There's something about a warm bowl of soup that feels like a big cozy hug, and this Chicken Tortellini Soup with Lemon Recipe does exactly that. The bright zing of lemon combined with tender chicken and cheesy tortellini creates a fresh, comforting meal that you'll want to make again and again.

A white bowl filled with clear broth layered with bright orange carrot pieces, deep green spinach leaves, light green celery slices, and beige mushrooms. Floating on top are pale yellow tortellini pasta with red pepper flakes sprinkled over them. There are pieces of light brown shredded chicken and some fresh green herbs scattered throughout, with two thin pale yellow lemon slices placed on the right side of the bowl. The bowl is set on a white marbled surface with scattered fresh green herbs and a halved lemon nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Tortellini Soup with Lemon Recipe
Top Tip
How to Serve Chicken Tortellini Soup with Lemon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Tortellini Soup with Lemon Recipe

Why You'll Love This Recipe

Honestly, this soup has become my go-to for chilly evenings or when I want something that feels fancy but takes no fuss. I love how it balances cozy warmth with a fresh, lemony brightness—plus the tortellini adds that indulgent, cheesy touch without being over the top.

One-Pot Wonder: Everything cooks in one pot, making cleanup a breeze and flavors meld beautifully.
Bright & Comforting: The lemon juice lifts the whole soup, preventing it from feeling heavy and adding a refreshing zing.
Loaded with Veggies: Carrots, celery, mushrooms, and spinach pack this soup with nutrients and texture.
Versatile & Quick: Ready in about 45 minutes, perfect for weeknights or meal prep for the week ahead.

Ingredients & Why They Work

Each ingredient in this Chicken Tortellini Soup with Lemon Recipe plays a vital role—from building a hearty base to adding fresh, vibrant pops of flavor. Here’s a quick rundown of what you need and why they’re great.

Flat lay of a small white ceramic bowl of golden olive oil, a medium chopped yellow onion, two diced orange carrots, two stalks of diced green celery, a small white ceramic bowl filled with sliced brown cremini mushrooms, four whole uncracked garlic cloves, a handful of snipped fresh green thyme leaves, a few sprigs of finely chopped fresh rosemary, a small white ceramic bowl with mixed Italian seasoning powder, a small white ceramic bowl containing red pepper flakes, a simple mound of fresh pale yellow cheese tortellini pasta, shredded cooked white chicken meat, a pile of fresh vibrant green baby spinach leaves, one halved bright yellow lemon, and a small white ceramic bowl with chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: The foundation for sautéing vegetables—it adds richness and depth with a subtle fruitiness.
Onion: Adds sweetness and a fragrant base that mellows as it cooks.
Carrots: Their natural sweetness balances savory elements and adds a bit of crunch if you like some bite.
Celery: Brings an earthy freshness and great texture contrast.
Cremini mushrooms: They add an umami boost and deepen the soup’s flavor complexity.
Garlic (powder and fresh): Garlic is a must for that aromatic punch; using both powder and fresh layers the flavor.
Herbs (thyme, rosemary, Italian seasoning): These herbs bring warmth and an herbal lift, making the soup smell amazing while it simmers.
Chicken stock: The flavorful liquid base that ties everything together.
Cheese tortellini: Adds a comforting pasta component, melted cheese pockets inside make each bite extra special.
Cooked shredded chicken: Protein-packed and tender, it boosts heartiness without extra cooking time.
Baby spinach: Adds a bright green pop and nutrients, wilting quickly for freshness.
Lemons: The star of this recipe that brightens and balances the savory broth wonderfully.
Fresh parsley: A final garnish that lifts flavors and adds a fresh herbal finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup is incredibly flexible, and I encourage you to make it your own. Whether you want to swap the chicken for turkey or toss in extra veggies, it’s all good. I personally like adding a touch more lemon if I’m craving some extra brightness or swapping cremini mushrooms for button mushrooms when creminis aren’t around.

Variation: I’ve made this soup with spinach swapped for kale and added some crushed red pepper for heat—either way, it still tastes amazing!
Dietary modification: For a low-carb version, try zucchini noodles instead of tortellini, but keep the broth flavorful.
Protein swap: Use shredded rotisserie chicken or even cooked turkey leftovers to make prep even easier.

Step-by-Step: How I Make Chicken Tortellini Soup with Lemon Recipe

A close-up view of a ladle full of clear broth soup held over a white pot with a white marbled texture underneath. The ladle contains one folded, pale yellow tortellini pasta at the center, bright orange carrot slices to the left, dark green leafy spinach at the bottom right, light brown sliced mushrooms near the spinach, shredded pieces of light beige chicken, and a small green herb sprig resting on the tortellini. The pot is filled similarly with floating tortellini, carrots, spinach, and chicken all in a light golden broth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Build Flavor

First things first, heat the olive oil over medium-high heat in a big pot. Then toss in your chopped onion, carrots, celery, and sliced mushrooms. Season with the garlic and onion powders, salt, and pepper, and cook them for 6-7 minutes. You want them softened and just turning a golden color—this step really unlocks their sweetness and builds a rich base for your soup. Patience here pays off!

Step 2: Infuse Aromatics and Herbs

Next, stir in the minced fresh garlic along with thyme and rosemary. Sprinkle the Italian seasoning and a pinch of red pepper flakes if you like a little heat. Cook everything together for about 1-2 minutes until your kitchen smells absolutely amazing—this is when the herbs release their essence, creating layers of flavor.

Step 3: Add Stock and Simmer

Pour in your chicken stock, making sure to scrape up any browned bits stuck to the pot’s bottom. Those bits are flavor gold! Bring the soup to a boil, then reduce to a simmer for about 5 minutes. This rest time lets all those wonderful flavors marry and deepen.

Step 4: Stir in Chicken and Tortellini

Now, add your shredded cooked chicken and toss in the cheese tortellini. Let it simmer gently for 8-10 minutes, or as long as your tortellini’s package recommends. The pasta should be tender but not mushy—this is the stage where heartiness meets comfort.

Step 5: Add Spinach and Lemon Juice

Last, stir in the fresh baby spinach and squeeze in the juice of half a lemon. Give it a minute or two until the spinach wilts, then taste your soup. You might want to add more lemon juice or salt here to find that perfect balance of savory and bright.

Step 6: Serve and Garnish

Ladle the soup into bowls and finish with a sprinkle of chopped parsley and a fresh sprig of thyme. This simple garnish really adds a pop of color and freshness that makes it feel extra special.

Top Tip

Over the years, I’ve learned a few tricks that make my Chicken Tortellini Soup with Lemon Recipe even better—trust me, these small details make a big difference.

Don’t Overcook the Tortellini: Watch the cooking time on the package closely; overcooked tortellini turns mushy and soggy, stealing the soup’s charm.
Fresh Lemon Juice is Key: I always use fresh lemon instead of bottled—it brightens the soup beautifully and never tastes artificial.
Add Spinach Last: Adding it right before finishing keeps the greens vibrant and prevents them from turning slimy.
Save Some Parsley for Garnish: Chopping parsley ahead is fine, but the last-minute sprinkle on top makes the soup truly pop.

How to Serve Chicken Tortellini Soup with Lemon Recipe

Chicken Tortellini Soup - Serving Suggestion

Garnishes

I usually top my bowls with fresh chopped parsley and sometimes a little extra lemon zest. If I’m feeling fancy, a light drizzle of good-quality olive oil or a shave of Parmesan adds a lovely finish.

Side Dishes

This soup pairs perfectly with crusty bread for dipping or a simple green salad on the side. I love serving it with garlic bread or even some roasted vegetables if I want the meal to feel a bit heartier.

Creative Ways to Present

For special dinners, I’ve ladled this soup into rustic bread bowls — it feels so cozy and impressive. Another fun idea is topping with a sprinkle of toasted pine nuts or crushed red pepper flakes for some texture and a pop of color.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. Make sure to cool the soup before refrigerating to keep everything fresh and avoid soggy tortellini.

Freezing

Freezing works but I recommend leaving out the tortellini if you plan to freeze it. Cook the soup base and chicken, then freeze in portions. When you’re ready, thaw and add freshly cooked tortellini for the best texture.

Reheating

Heat gently on the stove over low heat so the soup warms evenly without the pasta getting too mushy. Sometimes I add a splash of chicken stock or water while reheating to loosen it up a bit.

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this soup?

Absolutely! Store-bought rotisserie chicken is a fantastic shortcut and works perfectly to save prep time.

Can I make this soup vegetarian?

You can make it vegetarian by replacing the chicken stock with vegetable broth and omitting the chicken, but you might want to add more veggies or a protein alternative like chickpeas to keep it hearty.

How sour should I make the soup with lemon?

Start by adding the juice from half a lemon, then taste and add more little by little. The lemon should brighten the soup without overpowering the savory elements.

Can I prepare this soup in advance?

Yes! You can prep the soup a day ahead and reheat it before serving. For best texture, add tortellini fresh when reheating or just before serving if freezing the soup base.

Final Thoughts

This Chicken Tortellini Soup with Lemon Recipe has truly won me over with its balance of comforting heartiness and bright freshness. It’s a dish I make when I want to treat myself and others to something delicious without fuss. I can’t wait for you to try it and see how easily it becomes a family favorite—you'll love having this recipe in your winter soup rotation!