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+ servings

Tuscan Chicken Tortellini Soup

This Tuscan Chicken Tortellini Soup is perfect for fall and winter. It’s comforting, easy to make, and totally family friendly! Serve with garlic bread and a simple side salad!

Recipe from Two Peas & Their Pod

5 from 4 votes


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 3 cloves garlic, minced
  • 42 oz chicken broth
  • 28 oz diced tomatoes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked shredded chicken
  • 15 ounces white beans, drained and rinsed
  • 9 ounces cheese tortellini, refrigerated or frozen
  • 1/4 cup grated parmesan cheese
  • 2 cups chopped kale or spinach
  • 2 tablespoons chopped fresh basil
  • Garnish: Parmesan cheese, basil, crushed red pepper flakes, optional


  • In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook for 2 minutes.
  • Stir in the chicken broth, tomatoes, thyme, oregano, salt, pepper, chicken, beans, and cheese tortellini. Turn the heat to low and let simmer for 10 minutes.
  • Stir in the parmesan cheese, kale, and basil. Simmer for an additional 5 minutes.
  • Ladle soup into bowls and garnish with additional Parmesan cheese, basil, and crushed red pepper flakes, if desired. Enjoy immediately.


Calories: 426kcal, Carbohydrates: 48g, Protein: 30g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 55mg, Sodium: 1432mg, Potassium: 1087mg, Fiber: 8g, Sugar: 6g, Vitamin A: 4175IU, Vitamin C: 55mg, Calcium: 272mg, Iron: 7mg
Keywords easy