Rotisserie Chicken & Tortellini Soup

If you’re looking for a cozy, hearty soup that tastes like it simmered all day — but actually comes together fast — you’re in the right place.

This Chicken Tortellini Soup is packed with tender shredded chicken, cheese-filled tortellini, and fresh veggies, all swimming in a flavorful broth.

It’s pure comfort food — no pesto or fancy extras needed!

This is the perfect recipe for a busy weeknight, a cozy Sunday dinner, or even a casual get-together when you want something homemade but easy. And if you have leftover rotisserie chicken? Even better.

Let’s dive into how to make it!

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INGREDIENTS

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• 1 Tbsp olive oil

• 1 chopped leeks (white and light green parts only)

• 2 Stalks of Celery, diced

• 1 Carrot, diced

• 3 Cloves garlic, minced

• 1 tsp Thyme

• 1 tsp Marjoram

• Salt and black pepper to taste

• 6 cups Chicken Stock

• 9 ounces refrigerated cheese tortellini

• 3 cups shredded rotisserie chicken (or any cooked chicken)

• 1 bunch of Spinach, roughly chopped

• 1 lemon, sliced in half (plus extra wedges for serving)

  
  

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INSTRUCTIONS

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1. Sauté the Vegetables:

In a 4 to 5 quart Dutch oven or large soup pot, heat the oil over medium heat.

Add the onions, leeks, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened — about 8 minutes.

Add in the garlic, marjoram, thyme, a big pinch of salt, and a few grinds of black pepper. Stir and cook until the garlic is fragrant (about 1 minute).

2. Build the Broth:

Pour in the chicken broth. Increase the heat to high and bring the soup to a light boil.

3. Cook the Tortellini:

Once boiling, add the cheese tortellini. Let the soup simmer actively (bubbles breaking the surface but not splashing) and cook the tortellini according to the package instructions.

4. Add Chicken and Spinach:

Lower the heat to medium-low. Stir in the shredded chicken and chopped spinach. Let everything warm through for a few minutes until the spinach wilts and the chicken is hot.

5. Brighten It Up:

Squeeze the juice from half a lemon directly into the soup. Give everything a good stir, then taste and adjust — adding more salt, pepper, or lemon juice if needed for brightness.

6. Serve and Enjoy:

Ladle the soup into bowls, and serve with extra lemon wedges on the side for anyone who likes an extra pop of citrus! Top with Parmesan cheese.

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TIPS & VARIATIONS

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• Make It Creamy: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier broth.

• Vegetarian Option: Swap the chicken broth for vegetable broth and leave out the shredded chicken. You’ll still have a hearty, filling soup!

• Bulk It Up: Add extra spinach, chopped kale, or even a handful of peas if you want even more veggies.

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WHY YOU'LL LOVE THIS SOUP

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• It’s comforting and satisfying.

• It’s quick and easy — dinner in under 45 minutes!

• It’s versatile — swap in your favorite tortellini or extra veggies.

• It uses simple ingredients you probably already have at home.

This Chicken Tortellini Soup is a new favorite around here, and I know it’ll become one for you, too. Save it, share it, and let me know if you give it a try!