Chicken Tortellini Soup with Spinach

There’s nothing quite like a steaming bowl of chicken tortellini soup to warm you up on a chilly evening. I’ve been making this recipe for years – it’s become my go-to comfort food when my family needs something quick, delicious, and satisfying. What I love most is how the cheese-filled tortellini soak up that rich broth while the tender chicken and fresh veggies add just the right texture. The best part? It comes together in about 40 minutes with mostly pantry staples. My kids always come running when they smell the garlic and herbs simmering away. This chicken tortellini soup recipe has saved countless weeknight dinners in our house!

Why You’ll Love This Chicken Tortellini Soup Recipe

This soup has been my kitchen superhero for years—here’s why it’ll become yours too:

• Weeknight lifesaver: From chopping to serving, it’s done in 40 minutes flat. I’ve made this after soccer practice when everyone’s hangry and it still gets devoured!
• Flavor bomb: The broth soaks up all the goodness from the garlic, herbs, and cheese tortellini. My secret? Letting it simmer just until the tortellini are plump and happy.
• One-pot wonder: Less dishes = more time to enjoy that second bowl. My kind of math!
• Kid-approved magic: The cheesy tortellini turns picky eaters into clean-plate club members. My niece calls it “pizza soup” and asks for thirds.
• Make it your own: Add extra veggies, swap proteins, or kick up the heat—it’s like a cozy blank canvas. Last winter I tossed in leftover roasted turkey and it was glorious.

Trust me, once you try this, it’ll become your soup pot’s MVP.

Ingredients for Chicken Tortellini Soup Recipe

Here’s what you’ll need to make this cozy bowl of goodness. I’m a stickler for fresh ingredients where it counts – trust me, it makes all the difference in the flavor! Pro tip: chop everything before you start cooking (my Grandma called this “mise en place” and it saves so much stress).

• 1 tbsp olive oil – Just enough to get those veggies happy in the pot
• 1 onion, diced – Yellow or white, whatever’s in your pantry
• 2 carrots, sliced – I like them on the thinner side so they cook through
• 2 celery stalks, chopped – Don’t skip these flavor builders!
• 3 garlic cloves, minced – Fresh is best here, but 1 tsp powder works in a pinch
• 1 lb boneless chicken breast, diced – Thighs work great too for extra richness
• 4 cups chicken broth – I use low-sodium so I can control the salt
• 1 (14 oz) can diced tomatoes – With their juices for that extra flavor boost
• 1 tsp dried basil – Rub it between your fingers to wake up the oils
• 1 tsp dried oregano – My Italian neighbor says this is non-negotiable
• 9 oz cheese tortellini – Fresh from the refrigerated section if you can find it
• 2 cups fresh spinach – Packed – it wilts down to almost nothing
• Salt and pepper to taste – I always add this at the end

See? Nothing fancy – just real ingredients that come together beautifully. The tortellini is the star here, so splurge on the good stuff if you can. I’ve tried every brand at my market and the fresh ones make this soup taste like it’s from a little Italian trattoria!

How to Make Chicken Tortellini Soup Recipe

Okay, friends – let’s get cooking! This soup comes together like magic when you follow these simple steps. I’ve made this so many times I could do it with my eyes closed (though I don’t recommend that – hot soup splatters are no joke!). Here’s exactly how I build layer after layer of flavor in my favorite tortellini soup.

Step 1: Sauté the Vegetables

Grab your favorite soup pot (I use my grandma’s old Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately. Toss in your diced onion, sliced carrots, and chopped celery – the holy trinity of soup starters! Stir them around every minute or so while they soften. After about 5 minutes, they should smell amazing and the onions will look translucent. This is when all the flavor magic starts!

Step 2: Cook the Chicken

Now toss in your diced chicken and minced garlic. I like to season the chicken with a little salt here – it helps the flavors penetrate. Keep stirring frequently until the chicken loses its pink color, about 4-5 minutes. Don’t worry about browning it too much – we want tender bites in our final soup. The kitchen should smell incredible by now with all that garlic and onion mingling!

Step 3: Simmer the Broth

Time for the liquid gold! Pour in your chicken broth and that can of diced tomatoes (juices and all). Sprinkle in the basil and oregano – I always crush the herbs between my fingers first to release their oils. Bring everything to a lively boil, then immediately reduce the heat to a gentle simmer. Let it bubble away for 10 minutes – this is when all the flavors really get to know each other. I usually taste here and add a pinch more salt if needed.

Step 4: Add Tortellini and Spinach

Here comes the fun part! Gently stir in your cheese tortellini – I use a wooden spoon so I don’t tear those delicate pasta pillows. Set your timer for 7 minutes and check one – they should be tender but still have a little bite. When they’re perfect, toss in all that fresh spinach (it looks like a mountain but wilts down to nothing). Give it just 2 more minutes – you’ll see the spinach turn bright green and silky. Turn off the heat, grind some fresh pepper over the top, and get ready for the best bowl of comfort!

See? I told you it was simple! The hardest part is waiting those final minutes while the tortellini cook without sneaking a taste. Pro tip: the soup thickens slightly as it sits, so don’t panic if it seems brothy at first. That’s just more room for extra parmesan!

Tips for the Best Chicken Tortellini Soup Recipe

After making this soup more times than I can count, here are my hard-earned secrets for tortellini soup perfection:

• Fresh tortellini is game-changing: The refrigerated kind cooks faster and stays pillowy-soft. Dried works in a pinch, but add 2-3 extra minutes to the cook time and check frequently.
• Herbs are your playground: I often add a Parmesan rind while simmering for umami depth. If you love rosemary, toss in a sprig (just remove it before serving).
• Spinach waits for no one: It wilts in literally 2 minutes – add it last thing off the heat. I learned this the hard way with mushy greens!
• Broth matters: Homemade chicken stock makes it heavenly, but if using store-bought, I always choose low-sodium and adjust seasoning at the end.

Bonus tip from my mistakes: Don’t let the tortellini sit in hot broth too long – they’ll keep absorbing liquid and get bloated. Serve immediately for perfect texture!

Chicken Tortellini Soup Recipe Variations

This soup is incredibly forgiving—I’ve tweaked it dozens of ways when my fridge was looking bare or I wanted to mix things up. Here are my favorite twists:

• Greens swap: Kale works beautifully instead of spinach (just chop it finer and add 1 minute earlier). Swiss chard makes it extra fancy!
• Protein play: Leftover roasted chicken? Skip the browning step and stir in shredded meat with the tortellini. Turkey works great too.
• Broth boost: Use vegetable broth for a meatless version—I’ll add white beans sometimes for heartiness.
• Spice it up: A pinch of red pepper flakes or splash of hot sauce takes it in a whole new direction.

My friend makes it with butternut squash instead of carrots—see? Endless possibilities!

Serving and Storing Chicken Tortellini Soup

Here’s how I make every bowl of this soup feel like a cozy Italian bistro meal. Right before serving, I shower each portion with freshly grated Parmesan – the good stuff that melts into the broth. A sprinkle of chopped parsley adds color and freshness (my kids call it “confetti soup” when I do this). If I’m feeling fancy, a drizzle of olive oil on top takes it over the edge. Leftovers keep beautifully in the fridge for up to 3 days – just store them in airtight containers. When reheating, go low and slow on the stove with a splash of broth to loosen it up. The tortellini drink up liquid as it sits, so you might need to thin it slightly. Trust me, it tastes even better the next day as all those flavors continue mingling!

Chicken Tortellini Soup Recipe FAQs

I get asked about this soup all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I freeze chicken tortellini soup?
I don’t recommend it, friend. The tortellini get mushy when frozen and reheated – they turn into little dough blobs! If you must freeze, leave them out and add fresh cooked tortellini when reheating. The broth freezes beautifully though – just thaw and add fresh pasta.

What if I only have dried tortellini?
No worries! They’ll need about 3-4 extra minutes to cook through. Start checking at 10 minutes and fish one out to test. The package instructions are usually spot-on – just remember they’re cooking in broth instead of water.

How can I make the soup creamy?
Oh, this is fun! Stir in 1/2 cup of heavy cream or whole milk during the last 2 minutes of cooking. For extra richness, I sometimes swirl in a spoonful of cream cheese – it melts into silky perfection. Just don’t let it boil after adding dairy.

Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out all the liquid first, then add it with the tortellini. You’ll need about 1/2 cup of thawed spinach to equal 2 cups fresh. I keep frozen on hand for soup emergencies!

Why does my soup get thicker in the fridge?
Those clever tortellini keep absorbing liquid like little sponges. When reheating leftovers, just add splashes of broth or water until it’s your perfect consistency. I actually love the thicker version – it’s almost like a stew!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this chicken tortellini soup. Keep in mind these are estimates – your exact nutrition will depend on the specific ingredients you use (like that extra handful of Parmesan you know you’re going to add!). I calculated this based on my standard recipe with low-sodium broth and fresh tortellini:

• Calories: 320 per serving (about 1.5 cups)
• Protein: 24g – thanks to that lean chicken and cheese-filled pasta!
• Carbohydrates: 32g (with 4g fiber from all those veggies)
• Fat: 10g (only 3g saturated)
• Sodium: 680mg (less if you use homemade stock)

What I love is how balanced this soup is – you’re getting protein, veggies, and carbs all in one bowl. My nutritionist friend calls it a “complete meal in a spoon”! For lighter versions, I sometimes use turkey bacon instead of regular bacon (when I’m feeling fancy) or swap half the tortellini for extra spinach. But honestly? The original is worth every delicious calorie.

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