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This Italian inspired Chicken Tortellini Tomato Soup is super easy to make and so comforting. It’s perfect for using up leftover cooked chicken. It’s ready to serve in under 45 minutes and pairs perfectly with your favorite type of bread.
If you happen to be a fan of tomato soup this is definitely a recipe that can be enjoyed year round. It’s very comforting for fall and winter but yet fresh enough for spring and summer thanks to the classic combination of tomatoes and fresh basil.
It is then topped with some more basil and freshly grated parmesan cheese. It doesn’t get any better than that.
A Classic Tomato Soup Instead?
This soup is also very good on it’s own without the added tortellini and chicken so if your looking for a classic tomato soup you could try that.
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I hope you enjoy this chicken tortellini tomato soup recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
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PrintChicken Tortellini Tomato Soup
Chicken Tortellini Tomato Soup with delicious fresh Italian flavors. Perfect for using up leftover cooked chicken. It’s ready to serve in 45 minutes and pairs perfectly with your favorite type of bread.
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
3 tbsp tomato paste
2 cans (800 gr / 28 oz) crushed tomatoes
1.2 L / 5 cups chicken stock
2 tsp dried oregano
½ tsp red pepper flakes
½ tsp salt
A pinch of pepper
375 gr / 3 cups cooked chicken, cubed
115 gr / ½ cup / 4 oz baby spinach
1 package cheese tortellini, or other
Grated parmesan, for serving
Fresh basil, fer serving
Instructions
In a dutch oven or stockpot over medium high heat add vegetable oil and onion. Cook until soft. 3-5 minutes.
Stir in minced garlic and cook for 1 minute.
Stir in tomato paste and cook for 1 minute.
Add crushed tomatoes, chicken stock, dried oregano, red pepper flakes and salt.
Lower the heat and let the soup simmer for 20-25 minutes.
Add in cooked chicken, spinach and tortellini. Simmer for 5 more minutes until the chicken and tortellini is heated through and the spinach has wilted.
Taste and adjust seasoning if needed.
Sprinkle grated parmesan and fresh basil over the soup before serving.
