If you want a quick, satisfying soup that can stand alone as a full meal, this Spinach Tortellini Soup is an excellent choice. Think of it as a heartier, cheesy cousin to classic chicken noodle soup — ready in under 30 minutes.
Soup is one of the most comforting and versatile categories of food, and this recipe is one of my go-to quick meals. It combines a simple vegetable base with tender shredded chicken, cheese tortellini, and plenty of fresh spinach for a balanced, cozy bowl.
This tortellini soup is easy to prepare, stores well, and reheats nicely. I often make a large pot to have warm leftovers on busy nights.
What’s Great About This Recipe
Ready in 30 minutes – No long simmering required; the flavors come together quickly.
One-pot meal – Everything cooks in a single large pot, so cleanup is simple.
Hearty and balanced – Big cheese tortellini, shredded chicken, and vegetables make this filling enough to be the main dish.
Easy to customize – Swap proteins, greens, or add-seasonings to suit your taste. Suggestions appear later in the post.
Ingredients you’ll need for this recipe
The foundation is a classic mirepoix of onion, carrots, and celery, seasoned with thyme and rosemary. Add a flavorful chicken broth, store-bought cheese tortellini, shredded cooked chicken, and fresh spinach for brightness.
What’s the difference between broth and stock?
Broth and stock are often used interchangeably, but broths are usually made from meat and offer a lighter, clearer flavor while stocks are richer from simmered bones. For quick soups like this one, choose a good-quality broth with strong flavor since you won’t be simmering for long. If you prefer less sodium, buy a lower-sodium broth rather than diluting it with extra water.
How to Make It Step by Step
Start by heating butter or olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, along with fresh thyme and rosemary. Season with salt and black pepper and cook about 10 minutes, until the vegetables are softened but not browned.
If you don’t have fresh herbs, 1 teaspoon of Italian seasoning works well as a substitute. Once the vegetables are soft, pour in about 8 cups (two cartons) of chicken broth and bring to a boil, then lower to a simmer.
Add fresh tortellini to the simmering broth and cook according to package directions, usually about 4 minutes. Near the end of cooking, stir in 2 cups of fresh baby spinach and cook just until wilted, about a minute.
Stir in 3 cups of shredded, cooked chicken and heat until warmed through. Remove the rosemary and thyme stems, taste, and adjust seasoning with salt and pepper. Serve hot, and grate fresh Parmesan on top if desired for an extra burst of flavor.
What to serve with it
This soup is hearty enough to be the main course, but it’s also lovely with simple sides:
- Crusty bread or sourdough
- Drop biscuits or Asiago black pepper bread
- Grilled cheese or puff pastry cheese straws for a fun pairing
- A crisp green salad like a Caesar or mixed greens
Recipe Variations
Spices: Add crushed red pepper for heat or finish with fresh basil or parsley.
Garlic: Stir in 1–2 minced garlic cloves with the vegetables for extra depth.
Beans: Add a drained can of white beans for more protein and texture.
Greens: Swap spinach for Swiss chard or kale if you prefer heartier greens.
Parmesan rind: Toss in a parmesan rind while simmering for deeper flavor.
Meat: Substitute Italian sausage for chicken for a different, robust flavor.
Slow cooker: Combine all ingredients except spinach, chicken, and tortellini; cook on high 2 hours, then add spinach, chicken, and tortellini and cook another hour.
Recipe FAQ and Expert Tips
Cool the soup, then store in an airtight container in the refrigerator for up to 5 days. Note that the tortellini will continue to soften each day, so it’s best enjoyed sooner rather than later.
Yes, freeze in an airtight container for up to 2 months. Be aware that the pasta can become softer after freezing and reheating.
Microwave in a heatproof bowl until steaming, about 1–2 minutes depending on portion. Alternatively, reheat gently on the stovetop for 3–5 minutes.
This recipe is very flexible: try different meats like sausage or shredded beef, add root vegetables or squash, or switch greens to kale or chard. Adjust herbs and spices to your preference.
If you try this recipe, leave a rating and comment — feedback is always appreciated!
Spinach Tortellini Soup with Chicken
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Ingredients
For the Tortellini Soup:
- 1 tablespoon butter (or other cooking fat of choice)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 4 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 1/2 teaspoon salt
- freshly ground black pepper
- 8 cups chicken broth
- 12 ounce package fresh tortellini
- 2 cups fresh spinach
- 3 cups shredded cooked chicken
Optional Pairings for Serving:
- drop biscuits
- asiago black pepper bread
- waffle iron grilled cheese
Instructions
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Heat a large pot over medium heat. Add the butter, celery, carrots, onion, rosemary, thyme, salt, and several cracks of black pepper. Cook about 10 minutes, stirring occasionally, until the vegetables are softened.
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Pour in the chicken broth, bring to a boil, then reduce to a simmer. Add the tortellini and cook according to package directions (about 4 minutes). Stir in the spinach and wilt for about 1 minute, then add the shredded chicken and heat through.
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Remove the rosemary and thyme stems, adjust seasoning if needed, and serve hot. Enjoy with bread if you like.
Notes
Freezing: Freeze for up to 2 months, though the tortellini may become softer after thawing.
Reheating: Microwave until steaming (1–2 minutes) or reheat gently on the stove for 3–5 minutes.
Nutrition
Nutrition estimates are provided as a guideline and may vary based on ingredients and portions.