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Tortellini Soup

The most delicious tortellini soup made with a tomato flavored broth, chicken and lemon. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 - 6 servings
Calories 332kcal

Ingredients

  • 3 Tbsp. olive oil
  • 1 cup chopped yellow onion
  • 1 head garlic
  • ½ tsp. kosher salt plus additional to taste
  • ½ tsp. black pepper
  • ¼ tsp. crushed red pepper
  • 1 cup dry white wine such as Pinot Grigio
  • 1 28 oz can whole tomatoes in juice (undrained)
  • 4 cups low-sodium chicken stock
  • 1 sprig rosemary
  • 1 sprig basil plus additional for garnish
  • 1 Parmesan rind optional
  • 1 lemon zested and juiced
  • 3 cups shredded cooked chicken
  • 1 19 oz package package frozen cheese tortellini
  • 1 5 oz bag baby spinach
  • 1 cup grated Parmesan cheese plus additional for garnish

Instructions

  • Heat olive oil in a Dutch oven over medium.
  • Peel all garlic cloves; set two garlic cloves aside. Thinly slice remaining garlic cloves.
  • Add onion, sliced garlic, salt, black pepper, and red pepper.
  • Cook, stirring often, until garlic just starts to turn golden, about 10 minutes.
  • Add wine to pan, stirring to loosen any browned bits. Add tomatoes, crushing with your hands (or buy crushed tomatoes).
  • Stir in chicken stock, rosemary, basil, Parmesan rind, lemon zest and juice, and chicken.
  • Simmer 10 minutes, stirring occasionally. Remove rosemary and basil sprigs, and Parmesan rind.
  • Stir in frozen tortellini, spinach, and grated Parmesan.
  • Grate 2 remaining garlic cloves using a Microplane; stir into soup. Simmer 5 minutes more.
  • Garnish servings with additional basil and grated Parmesan.

Notes

  • Yes, you read that right—there’s a whole head of garlic in this soup, plus a little more! Don’t worry; it mellows during cooking. Be sure to save those 2 cloves to grate into the soup during the last 5 minutes of cooking. It gives the soup and extra punch of flavor that you’ll appreciate.
  • If you don’t have a Microplane grater (and I definitely recommend getting one—they’re great for zesting citrus, grating nutmeg and whole cheeses, and a variety of other kitchen tasks) you can use the smallest holes of your box grater, or mince it a finely and you can manage.
  • I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe.
  • You can always add salt at the end if you need it, but you can never take it away.
  • If you can find a lemon-pepper flavored rotisserie chicken at your grocery’s deli, I definitely recommend using it. But a regular roasted chicken or chicken breasts will do just fine.
  • Did you notice that I called for throwing a Parmesan rind into the soup? That’s not a mistake! It infuses the soup with tons of rich, savory Parmesan flavor. I like to buy a wedge of Parmesan, grate what I need, and hack off the rind to add in the soup. Just be sure to remove it before serving; it gets really soft and gooey, but it’s not good to eat.
  • One more tip: you can store
  • leftover Parmesan rinds in the freezer in a Ziploc bag for up to a year.
  • Use any brand of filled frozen tortellini that you like; just be sure not to boil them, so they hold their shape.
  • This seems like a lot of spinach, but it cooks down quickly. Add it in batches, stirring as you add it.

Nutrition

Calories: 332kcal | Carbohydrates: 8g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 525mg | Potassium: 409mg | Fiber: 1g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 12mg | Calcium: 218mg | Iron: 2mg