Chicken Tortellini Soup

Chicken Tortellini Soup. An easy, cozy soup loaded with onions, carrots, celery, garlic, Italian seasoning, chicken broth, milk, fat free half-and-half (or heavy cream), a touch of white wine, store-bought rotisserie chicken, tomatoes, spinach, cheese tortellini, and parmesan cheese! Only 233 calories per cup!

Servings: 6 people
Results and timings may vary when adjusting servings
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Nutrition Facts
Chicken Tortellini Soup
Amount Per Serving (2 cups)
Calories 466 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 99mg 33%
Sodium 1694mg 71%
Potassium 1070mg 31%
Total Carbohydrates 42g 14%
Dietary Fiber 5g 20%
Sugars 10g
Protein 38g 76%
Vitamin A 132.5%
Vitamin C 46%
Calcium 32.2%
Iron 30.3%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
  • 1 tablespoon butter
  • 1 small yellow onion diced
  • 2 large carrots diced
  • 2 large stalks celery diced
  • 4 cloves garlic minced
  • 1/2 teaspoon salt plus more to taste, I used 1 teaspoon
  • 1/2 teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 1/4 cup whole wheat flour could also use all-purpose flour
  • 1/2 cup white wine I used pinot grigio
  • 6 cups chicken broth
  • 1 cup skim milk could use any milk, half-and-half, or heavy cream
  • 1 cup fat free half-and-half could use more milk or heavy cream instead
  • 4 cups shredded chicken I used a rotisserie
  • 1 (28 oz) can diced tomatoes drained
  • 1 (5 oz) package baby spinach
  • 1-2 (10 oz) package refrigerated cheese tortellini I used 1, but could see some people wanting more
  • 1/4 cup grated parmesan cheese
  1. Melt butter in a large stockpot.
  2. Add in onion, carrots, celery, garlic, salt, pepper, and Italian seasoning.
  3. Cook, stirring often, for 10 minutes. Or until veggies are tender.
  4. Sprinkle in flour and cook for 1 minute, stirring constantly.
  5. Slowly pour in wine, stirring constantly, to deglaze the pan.
  6. Stir in broth, milk, and half-and-half.
  7. Bring soup to a simmer, stirring occasionally.
  8. Stir in shredded chicken, diced tomatoes, and baby spinach.
  9. Bring back to a simmer.
  10. Add in tortellini and simmer until cooked to your liking (I just followed package directions) about 3-5 minutes.
  11. Stir in parmesan cheese.
  12. Taste and re-season, if necessary.
  13. Serve and enjoy!

This recipe makes 12 cups of soup. 

Nutritional information is for 2 cups. 

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