Chicken, Spinach, and Tortellini Soup

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 366 Calories

Ingredients

• ½ teaspoon salt
• 1 cup water
• 1 tablespoon butter
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 bay leaves
• 1 medium onion, chopped
• 5 cups chicken stock
• 1 teaspoon red pepper flakes, or to taste
• 3 cloves garlic, finely minced
• 1 (15 ounce) can crushed tomatoes
• 2 ½ cups chopped cooked chicken
• 1 (12 ounce) package refrigerated cheese tortellini
• 3 cups frozen chopped spinach

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Stir cooked tortellini into soup. Serve.