Low Sodium Chicken Tortellini Soup

Warm, comforting, and heart-healthy, this Low Sodium Chicken Tortellini Soup is a flavorful twist on a classic favorite. Packed with tender shredded chicken, vibrant veggies like carrots, celery, and spinach, and pillowy cheese tortellini, this soup delivers big taste with minimal sodium. A fragrant blend of garlic, thyme, and a splash of fresh parsley creates a rich, aromatic broth that feels indulgent without compromising your health goals. Ready in just one hour, this one-pot wonder is perfect for a wholesome weeknight dinner or meal prep. Serve with a wedge of lemon for a zesty, bright finish that elevates every spoonful.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 3 medium carrots, diced
• 3 units celery stalks, diced
• 3 cloves minced garlic
• 8 cups low sodium chicken broth
• 1 unit bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 9 ounces cheese tortellini
• 3 cups fresh spinach
• 0.5 cup fresh parsley, chopped
• 1 unit lemon, cut into wedges

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes, or until they begin to soften.

Step 4

Add the minced garlic and sauté for another minute until fragrant.

Step 5

Pour in the low sodium chicken broth and stir to combine with the sautéed vegetables.

Step 6

Return the chicken breasts to the pot. Add the bay leaf, dried thyme, and black pepper. Bring the soup to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the chicken is cooked through.

Step 8

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 9

Add the cheese tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes.

Step 10

Once the tortellini is cooked, stir in the fresh spinach and allow it to wilt in the hot soup, about 2 minutes.

Step 11

Remove the bay leaf from the soup. Taste and adjust seasoning if necessary, keeping in mind the focus on low sodium.

Step 12

Stir in the fresh parsley just before serving.

Step 13

Ladle the soup into bowls and serve hot, with lemon wedges on the side for an optional citrusy brightness.

Nutrition Facts

Serving size	(3231.2g)

Amount per serving	% Daily Value*
Calories	1936.3

Total Fat 60.3g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 467.2mg	0%
Sodium 5675.3mg	0%
Total Carbohydrate 140.6g	0%
Dietary Fiber 18.2g	0%
Total Sugars 20.2g
Protein 202.8g	0%

Vitamin D 4.5IU	0%
Calcium 976.6mg	0%
Iron 23.3mg	0%
Potassium 4884.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 42.3%

Carbs: 29.3%