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Chicken, Spinach, and Tortellini Soup

Rated as 4 out of 5 Stars

"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."
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1 h 30 m servings 366
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.
  4. Stir cooked tortellini into soup. Serve.

Nutrition Facts

Per Serving: 366 calories; 12.4 38 28.6 74 1205 Full nutrition

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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 ...