Name: Rotisserie Chicken Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American with Italian and Mediterranean influences
Ingredients: 1 tablespoon extra virgin olive oil or avocado oil; 1 cup diced onions (about 1 small/medium onion); 1 cup chopped leeks (white and light green parts only); ½ cup chopped celery (about 2 large ribs); ⅓ cup chopped carrot (one medium carrot); 3 cloves garlic, minced; 1 teaspoon dried sweet basil; 1 teaspoon dried tarragon; 1 teaspoon dried parsley; 1 teaspoon dried marjoram; Salt and black pepper; 6 cups low-sodium chicken broth; 1 teaspoon chicken-flavored Better Than Bouillon; 9 ounces refrigerated cheese tortellini; 3 cups shredded rotisserie chicken; ¼ cup chopped spinach, thinly sliced (julienned); ¼ cup prepared pesto; 1 lemon, sliced in half; 1 teaspoon balsamic vinegar (optional)

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This Rotisserie Chicken Tortellini Soup is a cozy, herby, and hearty meal that comes together in just 30 minutes. I use rotisserie chicken, cheese tortellini, and a swirl of pesto to create a delicious soup that’s perfect for busy weeknights or when I need something warm and satisfying.

Rotisserie Chicken Tortellini Soup

Why I’ll Love This Recipe

I love how quick and simple this soup is to make, yet it’s full of flavor. Using rotisserie chicken saves me time and adds a savory depth. The combination of tender tortellini, fresh spinach, and fragrant dried herbs makes every spoonful comforting. A spoonful of pesto stirred in at the end gives it a bright, herby finish that I really enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra virgin olive oil or avocado oil
1 cup diced onions (about 1 small/medium onion)
1 cup chopped leeks (white and light green parts only)
½ cup chopped celery (about 2 large ribs)
⅓ cup chopped carrot (one medium carrot)
3 cloves garlic, minced
1 teaspoon dried sweet basil
1 teaspoon dried tarragon
1 teaspoon dried parsley
1 teaspoon dried marjoram
Salt and black pepper
6 cups low-sodium chicken broth
1 teaspoon chicken-flavored Better Than Bouillon
9 ounces refrigerated cheese tortellini
3 cups shredded rotisserie chicken
¼ cup chopped spinach, thinly sliced (julienned)
¼ cup prepared pesto
1 lemon, sliced in half
1 teaspoon balsamic vinegar (optional)

Directions

I heat the oil in a large pot over medium heat until shimmering. Then I add onions, leeks, celery, and carrots and sauté until softened, about 8 minutes.
I stir in the garlic and dried herbs—basil, tarragon, parsley, and marjoram—along with salt and pepper.
I pour in the chicken broth and stir in the Better Than Bouillon, then bring it to a gentle simmer.
I add the tortellini and let it cook until it floats, reducing the heat to medium-low.
I fold in the shredded chicken and spinach and let them heat through.
I finish the soup with the pesto, juice from half a lemon, and balsamic vinegar if using. I taste and adjust the seasoning, then serve with extra lemon wedges on the side.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes change up the herbs depending on what I have—extra basil or parsley works great.
I swap in kale or Swiss chard if I don’t have spinach.
For a vegetarian version, I leave out the chicken and use vegetable broth, maybe adding white beans for protein.
I use gluten-free tortellini for a gluten-free version.
If I don’t have pesto, I stir in a mix of olive oil, garlic, and chopped fresh herbs.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. The tortellini does soften over time, but the flavors develop nicely and it still tastes great.
For best results, I reheat the soup gently on the stovetop. If I plan to store the soup, I often cook the tortellini separately and add it just before serving to prevent it from getting too soft. I don’t freeze the soup with tortellini, but I can freeze the broth and chicken mixture and add cooked pasta when reheating.

FAQs

How long does this soup keep in the fridge?

I keep it for up to 5 days in the refrigerator. The flavors deepen, and it makes great leftovers.

Can I freeze this soup?

I don’t freeze it with tortellini, since it can turn mushy. Instead, I freeze the soup without the pasta and add fresh tortellini after reheating.

What can I use instead of pesto?

If I don’t have pesto, I stir in chopped basil or parsley, garlic, and a drizzle of olive oil for a similar herbaceous finish.

Can I use dried tortellini?

Yes, I just adjust the cooking time based on the package directions and add a bit more broth if needed.

Can I make it vegetarian?

Absolutely. I skip the chicken and use vegetable broth. For protein, I like adding cannellini beans or chickpeas.

Conclusion

This Rotisserie Chicken Tortellini Soup is one of my favorite quick meals. It’s hearty, flavorful, and loaded with comforting ingredients. I can make it with pantry staples and leftovers, and it always hits the spot when I want something warm and satisfying without spending a lot of time in the kitchen.