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One-Pot Cheesy Tortellini Soup with Rotisserie Chicken Recipe

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4.3 from 72 reviews

A comforting and flavorful one-pot cheesy tortellini soup made with tender rotisserie chicken, fresh vegetables, spinach, cannellini beans, and a creamy tomato broth, perfect for an easy weeknight dinner.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 2 medium sweet onions, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, finely chopped

Spices & Seasonings

  • 2 Tbsp (30g) tomato paste
  • 2 tsp dried Italian seasoning
  • ½ tsp crushed red pepper flakes
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Flaky sea salt, to taste

Liquids & Broth

  • 2 Tbsp (30ml) olive oil
  • 4 cups (32oz; 900g) low-sodium chicken broth
  • 1 (14.5oz; 410g) can crushed tomatoes
  • ½ cup (120ml) heavy cream (or coconut milk)
  • 1 Tbsp (15ml) red wine vinegar

Protein & Pasta

  • 2 cups shredded or cubed rotisserie chicken
  • 12 oz (340g) cheese and spinach tortellini, uncooked
  • 1 (15.5oz; 440g) can cannellini beans, with liquid

Additional

  • Parmesan rind (optional)
  • 1 (5 or 6oz) bag fresh baby spinach (or chopped kale leaves, stems removed)
  • Freshly grated Parmesan, for garnish

Instructions

  1. Sauté veggies: Heat 2 Tbsp olive oil in a large pot over medium heat. Once hot, add diced onions, carrots, and celery. Season with kosher salt and black pepper. Cook, stirring occasionally, until the vegetables soften, about 4-6 minutes. Add chopped garlic and cook for an additional minute until fragrant.
  2. Stir in spices: Add tomato paste, dried Italian seasoning, and crushed red pepper flakes to the pot. Cook and stir for 1 minute to combine flavors.
  3. Add liquid: Pour in the chicken broth, crushed tomatoes, and add the Parmesan rind if using. Stir well and bring the mixture to a simmer uncovered. Let cook until the vegetables are tender, approximately 20 minutes.
  4. Add remaining ingredients: Stir in the tortellini, shredded rotisserie chicken, cannellini beans with liquid, and fresh baby spinach. Cover the pot with a tight-fitting lid and cook for 2-3 minutes, until the tortellini is cooked through and spinach has wilted.
  5. Add cream: Remove the Parmesan rind from the soup. Stir in the heavy cream and red wine vinegar. Taste and adjust the seasoning as needed. Serve in bowls drizzled with olive oil, freshly grated Parmesan, and flaky sea salt. Enjoy your hearty, cheesy soup!

Notes

  • You can substitute heavy cream with coconut milk for a dairy-free option.
  • Parmesan rind adds depth of flavor but can be omitted if unavailable.
  • Leftover rotisserie chicken works perfectly, but any cooked chicken can be used.
  • Spinach can be swapped for kale if preferred.
  • Adjust red pepper flakes to control the spiciness.
  • For a vegetarian version, omit chicken and use vegetable broth, and replace tortellini with a vegetarian kind.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/one-pot-cheesy-tortellini-soup-with-rotisserie-chicken-recipe/