This is a quick and easy 'what's in the pantry' soup. I used homemade chicken stock that I had in the freezer and leftover store-bought rotisserie chicken, but the tortellini soup is great with whatever you have on hand.


Recipe Summary

10 mins
1 hr 20 mins
1 hr 30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in spinach. Cook until thawed and tender, 10 to 12 minutes.

  • Pour chicken stock, cooked chicken, tomatoes, water, bay leaves, oregano, parsley, red pepper flakes, salt, and pepper into the pot with the spinach. Bring to a boil; reduce heat and let simmer until reduced, about 40 minutes.

  • While soup is simmering, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain.

  • Stir cooked tortellini into soup. Serve.

Nutrition Facts

366 calories; protein 28.6g; carbohydrates 38g; fat 12.4g; cholesterol 74mg; sodium 1204.9mg. Full Nutrition

Reviews (1)

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Rating: 4 stars
I needed a recipe for leftover chicken. I found it a little spicy so you might want to cut back on the red pepper flakes if you want it a little milder. I had all of the ingredients on hand so I thought I'd give it a try. Glad I did. Good way to use up rotisserie chicken. Read More