Chicken Tortellini Soup with Spinach

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cooked chicken
• 8 oz cheese tortellini
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Pour in chicken broth, water, and diced tomatoes. Bring to a simmer.
4. 4 Add cooked chicken, tortellini, and seasonings. Simmer until tortellini is cooked through, about 8 minutes.
5. 5 Stir in spinach and cook until wilted.
6. 6 Taste and adjust seasoning with salt and pepper as needed. Serve hot with grated Parmesan cheese.

Equipment

• Large pot
• Wooden spoon
• Measuring cups and spoons

Variations

• Add cooked sausage or bacon for extra heartiness.
• Use whole wheat tortellini for a healthier twist.

Substitutions

• Substitute vegetable broth and omit chicken for a vegetarian version.
• Use frozen spinach if fresh isn’t available.

Pairings

• Serve with crusty bread and a glass of white wine.
• A side of Caesar salad complements this soup well.

Nutrition

Tips

• Use rotisserie chicken for quick prep.
• Add a splash of lemon juice or a dash of red pepper flakes for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with garlic bread or a simple green salad.
• Sprinkle with fresh basil or parsley for garnish.

FAQ