There’s something incredibly comforting about a big, steamy bowl of Tuscan Chicken Tortellini Soup with Spinach, especially when the leaves turn golden and the evenings draw cooler. This hearty, creamy, flavor-packed soup has quickly become a reader favorite on Fresh Leaf Rezepte, and it holds a special place in my heart.
My story with this soup began years ago during an autumn trip through Tuscany. I was staying in a farmhouse just outside Siena, where the host made a rustic chicken tortellini soup with handfuls of just-picked spinach and herbs from the garden. It wasn’t fancy, but it was unforgettable. The richness of the broth, the chew of the pasta, and the way the spinach melted into each spoonful inspired me to recreate it at home.
Over the years, I’ve refined the recipe into something approachable for everyday cooks but still rooted in that rustic Italian magic. Whether you’re new to soups or a seasoned home cook, this Tuscan Chicken Tortellini Soup with Spinach is going to warm your kitchen and your heart.
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Tuscan Chicken Tortellini Soup with Spinach
- Total Time: 40 minutes
- Yield: 6 servings
Description
A hearty, creamy bowl of Tuscan Chicken Tortellini Soup with Spinach that brings cozy autumn vibes and rustic Italian flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2–3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or cooking cream
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups baby spinach, packed
- ½ cup grated Parmesan cheese
- Optional: Sun-dried tomatoes, white beans, or fresh basil for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another minute.
- Add chopped chicken to the pot. Season with salt, pepper, and Italian seasoning. Cook until browned and mostly cooked through, about 5–7 minutes.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes to build flavor.
- Add tortellini and cook according to package instructions (usually 4–6 minutes).
- Lower heat and stir in cream. Add Parmesan and red pepper flakes if using.
- Just before serving, stir in baby spinach and cook for 1–2 minutes until wilted.
- Adjust seasoning to taste. Serve hot, topped with extra Parmesan if desired.
Notes
Use fresh or refrigerated tortellini for best texture. Add a splash of white wine after the garlic step for depth. Stir in lemon juice at the end if soup tastes too rich.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients for Tuscan Chicken Tortellini Soup with Spinach
This soup is creamy, loaded with flavor, and packed with nourishing ingredients. Here’s everything you’ll need:
Essential Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2–3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or cooking cream
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups baby spinach, packed
- ½ cup grated Parmesan cheese
Tip: Use rotisserie chicken or shredded leftover chicken if you’re short on time.
Optional Add-ins
- Sun-dried tomatoes for a slightly sweet and tangy note
- White beans for extra protein and heartiness
- Fresh basil for garnish
Looking for other cozy soup recipes? Check out our chicken broccoli cheese soup or warm up with a comforting hash brown soup, both pair well with rustic breads.
How to Make Tuscan Chicken Tortellini Soup with Spinach
Making this soup is simple enough for beginners, but still satisfying for seasoned cooks. Here’s a clear step-by-step breakdown:
Step-by-Step Instructions
- Sauté aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another minute. - Cook the chicken
Add the chopped chicken to the pot. Season with salt, pepper, and Italian seasoning. Cook until browned and mostly cooked through, about 5–7 minutes. - Add broth and simmer
Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes to allow the flavors to build. - Stir in tortellini
Add the tortellini to the pot and cook according to package instructions (usually about 4–6 minutes). - Make it creamy
Lower the heat and pour in the cream. Stir gently. Add Parmesan cheese and red pepper flakes if using. - Add spinach
Just before serving, stir in the baby spinach and cook for another 1–2 minutes until wilted. - Taste and serve
Adjust salt and pepper to taste. Ladle into bowls, top with extra cheese if you like, and serve hot.
For another rustic Italian-inspired meal, you’ll also love our white lasagna recipe and dump-and-bake Alfredo.
Tips for a Delicious & Creamy Tuscan Soup
Even though this soup is easy, a few tips can help you get the best flavor and texture every time.
Use Fresh Tortellini
Refrigerated or fresh tortellini cook fast and hold their shape better. If using frozen, add a few extra minutes of cook time.
Don’t Overcook the Spinach
Add spinach at the end. It wilts quickly and keeps its vibrant color this way.
Add a Flavor Boost
A splash of white wine after sautéing the garlic adds subtle depth. Or try tossing in a bit of sun-dried tomato oil.
Balance the Cream
If the soup feels too rich, stir in a splash of lemon juice to cut through the creaminess and brighten the flavor.
Love fall soups? Our autumn squash soup and spicy chicken noodle soup bring cozy vibes all season long.
Variations and Substitutions
This Tuscan Chicken Tortellini Soup with Spinach is highly adaptable. Here’s how you can switch it up.
Gluten-Free
Use gluten-free tortellini (available in many stores now) and double-check your broth ingredients. The rest of the recipe is naturally gluten-free.
Dairy-Free
Replace heavy cream with unsweetened coconut milk or a cashew-based cream. Omit the Parmesan or use a dairy-free version.
Vegetarian
Swap chicken with white beans or chickpeas and use vegetable broth. It becomes a satisfying meatless meal without losing the comforting richness.
Add More Veggies
Zucchini, mushrooms, or kale work beautifully in this soup. Sauté them with the onions to layer in extra flavor.
Craving more hearty meals? Try our Mississippi chicken or this gnocchi soup for weeknight winners.
Storage, Reheating & Make Ahead Tips
This soup stores and reheats beautifully. Here’s how to keep it fresh and delicious:
In the Fridge
Let the soup cool, then store in an airtight container for up to 3–4 days. The tortellini may continue to absorb liquid, so consider storing separately if you prefer.
In the Freezer
Freeze without the tortellini and spinach. When ready to eat, reheat the base, then add fresh pasta and spinach to cook.
Reheating
Reheat gently on the stove over low heat, stirring often. Add a splash of broth or water if it thickens too much in the fridge.
For another cozy, creamy recipe that stores well, check out our velveeta broccoli cheese soup.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, thaw and drain it well before adding to prevent watering down the soup.
2. What’s the best way to thicken the soup?
Let it simmer a little longer with the lid off, or stir in a small slurry of cornstarch and water.
3. Is this recipe good for meal prep?
Absolutely! Just store the tortellini separately or undercook slightly to avoid mushiness.
4. Can I make it in a slow cooker?
Yes, cook the chicken, broth, and seasoning on LOW for 4–5 hours. Add tortellini, cream, and spinach in the last 30 minutes.
Conclusion
Tuscan Chicken Tortellini Soup with Spinach is more than just a weeknight dinner, it’s a hug in a bowl. With its creamy broth, tender chicken, and cheesy tortellini, it’s easy to see why this dish is a staple in my kitchen and a favorite for readers.
It’s flexible, freezer-friendly, and endlessly cozy, exactly the kind of recipe you’ll want on repeat during the chilly months. Try it once, and you’ll be hooked. Let me know in the comments how it turns out!