This Tortellini Soup with Chicken and Spinach is made with celery, carrots, onions, parsley, chicken, spinach, water and tortellini.
This dish is great for special occasions whether that be Thanksgiving or Christmas. It is also perfect for sick days since the chicken broth is made from scratch, and provides so many nutrients.
If you love soup recipes, feel free to try my Instant Pot French Onion Soup and my Tomato Soup.
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Why you will love this recipe
Versatile: Feel free to add kale, meat, or sausage in this Tortellini Soup with Chicken and Spinach. There are so many variations so have fun with it.
Full of flavor: Cooking the chicken carcass in the broth gives the broth so much flavor.
Hearty: The tortellini and chicken combination make this dish such a hearty one.
Kid Friendly: This is perfect for sick days, or really any day. I loved eating this soup as a child.
Great for Cold Weather: I love eating this soup in the cold winter months.
Serves a crowd: It is easy to double this recipe if your stockpot is big enough.
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Whole rotisserie chicken
- Olive oil
- Celery
- Carrot
- Onion
- Water
- Parsley
- Salt and pepper
- Chicken bouillon
- Spinach
- Tortellini
See recipe card for quantities.
Instructions
Start by taking the meat off of the rotisserie chicken and setting aside on a plate. Keep the carcass and bones.
In a large stockpot on medium heat, add olive oil and wait for it to shimmer. Throw in the celery, carrots, onions and cook until soft, about 5 minutes. Pour in the water, parsley, chicken carcass, cube of chicken bouillon and salt and pepper. Bring to a boil, cover and cook on low heat for 1-2 hours. Feel free to try the broth until your desired doneness. The longer you cook it, the better.
Uncover and add chicken meat, spinach and tortellini and cook as long as the tortellini package says to, approximately 4-9 minutes.
Substitutions
Rotisserie chicken: I feel that using the bones from the chicken give the soup so much flavor. You can also jut use any shredded chicken and use premade chicken broth instead.
Vegetable: I love using the trifecta of onion, celery and carrots to make a traditional chicken broth. It gives the soup so many nutrients.
Spinach: I have seen many different variations of this soup. You can use spinach, kale, or arugula.
Tortellini: You can use any brand of tortellini and any filling. I have seen people use cheese or meat tortellini too.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - top with extra parsley on top, as well as parmesan.
- Kid friendly - use cheese tortellini and top with parmesan cheese.
Check out this Zucchini Beef Soup.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Read the tortellini package instructions to see how long to cook until al dente.
Print
Tortellini Soup with Chicken and Spinach
- Total Time: 1 Hour 15 minutes
- Yield: 4 servings 1x
Description
This Tortellini Soup with Chicken and Spinach is made with celery, carrots, onions, parsley, chicken, spinach, water and tortellini.
Ingredients
Broth:
- A whole rotisserie chicken
- 2 tablespoons olive oil
- 1 stalk of celery, chopped
- 1 carrot, chopped
- 1 small onion, chopped
- 3-4 quarts of water
- ⅓ cup of parsley, chopped
- Salt and pepper
- 1 cube of chicken bouillon
Soup:
- 1 cup of fresh spinach
- 2 (16 oz) bag of tortellini
Instructions
- Start by taking the meat off of the rotisserie chicken and setting aside on a plate. Keep the carcass and bones.
- In a large stockpot on medium heat, add olive oil and wait for it to shimmer. Throw in the celery, carrots, onions and cook until soft, about 5 minutes. Pour in the water, parsley, chicken carcass, cube of chicken bouillon and salt and pepper. Bring to a boil, cover and cook on low heat for 1-2 hours. Feel free to try the broth until your desired doneness. The longer you cook it, the better.
- Uncover and add chicken meat, spinach and tortellini and cook as long as the tortellini package says to, approximately 4-9 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 Hour
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 281.3
- Sugar: 4.3 g
- Sodium: 1,327.4 mg
- Fat: 10.7 g
- Saturated Fat: 4.5 g
- Carbohydrates: 33.3 g
- Fiber: 3.4 g
- Protein: 14.1 g
- Cholesterol: 36.7 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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