There’s nothing cozier than a warm bowl of easy chicken tortellini soup with spinach on a cool night. This creamy one-pot soup brings together tender shredded chicken, cheese-filled tortellini, and bright fresh spinach in a silky herb-infused broth. It’s simple enough for a busy weeknight but delicious enough to serve to guests and it takes 30 minutes or less.
This soup feels like comfort, care, and home without the stress of complicated cooking.
⭐ Why This Recipe Works
- One pot → minimal cleanup
- Uses cooked chicken (rotisserie works perfectly!)
- Cream added at the end → smooth, velvety texture
- Spinach stirred in gently → remains bright and tender
This recipe is engineered for flavor AND efficiency.
🛒 Ingredients
| Ingredient | Notes |
|---|---|
| 2 cups cooked shredded chicken | Rotisserie = perfect shortcut |
| 1 tbsp olive oil | For sautéing aromatics |
| 1 small onion, diced | Adds natural sweetness |
| 3 cloves garlic, minced | Essential flavor base |
| 4 cups chicken broth | Low-sodium recommended |
| 1 can (14.5 oz) diced tomatoes (optional) | Skip for creamier texture |
| 1 tsp Italian seasoning | Herb depth |
| ½ tsp dried basil | Optional aroma boost |
| Salt + black pepper | To taste |
| 8 oz refrigerated cheese tortellini | Fresh cooks fastest |
| 3 cups fresh spinach | Stir in at the end |
| ½ cup heavy cream OR half-and-half | Controls creaminess |
| Parmesan for serving | Optional but recommended |
👩🍳 How To Make It
1) Sauté Aromatics
Heat oil in a large pot. Cook onion until soft, then add garlic 30 seconds.
2) Add Broth + Seasonings
Add broth, tomatoes (if using), basil, Italian seasoning, salt, and pepper. Simmer 5–7 minutes.
3) Add Chicken + Tortellini
Stir in shredded chicken and tortellini. Simmer until pasta is tender (3–6 minutes).
4) Make It Creamy
Reduce heat. Stir in cream.
5) Add Spinach
Add spinach and let it wilt gently.
6) Serve Warm
Top with Parmesan and cracked pepper.
🥣 Serving Suggestions
Serve with:
- Garlic toast
- Buttered baguette
- Air fryer biscuits
- Simple caesar or arugula salad
✨ Tortellini Texture Control Method
None of your competitors explain this.
To prevent leftover tortellini from becoming mushy:
- Cook tortellini separately
- Store soup base + pasta in separate containers
- Combine fresh when reheating
This keeps tortellini chewy and perfect, not over-soft.
✨ High-Protein & Budget Smart Boost
Stretch the soup without extra cost:
Add 1 can of white beans (drained + rinsed).
→ Adds protein, fiber, and creaminess naturally.
→ Makes the soup more filling with zero extra cream required.
This is game-changing for:
- Meal prep
- Families
- High-protein lifestyle
🧊 Storage & Meal Prep
| Storage | Duration | Tip |
|---|---|---|
| Fridge | 3–4 days | Store pasta separately |
| Freezer | 2 months | Freeze soup base only |
| Reheat | Low heat | Add splash broth if thick |
❓ FAQ Easy Chicken Tortellini Soup with Spinach
Can I use fresh spinach instead of frozen?
Yes, fresh wilts beautifully. Frozen spinach works, just squeeze water out first.
Can I use frozen tortellini?
Yes, add 2–4 extra minutes at the end.
How to make it dairy-free?
Use coconut milk instead of cream + dairy-free tortellini.
✅ Conclusion
This easy chicken tortellini soup with spinach is warm, creamy, and nourishing everything a comforting soup should be. Simple ingredients, one pot, and ready fast. Perfect for weeknights, meal prep, or sharing with someone you love.
✨ Try it this week and tag @EatTreatsRecipes I’d love to share your bowl!
For a similar cozy pasta soup, try our Creamy Parmesan Italian Sausage Ditalini Soup.
Looking for soups that fit meal prep? Explore High-Protein Soups for Fall.
Want quick fix dinners? Check out our Easy Crockpot Soup Recipes.
For a cheesy classic, don’t miss our Soul-Warming Crockpot Cheese Broccoli Soup.
Need a sweet cozy finish? Browse our Easy Fall Dessert Recipes.
Easy Chicken Tortellini Soup with Spinach
Ingredients
- 2 cups cooked shredded chicken rotisserie chicken works great
- 1 tablespoon olive oil for sautéing
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth low-sodium recommended
- 1 14.5 oz can diced tomatoes optional, for a tomato base
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil optional
- salt and black pepper to taste
- 8 oz cheese tortellini refrigerated or fresh
- 3 cups fresh spinach
- ½ cup heavy cream or half-and-half
- grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until soft. Stir in garlic and cook for 30 seconds.
- Add chicken broth, optional diced tomatoes, Italian seasoning, basil, salt, and pepper. Bring to a simmer for 5–7 minutes.
- Stir in shredded chicken and tortellini. Cook until tortellini is tender, about 3–6 minutes.
- Reduce heat and stir in cream. Add spinach and cook until just wilted, about 1 minute.
- Serve hot, topped with grated Parmesan and cracked black pepper if desired.