There’s something incredibly comforting about a bowl of warm soup that still feels fresh and vibrant — and that’s exactly what you get with this Chicken Tortellini Soup with Spinach and Lemon Recipe. The bright lemon juice and tender spinach brighten up the rich broth and cheesy tortellini in such a wonderful way.

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 Spinach and Lemon Recipe
Top Tip
How to Serve Chicken Tortellini Soup with Spinach and Lemon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Tortellini Soup with Spinach and Lemon Recipe

Why You'll Love This Recipe

I absolutely adore how this Chicken Tortellini Soup with Spinach and Lemon Recipe balances cozy and refreshing all in one pot. It’s one of those meals that feels homemade but comes together without drama, perfect for any day of the week.

All-in-One Comfort: This soup has veggies, protein, pasta, and a zesty kick, so you get a complete meal in every spoonful.
Bright, Fresh Flavors: The splash of fresh lemon transforms a classic chicken soup into something vibrant and lively.
Simple and Quick: You can have it ready in about 45 minutes—ideal for busy weeknights or when you want effortless comfort.
Adaptable Ingredients: You can swap in frozen tortellini or leftover chicken to use what you have on hand without missing a beat.

Ingredients & Why They Work

I like to think of the ingredients here as a dream team—their combined flavors and textures make the soup sing. Fresh veggies give sweetness and crunch, herbs bring warmth, tender chicken adds protein, and that lemon just wakes it all up.

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 so your veggies saute beautifully without sticking or burning.
Onion: Provides sweetness and depth when cooked down slowly.
Carrots: Add a natural sweetness and a bit of bite.
Celery: Brings a subtle earthiness that complements the chicken flavor.
Cremini mushrooms: Give a nice umami boost and texture contrast.
Garlic powder & onion powder: Seasonings that enhance all other flavors without overpowering.
Fresh garlic: Adds that punch of garlicky aroma and flavor.
Chicken stock: The hearty broth that ties everything together.
Fresh thyme and rosemary: Classic herbs that add warmth and fragrance.
Italian seasoning & red pepper flakes: For a well-rounded herb profile and just a whisper of heat.
Cheese tortellini: Soft, cheesy pillows that make this soup satisfying and filling.
Shredded cooked chicken: Ready protein that pulls the soup together.
Fresh baby spinach: Tossed in at the end for a fresh green pop and nutrients.
Lemons: The real magic—bright, tangy, and the perfect counterbalance to the richness.
Fresh parsley: Perfect finishing touch for color and fresh flavor.

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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 switching things around depending on what I have in the fridge. This Chicken Tortellini Soup with Spinach and Lemon Recipe is so flexible—it invites you to make it your own without losing its charm.

Variation: Instead of chicken, I’ve sometimes used turkey or shredded rotisserie meat for a quick fix, and it works wonderfully.
Vegetarian tweak: You can swap chicken broth for vegetable stock and leave out the chicken—adding extra mushrooms and spinach keeps it hearty.
Seasonal veggies: I’ve tossed in zucchini or kale when spinach wasn’t around and still got that fresh, vibrant vibe.
Spice it up: Feeling adventurous? A pinch more red pepper flakes or a dash of smoked paprika adds a cozy, warming depth.

Step-by-Step: How I Make Chicken Tortellini Soup with Spinach and Lemon 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 the Veggies to Build Flavor

Heat olive oil in a large pot over medium-high heat. Toss in the onion, carrots, celery, and mushrooms. Season them with garlic and onion powder, salt, and black pepper. Stir frequently and let everything soften and get a little golden—this usually takes around 6 to 7 minutes. This step is key because those browned bits create deep flavor in your soup.

Step 2: Add Fresh Garlic and Herbs

Stir in your minced garlic, fresh thyme, and rosemary. Sprinkle in the Italian seasoning and red pepper flakes if you want a little heat. Cook for another 1 to 2 minutes until the smell hits that perfect fragrant note. Keep an eye so the garlic doesn’t burn—it’ll turn bitter if you rush this part.

Step 3: Pour in Broth and Simmer

Pour the chicken stock right into the pot, using your spoon to scrape up all those tasty browned bits from the bottom. Bring it to a boil. Then lower the heat and let it gently simmer for about 5 minutes—this is when the flavors start really getting cozy together.

Step 4: Add Chicken and Tortellini

Stir in your shredded chicken and cheese tortellini. Cover and simmer gently, following the tortellini package instructions (usually 8 to 10 minutes). You want the pasta tender but not mushy. This is your chance to smell that cheese melting in the broth, which is always utterly satisfying.

Step 5: Finish with Spinach and Lemon

Turn off the heat and gently stir in the fresh baby spinach and the juice from half a lemon. The residual heat wilts the spinach quickly. Give it a taste now and add more lemon juice, salt, or pepper if you want it brighter or with a little more punch.

Step 6: Serve Up and Garnish

Ladle the soup into bowls and sprinkle with fresh parsley and a little thyme sprig for an elegant, fresh touch. That’s it—ready to savor!

Top Tip

From my kitchen to yours, here are a few little secrets I’ve learned making this soup time and again. They genuinely elevate the finished dish and make cooking it a breeze.

Don’t skip the browning step: Taking the time to sauté the veggies until golden adds a depth you can’t get by just boiling everything.
Use fresh lemon juice: Bottled lemon juice just doesn’t pack the same punch—fresh really brightens up the whole soup.
Don’t overcook the tortellini: Keep an eye on it so it stays tender and pillows soft, not pasty or falling apart.
Adjust seasoning last: Soup often tastes different after the lemon goes in, so always taste right at the end and tweak salt and pepper accordingly.

How to Serve Chicken Tortellini Soup with Spinach and Lemon Recipe

chicken tortellini soup - Serving Suggestion

Garnishes

I like to keep it simple and fresh with a sprinkle of chopped parsley and a small thyme sprig on top. Sometimes I add a little shaved Parmesan for extra richness. A few lemon wedges on the side also let guests brighten their bowls to taste.

Side Dishes

For sides, crusty bread or garlic breadsticks are my go-tos—they’re perfect for sopping up every last drop. A light green salad with a lemon vinaigrette also pairs beautifully to keep things fresh.

Creative Ways to Present

When hosting, I’ve served this soup in pretty soup bowls with a lemon twist perched on the rim and fresh herbs scattered over the table. For a cozy dinner, I pop some homemade focaccia alongside and let everyone dive in family-style.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The spinach will soften but still taste great, and the soup flavors actually deepen overnight. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully if you want to prep in advance. I recommend leaving out the spinach and adding fresh when reheating, so it stays bright and tender. Freeze in portion-sized containers for easy weeknight meals.

Reheating

Reheat gently on the stovetop over medium-low heat. If the soup thickens too much, add a splash of chicken broth or water to loosen it. Squeeze in fresh lemon juice and stir in fresh spinach last to brighten everything up again.

Frequently Asked Questions:

Can I use frozen tortellini in this Chicken Tortellini Soup with Spinach and Lemon Recipe?

Absolutely! Frozen tortellini works perfectly here. Just follow the package instructions for cook time—usually it’s about the same as fresh. It’s a great timesaver when you want to pull this soup together quickly.

How do I prevent the tortellini from getting mushy?

To avoid mushy tortellini, add it towards the end of cooking and simmer gently just until tender—usually 8 to 10 minutes depending on your package. Keep an eye and give it a little taste as it cooks so you catch the perfect texture.

Can I make this soup ahead of time?

Definitely! This Chicken Tortellini Soup with Spinach and Lemon Recipe holds up well when made a day in advance. Just store it in the fridge and add fresh spinach and lemon juice when reheating to keep things bright and fresh.

What’s the best way to add lemon without overpowering the soup?

Start with the juice of half a lemon, then taste before adding more. Lemon should brighten the flavors, not dominate them. Adding lemon at the end preserves its fresh, vibrant character, making the soup more balanced and delicious.

Final Thoughts

This Chicken Tortellini Soup with Spinach and Lemon Recipe is one of my go-to recipes when I want dinner that feels both nourishing and fresh. It’s cozy enough to curl up with but has enough brightness and texture that you never get bored. I hope you find as much joy making it as I do sharing it—it’s genuinely one of those meals that stick with you, comforting in every way.