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    Home » Comfort Food » Tomato Chicken Tortellini Soup

    Tomato Chicken Tortellini Soup

    Last updated December 30, 2022. Originally posted December 30, 2022 By Jenny Skrapaliori-Graves. 11 Comments.

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    The things I love most about this tomato chicken tortellini soup are the creamy, rich tomato broth, the flavorful chicken, and the tender pasta. This wonderful soup, delicious with lots of parmesan cheese, can be made, start to finish, in half an hour.

    If you love this tomato chicken tortellini soup, you will also love this hearty meatball soup, lentil and spinach soup with lemon or lentil sausage soup!

    A bowl of tomato chicken tortellini soup, a cloth napkin behind it and partial view of another bowl and utencils.

    Why this recipe sings

    This tomato chicken tortellini soup has it all. Great flavor, creamy, comforting goodness, and lovely tortellini pasta. It comes together in 30-35 minutes and can be a weeknight dinner or a bowl of comforting afternoon soup while streaming old movies on a Sunday.

    Here is what you need

    All the ingredients for making tomato chicken tortellini soup.
    • Chicken. I prefer thighs, skinless and boneless, cut in small pieces. You can use chicken breasts if you prefer.
    • Onion and garlic.
    • Broth. I usually go for chicken or vegetables.
    • Crushed tomatoes. I prefer authentic San Marzano tomatoes like Gustarosso. I place them in a bowl and crush them with my clean hands. Make sure to use all the liquid. Feel free to use your favorite brand.
    • Baby spinach. It is so healthy and goes very well with this soup. Alternatively, you can use kale. Remove the stems and add them to the soup simultaneously with the tortellini.
    • Fresh tortellini. They can be filled with cheese or your favorite filling.
    • Heavy cream and parmesan cheese. Both add creaminess to this soup.
    • Chili flakes, ground coriander, ground cumin, sea salt.
    • Extra virgin olive oil.

    How to make it

    Cut the chicken thighs into small bite-size pieces. Add them to a bowl and season with sea salt and generous pinches of chili flakes, ground cumin, and coriander. Mix well.

    If you have more time, allow 20 minutes for the chicken to marinate with the spices. 

    Dice onion in a stockpot.
    Place a large stockpot over medium-high heat.
    Heat the olive oil. Add the onion to the pot and sauté until they are soft and translucent, about three to five minutes. Add the garlic and saute for one to two minutes.
    Chopped chicken sautéing in a large stock pot.
    Add the chicken pieces and cook undisturbed until the bottoms are opaque with golden brown patches, about three minutes. Flip and cook for an additional three minutes.
    Remove chicken and set aside.
    Diced onion with tomato paste and seasonings in a stockpot.
    In the same pot, add the tomato paste. Saute while stirring with the remaining onion, garlic, and any fond leftover from the chicken for two to three minutes until the paste cooks and darkens a little. 
    Tomato broth in a stockpot.
    Add the stock and crushed tomatoes, and whisk until the tomato paste is fully incorporated.
    Bring to a boil, season with sea salt, and simmer for 15 minutes.
    Tomato broth and tortellini in a stockpot.
    Add the tortellini, heavy cream, and parmesan cheese. Simmer for 3-5 minutes until the pasta is tender.
    Tortellini pasta and spinach in a tomato broth in a stockpot.
    Add the spinach and stir.

    Serve in bowls with extra parmesan cheese and chili flakes.

    A bowl with chicken tortellini soup, partial view of another bowl. spoons and cheese on a wooden surface.

    More soups to try

    • Greek Chickpea Soup With Lemon
    • Greek Lemon Chicken Soup - Kotopoulo Soupa Avgolemono
    • Fasolada - Greek White Bean Soup
    • Greek Lentil Soup - Fakes

    You may also like

    • Fried Egg Sandwich
    • Amazing Tomato Confit With Herbs
    • Quick Pumpkin Stew with Tortellini
    • Pesto Salmon Recipe

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    A bowl with chicken tortellini soup on a wooden surface.

    Chicken Tortellini Soup

    by Jenny | The Greek Foodie
    This creamy tomato chicken tortellini soup with lots of parmesan cheese is delicious and can be made, start to finish, in half an hour.
    5 from 11 votes
    Print Recipe
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    Prep Time 10 mins
    Cook Time 35 mins
    Course Dinner, Lunch, Main Course
    Cuisine Greek, International
    Servings 6
    Calories 708 kcal

    Ingredients
      

    • 1 lb chicken thighs skinless and boneless cut in small pieces
    • 1 onion diced
    • 6 garlic cloves minced
    • 4 cups broth chicken or vegetable
    • 14 oz crushed tomatoes
    • 1 bunch spinach
    • 10 oz fresh tortellini
    • 1 cup heavy cream
    • 1 cup parmesan cheese grated
    • 1 teaspoon chili flakes plus more for the chicken and serving
    • 1 teaspoon ground coriander plus more for the chicken
    • 1 teaspoon ground cumin plus more for the chicken
    • ½ cup extra virgin olive oil
    • Freshly ground pepper
    • sea salt

    Instructions
     

    • Cut the chicken thighs into small bite-size pieces. Add them to a bowl and season with sea salt and generous pinches of chili flakes, ground cumin, and coriander. Mix well.
      If you have more time, allow 20 minutes for the chicken to marinate with the spices. 
    • Place a large stockpot over medium-high heat.
    • Heat the olive oil. Add the onion to the pot and sauté until they are soft and translucent about three to five minutes. Add the garlic and saute for one to two minutes.
    • Add the chicken pieces and cook undisturbed until the bottoms are opaque with golden brown patches, about three minutes. Flip and cook for an additional three minutes.
      Remove chicken and set aside.
    • In the same pot, add the tomato paste. Saute while stirring with the remaining onion, garlic, and any fond leftover from the chicken for two to three minutes until the paste cooks and darkens a little.
    • Add the stock and crushed tomatoes, and whisk until the tomato paste is fully incorporated.
    • Bring to a boil, season with sea salt, and simmer for 15 minutes.
    • Add the tortellini, heavy cream, and parmesan cheese. Simmer for 3-5 minutes until the pasta is tender.
    • Add the spinach and stir.
    • Serve in bowls with extra parmesan cheese and chili flakes.

    Notes

    Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

    Nutrition

    Calories: 708kcalCarbohydrates: 30gProtein: 29gFat: 54gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 148mgSodium: 1223mgPotassium: 587mgFiber: 4gSugar: 5gVitamin A: 6528IUVitamin C: 19mgCalcium: 370mgIron: 4mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Tomato Chicken Tortellini Soup
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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