One Pot Chicken Tortellini Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutesI have made a lot of quick soups over the years, especially on nights when I want something comforting without spending too much time in the kitchen.
This is one of those recipes I keep coming back to because it uses shortcuts that actually make sense in real life. I often use a rotisserie chicken, which saves time and removes the need for any prep work, and it still gives the soup a rich, homemade flavor.
Through experience, I’ve found that adding tortellini near the end works best since it cooks quickly and keeps the texture just right without getting mushy. Everything comes together in one pot, which also makes cleanup easy.
What I like most is how fast it all comes together—start to finish in under 30 minutes—and yet it still feels like a full, comforting meal.
I usually serve it with warm bread and butter, and it always turns into one of those simple dinners that feels more special than the effort required.
Ingredients
Rotisserie Chicken
1/2 bag of Fresh Spinach
1 package of fresh or frozen Cheese Tortellini
32 oz of Chicken Broth
1 jar Alfredo Sauce
1/2 jar of Sun Dried Tomatoes
Directions
- In large pot, boil tortellini according to package directions. Cook until the tortellini floats. Don’t overcook because will cook a little more in the soup pot at the end.
- Drain Tortellini and set aside
- Using the same pot you boiled the tortellini, add the chicken broth and Alfredo sauce. Use a whisk and mix well.
- Shred rotisserie chicken off the bone. Add to the pot. Bring to a boil. Add in Spinach. Continue cooking on high for a few minutes until spinach is wilted.
- Drain and rinse the sun dried tomatoes. Cut into small pieces. Add to soup mixture.
- Add the tortellini back to the pot. Stir for a few minutes and it is ready to serve.
Notes
- You can top it with some fresh Parmesan cheese.