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Fritz's Spinach Tomato Chicken Soup

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8 cups
Calories: 234kcal
Every time my son Fritz comes home, he asks for this hearty chicken soup. This year, we K2.0'd the recipe, and he loved it just as much!
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  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp unsalted butter
  • 1 large leek
  • 4 cloves garlic
  • 6 oz no-salt added tomato paste
  • 4 cups low-sodium vegetable broth
  • 28 oz no-salt added canned tomatoes
  • 2 bay leaves
  • 1 tsp crushed dried oregano
  • 9 oz cheese tortellini
  • 1 Tbsp all-purpose flour
  • 1.5 cups unsweetened almond milk creamer
  • ½ cup fresh basil
  • 16 oz chicken tenderloins
  • 5 oz baby spinach


  • Chop leeks by first cutting off root end and slicing them lengthwise. Then slice the long pieces width-wise, into thin half-circles.
  • Rinse the leeks well in a bowl of cool water. Leeks are grown in sandy soil. There will be sand embedded between the pieces.
  • Mince 4 garlic cloves.
  • Heat oil and butter in a large pot over medium heat, and add leek and garlic. Stir often, until softened, 2-3 minutes.
  • Stir in tomato paste. Stir well, cook 2 minutes.
  • Slice raw chicken tenderloins into bite-sized pieces.
  • Add broth, tomatoes, bay leaves, oregano, and chicken to the pot. Bring to a boil, stirring occasionally. When liquid reaches a boil, reduce heat and simmer 10 minutes.
  • Add spinach and tortellini. Simmer until tortellini are tender, 4-7 minutes.
  • Remove the bay leaves. Whisk flour and almond milk creamer in a small bowl. Stir the mixture into the soup. Add chopped fresh basil, and cook, stirring occasionally, until slightly thickened, about 1 minute.


Serving: 1.5Cups | Calories: 234kcal | Carbohydrates: 20g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 294mg | Potassium: 574mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2813IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 2mg