Chicken, Spinach and Tortellini Soup

 

This soup is brought to you by my mom. I have absolutely no idea where she got this recipe (most likely from one of her church friends - they’re all gifted in the kitchen), but I have it typed up and the recipe is old, worn and stained from so much use. I really don’t even use the recipe anymore because I’ve made it so many times.

I’ve made this soup recipe larger as the years have gone by - more of everything, really…. including some spice! When my husband and I were first living together and then married, I would make a huge batch and we’d eat Sunday for dinner and then for lunch all week long - it beats turkey sandwiches by far!

I love this soup best with crusty bread or a good grilled cheese. Although it’s filling on its own. I also love the chunkiness of this soup. It’s perfect for feeding families because pieces of chicken and tortellini can be easily picked out and served on their own.

My only regret about this soup is that the pasta swells and gets larger and soggier as it sits in the fridge while we eat the leftovers. I know for some, that’s a deal breaker, but it doesn’t seem to bother my family. I will sometimes add more stock or water to thin it out if there’s literally no more liquid left.

Enjoy!

Yield: 8
Chicken Spinach and Tortellini Soup

Chicken Spinach and Tortellini Soup

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup chopped onion (1 small onion)
  • 1 cup chopped celery (2 ribs)
  • 6 cups chicken brock or stock
  • 2 cups water
  • 24 ounces fresh tortellini (I use the Kirkland Five Cheese Tortellini, but you could use less like 16 ounces, if needed) 
  • 4 cups cooked, shredded chicken
  • 1, 14.5 ounce can diced tomatoes (RO-TEL works nicely here too)
  • 16 ounces frozen chopped spinach, thawed and squeezed 
  • 1 egg
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon Trader Joes Italian Bamba Hot Pepper Sauce (optional, a sprinkle of red pepper flakes would work too)
  • salt and pepper to taste

Instructions

  1. Heat oil in a large stock pot over medium high heat.  
  2. Add the onion and celery and cook for 3 minutes.
  3. Add the chicken broth/stock and water.  Bring to a boil. 
  4. Once boiling, add the tortellini.  Cook for about 1-2 minutes then add the chicken, tomatoes, and spinach.  Cook until the pasta is tender - maybe 3-4 minutes or so. 
  5. Combine the egg and parmesan cheese in a small bowl.  
  6. Drizzle the egg mixture into the soup and stir to combine. 
  7. Season with salt and pepper and add the hot pepper sauce, if desired. 
  8. Remove from heat and serve. 
 
Soups and StewsElizabeth Elam