One-Pot Chicken Tortellini Soup

Name: One-Pot Chicken Tortellini Soup
Prep time: 17 min
Cook time: 51 min
Total time: 1 h 8 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 lb (450 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch (2.5 cm) pieces; 1 tsp (4 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 1 medium (200 g) yellow onion, cut into ½-inch (1 cm) dice; 3 medium (200 g) medium carrots, peeled and sliced into ¼-inch (6 mm) rounds; 2 ribs (100 g) celery ribs, cut into ¼-inch (6 mm) slices; 4 cloves (12 g) garlic cloves, minced; 1 tbsp (16 g) tomato paste; 1 tsp (2 g) dried Italian seasoning; 8 cups (1900 ml) low-sodium chicken broth; 1 cup (240 ml) water; 1 leaf (1 g) dried bay leaf; 1 piece (about 2 inches) (30 g) Parmesan rind, optional but adds depth (optional); 20 oz (565 g) refrigerated cheese tortellini, straight from the refrigerator; 5 oz (140 g) baby spinach, roughly chopped if the leaves are large; 1 tbsp (15 ml) fresh lemon juice; ½ cup (50 g) Parmesan cheese, finely grated, for serving

From the MyKitchenBank Kitchen

Seared chicken thighs, sweet carrots and a garlicky tomato-herb broth come together in a single pot, then plump cheese tortellini and fresh spinach finish it in minutes. It's cozy, filling, and needs only one pot to wash.

Prep: 17 min
Cook: 51 min
Wait: 5 min
Total: 1 hr 13 min
Makes: About 11 cups (6 generous servings)

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Ingredients

6 servings

2 tbsp (30 ml) extra-virgin olive oil
1 lb (450 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch (2.5 cm) pieces
1 tsp (4 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
1 medium (200 g) yellow onion, cut into ½-inch (1 cm) dice
3 medium (200 g) medium carrots, peeled and sliced into ¼-inch (6 mm) rounds
2 ribs (100 g) celery ribs, cut into ¼-inch (6 mm) slices
4 cloves (12 g) garlic cloves, minced
1 tbsp (16 g) tomato paste
1 tsp (2 g) dried Italian seasoning
8 cups (1900 ml) low-sodium chicken broth
1 cup (240 ml) water
1 leaf (1 g) dried bay leaf
1 piece (about 2 inches) (30 g) Parmesan rind, optional but adds depth (optional)
20 oz (565 g) refrigerated cheese tortellini, straight from the refrigerator
5 oz (140 g) baby spinach, roughly chopped if the leaves are large
1 tbsp (15 ml) fresh lemon juice
½ cup (50 g) Parmesan cheese, finely grated, for serving

Equipment (6)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy soup pot with lid
Cutting board and sharp chef's knife
Wooden spoon
Instant-read thermometer
Ladle
Microplane or box grater

Steps

Before you start

Use refrigerated (fresh) cheese tortellini, not frozen or dried. Cook times differ, so check the package and adjust step 7 if needed.
Cut all the vegetables and the chicken before you turn on the heat. The early steps move quickly.
Use low-sodium broth. The soup reduces a little and the Parmesan rind and finishing cheese add salt.
You'll need a pot that holds at least 5 quarts (4.7 L) so the tortellini have room to cook.

1
Prep the ingredients
- Trim and cut the chicken thighs into 1-inch (2.5 cm) pieces.
- Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
- Grate the Parmesan for serving.
- Pat the chicken dry with paper towels, then toss it with the salt and pepper.
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Ready when: Everything is cut, and the chicken looks dry on the surface.
Tip: Dry chicken browns instead of steaming, which builds flavor in the broth.
2
Sear the chicken
- Heat the olive oil in the pot over medium-high heat until it shimmers, about 2 minutes.
- Add the chicken in a single layer and cook, stirring only occasionally, for 4 to 5 minutes, until golden in spots.
- It does not need to be cooked through.
- Transfer it to a plate and leave the browned bits in the pot.
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Ready when: Chicken pieces are golden brown on at least one side, with brown bits stuck to the pot.
Tip: If the bits start to look black, lower the heat to medium.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion, carrots and celery to the pot.
- Cook, stirring often and scraping up the browned bits, for 6 to 7 minutes, until the onion is soft and translucent and the carrots begin to brighten.
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Ready when: Onion is translucent and soft; the pot bottom looks mostly clean.
4
Bloom garlic and tomato paste
- Add the garlic, tomato paste and Italian seasoning.
- Stir constantly for 1 to 2 minutes, until the tomato paste darkens to a brick red and the garlic smells fragrant.
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Ready when: Paste turns brick red and coats the vegetables; garlic is fragrant but not browned.
Tip: Don't let the garlic brown, or it will taste bitter.
5
Add broth and bring to a boil
- Pour in the chicken broth and water, scraping the bottom of the pot well.
- Add the bay leaf, Parmesan rind (if using) and the seared chicken with any juices from the plate.
- Raise the heat to high and bring to a boil, about 7 to 8 minutes.
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Ready when: Large bubbles break steadily across the surface.
6
Simmer until tender
- Reduce the heat to medium-low so the soup simmers gently.
- Partially cover the pot and cook for 15 minutes.
- Check that the carrots are tender when pierced with a fork and the chicken reaches at least 165°F (74°C) in the thickest piece.
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Ready when: Carrots are fork-tender and the chicken reads 165°F (74°C) or higher and is no longer pink.
Tip: Skim off any foam from the surface for a cleaner-tasting broth.
7
Cook the tortellini
- Raise the heat to medium so the soup simmers steadily.
- Stir in the tortellini and cook uncovered for 5 to 7 minutes, or according to the package.
- Stir gently once or twice so the pasta doesn't stick to the bottom.
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Ready when: Tortellini float and the pasta is tender with no doughy spot when you bite one.
Tip: Don't boil hard, or the tortellini can split and lose their filling.
8
Wilt spinach and season
- Turn off the heat.
- Remove the bay leaf and Parmesan rind.
- Stir in the spinach and lemon juice and let it wilt in the hot soup for 1 to 2 minutes.
- Taste and add more salt and pepper if needed.
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Ready when: Spinach is bright green and fully wilted; the broth tastes balanced and lively.
Tip: Add the lemon juice at the end so its fresh flavor isn't cooked off.
9
Rest and serve
- Let the soup sit off the heat for 5 minutes so it cools slightly and the tortellini settle.
- Ladle into bowls and top each with grated Parmesan.
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Ready when: Soup is steaming but no longer scalding.

Good to know

Tips

Salt the chicken before searing; it seasons the meat and helps it brown.
Keep the soup at a gentle simmer once the tortellini go in; hard boiling splits the pasta.
For a thicker, creamier soup, stir in ½ cup (120 ml) heavy cream with the spinach.
Serve right away. Tortellini keep soaking up broth as the soup sits.

Make ahead

"Make the soup through step 6 up to 3 days ahead and refrigerate. When ready to serve, bring it back to a simmer and continue with the tortellini, spinach and lemon so the pasta stays tender."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store in an airtight container for up to 3 days; the tortellini will absorb broth, so add a splash of broth or water when reheating. Freezing is best done before adding the tortellini and spinach: freeze the base for up to 3 months, thaw overnight in the fridge, then reheat on the stove and finish. Reheat gently over medium-low heat until steaming hot (165°F/74°C)."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Cut into 1-inch pieces and simmer for 10 to 12 minutes instead of 15 so they don't dry out; they should reach 165°F (74°C).
baby spinach → chopped kale (stems removed). Add it with the tortellini so it has 5 to 6 minutes to soften.
refrigerated cheese tortellini → frozen cheese tortellini. Add straight from the freezer and cook 2 to 3 minutes longer than the refrigerated timing, until they float and are tender.
fresh lemon juice → white wine vinegar. Use 2 teaspoons for a similar bright finish.