Cheese Tortellini Soup w/ Chicken and Spinach

Cheese Tortellini Soup

Cheese tortellini soup with fresh baby spinach, chicken, optional cannellini beans and red bell pepper. A hearty menagerie of flavors to soothe your {where-the-hell-is-spring-is-it-really-20-degrees-out?} soul.

Even with so many things going on the plump cheese tortellini are the center of attention. Soft, chewy and bursting with ricotta cheese they steal the show. Be careful to not over cook them as they can break apart and ruin all the fun.

Cheese Tortellini Soup
For a vegetarian version you can use vegetarian broth, leave out the chicken and double the cannellini beans.

Speaking of cannellini beans I have a little pet peeve to get off my mind. Cannelloni beans? Is there such a thing? I ask because I’ve seen a lot of recipes calling for cannelloni beans. I think not. Cannelloni = stuffed pasta. Not beans. If I’m wrong please let me know. In the nicest way possible. And back it up with cold hard facts.

In the meantime, I’ll be here. Sipping on hot soup and pretending winter isn’t over. Not that I mind one bit.

Cheese Tortellini Soup w/ Chicken & Spinach
Cheese Tortellini Soup w/ Chicken and Spinach

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: serves 6

 Cheese Tortellini Soup w/ Chicken and Spinach

Delicious cheese tortellini soup with fresh baby spinach and juicy bites of tender chicken.


3 tablespoons olive oil
1/2 cup onion, diced
1/3 cup red or green bell pepper, diced
4 cloves garlic, minced
1 pound boneless chicken breasts, cut in bite-size pieces
coarse salt and fresh black pepper
1 + 1/2 teaspoons dried Italian seasoning
1 can (14 ounce) cannellini beans, drained and rinsed, optional
6 cups low-sodium chicken broth
4 cups fresh baby spinach, stems removed
1 pound cheese tortellini (preferably fresh)
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving


  1. In a large soup pot or Dutch oven heat oil over medium heat and add the onion, pepper, garlic and chicken. Season with salt and pepper and the Italian seasoning crushed between your fingertips. Cook, stirring often until chicken is browned on all sides.
  2. Stir in the broth and beans then turn heat up and bring to a simmer. Maintain simmer for 25 minutes, stirring often. Season to taste as needed.
  3. Cook the tortellini separately to al dente according to package directions. Add them to the soup along with the spinach and basil. Bring back up to a simmer then serve immediately with fresh grated cheese.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

Cheese Tortellini Soup

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  1. says

    I’ve done one tortellini soup before that was amazing. I’ll have to give this one a shot. They are TOO good because I’m worthless for about an hour after eating them, ha ha.

  2. says

    I love tortellini so even though spring is here, this would still be so satisfying!

    Moon, we’re sending you lots of smooches today! Purrs, Angel & Isabella

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