spinach tortellini soup

chicken and spinach tortellini soup

lunch main course recipes soup

This spinach and chicken tortellini soup is just a easy to make as it is comforting.  I love making this on weeknights when I know that I have some leftover chicken to use up.  Usually with a soup, you need to let it simmer for a while to make it flavorful, but the parmesan rind really adds a nice salty taste to the soup very quickly!

chicken and spinach tortellini soup

course lunch, Soup


  • 6 cups low sodium chicken broth
  • 1 parmesan rind
  • salt
  • pepper
  • 12 oz of spinach or cheese tortellini
  • 2 c pre-cooked shredded chicken
  • 5 oz baby spinach
  • crushed red pepper, optional


  1. Heat the chicken broth, parmesan rind, 1 t salt, and 1/2 t pepper over medium high heat. Once the broth is bubbling, add the tortellini, and cook for the amount of time that the package says.
  2. When the tortellini has about 2 minutes left to cook, stir in the chicken and spinach. Taste the broth for seasoning, and add more salt and/or pepper if needed. Once the tortellini is cooked, and chicken is heated through, remove the pot from the heat. Top with crushed red pepper.