Chicken and Spinach Tortellini Soup Recipe

Even in warm weather, my family loves this Tortellini Soup with Chicken & Spinach. It’s hearty, comforting, and filling enough to serve as a full meal once you add the tortellini. A simple green salad on the side completes the dinner.

When the tortellini goes in, the soup transforms into a substantial bowl of comfort—perfect for weeknights, potlucks, or meal prep.

What you’ll need for Tortellini Soup with Chicken & Spinach

Butter – salted or unsalted.
Olive oil – extra-virgin for the best flavor.
Fresh garlic – chopped.
Large onion – chopped (white, yellow, or sweet).
Fresh celery – thinly sliced.
Fresh carrots – thinly sliced; they hold up well while simmering.
Fresh parsley – chopped, adds brightness; save some for garnish.
Chicken broth – store-bought or homemade stock.
Canned tomatoes – roughly chopped; San Marzano or whole tomatoes crushed by hand work well.
Fresh oregano – chopped. If using dried, use a smaller amount (about 1/4 teaspoon).
Bay leaves – remove before serving.
Cooked chicken breast – shredded; rotisserie chicken is convenient.
Parmesan rind – optional, adds umami when simmered in the broth.
Fresh baby spinach – roughly chopped; tender and mildly sweet.
Frozen peas – nutritious and naturally sweet.
Cheese tortellini – fresh or frozen; refrigerated imported varieties are excellent.
Salt & freshly ground black pepper – to taste.
Parmesan cheese – freshly grated for serving.

In an 8-quart (or larger) stockpot or Dutch oven, heat the butter and olive oil over medium heat.
Add the garlic and onion; sauté about 3 minutes until translucent.
Stir in the celery, carrots, and parsley. Cover and cook about 10 minutes.
Lightly season with salt and pepper.

Add the chicken broth, canned tomatoes, oregano, bay leaves, parmesan rind (if using), and shredded chicken. Bring to a boil.
While waiting for the broth to boil, partially cook the peas in a small pot or microwave.
Add the peas to the soup, reduce heat, and simmer uncovered for 30 minutes.

While the soup simmers, cook the cheese tortellini until al dente according to package directions. Do not add salt to the pasta water. Drain and set aside.

Add the baby spinach to the soup and stir to combine. Simmer an additional 10 minutes.
Remove bay leaves and the parmesan rind. Taste and adjust seasoning with salt and pepper if needed.

Place a generous portion of cooked tortellini in the bottom of each bowl, ladle the hot soup over it, and finish with freshly grated parmesan.

NOTE: Allow the soup to cool slightly in the pot before adding any remaining tortellini you intend to leave in the pot, to prevent them from overcooking.

Customize your Tortellini Soup

Add chopped fresh basil with the parsley for extra herb aroma.
Swap some shredded chicken for cooked sausage crumbles for a heartier flavor.
Use chopped escarole instead of baby spinach for a slightly different texture and taste.
Try tortellini filled with mushrooms or roasted butternut squash for a twist.

For a richer finish

Stir in a splash of heavy cream just before serving to make the soup luxuriously creamy.

Tortellini Soup with Chicken & Spinach

Hearty and delicious. Freezes well.

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 8 quarts

Author Rosemary Stelmach

Ingredients

2 tablespoons butter
1/4 cup olive oil
4 cloves garlic, chopped
1 large onion, chopped(about 1 1/2 cup / 7.5 ounces)
4 stalks celery, thinly sliced(about 1 1/2 cup / 6.5 ounces)
7 carrots, thinly sliced(about 3 cups / 14 ounces)
1/2 cup fresh parsley, chopped
3 – 46 ounce cans chicken broth
1 – 28 ounce can tomatoes, roughly chopped
1 tablespoon fresh oregano, chopped(or generous pinch of dried oregano)
2 bay leaves
4 cups cooked chicken breast, shredded(16 ounces)
2-inch parmesan cheese rind (optional)
11 ounces fresh baby spinach, roughly chopped
12 ounces frozen peas
16 ounces cheese tortellini(fresh or frozen)
kosher or sea salt
freshly ground black pepper
1/2 cup parmesan cheese, freshly grated(1 1/2 ounce)

Instructions

In a stockpot or Dutch oven (8-quart), heat the butter and oil over medium heat. Add garlic and onion; sauté about 3 minutes. Add celery, carrot, and parsley. Cover and cook about 10 minutes. Lightly season with salt and pepper.
Add the chicken broth, tomatoes, oregano, bay leaves, parmesan rind (if using), and chicken. Bring to a boil. Partially cook the peas separately, then add them to the soup. Reduce heat and simmer uncovered for 30 minutes.
While the soup simmers, cook the cheese tortellini until al dente according to package directions; do not add salt to the water. Drain and set aside.
Add the fresh baby spinach to the soup and stir. Simmer an additional 10 minutes. Remove bay leaves and parmesan rind. Adjust seasoning. Place a generous amount of tortellini in each bowl, ladle hot soup over it, and top with freshly grated parmesan.
NOTE: Allow the soup to cool slightly in the pot before adding any remaining tortellini you plan to leave in the pot to avoid overcooking the pasta.

Give this Tortellini Soup with Chicken & Spinach a try — it often becomes a family favorite and a reliable crowd-pleaser.