Chicken Spinach Tortellini Soup is a welcome spin on traditional chicken soup, perfect for lunch and hearty enough for dinner. It is fast and easy to make using pre-made tortellini and cooked chicken. Have all of your ingredients chopped in advance and you can have this soup on the table in less than 30 minutes. Serve it with a hearty crusty or artisan bread and fresh salad for a complete meal.
Chicken Spinach Tortellini Soup Recipe
1 teaspoon olive oil
1 cup diced onions
4 cloves garlic, pressed
6 cups chicken broth, canned or homemade (see Note)
1/2 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
2 cups cooked chicken, cut into 1-inch cubes (rotisserie chicken from the market or leftover homemade)
1 pound baby spinach, stems trimmed and larger leaves torn in half
2 medium tomatoes, diced or 1 medium can diced peeled tomatoes, drained
1/2 pound pre-made cheese tortellini (from the market refrigerator case or freezer)
Grated Parmesan cheese for garnish, optional
Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute, stirring often, until onions are softened and translucent, about 5 minutes. Add garlic and stir-fry another 2 minutes.
Add chicken broth, poultry seasoning, and pepper to the pot. Bring to a low boil. Reduce heat, add tortellini, and simmer until cooked through, about 10 minutes. Stir in cooked chicken, spinach, and tomatoes. Cook an additional 5 minutes, gently stirring occasionally, until spinach is limp but still nicely green.
Garnish with Parmesan cheese, if desired. Serve soup hot with crusty bread and a fresh green salad for a complete meal.
Yield: 4 to 6 servings
• If you like a strong chicken flavor, add a bouillon cube or 1 teaspoon bouillon granules or paste to the hot broth.
Chicken Spinach Tortellini Soup Recipe Photo ©2018 Peggy Filippone