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★★★★★

5.2 from 9 reviews

A hearty and flavorful Fire Roasted Chicken Tortellini Soup combining tender shredded chicken, fire roasted diced tomatoes, creamy cheese tortellini, and nutritious greens in a rich tomato and cream broth, perfect for an easy weeknight meal.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • kosher salt and pepper, to taste
  • 1 tablespoon tomato paste
  • 14 ounces fire roasted diced tomatoes (canned)

Protein & Cheese

  • 1 ½ cups cooked, shredded chicken
  • 1 parmesan rind
  • parmesan cheese, for topping

Liquids & Greens

  • 4 to 5 cups chicken stock
  • ¾ cup heavy cream
  • 3 cups chopped or shredded kale or spinach

Pasta

  • 8 to 12 ounces cheese tortellini
  • crushed red pepper, for topping

Instructions

  1. Saute Vegetables: Heat the olive oil in a large stock pot over medium-low heat. Stir in the diced onion, minced garlic, and a big pinch of kosher salt and pepper. Cook, stirring often, until the onions are softened and translucent, about 5 to 6 minutes.
  2. Add Tomato Base: Stir in the tomato paste and cook for a few minutes to deepen the color and flavor. Then pour in the fire roasted diced tomatoes, cooked shredded chicken, parmesan rind, and 4 cups of chicken stock. Increase the heat to bring the mixture to a boil.
  3. Simmer Soup: Reduce the heat to a simmer and cover the pot. Let the soup simmer gently for 15 to 20 minutes to allow the flavors to meld and develop fully.
  4. Add Cream, Greens, and Pasta: Stir in the heavy cream and then add the chopped kale or spinach. Next, add the cheese tortellini and cook uncovered for about 5 minutes, or until the tortellini are tender and cooked through. If the soup seems too thick, add the remaining 1 cup of chicken stock to adjust the consistency; keep in mind tortellini will absorb liquid as it sits.
  5. Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve immediately, topped with freshly grated parmesan cheese and a sprinkle of crushed red pepper for a bit of heat.

Notes

  • To make ahead: cook the cheese tortellini separately and store separately. Reheat soup in portions and stir in tortellini when ready to serve to prevent overcooking.
  • If you don’t have a parmesan rind, you can omit it; the soup will still be flavorful.
  • Substitute heavy cream with coconut milk for a dairy-free twist, though flavor will slightly change.
  • Use kale, spinach, or even chard based on preference or what you have on hand.
  • This soup can be made with rotisserie chicken or any cooked shredded chicken for convenience.
  • Additions like celery or mushrooms can enhance flavor and texture.
  • Freeze soup without the tortellini for best texture upon reheating.

Nutrition

Keywords: fire roasted chicken soup, cheese tortellini soup, chicken tortellini soup, creamy chicken soup, kale soup, easy chicken soup recipe, weeknight dinner soup

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