Save on Pinterest

Chicken & Spinach Tortellini Soup

Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. —Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings (2 quarts)


  • 1-1/2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 4 cups shredded rotisserie chicken
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 1/2 teaspoon pepper
  • 8 teaspoons grated Parmesan cheese


  • In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
  • Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
Nutrition Facts
1 cup: 287 calories, 12g fat (5g saturated fat), 90mg cholesterol, 1130mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 27g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Sandy
    Jan 2, 2021

    This was easy and very tasty!

  • sherwood1225
    Dec 14, 2020

    Excellent and easy, using rotisserie chicken.

  • Lauren
    May 10, 2020

    This soup was good. Filling, easy to make, and felt fairly healthy with lots of good whole ingredients which is always nice when you can get those in such a tasty, soothing way. I do prefer my soups with a little more kick to them though, but it's still good!

  • mollie
    Dec 12, 2019

    This soup was excellent for a cold night. Fills you up fast.

  • ebramkamp
    Feb 28, 2019

    I made this soup for a neighborhood soup swap and it was a huge hit. This is hearty enough for a meal. It's flavorful and filling. Definitely a keeper.

  • Jon
    Feb 9, 2019

    Used a couple of substitutions, such as fresh poached chicken thighs (using Sara Moulton's method), and frozen Angie's tri-color tortellini. Increased the cooking time by a few minutes to account for the frozen stuff, and forgot the Parmesan. Used sliced baby bellas. No one cared about any of these details, because they all loved it! Very savory and protein rich! I'd argue that this is NOT a meal starter, nor is it light: it's hearty and fills you up exactly as you'd want from a good soup. Had it with fresh-baked corn muffins - and amazingly, there were muffins leftover because everyone had filled up on the soup. This recipe is a keeper...

  • chickluvs2cook
    Mar 30, 2017

    This one is for sure being added to the quick weeknight dinner list. I did add a little salt & some red pepper flakes to give it a little kick. So yummy & satisfying.

  • homemaker27
    Jan 22, 2017

    Fabulous!! My 4 children rated it 100 :) they loved it! I used what I had on hand. Used more fresh garlic (heaping soup spoon), canned white breast meat chicken, broth from canned chicken, 1 can chicken broth (added water and chicken bouillon to make up the full 4 cans total), 20 ounce pkg herb chicken tortellini, did not chop baby spinach and used fresh grated Parmesan cheese. Also added a bit if Cayenne pepper for kick. It is a hit! (Eating as I type this!) I also did not use low sodium chicken broth so it was nice and tasty.

  • Kimberly Hines
    Aug 2, 2016

    Bland, but good and easy. Needs some spice.

  • tnewton649
    Feb 20, 2014

    Outstanding! My family loved it and didn't have any leftovers.. Will be making it again..