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chicken tortellini soup with spinach

Chicken Tortellini Soup with Spinach

This Chicken Tortellini Soup with Spinach is super easy to make on the stovetop or crockpot, deliciously comforting, and the perfect healthy dinner option for during the week. I'll also give some make-ahead tips so you can have this soup on the table in less than 15 minutes.
5 from 2 votes
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Course: dinner, dinner recipe, Soup
Cuisine: American, Italian
Keyword: chicken tortellini soup, chicken tortellini soup with spinach
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 387kcal


  • 2 tablespoons olive oil
  • 1/2 cup chopped white onion
  • 2 cloves garlic chopped
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 lb boneless skinless chicken breasts about 2-3 chicken breasts
  • 1 9-ounce package dry cheese tortellini I like the Barilla brand
  • 1 5-ounce package of baby spinach
  • 2-4 tablespoons fresh lemon juice
  • salt and pepper
  • Grated Parmesan Cheese


  • On the stove top, In a large pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent and fragrant.
  • Add garlic and Thyme and cook for 2 minutes longer.
  • Pour in the broth and bring the soup to a boil.
  • Reduce to a simmer and carefully place the chicken breast with the broth. Cook the chicken breasts for about 10 – 15 minutes or until no longer pink on the inside.
  • Remove the chicken breasts from the pot and set them aside on a plate. 
  • Keep the soup simmering and add the tortellini and cook for 7-8 minutes until the tortellini is tender.
  • Carefully chop or shred the chicken breasts and add them into the soup pot along with the spinach and fresh lemon juice. Start with two tablespoons, give it a taste, and then add more if you prefer.
  • Continue cooking until the soup is hot—season with salt and pepper.
  • Serve hot with grated parmesan cheese.


Serving size is about 2 cups
Storage tips
For the week.
The soup base can be made ahead of time for the week. Store in airtight containers and refrigerate for up to 4 days. When you plan to eat the soup, heat it on the stove and add the tortellini. Storing the tortellini in the broth will cause it to get mushy.
You can also prepare the tortellini separately and store it separately in the fridge. On the night you're going to eat, heat the soup, add the tortellini, and continue cooking until heated. 
To freeze.
I don't recommend freezing the tortellini in the soup. Instead, freeze the soup base and add the tortellini when you heat the soup.


Serving: 1g | Calories: 387kcal | Carbohydrates: 33g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 1139mg | Fiber: 3g | Sugar: 3g