Sicilian Chicken Tortellini Soup is easy to prepare, ready in under 45 minutes, and made with wholesome ingredients.

You can never go wrong with a good soup. It doesn’t matter the time of year – winter, spring, summer, or fall – soup can be the star of any meal or served as a tasty side dish.

This tortellini soup is hearty enough to warm the cold winters and colorful enough to make your spring and summer table shine.

photo of Tortellini Soup with chicken, spinach and vegetables in a dutch oven with a metal ladle scooping out soup

I am a sucker for Sicilian Chicken Soup. I made a copycat recipe from one of our favorite restaurants a few years ago, and my family drools whenever I cook it. But I will be a little forward about that recipe; it is rather time-consuming.

You see, you have to let the chicken simmer in water and veggies, make your chicken broth, and then flavor it with some salt. While it is fantastic to make and better than the original, it takes some time.

Instead, I’d use an excellent, flavorful broth and a rotisserie chicken, and bam – be ready to go. Locked and loaded with flavor, you can have a delicious soup in 30-45 minutes.

Tips for making Tortellini Soup.

  • Make sure to use a premium broth like Zoup! Good, Really Good™, Chicken Broth.
  • Use a heavy bottom pot. This is important as it allows for even cooking.
  • Use refrigerated tortellini. It tends not to overcook. But if you are trying to save money, then use dry tortellini.
  • To adjust the soup’s consistency, adjust the chicken broth amount. Adding 1 to 2 cups more chicken broth will make the soup brothy, whereas the 6 cups the original recipe calls for, give the soup more of a chowder-like texture.

close up of a metal ladle full of Sicilian Tortellini Soup in a dutch oven pot

What’s in Tortellini Soup 

To make this meal simple, I used a rotisserie chicken. You could easily use two chicken breasts and bake them in the oven and shred (or boil them in water or broth – my preference), but for a dash of sanity, I say grab a chicken from the deli.

I used plenty of fresh veggies to make this dish colorful and stand out. I also added dried parsley at the end to make the herbs pop out of the soup. You could easily use fresh parsley, but my kids are averse to this.

As you know, I am partial to Zoup! Good, Really Good™ Chicken Broth. It is low in calories, paleo-friendly, and free of hormones, gluten, GMOs, fat, trans fat, and saturated fat!

This recipe calls for heavy cream, but you could easily substitute half-n-half, and it would be just as good.

How to make Tortellini Soup

In a large, heavy-bottomed pan, melt butter over medium-high heat.

Once melted, add garlic, onion, red pepper, carrots, and celery. Cook until slightly tender.

Add Italian seasoning, salt, pepper, and flour and stir together until vegetables are coated.

Stir in the chicken broth, boil, and cook for 12-15 minutes.

Add in parmesan cheese, shredded chicken & heavy cream, and cook over medium-high heat for 8-10 minutes.

Reduce to medium heat. Add in refrigerated pasta and cook for 5 minutes.

Add spinach and stir to combine; cook for another 4-5 minutes.

Remove from heat and let the soup rest uncovered for 10 minutes.

Garnish with dried or fresh parsley and additional parmesan cheese, if desired.

What to serve with Sicilian Chicken Tortellini Soup?

Make this Tortellini Soup all year long; whether chilly or not, this dinner fits all seasons.

Focaccia Breadsticks are the perfect addition to this meal and are easy to make.

Hearty and a perfect pairing with soup, this Italian Kale Salad is packed with flavor with roasted tomatoes, pepperoni, and fresh mozzarella cheese.

Cobblers are one of my favorite desserts. This Peach Blueberry Cobbler will impress anyone you serve it to.

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Tortellini Soup

Prep: 10 minutes
Cook: 35 minutes
Total: 37 minutes
Servings: 10 people
Calories: 252 kcal
Sicilian Tortellini Soup is so easy to prepare, ready in under 45 minutes and made with wholesome ingredients. Your family will love this insanely delicious soup.

Ingredients
 

  • 4 tablespoons butter salted
  • 1/2 yellow onion finely diced
  • 1/2 red bell pepper finely diced
  • 4 cloves garlic minced
  • 4 medium carrots finely diced
  • 3 stalks celery finely diced
  • 4 tablespoons Italian Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons flour
  • 6 cups chicken broth
  • 2 shredded chicken breasts from a rotisserie chicken or baked/boiled chicken
  • 1 cup heavy cream
  • 3/4 cup grated parmesan
  • 2 cups baby spinach chopped
  • 9 oz refrigerated box cheese tortellini

Instructions
 

  • In a large heavy-bottomed pan melt butter over medium-high heat.
  • Once melted add in garlic, onion, red pepper, carrots, and celery. Cook until slightly tender.
  • Add Italian seasoning, salt, pepper, flour and stir together until vegetables are coated.
  • Stir in the chicken broth and bring to a boil, and cook for 12-15 minutes.
  • Add in parmesan cheese, shredded chicken & heavy cream and continue to cook over medium-high heat for 8-10 minutes.
  • Reduce to medium heat. Add in refrigerated pasta and cook for 5 minutes.
  • Add spinach and stir to combine, cook for another 4-5 minutes.
  • Remove from heat and let the soup rest uncovered for 10 minutes. 
  • Garnish with dried or fresh parsley and additional parmesan cheese, if desired.
Calories: 252kcalCarbohydrates: 9gProtein: 15gFat: 17gSaturated Fat: 10gCholesterol: 80mgSodium: 965mgPotassium: 387mgFiber: 2gSugar: 2gVitamin A: 4910IUVitamin C: 20.2mgCalcium: 162mgIron: 1.7mg
Tried this recipe?Let us know what you think!

This recipe for Tortellini Soup is sponsored by Zoup!, all opinions expressed are my own.

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25 Comments

  1. I made this soup last night for my family, and OMG it was so good! It was super easy to make – which I greatly appreciated! I will definitely be making this again soon. Can’t wait to try more of your recipes!

  2. May I ask what makes this Sicilian?

    I am Sicilian and we don’t eat this.
    I’m sure it’s tasty but it’s not Sicilian.

  3. 5 stars
    I just popped over to check out your focaccia breadsticks, too. I’m going to be making this with those breadsticks for dinner this weekend!

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