Kitchen notes · a little help before you start
Chicken Vegetable Tortellini Soup
Cheese tortellini makes chicken and vegetable soup a little more generous, with a filled pasta bite waiting in the broth. Spinach softens around the chicken and Parmesan adds a savory finish. Ladle it into bowls and enjoy the little pockets of cheese among the vegetables.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 8
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American · Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews · Pasta
A few quick notes
1. Soften the first vegetables
Cook carrots, celery and onion with herbs and seasonings, stirring occasionally until the vegetables have softened.
2. Work tomato paste through
Stir the tomato paste into the cooked vegetables until combined before adding the chicken broth.
3. Chicken and spinach go in late
Add them after the tortellini stage, stirring just until chicken warms and spinach wilts.
Get to know the ingredients
Refrigerated tortellini
Use refrigerated cheese tortellini, following its package cooking direction if needed during the short broth cooking stage.
Cooked chopped chicken
Have the chicken cooked and chopped before adding it near the end; rotisserie chicken is mentioned as an option.
Thyme sprigs
Add fresh thyme sprigs with the first vegetables, then remove their stems before stirring in Parmesan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Chicken Vegetable Tortellini Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stir in Parmesan
Remove thyme stems, stir in cheese and adjust seasoning if desired, then garnish individual bowls with extra Parmesan if you like.
A little more help as you go
Peas and corn stay frozen
The frozen peas and corn join the reduced broth with tortellini, without a separate cooking stage beforehand.
Reduce heat before pasta
Bring the broth to a boil after adding it, then lower to medium-low before adding frozen vegetables and tortellini.
A few questions you might have
Can I use yellow onion?
White or yellow onion are both listed, diced for cooking with carrots, celery, herbs and seasonings.
Does the spinach simmer with the first vegetables?
Keep it for the final brief stage after tortellini cooks, stirring until wilted with the warming chicken.
Is Parmesan only a garnish?
Stir some into the soup after removing thyme stems; extra Parmesan is optional over individual bowls.
When does garlic go into the pot?
Add minced garlic at the beginning with the carrot, celery, onion, parsley, thyme and seasonings.
Do I need another pan for the tortellini?
Cook it directly in the soup broth with peas and corn, following the stated or package cooking time.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
