There’s something magical about the way a pot of Tuscan Chicken Tortellini Soup brings everyone to the table. I remember the first time I made it – a chilly Tuesday night when my kids were little and cranky from school, my husband was late from work, and I needed something comforting fast. The moment those Italian aromas of garlic, herbs, and simmering broth hit the air, the whole mood shifted. That’s the power of this soup – it’s not just dinner, it’s a warm hug in a bowl.
What I love most is how it combines the heartiness of chicken tortellini with the rustic flavors of Tuscany, all while being simple enough for busy weeknights. The creamy broth, tender pasta, and pops of fresh veggies make it feel special without any fuss. It’s become our family’s go-to when we need comfort food that comes together in about 30 minutes. Whether it’s a rainy day or just one of those nights when everyone needs extra love, this soup never fails to do the trick.
Why You’ll Love This Tuscan Chicken Tortellini Soup
Oh, where do I even start? This soup is the kind of meal that makes you want to call everyone to the table the second it starts simmering. Here’s why it’s become my family’s favorite:
- Quick as can be: From chopping to serving, you’re looking at about 30 minutes – perfect for those “what’s for dinner?!” emergencies.
- Hearty enough to satisfy: Between the chicken, tortellini, and beans, it’s a complete meal that’ll keep bellies full.
- Kid-approved magic: The cheesy tortellini makes it a winner with little ones (mine don’t even notice the kale!).
- Flavor bomb: That combination of garlic, herbs, and parmesan? Absolute perfection.
- One-pot wonder: Less cleanup means more time to actually enjoy your meal.
Trust me, once you try this Tuscan Chicken Tortellini Soup, it’ll become your go-to comfort food too. It’s like a warm Italian hug in a bowl!
Ingredients for Tuscan Chicken Tortellini Soup
Okay, let’s talk ingredients! What I love about this soup is how simple the shopping list is – you probably have half these things in your pantry already. Here’s everything you’ll need to make that comforting bowl of goodness:
- 2 tablespoons olive oil (the good stuff – it really makes a difference)
- 1 yellow onion, chopped (don’t skimp – this builds the flavor base)
- 1 carrot, chopped (I like mine in small dice so they cook fast)
- 1 celery rib, chopped (trust me, it adds that something special)
- 3 cloves garlic, minced (fresh is best – no jarred stuff here!)
- 42 oz chicken broth (low-sodium if you’re watching salt)
- 28 oz diced tomatoes (with their juices – that liquid gold)
- 1/2 teaspoon dried thyme (rub it between your fingers to wake it up)
- 1/4 teaspoon dried oregano (just a pinch makes all the difference)
- 1 teaspoon kosher salt (adjust to taste at the end)
- 1/4 teaspoon black pepper (freshly ground if you can)
- 2 cups cooked shredded chicken (rotisserie chicken is my weeknight hero)
- 15 ounces white beans, drained and rinsed (cannellini or great northern both work)
- 9 ounces cheese tortellini (refrigerated or frozen – both work great)
- 1/4 cup grated parmesan cheese (plus extra for serving – because cheese!)
- 2 cups chopped kale or spinach (pack it in there – it wilts down a lot)
- 2 tablespoons chopped fresh basil (save some pretty leaves for garnish)
See? Nothing too fancy, just good, honest ingredients that come together to make something truly special. Now let’s get cooking!
How to Make Tuscan Chicken Tortellini Soup
Alright, let’s get cooking! This Tuscan Chicken Tortellini Soup comes together so easily, you’ll be amazed at how much flavor we’re packing into just 30 minutes. I’ll walk you through each step – trust me, it’s foolproof!
Step 1: Sauté the Vegetables
First, grab your favorite soup pot (I use my big Dutch oven) and heat the olive oil over medium-high. Toss in that chopped onion, carrot, and celery – we call this the “holy trinity” in my kitchen. Cook them for about 5 minutes, stirring occasionally, until they start to soften and smell amazing. That’s when you add the garlic – just 2 more minutes until it’s fragrant but not browned. Careful not to burn it!
Step 2: Simmer the Soup Base
Now for the good stuff! Pour in your chicken broth and diced tomatoes with their juices. Sprinkle in the thyme, oregano, salt, and pepper. Give it all a good stir and let it come to a gentle simmer. This is where our Tuscan Chicken Tortellini Soup starts developing those deep, comforting flavors. Let it bubble away for about 10 minutes – perfect time to set the table!
Step 3: Add Chicken and Tortellini
Time for the stars of the show! Stir in your shredded chicken (rotisserie chicken works wonders here) and those plump cheese tortellini. The tortellini will cook right in the broth – how easy is that? Let everything simmer together for another 10 minutes until the pasta is tender. Give it a taste – need more salt? Now’s the time to adjust.
Step 4: Finish with Greens and Garnish
Last step! Toss in your kale or spinach – it’ll wilt down in just a couple minutes. Stir in the parmesan and fresh basil (oh, that smell!). Ladle into bowls and top with extra parmesan, a few basil leaves, and if you’re feeling fancy, a pinch of red pepper flakes for heat. Serve immediately while it’s piping hot – the tortellini are at their best when they’re fresh and tender!
Tips for the Best Tuscan Chicken Tortellini Soup
After making this soup more times than I can count (my family begs for it weekly!), I’ve picked up some tricks that take it from good to “oh my goodness, can I have seconds?” Here’s my best advice:
Rotisserie chicken is your best friend – I always keep one in the fridge just for this soup. The pre-cooked meat saves so much time and adds amazing flavor. Just shred it while the veggies sauté!
Greens swap easily – Out of kale? Baby spinach works beautifully and wilts even faster. Sometimes I use half kale, half spinach for extra nutrition.
Spice it your way – For a little kick, add red pepper flakes when you sauté the garlic. My kids prefer it mild, so I serve the flakes on the side for adults.
Pasta timing matters – If using fresh tortellini, add it during the last 5 minutes. Frozen? Give it the full 10 minutes to cook through.
Broth boost – For extra richness, swap 1 cup broth for heavy cream during the last simmer. It’s indulgent but oh-so-worth it!
Serving Suggestions for Tuscan Chicken Tortellini Soup
Oh, you’re gonna love this part! This soup is already a meal in itself, but a little something on the side makes it feel extra special. My family always fights over who gets the last piece of crusty bread to dunk in that creamy broth. A simple green salad with lemon vinaigrette cuts through the richness perfectly. On really cold nights? I’ll serve it in big bread bowls – the kids go wild for that!
Storage and Reheating Instructions
This Tuscan Chicken Tortellini Soup keeps beautifully in the fridge for up to 3 days – just store it in an airtight container. When reheating, go low and slow! Warm it gently on the stove over medium-low heat, stirring occasionally. If the broth thickens too much, just splash in a little extra chicken broth or water to loosen it up. Pro tip: The tortellini will soak up some broth overnight, making the flavors even richer!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of our Tuscan Chicken Tortellini Soup (based on 6 servings):
- Calories: 320
- Protein: 20g (thanks to that chicken and cheese-filled pasta!)
- Carbs: 35g
- Fiber: 6g (those sneaky veggies doing good work)
- Sugar: 6g
- Fat: 12g
Keep in mind these are estimates – your actual numbers might vary slightly depending on your exact ingredients (like how much parmesan you sprinkle on top – no judgment here!). It’s a pretty balanced meal that keeps you full without weighing you down. The protein and fiber combo means you won’t be hungry an hour later, and those veggies give you a nice nutrient boost too!
Frequently Asked Questions
Can I use frozen tortellini in this soup?
Absolutely! Frozen tortellini works just as well as refrigerated – just add it directly to the simmering broth and give it the full 10 minutes to cook through. I actually keep a bag of frozen cheese tortellini in my freezer specifically for this easy weeknight dinner when I need to throw something together fast.
What’s the best way to store leftovers?
Store any leftover Tuscan Chicken Tortellini Soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight! Just be aware the tortellini will continue absorbing broth, so you might need to add a splash of water or chicken broth when reheating to loosen it up again.
Can I make this soup vegetarian?
You bet! For a vegetarian version, simply swap the chicken broth for vegetable broth and leave out the chicken. I’ll sometimes add extra white beans or even some sliced mushrooms for heartiness. It still makes for a delicious healthy dinner recipe that everyone will love.
What can I use instead of kale?
Baby spinach is my go-to substitute – it wilts faster and has a milder flavor that picky eaters prefer. You could also try Swiss chard or even chopped zucchini for extra veggies. The beauty of this family dinner idea is how adaptable it is to what you have on hand!
How can I make this soup creamier?
For extra richness, stir in 1/2 cup of heavy cream or whole milk during the last few minutes of simmering. Some readers have told me they love adding a spoonful of cream cheese too! It turns this already comforting soup into the ultimate pasta dinner recipe for chilly nights.
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Tuscan Chicken Tortellini Soup
- Total Time: 30 min
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting soup with Italian flavors, perfect for family dinners.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 cloves garlic, minced
- 42 oz chicken broth
- 28 oz diced tomatoes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 15 ounces white beans, drained and rinsed
- 9 ounces cheese tortellini, refrigerated or frozen
- 1/4 cup grated parmesan cheese
- 2 cups chopped kale or spinach
- 2 tablespoons chopped fresh basil
- Garnish: Parmesan cheese, basil, crushed red pepper flakes, optional
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the chicken broth, tomatoes, thyme, oregano, salt, pepper, chicken, beans, and cheese tortellini. Turn the heat to low and let simmer for 10 minutes.
- Stir in the parmesan cheese, kale, and basil. Simmer for an additional 5 minutes.
- Ladle soup into bowls and garnish with additional Parmesan cheese, basil, and crushed red pepper flakes, if desired. Enjoy immediately.
Notes
- Use rotisserie chicken for convenience.
- Add spinach for extra greens.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg
Keywords: Tuscan Chicken Tortellini Soup, easy meals, dinner ideas, healthy dinner, pasta recipes