Easy Tortelloni & Chicken Soup
Soup
Simple

Easy Tortelloni & Chicken Soup

Weeknight‑easy chicken soup loaded with cheese tortelloni, baby spinach and kale, tomatoes, and romano—done in under an hour.

"Warm, hearty, and ready in no time — this tortelloni and chicken soup is pure comfort in a bowl!" - Alexia

1 Hour
Total Time
10
Servings
Simple
Level

Ingredients

  • 4 large boneless, skinless chicken breasts
  • 2 cups baby kale
  • 2 cups baby spinach
  • 2 (10 oz) bags Rana Cheese Lovers tortelloni
  • 2 cups chopped fresh carrots
  • 2 cups chopped fresh celery
  • 1 large Vidalia onion (finely chopped)
  • 1/2 can Pastene San Marzano tomatoes DOP (crushed by hand)
  • 4 (32 oz) containers chicken stock (16 cups total)
  • 1/2 cup grated Pecorino Romano cheese (plus extra for serving)
  • Cracked black pepper (to taste)

Instructions

1

Prepare the Soup Base

Wash the chicken breasts and place them into a large 12-quart soup pot. Pour in the chicken stock and add the chopped carrots, celery, and onion. Add the San Marzano tomatoes, crushing them by hand as you add them. Season with cracked black pepper.

2

Cook and Shred the Chicken

Bring the soup to a rapid boil over high heat and cook for about 15 minutes. Reduce the heat, carefully remove the chicken breasts, and shred them with a knife or forks. Add the shredded chicken back into the pot.

3

Simmer the Soup

Let the soup simmer on low for 30–40 minutes to allow the flavors to develop.

4

Add the Tortelloni and Greens

Increase the heat and add the Rana Cheese Lovers tortelloni to the soup. Add in the baby kale and baby spinach. Fold in the grated Pecorino Romano cheese.

5

Finish and Serve

Cook until the tortelloni float to the top, about 3 minutes. Turn off the heat, ladle into bowls, top with extra Pecorino Romano, and serve hot.