Chicken and Veggie Tortellini Soup

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Author Carrie Hill


  • 2 quarts chicken stock
  • 2 cups cooked chicken chopped
  • 16 oz frozen veggie medely or use up what's in your fridge - carrots, corn, green beans, peas, etc.
  • 2 cloves garlic minced
  • 1/2 C Onion chopped
  • 1 Tbsp canola or olive oil
  • 1 15 oz can diced tomatoes i like the petite ones
  • 1 12-16 oz frozen or refrigerated tortellini
  • 1 handful 1 cup ish baby spinach


  1. In a dutch oven, warm the canola oil and brown the onions until caramelized - then add in the chicken and garlic and warm until garlic just turns golden.
  2. Add in the frozen (or raw) vegetables along with the tomatoes and the stock.
  3. Bring to boil and reduce to simmer until veggies are cooked through - it can simmer for quite awhile with no issues - I used frozen veggies and simmered for over an hour with no problem
  4. When ready to eat, bring back up to boil and add in the tortellini - cook for however long the package indicates
  5. When tortellini is done, turn the heat off under the pan, stir in the spinach and let sit for 3-5 minutes.
  6. Serve hot & enjoy!