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.

A white bowl filled with clear broth layered with bright orange carrot pieces, deep green spinach leaves, light green celery slices, and beige mushrooms. Floating on top are pale yellow tortellini pasta with red pepper flakes sprinkled over them. There are pieces of light brown shredded chicken and some fresh green herbs scattered throughout, with two thin pale yellow lemon slices placed on the right side of the bowl. The bowl is set on a white marbled surface with scattered fresh green herbs and a halved lemon nearby. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small white ceramic bowl of golden olive oil, a medium chopped yellow onion, two diced orange carrots, two stalks of diced green celery, a small white ceramic bowl filled with sliced brown cremini mushrooms, four whole uncracked garlic cloves, a handful of snipped fresh green thyme leaves, a few sprigs of finely chopped fresh rosemary, a small white ceramic bowl with mixed Italian seasoning powder, a small white ceramic bowl containing red pepper flakes, a simple mound of fresh pale yellow cheese tortellini pasta, shredded cooked white chicken meat, a pile of fresh vibrant green baby spinach leaves, one halved bright yellow lemon, and a small white ceramic bowl with chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up view of a ladle full of clear broth soup held over a white pot with a white marbled texture underneath. The ladle contains one folded, pale yellow tortellini pasta at the center, bright orange carrot slices to the left, dark green leafy spinach at the bottom right, light brown sliced mushrooms near the spinach, shredded pieces of light beige chicken, and a small green herb sprig resting on the tortellini. The pot is filled similarly with floating tortellini, carrots, spinach, and chicken all in a light golden broth. Photo taken with an iphone --ar 2:3 --v 7

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

chicken tortellini soup - Serving Suggestion

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:

Can I use dried herbs instead of fresh in this Chicken Tortellini Soup with Lemon and Spinach Recipe?

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.

What’s the best way to reheat this soup without overcooking the tortellini?

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.

Can I make this recipe vegetarian?

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.

What kind of tortellini works best for this soup?

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.