Easy Tortellini Soup with Chicken and Spinach
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Tortellini Soup with Chicken and Spinach is a creamy, delicious, cozy soup recipe perfect for fall and winter days. It’s a hearty soup so quick and easy, that every time you crave Italian food, you’ll think of this soup! A handful of pantry ingredients, plus leftover chicken, is all you need for this easy tortellini soup recipe that’s ready in 15 to 20 minutes!
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What I Love About Tortellini Soup
Tortellini Soup with Chicken and Spinach is a creamy and delicious soup you’ll make time and time again. In fact, it’s one of the easiest and quickest soups I make!
I love tortellini, so I’m always looking for ways to incorporate it into our meals. This soup is incredibly delicious.
And did I mention that it’s easy?
The only chopping is the garlic, and I use a garlic press for that, so it doesn’t count! The rest are prepared ingredients that come in handy on those hectic nights when you’re craving warm comfort food.
You’ll want to make this soup if you have leftover cooked chicken and love tortellini.
If you’re a tortellini fan, you might also enjoy trying the Easy Skillet Tortellini with Corn and Bacon or the 4-Ingredient One-Pot Tortellini Skillet recipe.
For another Italian-inspired soup, I love making our easy crock pot chicken gnocchi soup on chilly days when craving the ultimate comfort food!
Tortellini Soup Ingredients
Here’s a quick list of what you need to make this delicious soup. The ingredient measurements are in the recipe card at the bottom of this post.
- Refrigerated cheese tortellini
- Chicken Broth
- Light Alfredo pasta sauce
- Cooked chicken, like rotisserie
- Garlic cloves
- Tomato paste
- Seasonings: Italian Seasoning blend, salt, and pepper
- Thickening: Oil or butter plus all-purpose flour
- Fresh baby spinach
- Parmesan cheese and fresh parsley for serving
How to Make Tortellini Soup in 3 Easy Steps
Detailed instructions are in the recipe card at the bottom of this post, but this is how quick and easy this tortellini soup is to make!
- In a large soup pot or Dutch oven, heat the oil (or butter) and saute the garlic, tomato paste, and Italian seasoning until fragrant. Stir in the flour and cook for 1 minute more.
- Gradually whisk in the broth, bring to a simmer, and cook for 15 minutes.
- Stir in the alfredo sauce, tortellini, cooked chicken, and spinach. Cook just until the tortellini is al dente, per package instructions. Serve with fresh parsley and Parmesan.
More Pasta Soup Recipes
- Easy Instant Pot Turkey Vegetable Pasta Soup
- A Classic Ribollita: Tuscan Bean Soup Recipe
- Vegetarian Instant Pot White Bean Soup: 5 Minute Recipe
- 15 Minute White Bean Soup with Garden Vegetables
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Tortellini Soup with Chicken and Spinach
Equipment
Ingredients
- 2 tablespoons oil or butter
- 3 garlic cloves minced
- 1/2-1 teaspoon salt sea salt preferred
- 1/2 teaspoon Italian seasoning
- 1 (6-oz) can tomato paste
- 1/4 cup all-purpose flour
- 6-7 cups chicken broth reduced sodium
- 1 (14-ounce) refrigerated cheese tortellini
- 1 (10-ounce) jar light Alfredo pasta sauce
- 2 cups shredded cooked chicken I use rotisserie deli chicken
- 3-4 cups baby spinach lightly packed
- 1 oz Parmesan cheese
Instructions
- In a large soup pot or Dutch oven, heat the oil (or butter) and saute the garlic, tomato paste, and Italian seasoning until fragrant, stirring constantly for about 1 minute to keep the garlic from burning. Stir in the flour and cook for 1 minute more.
- Gradually add the broth, whisking to combine. Bring the mixture to a simmer, then reduce the heat to low and simmer for 15 minutes.
- Stir in the alfredo sauce, tortellini, cooked chicken, and spinach. Cook just until the tortellini is al dente, per package instructions. Serve with fresh parsley and Parmesan.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thanks this was delicious!