Mom’s Chicken Tortellini Soup

I do hate to be the bearer of bad news, especially after a nearly two-year-long pandemic, but cold and flu season is upon us. Because of this, it is necessary for all of us to have an easy peasy chicken soup in our back pocket when we or someone we love is feeling under the weather. My mom’s chicken tortellini soup is just what the doctor ordered. Using a store-bought rotisserie chicken and frozen tortellini makes this soup hearty, speedy, and delicious. Not to mention, it is an effective cure for whatever ails you. Okay, maybe not a cure, but I guarantee it will make you feel better. Thus is the power of mom’s chicken soup.

Mom’s Chicken Tortellini Soup

Serves 4


  • 2- 16 oz. cartons chicken broth
  • ½ large yellow onion, chopped
  • 4 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 dried bay leaves
  • ½ teaspoon dried thyme
  • Salt and Pepper
  • 12 oz. package frozen Tri-color Cheese Tortellini
  • 1 prepared rotisserie chicken, meat removed and shredded
  • 5 oz. container baby spinach
  • ¼ cup Italian parsley
  • Freshly grated Parmesan cheese, for serving


  1. Place chicken broth, onion, carrots, and celery in a large stockpot. Bring to a boil over high heat. Cook 8-10 minutes until carrots are tender. Add bay leaves, thyme and salt and pepper, to taste. Add tortellini and cook according to package instructions, usually 4-6 minutes.
  2. Add the shredded chicken, spinach, and Italian parsley and cook until spinach is wilted and chicken is warmed through. Serve immediately, topped with a healthy dose of parmesan, and refrigerate leftovers. They reheat beautifully. 

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