Chicken-and-Prosciutto Tortelloni Soup


Ready in just 20 minutes, this easy soup makes a delicious weeknight supper that's practically made for fall. Any flavor tortelloni will work well in this dish.

Chicken-and-Prosciutto Tortelloni Soup
Photo: Alison Miksch
Hands On Time:
20 mins
Total Time:
20 mins
2 qt.


  • 1 (8-oz.) package fresh chopped onions, peppers, and celery

  • 1 tablespoon olive oil

  • 1/2 teaspoon Italian seasoning

  • 1 (14.5-oz.) can diced tomatoes with roasted garlic

  • 5 cups reduced-sodium chicken broth

  • 1/4 teaspoon table salt

  • 1/2 teaspoon ground black pepper

  • 1 (9-oz.) package refrigerated chicken-and-prosciutto tortelloni

  • 1 (6-oz.) package fresh baby spinach


  1. Sauté onions, peppers, and celery in hot oil in a Dutch oven over medium-high heat 3 minutes; add Italian seasoning, and sauté 1 minute. Stir in tomatoes and next 3 ingredients. Increase heat to high; bring to a boil. Stir in tortelloni, and return to a boil. Reduce heat to low, and simmer 8 minutes or until tortelloni are tender. Remove from heat, and stir in spinach.

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