Chicken Tortellini and Spinach Soup

I have been making this recipe forever now. It is delicious, healthy and perfect for cruddy weather. I got the original recipe from my wonderful sister-in-law, Amanda. I wish I had a picture, but the only one I took came out pretty awful…so you’ll just have to trust me!


❄ 1 onion

❄ 1 massive can of diced tomatoes drained(27 ounces maybe…)

❄ Salt, pepper and your favorite spices. I use Perfect Pinch Garlic and Herb

❄ 1 box of frozen spinach

❄ 1 package of Buitoni chicken tortellini

❄ Shredded parmesan cheese


❄ Cut your onion into medium sized chunks.

❄ Add your onions to the pot and cook for a minute or two. Let them get soft and stir occasionally so the garlic does not burn.

❄ Dump in your drained can of tomatoes and both boxes of stock.

❄Add in your box of frozen spinach and raise the temperature so you can bring everything to a boil.

❄ Spice it up! Add a dash of salt, pepper and something you live that goes well with chicken, like the Garlic and Herb Perfect Pinch that I use.

❄ Once the soup comes to a rolling boil, dump in your tortellini. If you use frozen tortellini, it’s okay. They will thaw in the broth.

❄ Put a lid over the soup, but slant it and set your timer for 30 mins. (Some people do an hour, but I am never that patient)

❄ When the timer goes off, pull the soup from the heat and sprinkle in 2–3 Tbs of your cheese. Stir that in and serve!



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Candice Shea Maxwell

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