Chicken Tortellini Soup with Spinach

You know those nights when you need something warm, comforting, and ready in a flash? That’s exactly why my chicken tortellini soup became a family legend. I first whipped this up on a rainy Tuesday when the kids were cranky, homework was piling up, and my energy was at zero. In 30 minutes flat, we were all slurping up the most satisfying bowl of cheesy, chicken-y goodness – and just like that, it became our go-to “I need a hug in a bowl” meal.

What makes this chicken tortellini soup so magical is how the plump cheese-filled pasta bobs in that golden broth, with little flecks of spinach and shreds of tender chicken in every spoonful. The garlic and oregano give it that cozy Italian flavor without any fancy techniques. And here’s the best part: it’s practically foolproof. Whether you use rotisserie chicken (my sneaky shortcut) or leftover roasted chicken, it always tastes like you spent hours cooking. My daughter now requests it whenever she comes home from college – says it tastes like childhood. Honestly? I think it tastes like victory.

Ingredients for Chicken Tortellini Soup

Gathering these simple ingredients is the first step to soup heaven – and trust me, every single one plays a special role in creating that perfect bowl. Here’s exactly what you’ll need:

• 1 tbsp olive oil – Just enough to sauté those aromatics without overpowering
• 1 small onion, diced – About the size of a baseball, yellow or white works great
• 2 cloves garlic, minced – Fresh is best! That jarred stuff just won’t give the same punch
• 4 cups chicken broth – My secret? Use the good stuff from the refrigerated section if you can
• 1 cup water – To balance out the rich broth
• 1 lb cooked chicken, shredded – Rotisserie chicken saves the day here (I use the whole breast)
• 9 oz cheese tortellini – Fresh refrigerated tortellini makes all the difference in texture
• 1 cup spinach, chopped – Packed lightly – it wilts down to nothing but adds that lovely color
• 1/2 tsp salt – Start with this, then adjust to taste at the end
• 1/4 tsp black pepper – Freshly cracked if you’re feeling fancy
• 1/4 tsp dried oregano – Just a pinch brings out those Italian flavors

See how simple this is? Most of these ingredients probably live in your kitchen right now. The only thing you might need to grab is that fresh tortellini – and oh boy, is it worth it. Pro tip: check the refrigerated pasta section near the deli, not the dry pasta aisle.

How to Make Chicken Tortellini Soup

Alright, let’s get cooking! This chicken tortellini soup comes together so easily, you’ll barely believe how much flavor we’re about to create in one pot. Just follow these simple steps:

1. Heat the oil in your favorite soup pot over medium heat. I use my big 5-quart Dutch oven – you’ll want plenty of room for those tortellini to swim around!
2. Sauté the onion until it turns soft and translucent, about 3 minutes. Don’t rush this step – those sweet onion flavors are the foundation of our soup. Stir occasionally to prevent burning.
3. Add the garlic and cook just until fragrant, about 30 seconds. Careful here – burnt garlic tastes bitter, and we definitely don’t want that!
4. Pour in the broth and water, then crank up the heat to bring it to a gentle boil. The liquid should be bubbling steadily before we add the pasta.
5. Add the tortellini and cook according to the package directions, usually about 7-9 minutes. Fresh tortellini cooks faster than dry, so keep an eye on it. The pasta should be tender but still have a little bite.
6. Stir in the shredded chicken – this is when I usually take a bite straight from the pot because it smells so darn good. Let it warm through for a minute.
7. Add the spinach and seasonings, then reduce heat to low. The spinach wilts almost instantly – just 2-3 minutes is perfect.
8. Taste and adjust – this is the most important step! Need more salt? Another pinch of oregano? Make it yours. Then serve it up piping hot.

Tips for the Best Chicken Tortellini Soup

• Fresh tortellini wins every time – That refrigerated pasta has the perfect tender texture that holds up in broth.
• Broth too thin? Simmer uncovered for 5 extra minutes to concentrate flavors. Too thick? Add 1/2 cup hot water.
• Swap spinach for kale if you prefer – just remove the tough stems and add it when you would the spinach.
• Leftover tip: The tortellini keeps absorbing liquid, so store pasta and broth separately if possible.

Variations of Chicken Tortellini Soup

One of the best things about this chicken tortellini soup is how easily you can change it up to match your mood or whatever’s hanging out in your fridge. Here are my favorite twists that never fail to impress:

Mushroom Lover’s Dream

Oh boy, if you’re a mushroom fan like me, you’ve gotta try this version. I add a cup of sliced cremini mushrooms when sautéing the onions – they soak up all that delicious garlicky flavor. Sometimes I’ll throw in a handful of dried porcini mushrooms too (just soak them in warm water first). The earthy flavors make this soup feel extra fancy, like something you’d get at a cozy Italian trattoria.

Turkey Twist

After Thanksgiving, I always make this with leftover turkey instead of chicken. The dark meat works especially well – just shred it up the same way. Pro tip: use turkey broth if you have it for an even deeper flavor. I swear, this version tastes even better the next day when all those turkey juices have mingled with the tortellini.

Sun-Dried Tomato Surprise

Here’s my little secret weapon: chopped sun-dried tomatoes. I throw in about 1/4 cup (the oil-packed ones, drained) when adding the spinach. They add this incredible sweet-tangy pop that makes the whole soup sing. Top it with some fresh basil if you’re feeling fancy – the colors alone will make you smile.

See what I mean? With just one simple change, you’ve got a whole new soup experience. The basic recipe is so forgiving, you can really make it your own. Next time I’m trying roasted red peppers… or maybe some Italian sausage… ooh, now I’m getting ideas!

Serving Suggestions for Chicken Tortellini Soup

Now, let’s talk about turning this already-amazing chicken tortellini soup into a full meal that’ll have everyone begging for seconds. The best part? You don’t need anything fancy – just a few simple touches that take it from “great” to “I need the recipe now!”

The Perfect Bread Pairings

You absolutely must have some crusty bread for dipping. My family fights over the last piece of garlic bread to drag through that rich broth. A warm baguette works wonders, or try ciabatta brushed with olive oil and toasted until golden. On lazy nights, I’ll even use those frozen garlic knots – nobody complains when they’re dunked in this soup!

Fresh Salad Sides

A simple green salad brightens up the whole meal. My go-to is baby greens with balsamic vinaigrette – the tang cuts through the soup’s richness perfectly. When I have extra time, I’ll toss in some cherry tomatoes and cucumber slices. Pro tip: add a pinch of Italian seasoning to your dressing to complement the soup flavors.

Garnish Game Changers

Don’t skip the garnishes! A sprinkle of grated Parmesan cheese melts into the hot soup, creating little salty pockets of joy. Fresh basil leaves add color and aroma – I like to tear them right over the bowl. And if you’re feeling indulgent? A drizzle of good olive oil right before serving makes it taste like you ordered it from a fancy restaurant.

My son likes to add a pinch of red pepper flakes for heat, while my daughter swears by a squeeze of lemon juice to brighten everything up. That’s the beauty of this soup – everyone can customize their bowl exactly how they like it. Just be sure to set out all the toppings so your family can create their perfect bite!

Storing and Reheating Chicken Tortellini Soup

Here’s the deal about leftovers – this chicken tortellini soup tastes almost as good the next day, but there’s a trick to keeping it perfect. I learned the hard way after ruining a whole batch by storing it wrong! Now I follow these simple rules that guarantee delicious results every time.

Refrigerating Like a Pro

First things first – let the soup cool slightly before popping it in the fridge. I leave it on the stove for about 30 minutes (no more than 2 hours though – food safety first!). Then I transfer it to airtight containers. Glass works best because it doesn’t absorb flavors, but those plastic soup containers with the snap-on lids work great too.

The soup keeps beautifully for up to 3 days in the fridge. Here’s my secret: if possible, store the tortellini separately from the broth. Those little pasta pillows keep absorbing liquid like sponges! If they’re together, just know you’ll need to add a splash of broth or water when reheating.

Reheating Without the Mush

Stovetop is absolutely the best way to reheat this chicken tortellini soup. I pour it into a saucepan over medium-low heat and warm it gently, stirring occasionally. If it’s thickened too much (which it probably has), add chicken broth or water a tablespoon at a time until it reaches your perfect consistency.

Microwave works in a pinch – just use 50% power and stir every minute. The edges can get crazy hot while the center stays cold, so stirring is crucial. And whatever you do, don’t let it boil violently in the microwave unless you enjoy exploded tortellini (trust me, you don’t).

The Freezing Dilemma

I hate to say it, but freezing this soup just doesn’t work well. The tortellini turns into sad, mushy little blobs when thawed. The texture goes from perfect al dente to “what even is this?” real quick. If you must freeze, do just the broth and chicken, then cook fresh tortellini when ready to serve. But honestly? This soup is so quick to make fresh, I’d rather whip up a new batch!

One last tip: if you’ve added garnishes like fresh herbs or cheese, always add those fresh when serving leftovers. Nothing worse than soggy basil or rubbery melted cheese in your soup the next day. Learned that lesson the hard way too!

Chicken Tortellini Soup Nutritional Information

Now, I’m no nutritionist, but I know you’re probably wondering – just how good or bad is this chicken tortellini soup for you? Well, here’s the scoop based on my standard recipe. Remember, these numbers can change depending on exactly what ingredients you use (especially that tortellini – some brands pack more calories than others).

• Serving Size: About 1.5 cups (that generous bowlful you’ll definitely go back for)
• Calories: Around 320 per serving – not bad for something this satisfying!
• Protein: 24g – thanks to all that chicken and cheese-filled pasta
• Carbohydrates: 28g (the tortellini does most of the work here)
• Fiber: 3g – that spinach really pulls its weight
• Fat: 12g (6g unsaturated, 4g saturated) – mostly from the olive oil and cheese in the tortellini
• Sodium: 780mg – the broth does most of this, so use low-sodium if you’re watching salt

Here’s what surprises most people – this chicken tortellini soup is actually pretty balanced! You’re getting decent protein, some veggie goodness from the spinach, and just enough carbs to feel satisfied without overdoing it. The fat content isn’t outrageous either – especially if you go easy on the extra Parmesan garnish (though who has that kind of willpower?).

Pro tip: If you want to lighten it up, use low-sodium broth, swap in whole wheat tortellini if you can find it, and add an extra handful of spinach. But honestly? Sometimes you just need that comforting, cheesy goodness exactly as is. Life’s about balance, right?

Frequently Asked Questions About Chicken Tortellini Soup

Over the years, I’ve gotten all sorts of questions about my beloved chicken tortellini soup – and hey, no judgment here! We’ve all stood in the kitchen wondering these same things. Here are the answers to everything you might be too embarrassed to ask (but totally shouldn’t be):

Can I use frozen tortellini instead of fresh?

You absolutely can! Just add about 2-3 minutes to the cooking time. The texture won’t be quite as pillowy-soft as fresh, but it’ll still taste delicious. My trick? Give the frozen tortellini a quick rinse under cold water first to remove any ice crystals that could make your broth cloudy.

How do I make the soup creamier?

Oh, I’ve got you covered! Stir in 1/4 cup of heavy cream or whole milk during the last 2 minutes of cooking. For a dairy-free option, a splash of coconut milk works surprisingly well. Another trick? Blend 1/2 cup of the soup with 2 tbsp of cream cheese, then stir it back in – instant velvety texture!

Can I make this vegetarian?

Of course! Simply swap the chicken broth for vegetable broth and leave out the chicken. I like adding white beans or chickpeas for protein – about 1 cup does the trick. For extra flavor, throw in some sautéed mushrooms too. The tortellini still gives you that cheesy goodness everyone loves.

Why does my tortellini get mushy?

Ah, the great tortellini tragedy! This usually happens if you overcook the pasta or let it sit in hot broth too long. My rule: cook the tortellini just until al dente (it’ll keep cooking a bit more in the hot soup), and serve immediately. Leftovers? Store broth and pasta separately if possible.

What can I use instead of spinach?

Get creative! Kale (remove those tough stems first), Swiss chard, or even arugula work beautifully. For a different twist, try zucchini ribbons or frozen peas. My neighbor swears by adding chopped artichoke hearts – says it gives a nice tangy bite. Really, any quick-cooking veggie you love will do! For more recipes, check out Simply Recipes.

Print