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Chicken tortellini soup with rotisserie chicken, spinach, and clear broth in bowl

Chicken Tortellini Soup

This cozy Chicken Tortellini Soup combines rich homemade-style rotisserie chicken broth with tender tortellini, fresh spinach, and simple herbs for a comforting soup that feels both rustic and elegant. Perfect for chilly evenings, family dinners, or when you want a warm bowl of comfort food that tastes like it simmered all day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch, Main Course, Side Dish, Soup
Cuisine American, American Italian
Servings 4 people
Calories 332 kcal

Equipment

  • Large soup pot or Dutch oven
  • Fine mesh strainer
  • Cutting board
  • Chef’s knife
  • Wooden spoon or ladle
  • Medium saucepan (for tortellini)
  • Colander or pasta strainer
  • Tongs
  • Measuring cups
  • Serving bowls
  • Small blender or food processor (for herb oil, optional)
  • Baking sheet (for Parmigiano crisps, optional)
  • Parchment paper or silicone baking mat (optional)

Ingredients
  

For the Broth

  • 1 rotisserie chicken whole chicken - skin on
  • 2 shallots halved
  • 1 leek white part only, rinsed well
  • 1 carrot peeled and chopped
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 5 whole black peppercorns
  • 1 small dried porcini mushroom optional
  • 6 cups chicken broth
  • Cold water if needed to cover chicken

For the Soup

  • 500 g cheese or chicken tortellini fresh
  • 2 cups spinach leaves fresh and chopped
  • 2-3 cups shredded chicken from broth This is the reserved shredded chicken. The amount is approximate depending on the size of the chicken.
  • Fine salt to taste

Optional Garnishes

  • Herb oil
  • Parmigiano crisps
  • Micro herbs or fresh chervil
  • Fresh lemon zest

Instructions
 

Make the Broth

  • Place the rotisserie chicken, shallots, leek, carrot, garlic, bay leaf, peppercorns, and porcini mushroom into a large soup pot.
  • Pour in the chicken broth and add enough cold water to cover the chicken if needed.
  • Bring to a gentle simmer over medium heat. Skim off any foam from the top as it cooks.
  • Simmer gently for 45–60 minutes to develop a rich flavorful broth.
  • Carefully remove the chicken and let cool slightly.
  • Strain the broth through a fine mesh sieve into a clean pot for a clear soup base.

Prepare the Soup

  • Shred the chicken meat into bite-size pieces and discard the skin and bones.
  • Cook tortellini in salted boiling water until just al dente, about 1 minute less than package directions.
  • Drain the tortellini and toss lightly with olive oil to prevent sticking.
  • Return the strained broth to medium heat and season lightly with salt to taste.

Assemble & Serve

  • Divide tortellini between warmed serving bowls.
  • Add shredded chicken and fresh spinach leaves.
  • Ladle the hot broth over top.
  • Garnish with herb oil, Parmigiano crisps, micro herbs, or fresh lemon zest if desired.
  • Serve immediately while hot.
    • For the best restaurant-quality chicken tortellini soup, always use a whole rotisserie chicken—including the skin and bones—to build your broth. The roasted skin adds deep caramelized flavor, while the slow simmer extracts natural collagen, creating a rich, silky, umami-packed chicken broth that instantly upgrades simple tortellini soup into a cozy, comforting, and deeply flavorful homemade meal.

Notes

  • Using a whole rotisserie chicken creates a rich homemade chicken broth with deep savory flavor and natural richness that makes this tortellini soup taste slow cooked and comforting.
  • Simmer the broth gently instead of boiling it rapidly. A slow simmer helps develop a clear golden broth with better texture and cleaner flavor.
  • Cooking the tortellini separately keeps the broth from becoming cloudy and prevents the pasta from soaking up too much liquid during storage.
  • Fresh refrigerated tortellini gives this chicken tortellini soup the best texture and cooks quickly, making it perfect for easy weeknight comfort food dinners.
  • Adding spinach right before serving keeps the greens vibrant and fresh while balancing the richness of the broth and cheese-filled tortellini.
  • The optional dried porcini mushroom adds subtle umami depth that gives the soup a more restaurant-quality flavor without overpowering the chicken broth.
  • Slightly undercook the tortellini since it will continue softening once added to the hot soup. This keeps the pasta tender instead of overly soft.
  • Herb oil and fresh lemon zest brighten the rich broth and add fresh flavor that makes the soup feel lighter and more balanced.
  • This homemade chicken tortellini soup tastes even better the next day as the roasted chicken flavors continue to develop in the broth overnight.
  • Store leftover tortellini separately from the broth whenever possible to maintain the best texture when reheating.
  • For extra hearty chicken soup, add mushrooms, celery, or extra shredded chicken to make the meal even more filling and satisfying.
  • Warming the serving bowls before assembling the soup helps keep the broth hot longer and gives the soup a more cozy restaurant-style presentation.

Nutrition

Calories: 332kcalCarbohydrates: 9gProtein: 45gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 151mgSodium: 1857mgPotassium: 286mgFiber: 2gSugar: 4gVitamin A: 4335IUVitamin C: 9mgCalcium: 55mgIron: 1mg
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