Chicken Spinach Tortellini Soup or Chicken Soup – a delicious recipe with olive oil, onion, garlic, chicken broth, poultry seasoning, ground black pepper. Easy to follow and perfect for any occasion.
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Heat a large stockpot over medium-low heat.
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Add olive oil and onions.
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Saute, stirring often, until onions are softened and translucent, about 5 minutes.
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Add garlic and stir-fry another 2 minutes.
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Add chicken broth, poultry seasoning, and pepper to the pot.
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Bring to a low boil.
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Reduce heat, add tortellini, and simmer until cooked through, about 10 minutes.
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Stir in cooked chicken, spinach, and tomatoes.
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Cook an additional 5 minutes, gently stirring occasionally, until spinach is limp but still nicely green.
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Garnish with Parmesan cheese, if desired.
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Serve soup hot with crusty bread and a fresh green salad for a complete meal.
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Note: If you like a strong chicken flavor, add a bouillon cube or 1 teaspoon bouillon granules or paste to the hot broth.
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I have made this soup and every time I make it someone wants the recipe.
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I made it with rotisserie chicken and also used the new chicken w/herb bouillon cubes.
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Served it with a small side salad.
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Excellent.
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Better than a soup made from scratch!
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Tip's: Although it's fairly difficult to ruin soup, here are some tips and hints to help you produce the most flavorful, satisfying result.
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Always begin with cold water, never warm or hot.
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When tasting to adjust flavors, use a stainless steel spoon, not a wooden or sterling silver spoon.
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Wood and silver disguise flavor on the tongue.
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A good soup really needs salt, preferably coarse salt.
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If you must avoid salt, know that the flavor will be greatly diminished.
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Adding no-salt or low-sodium broth concentrate will help.
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Don't turn your nose up at this: Chicken feet add not only robust flavor, but gelatinous body to the soup.
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You can find them at many Asian markets.
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Fresh chicken feet need to be scalded about five minutes so the skin and toenails can be removed before adding to the stockpot.
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Calf feet, veal knuckles and beef marrow bones achieve the same goal.
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Bones also leach nutritious calcium and minerals into the soup.
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If at all possible, do not use chicken that has been frozen.
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Freezing forces moisture from the tissues.
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When the bird is thawed, all that moisture ends up down the drain, leaving a dry and tasteless chicken.
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Unthawed frozen vegetables should not be added to the soup until the last 15 minutes of cooking time.
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Use tall, nonreactive stockpots for making soup.
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Fit the bird to the pot.
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The base should be just large enough to hold the bird and to cover it with a minimum of water.
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A pot of heavy construction distributes heat more evenly.
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To skim or not to skim?
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For clear soups, many recipes advocate skimming off the foamy solids that rise to the top as the soup cooks.
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However, there is not only flavor, but nutrition in those solids that will break down as the soup cooks.
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You can sieve the broth before adding vegetables.
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For a clearer broth, sift through cheesecloth.
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Or, you can skim.
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The choice is yours.
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Don't let the soup boil.
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It should simmer very gently or the meat will become tough and the broth cloudy.
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Dark meat has more flavor than white meat.
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If you are using chicken parts rather than a whole chicken, keep this in mind.
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Using only all white meat will result in a much less flavorful result.
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For those concerned about fat, make the soup in two stages.
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Cook the chicken with its aromatic vegetables and herbs on one day.
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Strain the meat and flavorings from the broth.
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Refrigerate the broth until the fat solidifies on top.
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Save the fat for other uses or discard.
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Continue with the soup.
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Do keep in mind that the majority of the flavor is in the fat.
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If you are planning ahead, cook the chicken with vegetables and herbs.
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Freeze the strained stock.
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If your planned future use includes chicken meat, freeze the meat in the stock to keep it from drying out.
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You can later thaw and add fresh vegetables, pasta or rice.
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For a richer broth, remove the chicken from the bones as soon as it is tender and refrigerate.
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Add the bones back to the soup and continue simmering until desired strength is achieved.
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Strain and proceed.
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Cool soup completely before freezing or refrigerating, preferably by placing the pot in a sink of ice and stirring.
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The pot should be uncovered while it is cooling.
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In the Kitchen Basic chicken soup begins with a broth made by cooking the chicken with savory vegetables (such as onions, carrots, and celery) and herbs (usually sage, thyme, bay leaf and parsley).
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From the basic stock, you can vary your soup by adding your favorite vegetables, pasta or rice.
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Combinations for chicken soup are as limitless as your imagination.
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The chicken soup recipe collection covers a wide variety to give you an idea how versatile this family favorite can be, from classic chicken noodle soup to mulligatawny.
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Remember, turkey can be substituted for chicken in most recipes.
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Above all, the prime ingredient in chicken soup is love.
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Luckily, it is the one ingredient accessible to all in infinite quantities, and you cannot use too much of it.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 cup diced onion, 4 garlic cloves, pressed, 6 cups chicken broth (see Note) or 6 cups homemade chicken stock (see Note), and more.
Yes, Chicken Spinach Tortellini Soup or Chicken Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.