Ingredient amounts and entire recipe directions in recipe card below with print option!

Nutritional Benefits Packed in Each Bite

The nutritional benefits of Spinach & Cheese Tortelloni Soup go beyond its comforting flavors. Each bite is packed with essential vitamins, minerals, and antioxidants that promote overall health and well-being. Spinach, the star ingredient of this soup, is rich in iron, calcium, and vitamin K, which are important for maintaining strong bones and healthy blood circulation. Additionally, spinach is loaded with fiber, keeping you feeling full and satisfied for longer periods of time.

The cheese-filled tortelloni adds a creamy and indulgent touch to the soup, but it also brings a host of nutritional benefits. Cheese is a great source of protein and calcium, both of which are essential for building and maintaining strong muscles and bones. Protein is also important for repairing tissues and supporting the immune system, while calcium plays a crucial role in nerve function and blood clotting.

To make this soup even more nutritious, tomatoes are added to the mix. Tomatoes are packed with vitamins A and C, as well as lycopene, a powerful antioxidant that has been linked to a reduced risk of chronic diseases such as heart disease and certain types of cancer. Lycopene is also known for its anti-inflammatory properties, which can help alleviate symptoms of arthritis and other inflammatory conditions.

Exploring Variations and Additions

Now that we’ve explored the nutritional benefits of this delectable comfort food, let’s dive into the world of variations and additions to further enhance your culinary experience. Whether you’re looking to put your own spin on the traditional recipe or simply want to experiment with different flavors, there are countless possibilities to explore.

One way to add a burst of freshness to your Spinach & Cheese Tortelloni Soup is by incorporating additional vegetables. Consider adding diced zucchini or bell peppers for a pop of color and crunch. You can also throw in some sliced mushrooms for an earthy flavor that complements the richness of the tortelloni and cheese. These additions not only add depth to the soup but also provide an extra dose of vitamins and minerals.

If you’re a fan of spice, you can kick up the heat by adding a touch of red pepper flakes or a sprinkle of cayenne pepper. This will give your soup a subtle fiery kick without overpowering the other flavors. Alternatively, you can experiment with different herbs and spices, such as oregano, basil, or thyme, to infuse your soup with a unique and aromatic twist.

For those who enjoy a heartier meal, consider adding some protein to your Spinach & Cheese Tortelloni Soup. Cooked shredded chicken or crumbled sausage can be excellent additions that bring an added layer of flavor and texture. If you prefer a vegetarian option, you can include some cannellini beans or chickpeas for a boost of protein and fiber.

Looking for a creamier texture? Try stirring in a dollop of ricotta or a splash of heavy cream towards the end of the cooking process. This will give your soup a luscious and velvety consistency that will make each spoonful even more indulgent.

With so many variations and additions to choose from, it’s easy to make Spinach & Cheese Tortelloni Soup your own. Whether you opt for a spicier version, a protein-packed twist, or a creamier delight, each choice will bring its own unique touch to this ultimate comfort food.

More Soup Recipes:

• Tortellini Soup
• Chicken Alphabet Soup
• Better Than Olive Garden Chicken Gnocchi Soup
• Semi Homemade Chicken Noodle Soup

More Spinach & Cheese Recipes:

• Air Fryer Spinach Dip
• Spinach and Tomato Pesto Flatbread Pizza
• Spinach and Artichoke Chicken Quesadillas
• Spinach, Tomato and Gouda Panini with Apple Butternut Squash Spread

Spinach & Cheese Tortelloni Soup

Spinach & Cheese Tortelloni Soup

Yield: 8 servings

Discover the secret to creating a warm and satisfying bowl of Spinach & Cheese Tortelloni Soup that will leave you feeling cozy and content. Psst….the semi homemade ingredients will help get this soup ready in a jiffy!

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Ingredients

• 2 stalks celery, washed and diced
• 1 teaspoon olive oil
• 1 teaspoon Italian seasoning
• 1 can (14.5 ounces) diced tomatoes with garlic, basil and oregano, undrained
• 4 cups chicken broth
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (20 ounces) refrigerated Spinach & Cheese Tortelloni
• 6 ounce bag fresh baby spinach

Instructions

1. Add chopped celery and olive oil to a soup pot.
2. Cook on medium heat for a few minutes until celery is slightly tender.
3. Stir in tomatoes, Italian seasoning, broth, water, salt and pepper; bring to a boil.
4. Add tortellini; bring to a gentle boil.
5. Cook, uncovered, until tortellini are tender, about 8 minutes.
6. Stir in spinach and cook for a few minutes, until spinach is tender and cooked down.

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Soup is one of those things that I can enjoy all year round, especially super easy soups like this that don’t take a ton of work or a ton of time to make. Since we’re using a lot of freezer staples, the prep time take no time.

Plus I love pasta, so if I can add that to a filling soup like this one, it’s a win!

For this soup, I use tomato soup and chicken broth as my base to build my soup just like I do in my Slow Cooker Beef and Vegetable Soup recipe.

What Should I Serve With Tortellini Soup?

• Copycat Olive Garden Breadstick Recipe
• Fluffy Homemade Rolls
• Baked Potatoes
• Southern Cornbread – Southern Skillet Cornbread

More Great Tortellini Recipes:

• Semi Homemade Chicken Parmesan Tortellini
• Baked Cheesy Tortellini Casserole
• Easy Greek Pasta Salad

Tortellini Soup

Tortellini Soup

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Easy Semihomemade Tortellini Soup has a tomato soup and chicken broth base and is filled with mixed vegetables and cheese filled tortellini.

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Ingredients

• 2 cans (10.75 ounces each) tomato soup
• 4 cups chicken broth
• 2 bags (10 ounces each) frozen mixed vegetables
• 1 1/2 teaspoons onion powder
• 1 bag (10 ounces) frozen spinach
• 1 bag (16 ounces) frozen cheese tortellini

Instructions

1. Add tomato soup and chicken broth to a large stock pot.
2. Add in frozen vegetables and onion powder.
3. Bring soup to a boil and then reduce to a simmer.
4. Add frozen spinach and let cook for about 5 minutes until vegetables are tender, stirring occasionally.
5. Add frozen pasta. Cook for about 5 minutes or until pasta is done.
6. Taste and season if needed.
7. Serve.

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

I love simmering soup on the stove, no matter what time of year it is! Not only that, but soups are easy to make and Chicken Alphabet Soup is great for using up carrots and celery that I have in the fridge. It’s also great for using leftover chicken!

My toddler loves searching for the letters of his name while eating it too!

Why You Should Make Semi Homemade Chicken Alphabet Soup…

• ready in under an hour
• cute for kids to find their letters in the soup
• easy to toss together for dinner

QUICK GLANCE AT INGREDIENTS for Chicken Alphabet Soup:

• raw chicken tenders
• packet Maggi Alphabet Soup Mix
• baby carrots, chopped
• celery, chopped
• frozen peas
• water
• chicken broth

(AMOUNTS IN RECIPE CARD BELOW)

How to make Chicken Alphabet Soup:

Frequently Asked Questions

More great soup recipes:

• Better Than Olive Garden Chicken Gnocchi Soup
• Semi Homemade Chicken Noodle Soup
• Slow Cooker Crack Chicken Tortellini Soup

Semi Homemade Chicken Alphabet Soup

Chicken Alphabet Soup

Yield: about 10 cups

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A semi homemade chicken noodle soup with alphabet pasta, carrots, celery and peas! Using a packet of packet Maggi Alphabet Soup Mix for our seasonings and pasta!

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Ingredients

• 6 raw chicken tenders*
• Salt and Pepper
• 2 tablespoons olive oil
• 8 ounces baby carrots, chopped**
• 2 stalks celery, chopped
• 2 cups water
• 4 cups chicken broth
• 3.5 ounce packet Maggi Alphabet Soup Mix
• 1 cup frozen peas

Instructions

1. Chop raw chicken tenders into bite sized pieces.
2. Sprinkle with salt and pepper.
3. Heat a large Dutch oven or large soup pot oven medium heat.
4. Add olive oil and chicken.
5. Sautee for 10 minutes or until chicken is cooked.
6. Chop baby carrots into 3 or 4 pieces and chop celery into about 1 inch pieces.
7. Add in chopped carrots and chopped celery.
8. Stir and cook about 10 minutes to let celery and carrots cook.
9. Pour in water, chicken broth and Maggi Alphabet Soup Mix.
10. Bring to a boil cook for 10 minutes.
11. Add peas and reduce heat to a simmer.
12. Simmer for about 5 minutes to heat peas.

Notes

*you could also use about 2 cups cubed cook rotisserie chicken from the store. 4

**if you want super soft carrots in your soup, you can use a can of sliced carrots instead.

Nutrition Information:

Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 127Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 1352mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 7g

numbers and calories may vary depending on amounts and brands you use.

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This is one of those soups that feels like comfort in a bowl, and once you make it at home, you’ll understand why it’s on repeat around here.

When we lived down at Camp Lejeune in North Carolina, we were so excited when Olive Garden finally opened nearby. I instantly fell in love with their Chicken Marsala, endless salad, and of course… the Chicken Gnocchi Soup.

But over the years, that soup started to disappoint me. It felt thinner, less hearty, and more than once I was served what tasted like hot milk with spinach and maybe one lonely piece of gnocchi with no chicken in sight.

So I decided to make my own version at home.

This copycat Chicken Gnocchi Soup is rich, flavorful, and packed with everything the restaurant version sometimes forgets… plenty of chicken, soft gnocchi, and a creamy broth.

Quick glance at what you’ll need

• Butter
• Olive oil
• Chopped celery
• Minced garlic
• Shredded carrots
• Salt & black pepper
• Onion powder
• Italian seasoning
• Flour
• Chicken broth
• Milk
• Heavy cream
• Cooked, shredded chicken
• Frozen chopped spinach
• Gnocchi

Ingredient amounts and entire recipe directions in recipe card below with print option!

How to make Better Than Olive Garden Chicken Gnocchi Soup:

What kind of chicken broth should I use?

You’ve got options here:

• Homemade chicken broth
• Store-bought low-sodium or regular chicken broth
• Chicken bouillon mixed with water
• Broth made with Better Than Bouillon®

Lately, I’ve been loving Better Than Bouillon® Roasted Chicken Base. This isn’t sponsored — it just gives the soup a deeper, richer flavor than most boxed broths.

Angie’s Suggestions:

• This is great served with breadsticks or crusty bread.

Quick FAQ

Can I use homemade gnocchi?
Absolutely!

Can I use fresh spinach instead of frozen?
Yes, just add a couple handfuls of fresh spinach.

Does this soup store well?
It does! The soup thickens as it cools, but loosens right back up when reheated.

Chicken Tip:

Any cooked chicken works here. I love using dark meat because it stays extra tender, but chicken breasts are just fine, too.

Store-bought rotisserie chicken are perfect for meals like this! When I make this soup, I use the thighs and legs of rotisserie chicken and save the chicken breasts for recipes like this Chicken Pot Pie Casserole. 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. When reheating it, you may want to add a splash of milk or water to loosen up the sauce.

MORE CopyCat Recipes:

• Copycat KFC Famous Bowl
• Copycat Texas Steakhouse Hershey Brownie
• Copycat Olive Garden Salad

Better Than Olive Garden Chicken Gnocchi Soup

Better Than Olive Garden Chicken Gnocchi Soup

Yield: 8 cups soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Love the Chicken Gnocchi Soup from Olive Garden? If so, you're going to fall head over heals for this Olive Garden Copycat recipe! This soup is Better Than Olive Garden Chicken Gnocchi Soup and it's full of flavor, chicken and gnocchi!

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Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped celery (about 2-3 stalks)
• 1 tablespoon minced garlic
• 1 cup shredded carrots
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1/4 cup flour
• 3 cups chicken broth
• 3 cups milk
• 1.5 cup heavy cream
• 2 cups cooked shredded chicken meat (2 legs and 2 thighs, cooked)
• 8 ounce chopped frozen spinach
• 16 ounces gnocchi

Instructions

1. In a large pot, over medium heat, melt butter and heat olive oil.
2. Once butter is melted add in celery and cook for about 5-10 minutes until soft.
3. Add in garlic and stir. Let cook for 2 minutes.
4. Add in carrots and seasonings.
5. Add in flour. Stir until everything is combined.
6. Stir and cook flour mixture for 2 minutes.
7. Add in chicken broth and stir well to break up any clumps.
8. Add in milk and heavy cream, stir.
9. Toss in frozen spinach and cooked, shredded chicken, stir.
10. Turn up heat and bring soup to a boil.
11. Gently add gnocchi to soup and boil for 4-5 minutes.
12. Serve Hot/Warm.

Notes

A store bought Rotisserie chicken is great for this recipe! You'll need the meat from 2 legs and 2 thighs!

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Recipes originally posted on my other blog, BigBearsWife.com. 

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You know what I love about this soup? I love that it can be made from pantry ingredients BUT you can substituent ingredients if you want to. I also love recipes that are super quick so that I can have lunch or dinner ready and headed to the table in under 30 minutes. 

One thing I did while making this recipe to step out of my comfort zone when I was making this soup was to use canned chicken. While I don’t normally use canned chicken, I wanted this to be a recipe that literally came from the pantry (except for the water, unless you use bottled water haha). 

 You can add cooked chicken breast or even left over roasted chicken if you’d like instead of the canned chicken.   While this soup, as written, does use everything from the pantry, feel free to change up what goes into it. 

What you’ll need to make 30 Minute Pantry Chicken Noodle Soup:

• canned chunk chicken breast in water, drained and rinsed
• 8 cups water
• chicken bouillon cubes
• canned sliced carrots 
• canned green peas
• onion powder
• garlic powder
• Italian seasoning
• egg noodles

What pasta should I use for chicken noodle soup?

Look, I’m not going to tell you what kind of pasta you can and can not use. I’m a equal opportunity pasta lover. However, I will tell you which pastas that I like in chicken noodle soup.

• Egg noodles – There is something very classic to me about egg  noodles in chicken noodle soup. 
• Rotini pasta – I don’t think that rotini pasta is normally in chicken noodle soup but I LOVE it. I personally love it in anything. 

Those are my two favorites but you can use any type of pasta you want. I won’t judge you for your pasta choice! 

What chicken should I use for Chicken noodle soup?

Just like the pasta, I think you can use any part of the chicken for this. Light meat and dark meat from a chicken are both tasty options. However, I personally usually go for breast meat in my homemade chicken noodle soups and leave my chicken thighs for recipes like my Garlic Roasted Chicken thighs. 

For this particular pantry staple chicken noodle soup recipe I used canned chicken but if you had left over chicken from roasting a chicken or even a store bought rotisserie chicken, that would be great for this soup. 

This is a 30 minute soup so you’ll want fully cooked chicken like canned chicken, or part of a whole chicken that’s already been cooked. 

30 Minute Pantry Chicken Noodle Soup

Yield: about 12 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Need a fast and easy home cooked meal using pantry ingredients? Have no fear, 30 Minute Pantry Chicken Noodle Soup is here!

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Ingredients

• 2 cans (12.5 oz each) chunk chicken breast in water, drained and rinsed
• 8 cups water
• 4 chicken bouillon cubes
• 1 can (14.5 oz) sliced carrots, drained
• 1 can (15 oz) green peas, drained
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 12 oz egg noodle

Instructions

Drain and Rinse canned chicken. Break chicken chunks into smaller pieces.

Add water and chicken bouillon cubes to a large pot. Bring to a boil.

Add everything but noodles to the water.

Reduce heat to medium and cook for 10 minutes.

Add noodles and cook for the remaining 10 minutes or let soup cook alone and separately in a pot of boiling water then add noodle to soup before serving.

NOODLES:

For the noodles, you can either add them to the soup now and let them cook in the broth for the last 10 minutes until they’re tender OR you can cook them separately in a pot of boiling water and add them before serving.

Notes

When I make this soup I cook the noodle separate because we normally have leftover and I don’t want the soup to turn into mush in the fridge with the noodles soaking up all of the broth.

I also store the cooked noodles separately from the soup in the fridge. When ready to reheat from the fridge, we reheat the soup on the stove or in the microwave.

Then add the cold noodles to a bowl and pour the hot soup over them. The hot soup warms the noodles up quickly and this prevents the soup from turning into mushy stew in the fridge.

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