Spinach and tortellini soup is one of the easiest, coziest and heartiest soups you can make on a cold day. Plus, bulk it up with extra protein if you have leftover chicken on hand.
I don’t know about you, but with cold winter temperatures, I pull out my soup favorite recipes and keep them handy for the duration of the season. I love soups, from the broth-based to the heavy cream-based, they are comforting on so many levels.
A few years ago, I was at a friend’s house and she was making this soup for lunch. I was hooked. It’s so dead easy to make and taste oh so cozy. Thankfully she was kind enough to share the recipe with me. 
Do you need a quick soup that doesn’t require hours to make, well, this is THAT soup. A broth based soup, with a punch of vitamins from the added spinach and those gorgeous, cheesy stuffed Tortellini in there begging for attention, all make for a healthy and cozy choice for dinner or light lunch. If you absolutely have a must-eat-meat eater in your family, then add in some shredded rotisserie chicken and now you have a hearty, healthy and cozy choice for that dinner or kind of light lunch. Win-win.
If you are making this recipe with the shredded chicken, then you can make it in the slow cooker on low for 4 hrs, but do wait until the last 20 – 30 minutes of the cooking time to add in the Tortellini pasta … that’s so it doesn’t go into an oblivious mushy mess, then wait until you turn off the heat to add in the spinach and watch it go from I’m not really sure about this … to … Oh do I need to add in more? … I’m a one spinach bag kind of girl if you’re asking.
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Spinach and Tortellini Soup
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
A comforting bowl of cheesy tortellini and spinach in a light broth. Perfect for a quick weeknight meal.
Ingredients
- 1 pkg (227-255 g) Fresh Cheese Tortellini Pasta
- 8 cups (1900 ml) Vegetable or Chicken Broth
- 1 bag Fresh Spinach
- 1 - 2 Lemons Juice
- Freshly grated Parmesan Cheese
- Pepper
- 1 - 2 cups (237 - 473 ml) Rotisserie Chicken
Instructions
- For the Soup:
- In a large saucepan or dutch oven, bring the broth to a boil, then add the fresh tortellini pasta and cook according to package directions. If using chicken, add it now and cook for 5-8 minutes to heat through.
- Once the tortellini is done, remove the pan from the heat and add the fresh spinach; stir until it wilts.
- Squeeze in lemon juice and check the seasoning; add more lemon juice if needed.
- Season to taste with salt and pepper, if desired.
- Garnish with freshly grated Parmesan cheese.
Notes
- For a richer broth, use homemade chicken broth instead of store-bought.
- If fresh spinach isn’t available, frozen spinach will work but be sure to squeeze out excess water before adding to the soup.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 12
- Cholesterol: 20
Frequently Asked Questions
Can I use fresh spinach instead of frozen in the Spinach and Tortellini Soup?
Yes, you can use fresh spinach; just add it at the end of cooking, right before turning off the heat, to ensure it retains its vibrant color and nutrients.
How do I prevent the tortellini from getting mushy in the soup?
To avoid mushy tortellini, add them to the slow cooker during the last 20-30 minutes of cooking time.
Can I substitute the broth with something else if I don’t have it on hand?
You can use water with a bouillon cube or make a quick vegetable stock if you’re out of broth.
