Chicken Spinach Tortellini Soup
Think of this Chicken Spinach Tortellini Soup as a heartier cousin of a classic chicken noodle soup. Ready in 30 minutes, it’s perfect for a cozy winter meal! I’ve partnered with Swanson® to bring you this recipe.
My favorite thing about soup is how it makes you feel. Funny as that may sound, often times when we eat we may only think of how food tastes. But when I eat a warm bowl of soup in the wintertime, I am reminded of how cozy it makes me feel inside. It feels very nourishing and is loaded with all kinds of good-for-you ingredients.
I’ve talked before about how I think soup is one of the best and most underappreciated categories of food, and I hope today’s post will inspire you to break out the broth and make some magic on your stove. This soup is quick to pull together, and can definitely be enjoyed as a meal in and of itself. It has big tortellini, shreds of chicken, and plenty of veggies and greens.
I often get asked about the difference between stock and broth, and although many people think of them as interchangeable, it’s best to use broths for homemade soups. Broths are typically made more with meat whereas stocks are made more with bones, giving a different type of mouthfeel. A true broth will give you that classic soup flavor and feel that you’re going for.
The broth I’m using for this recipe is Swanson Chicken Broth, which is my go-to for homemade soups. When making quick soups like this one where you’re not really simmering anything, it’s important to use a broth that has a lot of flavor to begin with. It’s what lets you get away with such a quick preparation that still tastes delicious. I really appreciate that Swanson broth is 100% natural and made from high quality ingredients.
Here are all the ingredients we need for the soup. Let’s get cooking!
For the base of the soup, chop up equal parts celery, carrot, and onion.
Place them into a large pot with a tablespoon of olive oil, add some fresh thyme and fresh rosemary, then season with salt and pepper.
Cook over medium heat for about 10 minutes, until softened, then add Swanson Chicken Broth.
I like to use about 8 cups of broth. A quick note for whenever you make soup, it’s important not to dilute the broth at all. I always tell people that if they want less sodium, to start with a lower sodium broth instead of adding extra water, so you don’t dilute the flavor. Swanson for instance has an Unsalted Chicken Broth and a 33% less sodium Natural Goodness Chicken Broth, which are good choices for people who need more control over the salt content.
Bring the soup to a boil, then reduce to a simmer.
Add your favorite tortellini, and cook according to package instructions, usually about 4 minutes.
Then add a couple cups of spinach.
Stir for a minute to wilt, then add shredded, cooked chicken.
After a minute, the chicken should be heated through, and you can make any final seasoning adjustments as desired. Then it’s ready to ladle up!
You can serve it with some crusty fresh bread, perfect for dipping into the broth as you eat.
Chicken Spinach Tortellini Soup
Think of this Chicken Spinach Tortellini Soup as a heartier cousin of a classic chicken noodle soup. Perfect for a cozy winter meal!
- 1 tablespoon olive oil
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 4 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 1/2 teaspoon salt
- freshly ground black pepper
- 8 cups Swanson® Chicken Broth
- 12-ounce package fresh tortellini
- 2 cups fresh spinach
- 3 cups shredded, cooked chicken
- crusty bread for serving, optional
- Heat a large pot over medium heat, then add the olive oil, celery, carrots, onion, rosemary, thyme, salt, and a few cracks of black pepper. Cook for about 10 minutes until softened, stirring every couple minutes to make sure the vegetables don’t brown.
- Add the Swanson Chicken Broth, bring the soup to a boil, then reduce to a simmer over medium low heat. Add the tortellini and cook according to package directions, usually about 4 minutes. Add the spinach, stir for 1 minute to wilt, then stir in the chopped chicken.
- Remove the rosemary and thyme stems from the soup, then make any necessary seasoning adjustments. Serve and enjoy with bread, if desired!
Disclosure: This post was created in partnership with Swanson®. I truly love their products, and have used their stocks and broths in my kitchen for years. All opinions in this post are my own.