There’s something incredibly comforting about a bowl of soup that warms you from the inside out. My Chicken Tortellini Soup with Lemon and Spinach Recipe is exactly that kind of magic—bright, hearty, and loaded with fresh flavors that just make you sigh happily with every spoonful.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chicken Tortellini Soup with Lemon and Spinach Recipe
- Top Tip
- How to Serve Chicken Tortellini Soup with Lemon and Spinach Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chicken Tortellini Soup with Lemon and Spinach Recipe
Why You'll Love This Recipe
I love this soup because it’s like a hug in a bowl but with just enough zest from lemon to keep things interesting. It’s perfect whether it’s chilly outside or you just need a simple, nourishing meal that feels homemade—and fast!
- Refreshing Twist: The lemon adds a bright, fresh kick that elevates the classic chicken tortellini soup beyond ordinary.
- One-Pot Wonder: Everything cooks together in one pot, making cleanup a breeze—always a win in my book.
- Veggie-Packed: Carrots, celery, mushrooms, and spinach make it hearty and wholesome without any extra fuss.
- Comfort Meets Clean Eating: You get protein, greens, and pasta in a balanced, comforting meal that’s family-friendly and satisfying.
Ingredients & Why They Work
The beauty of this Chicken Tortellini Soup with Lemon and Spinach Recipe is how the ingredients complement each other. You get aromatics, fresh herbs, umami-rich mushrooms, and that perfect spinach-lemon duo that keeps the soup from feeling too heavy.
- Olive oil: Adds a silky base and helps soften the veggies while bringing out their sweetness.
- Onion: Builds foundational flavor that permeates every bite.
- Carrots: Offer subtle sweetness and texture contrast.
- Celery: Gives a slight savory crunch as a classic soup staple.
- Cremini mushrooms: Bring earthiness and umami to deepen the soup’s flavor.
- Garlic powder & onion powder: Boost the savory notes without overpowering.
- Fresh garlic: Adds pungent warmth—don’t skip it!
- Chicken stock: The soul of the soup; homemade or store-bought both work well.
- Thyme and rosemary: Fresh herbs that infuse gentle woodsy flavors.
- Italian seasoning: Convenient blend to round out the herb profile.
- Red pepper flakes: Optional, but I love the subtle heat layer.
- Cheese tortellini: Tender, cheesy pillows that soak up the broth beautifully.
- Cooked shredded chicken: Adds protein and heartiness without fuss.
- Fresh baby spinach: Wilts down quickly to add freshness and nutrients.
- Lemons: Provide that necessary zing and brightness to lift the soup.
- Fresh parsley: Finishing touch that adds color and herbal brightness.
Make It Your Way
This soup is super flexible. I like to tweak it depending on mood and season, and I encourage you to do the same—you’ll find your go-to version in no time.
- Variation: Sometimes I swap out the spinach for kale for a heartier green. Kale holds up better if I’m planning leftovers.
- Meat-free option: Just leave out chicken and use vegetable stock with some white beans for protein. Still delicious and cozy!
- Make it creamy: Stir in a splash of cream or coconut milk at the end for a richer texture.
- Spice it up: I sometimes add a touch more red pepper flakes or some smoked paprika when I want a little smoky heat.
Step-by-Step: How I Make Chicken Tortellini Soup with Lemon and Spinach Recipe
Step 1: Sauté Your Flavor Base
Heat the olive oil over medium-high in a large pot—my trusty Dutch oven works perfectly here. Toss in the chopped onion, carrots, celery, and mushrooms with garlic powder, onion powder, salt, and pepper. Stir frequently for about 6-7 minutes until the veggies soften and just start to get a little golden. This caramelization step brings out their natural sweetness and layers your soup with deep flavor.
Step 2: Add Aromatics and Herbs
Next, stir in the minced garlic, thyme, rosemary, Italian seasoning, and a pinch of red pepper flakes if you like a bit of heat. Cook for another 1-2 minutes until everything smells heavenly. This is when the soup really starts to come alive.
Step 3: Pour Stock and Simmer
Pour in the chicken stock, scraping up any browned bits from the bottom (those are flavor gold!). Bring to a boil, then reduce heat to a gentle simmer for 5 minutes. This allows all those herbal, savory flavors to blend and deepen.
Step 4: Add Chicken and Tortellini
Toss in the shredded chicken and cheese tortellini. Let the soup simmer gently for 8 to 10 minutes, or according to the tortellini package instructions, until the pasta is just tender and cooked through. Be careful not to overcook—tortellini gets mushy quickly, and that’s no fun.
Step 5: Brighten It Up with Spinach and Lemon
Stir in the fresh baby spinach and the juice of half a lemon. Cook just 1-2 minutes until the spinach wilts beautifully. Turn off the heat, then taste the soup. If it needs more brightness or depth, add more lemon juice, salt, or pepper—this is your moment to customize it to exactly your liking.
Step 6: Serve and Garnish
Ladle the soup into bowls, sprinkle chopped fresh parsley on top, and if you want to be fancy, add a little sprig of thyme. It’s such a nice touch and smells wonderful.
Top Tip
In my experience, getting the balance right between tender pasta and fresh spinach with just the right amount of lemon juice makes all the difference. These tips saved me a few times from ending up with either bland broth or mushy tortellini.
- Timing Is Everything: Add tortellini towards the very end and cook it just until al dente to avoid sogginess.
- Lemon Juice In Layers: Add half the lemon juice near the end, then adjust after tasting so the acidity doesn’t overpower.
- Spinach Goes Last: Stir in spinach just a minute before finishing so it wilts without losing bright green color or flavor.
- Don’t Skip Scraping: Scrape those brown bits from the bottom when adding stock—they pack a ton of flavor and make this soup sing.
How to Serve Chicken Tortellini Soup with Lemon and Spinach Recipe
Garnishes
I always top my bowls with pretty chopped parsley and a fresh thyme sprig—it’s such a simple way to add a fresh herbal note and pop of color. Sometimes I grate a little Parmesan over the top too for extra savory goodness.
Side Dishes
To round out the meal, I love crusty garlic bread or a simple green salad with lemon vinaigrette. A warm whole-grain roll is also fantastic to dunk and soak up every drop of that luscious broth.
Creative Ways to Present
For a special occasion, I’ve ladled this soup into individual mini soup crocks, topped with an herb sprig and Parmesan crisps on the side. It turns a simple bowl into a cozy, elegant starter that gets everyone talking.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight. Just give it a quick stir before reheating to redistribute the ingredients.
Freezing
This soup freezes well if you leave out the tortellini initially. Freeze the broth, veggies, and chicken in a freezer-safe container, then add freshly cooked tortellini when reheating. Otherwise, frozen tortellini can get mushy.
Reheating
I reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the soup. Add fresh lemon juice after reheating to boost the fresh flavor that often dulls in the fridge.
Frequently Asked Questions:
Yes, you can substitute dried herbs for fresh ones. Use about one-third of the amount of dried herbs since they are more concentrated. Add them earlier in the cooking process to allow their flavors to develop.
To keep the tortellini from getting mushy when reheating, reheat the soup gently on low heat and avoid boiling. You can also cook and add fresh tortellini just before serving leftovers for the best texture.
Yes! To make this Chicken Tortellini Soup with Lemon and Spinach Recipe vegetarian, swap the chicken stock for vegetable broth, omit the chicken, and add hearty veggies or beans like white beans to boost protein.
Refrigerated or frozen cheese tortellini works best because they cook quickly and hold their shape well in the soup. Avoid dried tortellini as it takes longer to cook and can alter the texture of the soup.
Final Thoughts
This Chicken Tortellini Soup with Lemon and Spinach Recipe holds a special place in my rotation for easy dinners that feel homemade and look impressive. It’s nourishing without being complicated, and that lemony brightness always brings a smile. I hope you enjoy making it as much as I do — it’s one of those recipes you’ll turn to time and again when you want comfort with a little flair.
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Chicken Tortellini Soup with Lemon and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
A warm and comforting Chicken Tortellini Soup packed with tender shredded chicken, cheese tortellini, fresh vegetables, and a bright splash of lemon juice. This easy one-pot recipe is perfect for cozy dinners and meal prep, combining hearty ingredients with fresh herbs for a flavorful and satisfying meal.
Ingredients
Vegetables and Herbs
- 1 medium onion, chopped (150 grams)
- 2 medium carrots, diced (120 grams)
- 2 stalks celery, diced (100 grams)
- 1 cup cremini mushrooms, sliced (90 grams)
- 4 cloves garlic, minced (12 grams)
- 1 teaspoon snipped thyme leaves
- ½ teaspoon finely chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 3 cups fresh baby spinach, packed (90 grams)
Spices and Seasonings
- ½ teaspoon garlic powder (1.5 grams)
- ½ teaspoon onion powder (1.5 grams)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
Liquids and Others
- 2 tablespoons olive oil (30 milliliters)
- 8 cups chicken stock or broth (1.9 liters)
- 2 medium lemons, juiced (about 60 milliliters)
- 12 oz refrigerated or frozen cheese tortellini (about 3 cups, 340 grams)
- 2 cups cooked shredded chicken (250 grams)
Instructions
- Heat the vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and black pepper. Cook, stirring often, for about 7 minutes until vegetables soften and begin to turn golden.
- Add garlic and herbs: Stir in the minced garlic, thyme leaves, and chopped rosemary. Add Italian seasoning and red pepper flakes if using, and cook for another 2 minutes until fragrant.
- Add chicken stock: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to let flavors meld.
- Cook tortellini and chicken: Add shredded chicken and tortellini to the pot. Simmer gently for 10 minutes or according to tortellini package instructions until pasta is tender.
- Add spinach and lemon juice: Stir in the baby spinach and juice of half a lemon. Cook for another 1-2 minutes until spinach wilts.
- Adjust seasoning and serve: Remove from heat, taste, and adjust with more lemon juice, salt, or pepper as desired. Ladle soup into bowls and garnish with chopped parsley and a fresh thyme sprig before serving.
Notes
- This chicken tortellini soup is a hearty, nutrient-rich meal perfect for meal prepping or an easy weeknight dinner.
- Use frozen or refrigerated cheese tortellini based on preference; cooking times may vary slightly.
- For a spicier kick, increase red pepper flakes according to taste, or omit for a milder flavor.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 1 month.
- For a vegetarian version, substitute vegetable broth and omit chicken; add extra mushrooms or beans for protein.
- Lemon juice brightness is key; start with half a lemon and add more gradually.
Nutrition
- Serving Size: 1 serving
- Calories: 451 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 66 mg
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