This Chicken, Spinach and Tortellini Tomato Soup is an easy, yet exceptionally delicious soup that can be ready, and on the table, in 35 minutes or less!  Put down the can of tomato soup and give the classic a tasty twist!

Hi-ya friends!  How’s the week treating you?

I’m going to be honest, all my fingers, toes, eyeballs, legs, arms… ALL the things crossable, are crisscrossed that your week has been better than mine.

Since I absolutely adore and appreciate each and every one of you, I only wish delightful days for you!

If you have gathered that my week has been anything but good, you would be correct.

It has been filled with personal challenges and left me extremely stressed.  It has also tested my patience, and reminded me to always take the high road, regardless of if the person opposing you deserves it or not.

#KeepinItClassy

Being the optimistic person I always strive to be, this week has also reminded me of something that I sometimes forget and take for granted –

There is no obstacle that I can’t tackle, especially with Boy by my side.  He and I have been down some extremely tough roads, but we always seem to come out on the other side just fine.  Sure, we may be scathed, bruised and slightly battered at the end, but we are also stronger.

And like cats, we ALWAYS land on our feet.

You are probably wondering what my less than stellar week has to do with today’s dish.  Well, when I’m feeling frazzled, I always crave food that is comforting to make me feel all warm and cozy inside.  And, today’s dish totally fits that bill…

Easy Chicken, Spinach & Tortellini Tomato Soup

AKA tomato soup kicked up a few notches.

Creamy tomato based soup loaded with succulent, shredded chicken; plump, cheesy tortellini and wilted, fresh baby spinach.  All that gets finished off with a squeeze of acidic lemon to brighten all the flavors, and a generous sprinkling of freshly grated parmesan.

This soup is super simple, yet exceptionally delicious.

And bonus, this soup requires just 11 ingredients, is made in one pot and ready (from prep to finish) in just 35 minutes.

High five to easy eats!  ✋

How to Make It:

Heat a bit of oil in a large saucepot and sauté some onions with the herbs for a beat.  Add in the garlic and sauté until fragrant.

Next add your tomato paste, and stir until the onions are coated and the tomato paste is caramelized. ⬅️️ This step is super important, so don’t rush it.  Cooking the tomato paste is what gives the soup LOTS of flavor!

Add in the tomatoes and simma’-simma’.  (Check recipe note #4 below for some options on texture)

Pour in the broth, bring it all to a boil and toss in the tortellini.  Let those hang out in the pot until the tortellini are AL DENTE.  ⬅️️Do yourself a solid and don’t overcook the tortellini to death.

Add the chicken and spinach to the pot party and heat until they are just warmed and wilted (respectively).

Serve it up and slurp it down. 😋

Recipe Notes:

1. The recipe below calls for a 10-12 ounce package of cheese tortellini.  If you want your soup to be more tomato soup-y, I suggest you only use 10 ounces.  If you want your soup more packed with tortellini, use the full 12 ounces.  The tortellini will soak up a lot of the tomato soup as it sits, so use your discretion where the amount of tortellini is concerned.
2. I used three cheese tortellini in my soup, but you can absolutely substitute a different flavor of tortellini.
3. This recipe requires a can of whole, peeled tomatoes and I highly recommend you use San Marzano Tomatoes.  They are, without a doubt, the best.
4. There are two different textures you can go for with this soup – silky tomato base or chunky tomato base.  For a silky tomato base – use an immersion blender, or transfer the soup in batches to a blender, and puree the soup before adding the tortellini.  For a chunky tomato base – finely chop the can of tomatoes before adding them to the soup and skip pureeing all together.  Or, you can crush the tomatoes by hand before adding them to the soup, then use a potato masher to break up the tomatoes while they are cooking.
5. This recipe yields A LOT of soup.  Like, approximately 14 cups type of A LOT.  You can easily half the recipe if desired.  However, this soup keeps well!  You can either store it in the refrigerator for up to 5 days, OR you can FREEZE it for up to 3 months.  I froze half of mine and I loved having it on hand during the week.

Put down that can of tomato soup and give it a homemade, classy upgrade with this Easy Chicken, Spinach and Tortellini Tomato Soup.

Until next week friends, cheers – to soup for the soul.

-xoxo-

Cheyanne

5 from 8 votes

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Easy Chicken, Spinach & Tortellini Tomato Soup

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

This Chicken, Spinach and Tortellini Tomato Soup is an easy, yet exceptionally delicious soup that can be ready, and on the table, in 35 minutes or less! Put down the can of tomato soup and give the classic a tasty twist!

Course: entree, Soup

Cuisine: American, Italian

Servings: 8

Calories: 271 kcal

Author: Cheyanne Holzworth-Bany

Ingredients

• 2 TBS Extra Virgin Olive Oil
• 1 medium Yellow Onion – peeled and diced
• ½ tsp Each: Crushed Red Pepper Flakes, Dried Oregano & Dried Thyme
• 4 Cloves Garlic – minced
• 2 TBS Tomato Paste
• 1 (28 ounce) Can Whole Peeled Tomatoes *
• 8 Cups Reduced Sodium Chicken Broth or Vegetable Broth
• 1 (10-12 ounce) package Cheese Tortellini *
• 6 ounces Fresh Baby Spinach (stemmed, optional)
• 2 Cups Cooked Chicken – chopped or shredded (about 10 ounces)
• Kosher Salt and Pepper , to taste
• Optional Garnish: Fresh Parsley (or Basil), Grated Parmesan, Lemon Wedges

Instructions

1. Heat oil in a large saucepot or Dutch oven over medium heat. Add the onion, pepper flakes, oregano and thyme. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5-8 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the past is caramelized, about 1-2 minutes.
2. Add in the tomatoes and increase heat to medium high and bring to a simmer. Allow to simmer for 3-4 minutes. For a chunkier soup - use the back of a wooden spoon or potato masher to slightly break up tomatoes. For a silky soup – use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to pot.
3. Add the broth and increase heat to high to bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is al dente, about 5-8 minutes.
4. Add the spinach and chicken and simmer for 2-3 minutes or until chicken is warmed through and spinach is wilted. Taste and adjust for seasoning with salt and pepper.
5. To serve: Ladle soup into serving bowls and garnish with parsley, parmesan and a squeeze of lemon. Enjoy!

Recipe Notes

*Yield: Roughly 14 Cups

1. The recipe below calls for a 10-12 ounce package of cheese tortellini. If you want your soup to be more tomato soup-y, I suggest you only use 10 ounces. If you want your soup more packed with tortellini, use the full 12 ounces. The tortellini will soak up a lot of the tomato soup as it sits, so use your discretion where the amount of tortellini is concerned.

2. I used three cheese tortellini in my soup, but you can absolutely substitute a different flavor of tortellini.

3. This recipe requires a can of whole, peeled tomatoes and I highly recommend you use San Marzano Tomatoes. They are, without a doubt, the best.

4. There are two different textures you can go for with this soup – silky tomato base or chunky tomato base. For a silky tomato base – use an immersion blender, or transfer the soup in batches to a blender, and puree the soup before adding the tortellini. For a chunky tomato base – finely chop the can of tomatoes before adding them to the soup and skip pureeing all together. Or, you can crush the tomatoes by hand before adding them to the soup, then use a potato masher to break up the tomatoes while they are cooking.

5. Soup will keep in, stored in an airtight container in the refrigerator for up to 5 days. Soup can be kept, frozen, for up to 3 months.

Nutrition Facts

Easy Chicken, Spinach & Tortellini Tomato Soup

Amount Per Serving

Calories 271 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Cholesterol 40mg 13%

Sodium 495mg 21%

Potassium 456mg 13%

Total Carbohydrates 21g 7%

Dietary Fiber 2g 8%

Sugars 2g

Protein 19g 38%

Vitamin A 42.4%

Vitamin C 9.5%

Calcium 8.9%

Iron 14.2%

* Percent Daily Values are based on a 2000 calorie diet.

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