Chicken Spinach Tortellini Soup: A Delicious & Easy Recipe

Chicken Spinach Tortellini Soup: Prepare to be transported to a cozy Italian trattoria with every spoonful of this comforting and flavorful soup! Imagine tender cheese-filled tortellini swimming in a rich, savory broth, studded with juicy chicken and vibrant spinach. This isn’t just soup; it’s a hug in a bowl, perfect for chilly evenings or when you simply crave a taste of home.

Tortellini, originating from the Emilia region of Italy, are traditionally filled with a mixture of meat and cheese, representing the region’s rich culinary heritage. While the exact origins are debated, legend has it that a chef, inspired by the goddess Venus’s navel, created the first tortellini. Whether fact or folklore, these little pasta pockets have become a beloved staple worldwide.

What makes Chicken Spinach Tortellini Soup so irresistible? It’s the perfect balance of textures and flavors. The creamy cheese filling of the tortellini contrasts beautifully with the tender chicken and slightly wilted spinach. The broth, infused with herbs and spices, ties everything together in a harmonious symphony of taste. Plus, it’s incredibly convenient! This one-pot wonder is relatively quick to prepare, making it an ideal weeknight meal that the whole family will adore. I find that this soup is a crowd-pleaser because it’s both hearty and healthy, satisfying cravings without being overly heavy. So, grab your favorite pot, and let’s get cooking!

Ingredients:

• For the Soup:
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 9 ounces refrigerated cheese tortellini
• 5 ounces fresh spinach, roughly chopped
• 1/4 cup heavy cream (optional, for extra richness)
• Grated Parmesan cheese, for serving (optional)

Preparing the Chicken and Aromatics:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Make sure your pot is big enough to hold all the ingredients comfortably. I like to use my Dutch oven because it distributes the heat evenly.
2. Add the bite-sized chicken pieces to the pot and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pot; if necessary, cook the chicken in batches to ensure proper browning. Overcrowding will steam the chicken instead of browning it. Remove the chicken from the pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir occasionally to prevent burning. You want the onion to become translucent and slightly sweet.
4. Add the minced garlic to the pot and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly while cooking the garlic.

Building the Soup Base:

1. Pour the chicken broth into the pot, scraping up any browned bits from the bottom. These browned bits, also known as fond, add a ton of flavor to the soup.
2. Add the undrained diced tomatoes, Italian seasoning, salt, and pepper to the pot. Stir well to combine all the ingredients.
3. Bring the soup to a simmer, then reduce the heat to low and cover. Let it simmer for about 15 minutes to allow the flavors to meld together. This simmering step is crucial for developing a rich and flavorful soup.

Adding the Tortellini and Spinach:

1. Add the cooked chicken back to the pot. Stir to combine.
2. Add the cheese tortellini to the soup. Cook according to the package directions, usually about 3-5 minutes, or until the tortellini are tender. Be careful not to overcook the tortellini, as they can become mushy.
3. Stir in the fresh spinach until it wilts, about 1-2 minutes. The spinach will quickly wilt from the heat of the soup.

Finishing Touches and Serving:

1. If desired, stir in the heavy cream for extra richness. This is optional, but it adds a lovely creamy texture to the soup.
2. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or Italian seasoning to suit your taste.
3. Serve hot, garnished with grated Parmesan cheese, if desired. A sprinkle of fresh parsley also adds a nice touch.

Tips and Variations:

• Make it Spicy: Add a pinch of red pepper flakes to the soup for a little heat.
• Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Add them along with the onion.
• Use Different Protein: You can substitute the chicken with ground turkey or Italian sausage. Brown the ground turkey or sausage before adding the onion.
• Use Frozen Spinach: If you don’t have fresh spinach, you can use frozen spinach. Be sure to thaw and squeeze out any excess water before adding it to the soup.
• Make it Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. You can also add more vegetables to make it heartier.
• Cream Cheese Variation: For an even creamier soup, stir in 2-4 ounces of cream cheese during the last few minutes of cooking. Make sure the cream cheese is softened before adding it to the soup.
• Lemon Juice: A squeeze of fresh lemon juice at the end brightens up the flavors of the soup.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This soup can be frozen, but the tortellini may become slightly softer upon thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Detailed Ingredient Notes:

• Chicken: I prefer using boneless, skinless chicken breasts for this recipe because they are lean and cook quickly. However, you can also use chicken thighs if you prefer. Just be sure to trim off any excess fat.
• Onion: A yellow onion is my go-to for this soup, but you can also use a white onion or even a shallot.
• Garlic: Freshly minced garlic is always best, but you can also use jarred minced garlic if you’re short on time.
• Chicken Broth: I recommend using low-sodium chicken broth so you can control the amount of salt in the soup.
• Diced Tomatoes: I like to use canned diced tomatoes with their juice for this recipe. You can also use crushed tomatoes or tomato sauce if you prefer.
• Italian Seasoning: You can find Italian seasoning in the spice aisle of most grocery stores. It’s a blend of herbs like oregano, basil, rosemary, and thyme.
• Tortellini: I use refrigerated cheese tortellini for this recipe, but you can also use dried tortellini. Just be sure to adjust the cooking time accordingly. You can also use different fillings, such as spinach and ricotta or mushroom.
• Spinach: Fresh spinach is best for this recipe, but you can also use frozen spinach. Be sure to thaw and squeeze out any excess water before adding it to the soup.
• Heavy Cream: Heavy cream adds a lovely richness to the soup, but it’s optional. You can also use half-and-half or milk if you prefer.
• Parmesan Cheese: Grated Parmesan cheese is a classic topping for this soup. You can also use other cheeses, such as mozzarella or Romano.

Equipment You’ll Need:

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula

Why This Recipe Works:

This Chicken Spinach Tortellini Soup is a comforting and flavorful meal that’s perfect for a chilly day. It’s easy to make and can be customized to your liking. The combination of chicken, vegetables, and cheese tortellini creates a hearty and satisfying soup that the whole family will love. The Italian seasoning adds a touch of warmth and depth, while the spinach provides a boost of nutrients. The optional heavy cream adds a luxurious creaminess that takes the soup to the next level.

I love how versatile this recipe is. You can easily swap out the chicken for another protein, add different vegetables, or use different types of tortellini. It’s a great way to use up leftover ingredients and create a delicious and healthy meal.

The key to a great soup is to build the flavors in layers. Starting with the aromatics (onion and garlic) and then adding the broth and seasonings allows the flavors to meld together and create a rich and complex soup. Simmering the soup for a while also helps to develop the flavors.

Don’t be afraid to experiment with different ingredients and seasonings to create your own unique version of this soup. The possibilities are endless!

Conclusion:

This Chicken Spinach Tortellini Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting symphony of flavors that’s surprisingly easy to create. From the savory chicken broth to the tender tortellini and the vibrant spinach, every ingredient works in harmony to deliver a truly satisfying meal. I know you might be thinking, “Soup again?”, but trust me on this one. This recipe is a game-changer, a weeknight wonder that will quickly become a family favorite. Why is it a must-try? Because it’s quick, it’s customizable, and it’s packed with goodness. You can have a steaming pot of this deliciousness ready in under an hour, making it perfect for those busy evenings when you need a wholesome meal without spending hours in the kitchen. Plus, the combination of protein, carbs, and veggies makes it a complete and balanced dish. It’s also incredibly versatile. Feel free to swap out the chicken for turkey or sausage, or add other vegetables like carrots, celery, or zucchini.

Serving Suggestions and Variations:

For a heartier meal, consider adding a dollop of ricotta cheese or a sprinkle of Parmesan cheese on top. A crusty piece of bread or some garlic bread on the side is also a fantastic addition for soaking up all that flavorful broth. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick. Want to make it even creamier? Stir in a splash of heavy cream or half-and-half at the end of cooking. For a lighter version, use low-sodium chicken broth and skip the cheese. You can also use whole wheat tortellini for added fiber. Another great variation is to add a squeeze of lemon juice just before serving. The acidity brightens up the flavors and adds a refreshing touch. If you have leftover rotisserie chicken, this is a perfect way to use it up. Simply shred the chicken and add it to the soup during the last few minutes of cooking. Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking – it’s all about creating something that you and your loved ones will enjoy. I truly believe that this Chicken Spinach Tortellini Soup will become a staple in your kitchen. It’s a recipe that you’ll turn to again and again, whether you’re looking for a quick and easy weeknight meal or a comforting dish to warm you up on a cold day. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family think? Share your thoughts and photos in the comments below. I can’t wait to see what you create! Happy cooking! Let me know if you have any questions, I’m here to help. I hope you enjoy this delicious and easy soup!

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