This Tortellini Soup with Chicken + Spinach recipe is just a bowl full of goodness. Jam packed with a ton of savory flavors, this one pot meal is the perfect Fall weather or chilly day go-to for the entire family! Super easy to make and is cooked in just 40 minutes.
Heat a large dutch pot over medium-high heat and add 1 Tbsp of Extra Virgin Olive Oil.
Once heated, add diced red onions and sauté until translucent and fragrant.
Add garlic and dice tomatoes, stirring for about a minute or two.
Season with sea salt, black pepper, dried thyme, red pepper flakes, dried basil, and chili powder.
Add chicken stock and bring to a boil, stirring occasionally.
Once boiling, add shredded chicken, stirring to incorporate. Reduce heat to low so that it continues to simmer.
Simmer for 25-30 minutes, stirring occasionally.
Now, add tortellini pasta and spinach to soup and simmer for another 10 minutes.
Once fully cooked and pasta is tender, remove from heat and serve with shavings of parmesan cheese on top and a side of Crostini bread.
For Storage: Add any leftovers to a tightly sealed container and refrigerate for up to 3 days.
NOTE: The amount of liquid added depends on the desired consistency. For a thicker, heartier soup, add no water. For less thickness, add 1 cup of water in addition to Chicken stock.