Chicken Tortellini Soup with Spinach and Greens
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Tortellini Soup with Spinach and Greens
Description
The soup begins by sautéing onion until softened, then cooking garlic, carrots, and celery to build aromatic depth. Adding low-sodium chicken broth and thyme simmers into a broth with layered flavors. Fresh or frozen tortellini is cooked directly in the broth, absorbing flavors while maintaining a tender texture.
Shredded cooked chicken and fresh baby spinach are stirred in near the end to heat through without overcooking. Finishing the soup with fresh lemon juice and zest adds brightness that balances the savory ingredients. Salt and pepper adjust the seasoning to taste.
This soup is suitable as a light but filling meal or appetizer. The lemon zest intensity can be adjusted based on preference. Storing in airtight containers keeps it fresh in the refrigerator for several days, and it can be frozen up to four months. Reheating gently prevents overcooking the delicate components.
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion chopped
- 2 cloves garlic minced
- ¾ cup carrot chopped
- ½ cup celery chopped
- 5 cups chicken broth low-sodium
- 1 ½ teaspoons thyme dried
- 9 ounces tortellini fresh or frozen
- 2 chicken breast shredded, cooked
- 5 ounces baby spinach
- 1/4 cup lemon juice freshly squeezed
- 1 to 2 tablespoons lemon zest
- salt to taste
- black pepper to taste
Instructions
- In a large large dutch oven or stockpot, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 3 minutes.
- Add the garlic, carrots and celery and cook for an additional 3 minutes. Add the broth and thyme to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package instructions.
- One minute before the tortellini is done, stir in the chicken breast and spinach and cook for one additional minute. Remove from heat, add lemon juice and lemon zest. Season with salt and pepper. Enjoy!
Notes
- Use only one tablespoon of lemon zest if a milder lemon flavor is preferred.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days for best freshness.
- Freeze the soup up to four months in airtight containers or freezer bags with air removed.
- Thaw frozen soup overnight in the fridge and reheat gently on the stovetop to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 302kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 323mg | 13% |
| Potassium | 550mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4945IU | 99% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 118mg | 12% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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