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Chicken Tortellini Soup with Spinach and Lemon

Chicken tortellini soup simmers chicken breasts, vegetables, and cheese tortellini in a savory broth. Fresh spinach and lemon zest and juice add a bright finish to each bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery ribs sliced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 cups chicken broth
  • 1 lb chicken breasts boneless, skinless
  • 1 package (9 oz) refrigerated cheese tortellini
  • 5 oz fresh baby spinach
  • 1 lemon zested and juiced

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, thyme, salt, and pepper and cook for 30 seconds.
  4. Add the chicken broth and chicken breasts, and bring to a boil.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the chicken reaches 165°F.
  6. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  7. Add the tortellini to the simmering soup and cook according to the package directions, until tender.
  8. Shred the chicken.
  9. Return the chicken to the pot with the spinach, lemon zest, and lemon juice; cook for 1 to 2 minutes, until the spinach is wilted and the soup is hot.

Notes

For tender chicken, keep the soup at a gentle simmer rather than a boil. Refrigerate leftovers for up to 3 days. Freezer: no; the tortellini and spinach can soften after thawing. For a gluten-free variation, use gluten-free tortellini if available.