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Tomato Tortellini Soup

Tomato Tortellini Soup with chicken and spinach is a flavorful packed meal for any night of the week. A healthy and family pleasing dinner.

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Soup, salad and garlic bread makes a quick and easy meal that the whole family can agree on.

Bowl of tortellini soup with tomato, spinach and chicken.

If you are looking for a low- stress meal with a lot of flavor, this tomato tortellini soup is the answer. Make it with leftover smoked chicken or pick up a rotisserie chicken from the deli.

Ingredients Needed

  • Onion ~ Yellow or sweet onion, diced.
  • Olive Oil
  • Can of Crushed Tomatoes or tomato sauce.
  • Chicken Broth ~ Homemade if you have it.
  • Cooked Chicken ~ Any leftover chicken or rotisserie chicken will work.
  • Cheese Tortellini ~ Frozen or refrigerated.
  • Spinach ~ Fresh or Frozen. If using frozen, thaw and squeeze out excess liquid.
  • Pesto
  • Granulated Garlic
  • Dried Basil
  • Dried Oregano
  • Onion Powder
  • Kosher Salt
  • Fresh Ground Pepper
  • Parmesan Cheese ~ Optional for garnish.
Pan of tortellini tomato soup with bread, parmesan cheese.

Step By Step Directions

Collage of cooking onions, adding tomato sauce, chopped chicken, tortellini, spinach.

STEP 1 Cook diced onions in olive oil in a dutch oven or soup pan over medium heat, stirring often until softened.

STEP 2 Add crushed tomatoes and chicken broth, raise to high heat and bring mixture to a boil.

STEP 3 Chop cooked chicken into small pieces.

STEP 4 Add cheese tortellini, spinach and chopped chicken. Cook for 5- 8 minutes until tortellini is cooked through.

Making tortellini soup collage with pesto, herbs, spices.

STEP 5 Stir in the pesto, dried herbs and spices, salt and pepper. Continue to cook 5 minutes.

Bowl of tortellini soup, parmesan cheese with grater, bread.

STEP 6 Remove from heat and serve immediately. Garnish with shredded parmesan cheese if desired.

Recipe Notes

Variations: Cooked turkey, sausage or ground beef will also work well in this soup.

Vegetables: You can also add carrots, bell peppers or mushrooms, cooking with the onions.

Make it Creamy: Add 1/2 cup heavy cream with the pesto if you would like a creamy tomato soup.

Make it Spicy: Add red pepper flakes for a spicy kick.

Storage: Store leftover soup in an airtight container in the refrigerator up to 3 days.

Reheat: Place soup in a pan and add additional chicken broth or water. Cook over medium heat, stirring until heated through.

More Delicious Soup Recipes to Try

Easy Tortellini Soup is one of our favorite 30 minute soup recipes. Made with a chicken broth base, sausage, spinach and tortellini for a tasty recipe.

Italian Gnocchi Soup is one of our most popular soup recipes and it is seriously easy with just a few ingredients.

Grilled Chicken Parmesan Soup is another great recipe to make with leftover chicken. This recipe never fails to satisfy the whole family.

Closeup of bowl of tortellini tomato soup with parmesan cheese and bread.

Don’t stress over dinner tonight, when you can get this easy Tortellini Tomato Soup with chicken and spinach on the table in about 30 minutes.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 6 Servings

Tomato Tortellini Soup

Bowl of tomato tortellini soup with spoon.

Tomato Tortellini Soup with chicken and spinach is a flavorful packed meal for any night of the week. A healthy and family pleasing dinner.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 28 ounces crushed tomatoes
  • 6 cups chicken broth
  • 12 ounces frozen spinach, thawed and liquid squeezed out (or fresh)
  • 1 pound diced cooked chicken
  • 19 ounce frozen or refrigerated cheese tortellini
  • 1/4 cup pesto
  • 1 tablespoon granulated garlic
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • Grated Parmesan cheese for garnish

Instructions

  1. Cook diced onions in olive oil in a dutch oven or soup pan over medium heat, stirring often until softened.
  2. Add crushed tomatoes and chicken broth, raise to high heat and bring mixture to a boil.
  3. Chop cooked chicken into small pieces.
  4. Add cheese tortellini, spinach and chopped chicken. Cook for 5- 8 minutes until tortellini is cooked through.
  5. Stir in the pesto, dried herbs and spices, salt and pepper. Continue to cook 5 minutes.
  6. Remove from heat and serve immediately.
  7. Garnish with shredded parmesan cheese if desired.

Notes

Variations: Cooked turkey, sausage or ground beef will also work well in this soup.

Vegetables: You can also add carrots, bell peppers or mushrooms, cooking with the onions.

Make it Creamy: Add ½ cup heavy cream with the pesto if you would like a creamy tomato soup.

Make it Spicy: Add red pepper flakes for a spicy kick.

Storage: Store leftover soup in an airtight container in the refrigerator up to 3 days.

Reheat: Place soup in a pan and add additional chicken broth or water. Cook over medium heat, stirring until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 638Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 117mgSodium: 1924mgCarbohydrates: 62gFiber: 8gSugar: 9gProtein: 39g

Nutritional calculations are estimated and may not be accurate.

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