Chicken Tortellini Soup

Nurture your inner child with a masterful blend of hearty vegetables, delicate pasta and a boldly seasoned meaty broth that is chicken tortellini soup.

Course Soup

Cuisine Italian

Keyword Chicken Tortellini Soup, Chicken Tortellini Soup Recipe, How Do I Make Chicken Tortellini Soup Recipe, How To Make Chicken Tortellini Soup Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 425kcal

Author Kathleen

Ingredients

4 tablespoons olive oil -divided
1 tablespoon butter
12 ounces smoked kielbasa sausage, thinly sliced
1 large yellow onion, chopped
4-6 cloves garlic, minced
6 carrots, chopped into 1/2 inch pieces
4 stalks celery, chopped into 1/2 inch pieces
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon dried thyme leaves
96 ounces, plus more for leftovers low sodium chicken broth
2 tablespoons Better than Bouillon~chicken flavor
2 dried bay leaves
2 cups cooked chicken chopped
2 (9-ounce) package tortellini
2 cups fresh baby spinach
1/2 cup Italian parsley roughly chopped, optional

Instructions

Brown the Sausage: Heat 2 tablespoons olive oil in a large stockpot over medium heat until shimmering. Add kielbasa and cook slowly, stirring occasionally, until golden and crisp on the edges (6–8 minutes). Remove to a paper towel-lined plate.
Sauté Aromatics: Add remaining olive oil and butter to the pot. Once melted and shimmering, add onion, garlic, carrots, and celery. Season with salt, black pepper, red pepper flakes, thyme, and smoked paprika. Cook, stirring often, until softened but not browned, about 6–7 minutes.
Build the Flavor Base: Stir in the tomato paste and cook 1–2 minutes, letting it darken slightly. Pour in the white wine to deglaze, scraping up the browned bits from the bottom of the pot.
Simmer the Broth: Return kielbasa to the pot. Stir in chicken broth, Better Than Bouillon, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavor.
Add Chicken: Stir in cooked chicken and simmer another 5 minutes to heat through.
Cook the Tortellini: In a separate pot, boil tortellini in lightly salted water until just al dente (about 3–4 minutes). Drain well and set aside.
Finish the Soup: Stir spinach into the soup just until wilted. Remove bay leaves. Off heat, add lemon juice or vinegar to brighten. Taste and adjust seasoning.
Assemble + Serve: Ladle soup into bowls and add a spoonful of tortellini to each. Garnish with chopped parsley and Parmesan.

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