Chicken Tortellini Soup

Active TIme: 50 Minutes
Servings: 8


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves or 1 tbsp garlic, minced
  • 8 cups chicken broth
  • 2 cups tortellini pasta, uncooked (we used three-cheese)
  • 2 large chicken breasts, cooked and shredded (rotisserie works well)
  • 1 ½ tsp dried thyme
  • 1 tsp dried oregano
  • 2 cups fresh spinach, chopped
  • 1 cup Buholzer Brothers Havarti Cheese, shredded
  • ¼ tsp red pepper flakes
  • Fresh parsley (optional garnish)
  • Salt and pepper to taste


  1. Heat olive oil in a large stock pot over medium heat. Add onion, bell pepper, celery and carrots to pan and sauté for approximately 5 minutes or until begin to soften. Add garlic, stir and cook another 2 minutes.
  2. Add chicken broth to veggies and increase heat to high, bringing broth to a boil. Reduce heat to medium bringing broth to a simmer. Add tortellini pasta and cook for 10 minutes or until cooked through.

3. Stir in shredded chicken, thyme, oregano, and spinach. Cook until chicken is warmed, and spinach is wilted about 3 minutes. Remove from heat. Add Buholzer Brothers Havarti cheese and red pepper flakes, stirring to combine. Salt and pepper to taste. Serve warm.

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