Even during the warm summer months, this Tortellini Soup with Chicken & Spinach is on my family’s list of favorites. It’s a hearty one, for sure.
The moment you add the tortellini, this soup becomes substantial enough to be considered a meal in a bowl. Simply add a green salad and you’re all set.
What you’ll need for your Tortellini Soup with Chicken & Spinach…
- Butter – Salted or unsalted butter can be used.
- Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor.
- Fresh garlic – Chopped.
- Large onion – Chopped. White, yellow or sweet onions may be used.
- Fresh celery – Thinly sliced.
- Fresh carrots – Thinly sliced. I prefer the texture of fresh carrots in this soup since they hold up well during the cooking process.
- Fresh parsley – Chopped. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. I usually save some to sprinkle over each bowl when serving.
- Chicken broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that.
- Canned tomatoes – Roughly chopped. My preference is to use organic whole San Marzano tomatoes. I crush them with my hands so that there are some rustic chunks throughout.
- Fresh oregano – Chopped. Highly recommend the fresh variety, which has a peppery, assertive flavor that tends to mellow when cooked. If you prefer to use dried oregano, keep in mind that it has a more concentrated, slightly bitter flavor. In place of the tablespoon of fresh chopped herb, use a scant teaspoon of the dried oregano.
- Bay leaves – Bay leaf adds a subtle, herbal, and slightly floral flavor, with notes of thyme and oregano. Remove & discard before serving.
- Cooked chicken breast – Shredded. For convenience, try one of those rotisserie chickens at your local market. We prefer white meat in this household, so we always look for the prepared chicken breast instead of the whole bird. There’s plenty of meat for a big pot of soup plus some extra for a sandwich or two.
- Parmesan cheese rind – Parmesan rinds are the tough, hardened outer edges of the cheese wheel. They are packed with concentrated umami and add a ton of flavor when added to simmering broths, soups and pasta sauces. I always save them in the freezer for future use.
- Fresh baby spinach – Fresh baby spinach is ideal in this recipe. The young tender leaves are more delicate with a slightly sweeter flavor compared to mature spinach.
- Frozen peas – Frozen peas are a highly nutritious, budget-friendly pantry staple. Because they are picked and flash-frozen at their peak, they retain almost all their vitamins and boast a natural sweetness that makes them perfect for throwing into pastas, soups & side dishes.
- Cheese tortellini – Tortellini is a ring-shaped, stuffed pasta from Italy, traditionally filled with meat or cheese and served in broth or with a sauce. I always choose a refrigerated cheese tortellini that is imported from Italy.
- Salt & freshly ground black pepper – To taste.
- Parmesan cheese – Freshly grated. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano.
- In a stock pot or dutch oven of at least 8-quart capacity, heat the butter & oil over medium heat.
- Add the garlic & onion – sauté for about 3 minutes.
- Once translucent, add the celery, carrot & parsley.
- Cover and cook for about 10 minutes.
- Lightly season with salt and pepper.
- Add the chicken broth, tomatoes, oregano, bay leaves, optional cheese rind & chicken.
- Bring to a boil.
- While waiting for the broth to boil, partially cook the peas in a separate small pot.
- Add the peas to the soup.
- Once boiling, lower the heat and simmer, uncovered, for 30 minutes.
- While the soup is simmering, cook the cheese tortellini until al dente according to package directions.
- Do not add salt to the water.
- When finished, set aside.
- Add the fresh baby spinach to the soup.
- Stir to combine.
- Simmer for an additional ten minutes.
- Remove the bay leaves and optional cheese rind.
- If necessary, season to taste with additional salt and pepper.
- Place a generous amount of tortellini in bottom of each bowl.
- Cover with hot soup and top it off with freshly grated parmesan cheese.
NOTE: Allow the soup to cool down in the pot before adding the remaining tortellini.
Customize your Tortellini Soup with Chicken & Spinach…
- Add some chopped fresh basil along with your parsley.
- Replace some of the shredded chicken with sausage crumbles.
- Instead of baby spinach, try it with fresh chopped escarole.
- Switch things up by using tortellini that’s stuffed with mushrooms or roasted butternut squash.
Looking for the ultimate upgrade?
Just before serving, add some heavy cream to the mix. It will turn your pot of goodness into a rich and creamy indulgence.
Tortellini Soup with Chicken & Spinach
Hearty and delicious. Freezes well.
Ingredients
- 2 tablespoons butter
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 1 large onion, chopped (about 1 1/2 cup / 7.5 ounces)
- 4 stalks celery, thinly sliced (about 1 1/2 cup / 6.5 ounces)
- 7 carrots, thinly sliced (about 3 cups / 14 ounces)
- 1/2 cup fresh parsley, chopped
- 3 - 46 ounce cans chicken broth
- 1 - 28 ounce can tomatoes, roughly chopped
- 1 tablespoon fresh oregano, chopped (or generous pinch of dried oregano)
- 2 bay leaves
- 4 cups cooked chicken breast, shredded (16 ounces)
- 2-inch parmesan cheese rind (optional)
- 11 ounces fresh baby spinach, roughly chopped
- 12 ounces frozen peas
- 16 ounces cheese tortellini (fresh or frozen)
- kosher or sea salt
- freshly ground black pepper
- 1/2 cup parmesan cheese, freshly grated (1 1/2 ounce)
Instructions
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In a stock pot or dutch oven of at least 8-quart capacity, heat the butter and oil over medium heat. Add the garlic and onion; sauté for about 3 minutes. Once translucent, add the celery, carrot, and parsley. Cover and cook for about 10 minutes. Lightly season with salt and pepper.
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Add the chicken broth, tomatoes, oregano, bay leaves, cheese rind (if using) and chicken. Bring to a boil. While waiting for the broth to boil, partially cook the peas in a separate pot or in the microwave oven. Add the peas to the soup. Once boiling, lower heat and simmer, uncovered, for 30 minutes.
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While soup is simmering, cook the cheese tortellini until al dente according to package directions. Do not add salt to the water. When finished, set aside.
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Add fresh baby spinach to soup. Stir to combine. Simmer for additional 10 minutes. Remove bay leaves and optional cheese rind. If necessary, season to taste with additional salt and pepper. Place generous amount of tortellini in bottom of bowl, cover with hot soup and top off with freshly grated parmesan cheese.
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NOTE: Allow soup to cool down in the pot before adding the remaining tortellini.
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More hearty soups to try…
