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Spinach and Tortellini Soup

Spinach and Tortellini Soup

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.

See Also

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.

Spinach and Tortellini Soup

Stacey M Doyle
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Servings 4 servings


  • 1 pkg @ 9 or 10 oz, Fresh Cheese Tortellini Pasta, or you can use your favorite flavored Tortellini pasta. (find them in the refrigerated section)
  • 8 cups Vegetable or Chicken Broth
  • 1 bag Fresh Spinach washed and dried
  • Juice of 1 - 2 Lemons
  • Freshly grated Parmesan Cheese to garnish
  • Pepper to taste


  • 1 - 2 cups Rotisserie Chicken shredded


  • In a large saucepan or dutch oven, bring the Broth to a boil, then add in the fresh Tortellini Pasta, cooking according to directions. (If using the Chicken, now's the time to add it in, cook for about 5 - 8 minutes to heat the meat through).
  • Once Tortellini is done, remove pan from heat and add in the fresh Spinach, and stir until it starts to wilt.
  • Squeeze in the Lemon juice, check the taste, add more if needed.
  • Season to taste with Pepper and Salt if desired.
  • Garnish with freshly grated Parmesan Cheese.


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