Mediterranean tortellini soup with spinach, feta, and chicken simmers a tomato-broth base with oregano and basil, then adds already-cooked chicken and cheese tortellini together, finishing with spinach, lemon juice, and feta, ready in about 40 minutes. Adding the lemon juice off the heat at the very end, after the pot is turned off, keeps its brightness from cooking away during the simmer.
Mediterranean Tortellini Soup with Spinach, Feta, & Chicken
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 package (9 oz) cheese tortellini
- 3 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Cook onion for 4 minutes, until softened.
- Add garlic, oregano, and basil. Cook for 30 seconds.
- Stir in diced tomatoes and chicken broth. Bring to a simmer.
- Add cooked chicken and tortellini. Simmer according to tortellini package directions, usually 4 to 7 minutes, until tortellini are tender and the soup is hot throughout.
- Stir in spinach until wilted.
- Turn off heat. Add lemon juice and season with salt and pepper.
- Serve with feta sprinkled on top.
Recipe Notes
- Add tortellini near the end so it does not overcook.
- Feta is salty, so taste before adding extra salt.
- Use low-sodium broth for better control.
- Use cooked chicken; if starting with raw chicken, cook it to 165°F before adding tortellini.
- Storage: Store in the refrigerator for up to 3 days.
- Reheating: Reheat gently. Add broth if the tortellini absorbs too much liquid.
- Substitutions: Use kale instead of spinach. Use shredded rotisserie chicken. Use small pasta if tortellini is unavailable.
Why you'll love this
- Simmering the tortellini directly in the tomato-chicken broth, rather than boiling it separately, lets the pasta absorb the herb and tomato flavors while it cooks.
- Adding feta only as a garnish at serving rather than melting it into the soup keeps its distinct salty, crumbly character instead of dissolving it into the broth.
Tips for the best result
- Taste before adding extra salt, as the recipe's own notes point out, since feta is naturally salty and will season the dish further once sprinkled on top.
- Add the tortellini near the end of cooking so it doesn't overcook, following the package's suggested simmer time as the recipe specifies.
Troubleshooting
The soup tastes too salty.
This is usually from salting the broth before accounting for the feta on top. The recipe's own notes suggest tasting before adding extra salt for exactly this reason - hold back on salt until the feta is added.
The tortellini absorbed too much broth in leftovers.
This is expected with pasta-based soups. The recipe's own notes suggest adding broth when reheating if the tortellini has absorbed too much liquid.
Soup tastes flat.
a splash of lemon juice or red wine vinegar can instantly brighten all flavors.
The recipe's own notes say to store in the refrigerator for up to 3 days and reheat gently, adding broth if needed.
The recipe's own notes suggest kale instead of spinach, or shredded rotisserie chicken for convenience.
Frequently asked questions
Can I make Mediterranean Tortellini Soup with Spinach, Feta, & Chicken ahead of time?
Yes, but store the broth and tortellini separately. Add the pasta, spinach, and feta just before serving to maintain perfect texture and prevent the tortellini from absorbing too much liquid.
What's the best tortellini to use?
Fresh refrigerated cheese tortellini provides the best texture. However, frozen works well too—just add 2-3 minutes to the cooking time and check for doneness before serving.
Can I use leftover rotisserie chicken?
Absolutely! Shred about 2 cups of rotisserie chicken and add it during the last 5 minutes of cooking. This saves time and adds wonderful flavor to your soup.
How do I prevent the feta from melting completely?
Add most of the feta in the last 2 minutes of cooking, then sprinkle additional cheese on individual servings. The residual heat will soften it perfectly without complete melting.
What herbs work best in this soup?
Mediterranean herbs like oregano, basil, and thyme create authentic flavor. Fresh herbs added at the end provide the brightest taste, but dried herbs work well when simmered in the broth.
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