Name: Chicken Tortellini Soup with Lemon and Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 medium carrots, diced; 2 stalks celery, diced; 1 cup cremini mushrooms, sliced; 4 cloves garlic, minced; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and freshly ground black pepper, to taste; 1 teaspoon snipped thyme leaves; ½ teaspoon finely chopped fresh rosemary; 1 teaspoon Italian seasoning; ¼ teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh parsley; 8 cups chicken stock or broth; 2 cups cooked shredded chicken; 12 oz refrigerated or frozen cheese tortellini (about 3 cups); 3 cups fresh baby spinach, packed; 2 medium lemons (start with 1 and adjust to taste)

Chicken Tortellini Soup with Lemon and Spinach Recipe is one of those dishes that feels like a warm hug in a bowl. It’s packed with comforting ingredients and a zing of lemon that wakes up your taste buds, making every spoonful delightfully fresh and nourishing.

A white bowl filled with a clear broth soup that has several layers and colors. At the bottom, there are bright orange carrot chunks and green leafy spinach spread throughout. Floating on top are pale yellow folded tortellini pieces, some garnished with small green herb leaves and red pepper flakes. There are light brown shredded pieces of chicken evenly placed around the bowl along with sliced mushrooms. Two thin yellow lemon slices rest on the right side of the soup, adding a fresh look. The bowl is on a white marbled surface with scattered herbs and lemon wedges around it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Tortellini Soup with Lemon and Spinach Recipe
Top Tip
How to Serve Chicken Tortellini Soup with Lemon and Spinach Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Tortellini Soup with Lemon and Spinach Recipe

Why You'll Love This Recipe

What really won me over about this Chicken Tortellini Soup with Lemon and Spinach Recipe is how it balances hearty and light all at once. It’s versatile, straightforward, and bursts with flavor — everything you want on a chilly evening or when you need some easy comfort food.

One-Pot Wonder: All those layers of veggies, tender chicken, and cheesy tortellini come together in one pot, making cleanup a breeze.
Bright & Comforting: The fresh lemon juice adds just the right zing to the rich broth and spinach, so it never feels heavy.
Customizable & Flexible: You can easily swap veggies, add spice, or go meatless, and it still shines.
Quick & Nourishing: Ready in about 45 minutes, it’s perfect for weeknights without skimping on any wholesome goodness.

Ingredients & Why They Work

Each ingredient in this Chicken Tortellini Soup with Lemon and Spinach Recipe plays a part in creating a cozy but vibrant flavor profile. I always recommend grabbing good quality chicken stock and fresh herbs—they really elevate the soup beyond just “good.”

Flat lay of a small white ceramic bowl of golden olive oil, a medium yellow onion halved and chopped, two bright orange carrots diced, two stalks of crisp green celery diced, a small white bowl filled with fresh sliced brown cremini mushrooms, four whole uncracked brown eggs, four cloves of fresh garlic with papery skins, a small white bowl with fresh green snipped thyme leaves, a small white bowl of finely chopped fresh rosemary, a small white bowl with mixed Italian dried herbs, a small white bowl containing red pepper flakes, a portion of fresh plump cheese tortellini pasta arranged neatly, a mound of shredded cooked chicken breast with light golden edges, a handful of vibrant fresh baby spinach leaves, two whole bright yellow lemons, cut in halves showing juicy interiors, a small bunch of fresh green parsley leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: The base for sautéing; it adds a subtle fruitiness that enhances the vegetables.
Onion: A classic aromatics starter for building depth and sweetness as it caramelizes.
Carrots: Provide natural sweetness and texture contrast, balancing savory with a bit of earthiness.
Celery: Adds that essential aromatic punch, keeping the broth flavorful and fresh.
Cremini mushrooms: Bring a meaty, umami richness that’s subtle but important in layered soup flavors.
Garlic powder & onion powder: Boost the savory profile without overpowering the freshness.
Garlic cloves: Fresh garlic gets gently cooked in and releases a deep, fragrant aroma—it’s a game-changer.
Chicken stock: The heart of the soup; choose a rich, well-seasoned broth for best results.
Fresh thyme & rosemary: These herbs add warmth and earthiness that work beautifully with chicken and tortellini.
Italian seasoning & red pepper flakes: A fragrant mix of spices with a hint of heat to brighten the soup.
Cheese tortellini: Provides comforting, cheesy bites that soak up all the delicious broth.
Cooked shredded chicken: Adds protein and makes this a satisfying, filling meal.
Baby spinach: Brings a fresh, green vibrancy and nutrient boost without overwhelming flavors.
Fresh lemons: Their juice adds a fresh acidity that lifts the entire soup and balances richness.
Fresh parsley: Finishing herb that adds brightness and a touch of color for presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup — sometimes I add a handful of sun-dried tomatoes for a little tang, or swap out the cheese tortellini for mushroom or butternut squash varieties to keep things interesting. You really can’t go wrong customizing it to what you have on hand or love to eat.

Variation: For a vegetarian twist, use vegetable broth and add extra mushrooms or beans instead of chicken—I’ve done this and it’s surprisingly hearty.
Spice level: Add extra red pepper flakes or a dash of hot sauce if you like your soup with some kick.
Seasonal swaps: Kale or chard are great alternatives to spinach if that’s what you find at farmers market.
Make it gluten-free: Use gluten-free tortellini or small gluten-free pasta shapes for a similar comforting texture.

Step-by-Step: How I Make Chicken Tortellini Soup with Lemon and Spinach Recipe

The image shows a close-up of a ladle scooping clear broth soup filled with several layers of ingredients: the top layer has a folded, pale yellow tortellini pasta with a sprig of fresh green thyme, surrounded by bright orange carrot slices. Below and around the pasta, there are dark green leafy vegetables, light brown sliced mushrooms, and pieces of shredded light brown meat. All the ingredients are sitting in a clear golden broth inside a white pot, placed on a white marbled surface. The colors are warm and natural, showing a fresh, homemade look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies Until Golden

Start by heating olive oil in a large pot over medium-high heat. Toss in chopped onions, diced carrots, celery, and sliced mushrooms. Season with garlic powder, onion powder, salt, and pepper. Stir often—this takes about 6 to 7 minutes. You want the vegetables softened but also turning a lovely golden hue to build rich flavor. It’s the foundation for the whole soup, so don’t rush this step.

Step 2: Build Aroma With Fresh Herbs and Garlic

Stir in the minced garlic and fresh thyme leaves and rosemary, along with Italian seasoning and optional red pepper flakes. Cook for 1 to 2 minutes until the kitchen smells incredible. Watching and smelling this is one of my favorite moments — it’s like the soup is hinting at how delicious it’s going to be!

Step 3: Add Chicken Stock and Simmer

Pour in the chicken stock, scraping up any browned bits on the bottom with your spoon — those bits are flavor gold. Bring it all to a boil, then reduce to a gentle simmer for around 5 minutes to let the flavors meld. This slow simmer makes your broth taste rich and vibrant.

Step 4: Add Chicken and Tortellini, Simmer to Perfection

Next, stir in the shredded chicken and cheese tortellini. Let the soup simmer gently for 8 to 10 minutes — or follow the tortellini package instructions for perfect pasta texture. This is when the soup becomes truly comforting, with cheesy little pillows floating in a flavorful broth.

Step 5: Finish With Spinach and a Splash of Lemon

Stir in fresh baby spinach along with the juice of half a lemon. Cook just a couple of minutes until the spinach wilts but still stays bright. The lemon juice really wakes up the whole soup with fresh acidity—you'll want to taste and add more if it needs an extra pop. This finishing touch is what makes this Chicken Tortellini Soup with Lemon and Spinach Recipe truly special.

Step 6: Taste, Adjust, and Serve

Take the pot off heat and taste your soup. This is your moment to balance salt, pepper, or lemon to suit your palate. Ladle into bowls, garnish with fresh parsley and thyme sprigs, and you’re ready for that cozy, comforting meal that’s full of fresh flavors.

Top Tip

Making this Chicken Tortellini Soup with Lemon and Spinach Recipe over the years has taught me a few tricks that make it even better and easier each time. These small tips help anyone avoid common pitfalls and get that perfect balance of flavor and texture every time.

Don’t Overcook the Tortellini: Keep a close eye on your tortellini cooking time – it cooks quickly and can get too soft fast.
Use Fresh Lemon Juice: Bottled lemon juice won’t provide that same bright freshness that cuts through the richness.
Scrape the Pot for Flavor: When adding stock, scraping up browned bits adds extra depth you don’t want to miss.
Adjust Salt Last: Chicken stock may already contain salt, so season at the end to avoid oversalting your soup.

How to Serve Chicken Tortellini Soup with Lemon and Spinach Recipe

chicken tortellini soup - Serving Suggestion

Garnishes

I’m a big fan of finishing this soup with fresh chopped parsley and a little fresh thyme sprig — it looks beautiful and adds a fresh herbal note right before serving. A little grated Parmesan on top is also a nice touch if you want it extra savory.

Side Dishes

A crisp green salad or a crusty baguette are my go-tos alongside this soup. The bread is perfect for dunking into that lemony broth, and the salad keeps things light and refreshing, balancing the heartiness of the meal.

Creative Ways to Present

For a special occasion, I’ve served this soup in small, individual crocks with a slice of toasted garlic bread on the side. It’s cozy and a little fancy, making guests feel cared for without a lot of fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The soup actually tastes better the next day after the flavors have married, but I always add fresh lemon juice when reheating to revive that bright freshness.

Freezing

You can freeze this soup, but I recommend undercooking the tortellini slightly before freezing, or add it fresh when reheating, so it doesn’t turn mushy. Freeze in portions for easy weeknight dinners later on.

Reheating

Reheat gently on the stove to prevent the tortellini from breaking down. Add a splash of water or chicken stock if it’s thickened too much. Don’t forget to squeeze in extra lemon juice and adjust seasoning before serving.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh in this soup?

Frozen spinach can be used in a pinch, but fresh spinach keeps the soup lighter and more vibrant. If using frozen, add it a bit earlier in the cooking step and allow extra time to thaw and heat through.

What type of tortellini works best?

Cheese tortellini is traditional and adds a creamy texture that pairs beautifully with the lemon and chicken broth, but you can also use meat-filled or spinach-filled tortellini depending on your preference.

Can I make this soup in a slow cooker?

Absolutely! Start by sautéing the vegetables and garlic on the stove, then transfer everything to the slow cooker with chicken stock and herbs. Add cooked chicken and tortellini about 30 minutes before serving to prevent the pasta from overcooking.

How do I prevent the soup from becoming too salty?

Use a low-sodium chicken stock to control the salt content. Always taste the soup before adding additional salt, especially since cheese tortellini and chicken stock can contribute to saltiness.

Final Thoughts

This Chicken Tortellini Soup with Lemon and Spinach Recipe truly holds a special place in my kitchen rotation. It’s simple to prepare but packed with layers of flavor that make you feel cozy and satisfied without any fuss. I hope you enjoy making it as much as I do—it’s like sharing a warm, comforting hug at the end of a long day, and I can’t recommend it enough.