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Hearty Chicken Thigh Soup with Tortellini and Spinach

A comforting and hearty chicken soup made with tender chicken thighs, vegetables, egg noodles, tortellini, and spinach. Perfect for a filling family meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Dinner, Main Course, One-Pot Meal, Soup
Cuisine: American, Comfort Food, Italian-American
Calories: 225
Ingredients Method Notes

Ingredients
  

  • 2 quarts water
  • 5 chicken thighs
  • 6 carrots chopped
  • 3 celery stalks chopped
  • 1 large onion chopped
  • ½ green bell pepper chopped
  • 4 chicken bouillon cubes crumbled
  • 3 cloves garlic minced
  • 1 10 ounce package frozen chopped spinach
  • 4 ounces thin egg noodles
  • 8 ounces meat tortellini
  • Salt and pepper to taste
  • Grated Parmesan cheese optional, for serving

Method
 

  1. Fill a large pot with water and add chicken thighs. Bring to a boil, reduce heat, and simmer for 45 minutes until tender. Remove chicken, shred meat, and return to pot.
  2. Add carrots, celery, onion, bell pepper, bouillon, and garlic. Simmer 10–15 minutes until vegetables are tender.
  3. Stir in frozen spinach and cook 5–10 minutes.
  4. Cook egg noodles separately in boiling water until al dente. Drain and set aside.
  5. Add tortellini to soup and cook 10–15 minutes until tender.
  6. Stir in cooked egg noodles. Season with salt and pepper. Heat through and serve.
  7. Notes:

Notes

  • Cook noodles separately to prevent the soup from becoming too thick.
  • For best flavor, refrigerate overnight and reheat the next day.
  • Freeze without noodles for better texture.