Recipe courtesy of The Tastemade Kitchen

Chicken Tortellini Soup

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  • Level: Intermediate
  • Total: 4 hr 5 min
  • Active: 30 min
  • Yield: 2 to 4 servings
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Simple Roast Chicken:

One 5 1/2-pound chicken

Kosher salt and freshly ground black pepper 

4 sprigs thyme 

1/2 lemon 

Olive oil 

Chicken Broth:

12 cups water

1/2 onion, roughly chopped 

1 stalk celery, roughly chopped 

1 carrot, roughly chopped 

2 teaspoons black peppercorns 

1 teaspoon kosher salt 

Chicken Tortellini Soup:

2 tablespoons unsalted butter

1 onion, diced 

3 cloves garlic, minced 

Kosher salt and freshly ground black pepper 

One 15-ounce can diced tomatoes, drained 

One 9-ounce package tortellini 

2 cups baby spinach 

Freshly grated Parmesan, for serving, optional 

Crusty bread, for serving, optional 


  1. For the chicken: Preheat the oven to 425 degrees F. Line a rimmed sheet tray with parchment paper. Pat the chicken dry with paper towels. Generously salt and pepper the inside and outside of the chicken. Place the thyme and lemon into the cavity. Place on the prepared sheet tray and drizzle with olive oil. Roast the chicken until the juices run clear and a thermometer inserted in the thickest part of the thigh reads 165 degrees F, about 1 1/2 hours. Remove from the oven and let rest for 20 minutes before carving. Reserve the carcass for the chicken broth recipe.
  2. For the chicken broth: Cut up the carcass into smaller pieces using kitchen shears. Place in the bottom of a Dutch oven. Cover with the water and add the onion, celery, carrot, peppercorns and salt. Bring to a boil, reduce to a simmer and cook, uncovered, for 1 1/2 hours. 
  3. Use tongs to discard the large pieces of the chicken and bones. Strain out the vegetables through a fine mesh sieve, reserving the liquid. You should have 6 cups of broth. 
  4. For the soup: Melt the butter in a medium Dutch oven over medium-high heat. Add the onions and garlic and saute until tender, about 5 minutes. Season with salt and pepper. Stir in 6 cups of the chicken broth and tomatoes and simmer for 15 minutes. Add the tortellini and cook until just tender, about 3 minutes. Stir in the spinach and 1/2 cup chopped leftover roast chicken and continue to cook until the chicken is warmed through and the spinach is bright green but soft. Serve with grated Parm and crusty bread if desired. 
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