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  • Writer's pictureGina

Easy Chicken Tortellini Soup

Sick kids. Ugh, just the pits. We went from stomach bug one week to snot city the next.

The only silver lining is that I didn't really mind wiping boogers all day coming from being on puke patrol the days prior.

Ha, the things you find happiness in as a mom.

Speaking of being a mom, what does a typical mom do when her kids have the snuffles, coughs and runny noses?

Besides buying extra wine, she makes chicken soup!

And what do those raspy-voiced kids say?!?

"Ewwww, chicken soup, that smells." "Chicken soup, that rhymes with chicken poop."

See, now you know why I bought that extra wine.

So yes, this recipe was originally for my littles. But as you read, they wanted nothing to to do with it. Their loss! It was so good. And quick! OMG, it came together in about 40 minutes and warmed me right up. I think one of the keys is adding the Italian seasoning and using rotisserie chicken vs. plain grilled or baked. Rotisserie chicken seems to add a death of flavor and richness to the broth. And for about $5.99 at the store, it is a short cut I take quite often.

Fortunately, the kids are now feeling better. Still some wet noses and coughs here and there but overall, we are rounding the corner I'd say. I'm sure they would of improved quicker had they ate my soup. Oh well, one day they'll come around.

Until then, more good stuff for me while I sip my wine and listen to them tease me and my food.

With that said, bottoms up, :)


Easy Chicken Tortellini Soup

Slightly adapted from: Salt & Lavender

Servings: 6-8

Ingredients :

1 TBS olive oil

1/2 medium onion, diced

3 celery sticks, diced

3 large carrots, peeled and diced

2 garlic cloves, minced

8 C low sodium chicken broth, plus and extra 4 C for leftovers

1 tsp Italian seasoning

2 C cooked chicken, shredded or roughly chopped (I used 2 breasts from a store bought rotisserie)

salt and freshly cracked pepper

1/2 of a 20 ounce package refrigerated cheese tortellini

5 oz container (or about 3 C) baby spinach, rinsed

Dinner rolls or crackers, optional

  1. In a deep soup pot or dutch oven, heat olive oil over medium heat. Add onion and a generous pinch salt and pepper. Sauté for about 8-10 minutes, until soft and lightly browned.

  2. Add celery, carrots and garlic. Stir and let sauté for 8-10 minutes. If garlic is darkening, reduce flame to medium-low.

  3. Add the 8 C chicken broth and Italian seasoning. Turn heat up to high and bring to boil. Once boiling, reduce flame so that you have a rapid simmer. Cook for 10 minutes.

  4. Add the chicken and tortellini to the pot. Increase heat to a medium-high and cook for an additional 10 minutes. After 8 minutes though, add your baby spinach and stir well to help it wilt down.

  5. Add an additional hearty pinch salt and pepper, ladle into soup bowls, serve with crusty rolls or crackers, and enjoy!

Leftovers : If you have leftovers, the pasta will absorb the broth overnight. Add additional broth before heating up. Viola!

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