Chicken and Spinach Tortellini Soup

This quick-to-fix soup makes a great light meal with a salad and crusty bread. Thanks to Denette S. in our Syracuse, NY office for the National Homemade Soup Day (February 4) submission.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Servings 4 servings


  • 1 Propane Stove


  • 1 tbsp Butter
  • 1 cup Celery chopped
  • 1 cup Carrots chopped
  • 1/2 cup Yellow Onion chopped
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 8 cups Chicken Broth
  • 1 package Fresh Tortellini 12-16 oz
  • 2 cups Fresh Spinash
  • 3 cups Cooked Chicken shredded
  • 1/2 cup Parmesan Cheese


  • Heat a large pot over medium heat, then add the butter or oil, celery, carrots, onion, salt, and a few cracks of black pepper. Cook for about 10 minutes until softened and translucent, stirring every couple minutes to make sure the vegetables don’t brown.
  • Add the chicken broth, bring the soup to a boil, then reduce to a simmer over medium low heat.
  • Add the tortellini and spinach, stir for 2-3 minute to wilt, then stir in the shredded chicken.
  • Let simmer on low-medium heat for about 10 minutes and serve with parmesan cheese.