The things I love most about this tomato chicken tortellini soup are the creamy, rich tomato broth, and the tender pasta. This wonderful soup, delicious with lots of parmesan cheese, can be made, start to finish, in half an hour.
If you love this tomato chicken tortellini soup, you will also love this hearty meatball soup, lentil and spinach soup with lemon or lentil sausage soup!
Why this recipe sings
This tomato chicken tortellini soup has it all. Great flavor, creamy, comforting goodness, and lovely tortellini pasta. It comes together in 30-35 minutes and can be a weeknight dinner or a bowl of comforting afternoon soup while streaming old movies on a Sunday.
Here is what you need
- Chicken. I prefer thighs, skinless and boneless, cut in small pieces. You can use chicken breasts if you prefer.
- Onion and garlic.
- Broth. I usually go for chicken or vegetables.
- Crushed tomatoes. I prefer authentic San Marzano tomatoes like Gustarosso. I place them in a bowl and crush them with my clean hands. Make sure to use all the liquid. Feel free to use your favorite brand.
- Baby spinach. It is so healthy and goes very well with this soup. Alternatively, you can use kale. Remove the stems and add them to the soup simultaneously with the tortellini.
- Fresh tortellini. They can be filled with cheese or your favorite filling.
- Heavy cream and parmesan cheese. Both add creaminess to this soup.
- Chili flakes, ground coriander, ground cumin, sea salt.
- Extra virgin olive oil.
How to make it
Cut the chicken thighs into small bite-size pieces. Add them to a bowl and season with sea salt and generous pinches of chili flakes, ground cumin, and coriander. Mix well.
If you have more time, allow 20 minutes for the chicken to marinate with the spices.
Serve in bowls with extra parmesan cheese and chili flakes.
Tomato Chicken Tortellini Soup
- 1 lb chicken thighs skinless and boneless cut in small pieces
- 1 onion diced
- 6 garlic cloves minced
- 4 cups broth chicken or vegetable
- 1 bunch spinach
- 10 oz fresh tortellini
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 teaspoon chili flakes
- 1 teaspoon ground cumin
- ½ cup extra virgin olive oil
- sea salt
- freshly ground pepper
- Cut the chicken thighs into small bite-size pieces. Add them to a bowl and season with sea salt and generous pinches of chili flakes, ground cumin, and coriander. Mix well. If you have more time, allow 20 minutes for the chicken to marinate with the spices.
- Place a large stockpot over medium-high heat.
- Heat the olive oil. Add the onion to the pot and sauté until they are soft and translucent about three to five minutes. Add the garlic and saute for one to two minutes.
- Add the chicken pieces and cook undisturbed until the bottoms are opaque with golden brown patches, about three minutes. Flip and cook for an additional three minutes.
- Remove chicken and set aside.In the same pot, add the tomato paste. Saute while stirring with the remaining onion, garlic, and any fond leftover from the chicken for two to three minutes until the paste cooks and darkens a little.
- Add the stock and crushed tomatoes, and whisk until the tomato paste is fully incorporated.
- Bring to a boil, season with sea salt, and simmer for 15 minutes.
- Add the tortellini, heavy cream, and parmesan cheese. Simmer for 3-5 minutes until the pasta is tender.
- Add the spinach and stir.
- Serve in bowls with extra parmesan cheese and chili flakes.