Healthy Chicken Tortellini Vegetable Soup That Slaps

You want a dinner that eats like comfort food but performs like a multivitamin? This soup is your new weeknight cheat code.

It’s cozy, fast, secretly loaded with plants, and yes, there’s tortellini—because we’re not saints. The broth is bright, the chicken is tender, and the veggies actually taste like something you want more of.

Make it once and watch it become “that soup” your friends keep asking about.

What Makes This Recipe So Good

This bowl hits the perfect sweet spot: hearty without being heavy, fresh but still comforting. The tortellini adds chew and satisfaction, while lean chicken keeps things high-protein.

You’ll get color, crunch, and flavor from a lineup of vegetables—without babysitting a pot for hours. It’s also wildly flexible: use rotisserie chicken, swap vegetables, and still win dinner.

Bonus: it reheats like a dream for lunches that don’t feel like punishment.

Servings, Prep time, Cooking time, Calories

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Calories: ~360 per serving (estimate; see Nutrition Stats)

Ingredient Essentials

• Olive oil – 2 tablespoons
• Yellow onion – 1 medium, diced
• Carrots – 2 large, peeled and sliced
• Celery – 2 ribs, sliced
• Garlic – 4 cloves, minced
• Zucchini – 1 medium, halved and sliced
• Baby spinach – 4 cups, loosely packed
• Diced tomatoes – 1 can (14.5 oz), with juices
• Low-sodium chicken broth – 8 cups
• Cooked chicken breast – 2 cups, shredded (rotisserie works)
• Refrigerated cheese tortellini – 12 oz
• Lemon – 1, zested and juiced
• Italian seasoning – 1.5 teaspoons
• Crushed red pepper flakes – 1/4 teaspoon (optional)
• Fresh parsley – 1/4 cup, chopped
• Salt & black pepper – to taste
• Parmesan – for serving (shavings or finely grated)

Final Steps to Deliciousness

1. Sweat the aromatics: Heat olive oil in a large pot over medium. Add onion, carrots, and celery.

   Cook 5–6 minutes until softened and glossy. Stir in garlic and Italian seasoning; cook 30 seconds until fragrant.

2. Build the base: Add diced tomatoes with juices and chicken broth.

   Bring to a lively simmer. Season with 1 teaspoon salt and 1/2 teaspoon pepper to start.

3. Veggie time: Stir in zucchini.

   Simmer 5 minutes until just tender. No mushy vegetables on our watch.

4. Protein + pasta: Add shredded chicken and tortellini.

   Simmer 3–5 minutes, just until tortellini float and turn tender. Do not overcook unless you enjoy gummy pasta (you don’t).

5. Green finish: Stir in spinach to wilt, plus lemon zest and juice.

   Taste and tweak salt, pepper, and red pepper flakes.

6. Herb it up: Turn off heat and fold in parsley. Ladle into bowls and top with a modest snow of Parmesan.

   Serve hot and watch the room go quiet.

Storing & Reheating Tips

• Fridge: Store in airtight containers up to 4 days. FYI: tortellini keeps soaking broth, so if you want perfect texture, cook the tortellini separately and add to bowls when serving.
• Freezer: Freeze the soup without tortellini up to 3 months.

  Add fresh tortellini when reheating.

• Reheating: Warm on the stove over medium until steaming, or microwave in 1-minute bursts, stirring between. Add a splash of broth or water if it thickens.

Why This is Good for You

This soup checks the boxes for balance: protein from chicken and cheese-filled pasta, carbs for energy, and a bounty of fiber from vegetables.

The broth-based format keeps calories reasonable while still feeling satisfying. Lemon and tomatoes bring vitamin C, spinach supplies iron and folate, and zucchini adds potassium.

Translation: you get comfort with benefits, not a carb coma.

Nutrition Stats

Per serving (1/6 of recipe), approximate values:

• Calories: ~360
• Protein: ~27g
• Carbohydrates: ~38g
• Fiber: ~5g
• Total Fat: ~11g
• Saturated Fat: ~3.5g
• Sodium: ~780mg (varies with broth and tortellini)

Numbers will shift based on your brand of tortellini, broth, and how heavy-handed you are with Parmesan. No judgment—just data.

What to Avoid

• Overcooking tortellini: It turns soft and steals your broth.

  Add near the end and monitor.

• Under-seasoning: Low-sodium broth needs adequate salt and acid. Taste at every stage.
• Skipping the lemon: That zest and juice make the flavors pop.

  Without it, things can taste flat.

• Boiling spinach to death: Stir in at the end to keep color, texture, and nutrients.
• Greasy add-ins: Heavy cream or extra cheese can turn “healthy” into “oops.” Keep it balanced.

Easy Swaps & Alternatives

• Protein: Use leftover turkey, rotisserie chicken, or cooked chicken sausage. For vegetarian, sub chickpeas or white beans and swap in vegetable broth.
• Pasta: Try whole-wheat tortellini or mini ravioli.

  Gluten-free? Use GF tortellini or toss in GF gnocchi at the end.

• Veggies: Add bell peppers, kale, green beans, or mushrooms.

  Peas are great tossed in during the last 2 minutes.

• Flavor twists: Add a Parmesan rind while simmering, a splash of balsamic, or fresh basil at the end.
• Spice level: Kick it up with extra red pepper flakes or a dash of hot sauce. You’re the boss.
• Dairy-light: Reduce Parmesan or skip it and add nutritional yeast for a cheesy vibe with less saturated fat.

FAQ

Can I use frozen tortellini?

Yes.

Add it straight from the freezer and simmer a couple minutes longer than package directions. Taste-test for doneness before serving.

How do I make it in a slow cooker?

Add everything except tortellini, spinach, lemon, and parsley to the slow cooker.

Cook on Low 4–6 hours. Switch to High, add tortellini and cook until tender (10–15 minutes).

Stir in spinach, lemon, and parsley at the end.

Can I use raw chicken instead of cooked?

Absolutely. Add 1 lb raw boneless, skinless chicken breasts after the broth.

Simmer 12–15 minutes until cooked through, remove and shred, then return to pot and proceed with tortellini.

How can I make it lower sodium?

Use no-salt-added tomatoes and low-sodium broth, season gradually with salt, and finish with extra lemon and herbs for flavor without the salt bomb.

Will it thicken overnight?

Yes, the tortellini absorbs broth as it rests. Thin with extra broth or water when reheating.

IMO, it still tastes incredible.

Is this kid-friendly?

Very. Keep the red pepper flakes minimal, slice veggies small, and let them sprinkle their own Parmesan.

Suddenly vegetables are “fun.”

Bringing It All Together

Healthy Chicken Tortellini Vegetable Soup gives you maximum comfort with minimal compromise. It’s bright, herby, and filling, with enough protein to keep you satisfied and enough veggies to make your body say thanks.

Keep the core method, riff with what’s in your fridge, and you’ll have a reliable, crowd-pleasing staple. Make a pot tonight, stash leftovers for tomorrow, and win the week—without eating like a monk.