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Zesty Chicken Tortellini Soup is a comfort food classic that's loaded with fresh, bold flavors! Fire roasted tomatoes, white beans, seared chicken thighs, cheese tortellini and the perfect amount of spices make this soup so good that you might just find yourself licking the bowl.
Zesty Chicken Tortellini Soup
Tortellini soup is easy to prepare and even easier to eat several bowls of. You know those dishes that are so filling and hearty that you just can't fit anymore in your belly, but they're so good that you can't deny yourself a second serving? This is definitely one of those recipes!
The majority of the time spent with the recipe is waiting. You have about 10 minutes of food prep with some chopping, and maybe 10 minutes TOPS of cooking down your initial veggies and chicken, then it's a "dump everything into a pot and wait" situation. The idea is that you want the ingredients to meld and develop, resulting in a perfect bite every time you dip your spoon down into the bowl.
Ingredients in this Chicken Tortellini Soup
- Olive oil: For sautéing the base vegetables
- Bell peppers, jalapeño peppers, yellow onion, celery, garlic, spinach: Fresh chopped vegetables
- Chicken thighs: Chopped and seared
- White beans: Canned and drained
- Fire roasted tomatoes: For rich, smoky flavor
- Chicken broth: As the liquid base
- Cayenne powder, paprika, chili flakes, salt, pepper: Spice blend
- Dried oregano, basil: Dried herbs to enhance flavor
- Cheese tortellini: Cooked separately and added at the end
- Heavy cream or Mexican crema: Stirred in before serving
How to Make Chicken Tortellini Soup
- Cook the veggies:
- Heat olive oil and sauté bell peppers, jalapeños, onion, celery and garlic for about 5 minutes until softened and lightly caramelized.
- Add the chicken:
- Stir in chopped chicken thighs and sear for around 5 minutes until golden.
- Add more ingredients and simmer:
- Add fire roasted tomatoes, white beans, chicken broth, spices and herbs. Simmer everything for 20 minutes or longer.
- Add tortellini and spinach:
- Cook tortellini per package instructions. Add tortellini and spinach to the pot, stir and cook until spinach wilts.
- Make it creamy and serve:
- Remove from heat and stir in heavy cream or crema. Garnish with chili flakes, herbs or sliced peppers before serving.
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If you're looking for a lighter version, skip the heavy cream and use crema. The flavor will stay creamy without being heavy. With one teaspoon of chili flakes and two sautéed jalapeños, this dish is moderately spiced — but you can boost the heat to your liking. And don’t add the spinach too early — it wilts fast and could disappear into the broth before you're ready to eat.
Storage
Once cooled to room temperature, store leftover soup in an airtight container in the fridge for up to 4 days. Reheat in 30-second microwave intervals until warmed through. Freezing is not recommended due to the creamy broth.
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Frequently Asked Questions
- → Can I make this soup less spicy?
Yes! You can reduce or omit the chili flakes and jalapeños to make it milder. Taste as you go to find your perfect heat level.
- → Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works just as well. It may be slightly leaner, so avoid overcooking to keep it juicy.
- → What’s the best way to store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
- → Can I freeze this tortellini soup?
Freezing is not recommended due to the creamy broth, which can separate when thawed. It's best enjoyed fresh or refrigerated short-term.
- → When should I add the spinach?
Add the spinach at the very end of cooking. It wilts quickly and retains better texture and color if added just before serving.
- → Can I substitute heavy cream?
Yes, you can use Mexican crema or sour cream for a lighter alternative while still getting that creamy texture.