken stock for soup?
Absolutely. Broth works perfectly here and gives the soup a lighter taste.
Can chicken broth be used in pasta?
Yes—it makes the pasta soak up more flavor.
What is in chicken tortellini soup?
Typically, chicken broth, cheese tortellini, spinach or kale, tomatoes, and seasonings.
Conclusion
If you’re craving something warm, quick, and satisfying, this Tortellini Soup with Chicken Broth is it. It’s weeknight-friendly, family-approved, and tastes like comfort in a bowl. Give it a try this week, and don’t forget to share your bowl with me over on Instagram—I love seeing your kitchen magic come to life!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Cozy Tortellini Soup with Chicken Broth
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Tortellini Soup with Chicken Broth is a comforting and flavorful dish that comes together quickly. With tender cheese tortellini, fresh spinach, juicy tomatoes, and a rich chicken broth, it’s a wholesome meal the whole family will love. A sprinkle of Parmesan and basil makes it restaurant-worthy, but still weeknight-friendly.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juices
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 9 oz refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
For Garnish:
- Grated Parmesan
- Chopped fresh basil
Instructions
Step 1 – Sauté the aromatics: Heat a large pot over medium heat and add the olive oil. Once hot, add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds—just until fragrant, without letting it brown.
Step 2 – Build the base: Pour in the chicken broth and the canned diced tomatoes with juices. Stir to combine. Add Italian seasoning and red pepper flakes if you like a little heat. Bring the soup to a gentle boil, then reduce to a lively simmer.
Step 3 – Cook the tortellini: Stir in the cheese tortellini and simmer gently for 5–7 minutes, or until tender but not mushy. Stir occasionally so the pasta doesn’t stick together.
Step 4 – Add the spinach: Turn the heat to low. Add the chopped spinach and cook just until wilted, about 30–60 seconds. It should stay bright green and tender.
Step 5 – Season: Taste the soup and add salt and black pepper as needed. Since broths vary, adjust until the flavor is balanced and savory.
Step 6 – Garnish and serve: Ladle the Tortellini Soup with Chicken Broth into bowls. Garnish with grated Parmesan and fresh basil. Serve hot, ideally with crusty bread on the side.
Step 7 – Optional Add-in: For a heartier bowl, add shredded rotisserie chicken or white beans during the simmering step. For a creamier version, stir in a splash of heavy cream or half-and-half before serving.
Cool slightly before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup thickens. Tortellini will soften over time, so for the best texture, cook a fresh batch to add when reheating.
Notes
Cook tortellini just until tender; they will continue to soften in hot broth.
Add beans or chicken for extra protein.
For best freezing results, freeze the broth base before adding tortellini.
