Fire Roasted Chicken Tortellini Soup
Let Me Tell You About My Fire Roasted Chicken Tortellini Soup
I swear, if you’d told me five years ago I’d have a signature soup, I would’ve snorted my tea (possibly all over the kitchen counter). But this Fire Roasted Chicken Tortellini Soup kind of got there by accident—it started as a what-have-I-got-left-in-the-fridge scramble one cold Thursday. Funny how those experiments often become the things you actually crave, right? Anyway, the first time I made it, my sister walked into the kitchen just as I’d gotten a whiff of the fire roasted tomatoes bubbling away and said, “What smells like actual happiness in here?” So, yeah—it’s cemented itself as our ‘lazy day, full flavor’ soup pretty fast.
And there’s this one time I forgot the tortellini and we ended up calling it “almost soup, almost stew,” which, I guess, is a genre all its own. If you can relate to making weird (but tasty) mistakes, this recipe’s for you.
Why You’ll Love This (Or At Least Why I Do)
I make this when the weather is ridiculous—like, I-don’t-want-to-leave-the-house ridiculous. Or when I accidentally buy three packs of tortellini because I keep thinking I’m out (who can keep track with a hungry family?). My brood goes wild for this because it’s hearty but actually doesn’t take hours, especially if you’ve already got leftover rotisserie chicken lying about. Sometimes the little ones complain about the veggies (what else is new), but honestly, if you cook them down enough, they vanish into the broth and no one’s the wiser. If you’re like me and perpetually forget to thaw chicken, this one accepts pre-cooked or, honestly, nearly-defrosted chicken in a pinch (don’t ask how I know…)
What You’ll Need (Sub Your Heart Out)
- 2 tbsp olive oil (or just a big glug—I won’t tell if you use butter instead. My grandma used lard, which, not gonna lie, is excellent before winter sets in.)
- 1 large onion, chopped (or two medium; shallots are surprisingly nice)
- 3 carrots, peeled and sliced (baby carrots work if that’s all you’ve got)
- 2 celery stalks, diced (I sometimes leave this out if the crisper is empty, add extra carrot instead)
- 4 garlic cloves, minced (who even counts? I usually do 5 or 6; sometimes the jarred stuff, don’t judge me)
- 1-2 tsp dried Italian seasoning (fresh thyme or parsley if you’re feeling fancy; sometimes I just grab whatever looks green in the spice cupboard)
- 1 can (400g/14oz) fire roasted diced tomatoes (regular diced tomatoes do fine, but the fire roasted are the star—don’t skimp if you can help it)
- 6 cups chicken broth (homemade? store bought? bouillon cubes with a dash of boiling water? It all works)
- 2-3 cups cooked or rotisserie chicken, shredded (leftover roast turkey also bangs, and in a hurry, I’ve even used canned chicken. Doesn’t win beauty contests, but tasty is tasty)
- 1 pack (about 250-300g) cheese tortellini, fresh or refrigerated (frozen works, just needs a touch longer to cook; honestly, any filled pasta will do if that’s what you’ve got)
- Big handful fresh spinach, roughly chopped (kale, rocket, even frozen, it’s all fair game)
- Salt and pepper to taste
- Parmesan for serving (optional, but highly recommended)
How To Bring It All Together
- Heat the olive oil in a big pot over medium heat. Toss in your onions, carrots, and celery. Give them a stir and cook for about 6-8 minutes, til the onions go all soft and a bit see-through. If you’re impatient like me, nudge up the heat but remember to keep stirring—burning onions is such a mood killer.
- Now, garlic time. Add your minced garlic and Italian seasoning—and if you’re using fresh herbs, hold off a bit. Stir for about a minute. Brace yourself for the waft. (This is the bit my kids come wandering in asking “What’s for dinner?”)
- Time for tomatoes! Dump in the fire roasted diced tomatoes, including the juice, and let it all get cozy for a couple minutes. I usually take a second here to taste the tomato juice—sometimes it needs a bit of sugar if it’s too tart, just half a teaspoon at most.
- Pour in the chicken broth. Give it a stir—don’t worry if things look lumpy, it always smooths out. Bring it to a boil, then lower the heat and let it simmer about 10 minutes. (This is where I sneak the first taste—who can resist?)
- Chuck in your shredded chicken. Let it heat up for 2 to 3 minutes. If it’s raw chicken, just make sure to add earlier and give it time to cook through—on second thought, pre-cooked is honestly less hassle here.
- Add the tortellini! Fresh ones cook fast—like 3-4 minutes. Frozen takes another minute or two. Try not to walk away, they’ll get mushy (I learned this the hard way when a toddler needed a spontaneous shoe-tying midway).
- Last, toss in the chopped spinach and stir til wilted. Season generously with salt and pepper (and yeah, another taste test—totally allowed). Don’t sweat the color, it always livens up as it sits.
Notes from My Many Attempts
- This soup almost tastes better leftover; flavors really seem to hang out together overnight.
- If it gets too thick, a splash of water or broth sorts it out. I’ve thinned it with milk once—strangely nice and creamy.
- Seriously, don’t skip the fire roasted tomatoes if you can find them—it’s worth the odd grocery store hunt.
- If you forgot to buy celery (again), just use a little more carrot; nobody’s going to miss it, I promise.
Variations I’ve Tried (Some More Successful Than Others!)
- Once went full veggie—used cannellini beans instead of chicken. Super hearty, though my partner insisted it needed sausage.
- I tried smoked sausage once. It was…interesting. Not bad, just different. The kids gave it a 6 out of 10, so do with that what you will!
- Switching the tortellini for ravioli sounded clever but, honestly, it got too doughy. Maybe stick with the small stuff.
- Leftover roast beef works if you’re out of chicken—just add extra Italian herbs.
Equipment (And MacGyver Moves If You’re Short)
- A big Dutch oven or soup pot—if you’re working with a regular saucepan, maybe halve the recipe (ask me how I found out… I didn’t and it was an overflow situation).
- Decent knife and chopping board—though in a time crunch I’ve just gone at the veggies with kitchen scissors. Not elegant, still works.
- Ladle—if not, a teacup and a steady hand do in a pinch (just promise you’ll go slow).
How to Store (If There’s Anything Left!)
Fridge: Pop leftovers in a sealed container; they’ll keep about 2-3 days, but honestly, in my house it never lasts more than a day, so do what you will. Freezer: Go ahead and freeze it (sans tortellini if you can plan ahead—they don’t always reheat so well), up to 2 months.
How I Like To Serve It (And a Little Tradition)
Always with a fat sprinkle of Parmesan and—if I’m making an effort—a hunk of crusty bread for dunking. My slightly odd tradition: we serve it alongside green olives (don’t ask me why, it just started and now we’re stuck with it!).
Lessons Learned (So You Don’t Repeat My Mistakes)
- I once tried to shortcut by throwing the tortellini in right after the broth, before it simmered. All I got was overcooked mush. Be patient here—worth it.
- If you use fresh spinach, wait until the very end or it turns swampy. Unless swampy is your thing, in which case, go wild.
- I tend to think more garlic is better, but if you’re serving picky eaters, stick to the recipe—one time I went overboard, and got some heavy sighs from my spouse.
FAQ (Because I Know Someone Will Email Me!)
- Can I use plain diced tomatoes if I can’t find fire roasted?
Yep, totally fine. The fire roasted adds a little smoky thing, but honestly, nobody’s sending out soup police. - Does this freeze well?
Sort of; the tortellini get a little funky (soft-mushy kinda), so if you want to freeze, maybe keep them out and add fresh ones when reheating. - Can I make it spicy?
Oh absolutely! Add a pinch of red chili flakes with the garlic, or even a swirl of hot sauce at the end. My family is mild-mannered, so I keep it friendly—yours might want the kick. - Is there a vegetarian version?
Beans instead of chicken, veggie broth, and cheese ravioli work great. One friend adds kale and swears it keeps her iron up (she’s possibly exaggerating). - Do I really need to use cheese tortellini?
Nah, go wild. Spinach, mushroom, whatever you find. Once I used meat-filled ones—wasn’t my favorite, but nobody starved.
If you made it this far—you deserve a bowl (and a nap). Hope you love it as much as we’ve come to. And, as always, if you end up putting your own spin on it, tell me what you did—I’m all ears (and always hungry).
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 (14 oz) can fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 teaspoon dried Italian herbs
- 9 ounces fresh cheese tortellini
- 2 cups baby spinach
- Salt and black pepper, to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and garlic; sauté until softened, about 4-5 minutes.
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2Add the fire-roasted diced tomatoes, chicken broth, Italian herbs, salt, and pepper. Stir to combine and bring to a simmer.
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3Add shredded chicken to the pot and let the soup simmer for 10 minutes to blend flavors.
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4Stir in the cheese tortellini and cook according to package instructions, usually 4-6 minutes, until tender.
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5Add baby spinach and cook for another 1-2 minutes until wilted. Taste and adjust seasoning as needed before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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