This super simple soup is perfect for those chilly fall and winter months. It’s warm and comforting, but also loaded with nourishing veggies and tasty tortellini!! Best of all, you only need to use one pot to put it together. Minimal cleaning is always a win to me!!
Tortellini are stuffed pasta that were traditionally stuffed with a mix of meat, cheese, egg, and nutmeg. Nowadays, you will find tortellini stuffed with cheese, spinach, chicken, sausage, prosciutto– you name it! For this recipe, I like to use Giovanni Rana brand spinach and cheese tortellini. (Not sponsored, I’m just a big fan :))
This is one of my favorite meals to prep and eat for lunch/dinner throughout the week. I hope you like this one as much as I do!!
One Pot Vegetable Tortellini Soup
Ingredients
- 1 tbsp extra virgin olive oil
- 3-4 celery stalks, chopped
- 3 carrots, chopped
- 4 cloves garlic, minced
- 1/2 yellow onion, chopped
- 1 zucchini, sliced
- 6 boneless, skinless, chicken thighs
- 12 cups water
- 20 oz tortellini
- 4 cups spinach
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Directions
- In a large soup pot over medium heat, add olive oil, celery, carrots, onion, and garlic. Cook until vegetables become tender, mixing regularly to prevent burning.
- Add zucchini and chicken to the pot. Cook chicken for 3 minutes, flip and cook for an additional 3 minutes (the chicken does not need to be fully cooked as it will continue to cook in the broth).
- Add water, salt, pepper, and red pepper flakes and reduce the heat to a medium-low heat. Cover and cook for 30 minutes or until chicken is fully cooked.
- Once chicken is cooked, remove it from the pot and set aside into a separate bowl and allow to cool for 5 minutes. In the meantime, add the tortellini and spinach to the pot.
- Use two forks to shred the chicken. Once the chicken is shredded, add it back to the soup.