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Chicken Tortellini Soup

Sunday Chefs
This soup is perfect for a quick dinner. This easy recipe goes together in about ten minutes and is very allergy friendly. Perfect for dinner tonight.
Prep Time 10 mins
Cook Time 5 mins
Course dinner, lunch, Main Course, Side Dish, Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 bag Baby Spinach
  • 8 oz Cheese Tortellini I buy the 8 0z but it depends on how many you are feeding
  • 2 32 oz Cartons Low Sodium Chicken Broth
  • 1 cup Diced Chicken Optional (good without it too)
  • 1/4 tsp Red Pepper Flakes
  • 1 pinch Salt and Pepper To taste
  • 1/4 tbsp Parmesan Cheese Optional and to taste

Instructions
 

  • Boil water and cook the tortellini separately . Cook it a little al dente. If the directions say to cook for 7 minutes, cook them for 5 minutes. This is so they do not get mushy in the soup. Drain the tortellini and put aside.
  • In another big pot, add the chicken broth, spices and chicken (if you don't leftover chicken for the soup, you can leave it out or add raw boneless chicken breast and poach it in the broth until it done, then remove it, shred it and add it back in).
    Bring the broth to a boil, lower the temperature and simmer for 10 minutes and then add the spinach. It will seem like you are adding too much spinach but it will quickly wilt down to hardly anything.
    Put the amount of tortellini in the bowl that you want and spoon the soup over it Top with a little Parmesan cheese and serve with some crusty bread.
    The perfect quick meal.
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