Chicken and Spinach Tortellini Soup

My air conditioner is on as I type this. It’s almost 70 degrees today. And tomorrow it’ll probably get down to the 50’s. Typical winter in Louisiana! But, I couldn’t wait on the weather to make soup! I’ve been wanting soup all week! And today, I got in my kitchen and made this heavenly Chicken and Spinach Tortellini soup!

Olive Garden, I want to challenge you to a soup-off! You Zuppa Toscana against my Chicken Tort soup! Let’s go! Seriously, I really believe that this recipe will win it. 

I love spinach, so I didn’t even bother chopping it up. I just put handfuls of fresh spinach leaves into my Dutch oven. Oh, and let me tell you that the aromatics from the mirepoix allow was incredible! My kitchen smelled so good while preparing this soup!

And it was very, very easy to make. I always encourage you to either make your own chicken stock or use a chicken base instead of those boxes of chicken broth. It really makes a difference in the end product. 

Serve it with some crusty bread and you’ll have the perfect chilly day lunch! Or, turn the AC on like I did and have it year round! 

Happy Cooking,

B. Coop

Chicken and Spinach Tortellini Soup
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 lb chicken breast
  2. 2 tsp olive oil
  3. 3 T butter
  4. 1/2 cup diced onions
  5. 1 cup sliced carrots
  6. 1-2 celery stalks (diced)
  7. 3 T flour
  8. 1 T minced garlic
  9. 5 cups chicken stock or 5 cups water & 5 tsp chicken base
  10. 1 T Italian seasoning
  11. 2 sprigs thyme
  12. 2 T onion powder
  13. 1 T garlic powder
  14. 9 oz package tortellini
  15. 3-4 cups fresh spinach leaves
  16. 1 cup heavy cream
  17. 1 cup grated Parmesan cheese
  18. salt and pepper to taste
  1. Preheat oven to 350 degrees F
  2. Season chicken with salt, pepper, and 1 T onion powder
  3. Wrap chicken in foil, place on a baking sheet, and bake for 10-15 or until cooked through
  4. Allow the chicken to rest for 5 mins then chop into bite sized pieces; set aside
  5. In a Dutch oven, heat olive oil and melt butter
  6. Add in the onion, celery, and carrots
  7. Saute for 5-6 mins.
  8. Add garlic and saute for 30 secs
  9. Sprinkle in the flour and stir for 2 mins
  10. Pour in the chicken stock and add in the Italian seasoning, thyme sprigs, onion & garlic powders.
  11. Bring to a boil, lower heat, and allow to simmer for 15 mins
  12. Add in tortellini and refer to package instructions for cooking time; about 7 mins.
  13. Remove thyme stems
  14. Pour in the heavy cream and cheese
  15. Salt and pepper to taste
  16. Add the chicken and spinach
  17. Continue cooking for 4 mins
  18. Serve with crusty bread
  19. Enjoy!
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