This creamy spinach tortellini soup recipe is easy to make, comforting, and delicious. Chicken, carrots, mushrooms, spinach, garlic, and a splash of cream make this one tasty soup.
Tortellini in soup is the best.
This creamy chicken spinach tortellini soup is definitely comfort food, but it's not over-the-top unhealthy or anything. Yes, it has cheese tortellini and cream, but it's divided amongst 6 portions, so you're good.
It also has some veggies, so let's call this a nicely balanced meal. 😉
How to make spinach tortellini soup
- Sauté the onions, carrots, and celery;
- Add the mushrooms and garlic and cook for a few more minutes;
- Add the flour and cook it for about a minute;
- Add the water, broth, cooked chicken, and seasoning and bring to a boil;
- Add the tortellini and cook for 5 minutes;
- Add the cream and spinach.
Pro tip: I'd say you can leave out the cream or halve the amount if you're very calorie conscious, but I like the richness it adds.
I can see this soup taking us right through the cooler months. It's a great soup to make on busy weeknights, and it's also a handy way to use up leftover chicken.
More chicken soup recipes you'll love:
- Easy Chicken Tortellini Soup
- Italian Sausage Tortellini Soup
- Creamy Chicken Noodle Soup
- Tomato Tortellini Soup
- Buffalo Chicken Soup
- Instant Pot Chicken Tortellini Soup
- Crockpot Tortellini Soup with Sausage
Will you make this creamy chicken spinach tortellini soup?
Questions? Ask me in the comments below!
Creamy Spinach Tortellini Soup
- 1/2 medium onion chopped
- 3 medium carrots peeled & chopped or sliced thin
- 3 sticks celery chopped
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 7 ounces cremini mushrooms sliced
- 1 tablespoon flour
- 4 cups chicken broth or stock
- 1 cup water
- 2 cups cooked chicken (leftover or rotisserie)
- 2 dashes Italian seasoning
- 2 cups cheese tortellini
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (packed)
- Salt & pepper to taste
- Prep your onions, carrots, & celery, then add them along with the oil to a large pot over medium-high heat. Cover with the lid slightly ajar, and cook for 8-10 minutes, stirring occasionally.
- Add the mushrooms and garlic to the pot. Cook for a few more minutes, with the lid off, stirring occasionally.
- Add the flour and give it a good stir. Let it cook for about a minute.
- Add the chicken broth, water, chicken, and Italian seasoning.
- Increase the heat to high, and once the soup's boiling, add the tortellini.
- Reduce the heat to medium or even lower (we want a gentle boil) and cook for 5 minutes.
- Add the cream and spinach and let the soup heat through. Season with salt & pepper as needed. Serve immediately.
- I suggest chopping the onions/carrots/celery pretty finely to ensure they're fully cooked since this soup doesn't cook for too long. I sliced my carrots quite thin since I didn't want to chop them.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
More easy tortellini recipes you may like: my sausage tortellini skillet with peppers and my spinach tortellini salad.
This is so good! I didn’t have any mushrooms and only had frozen spinach, so I added half a bag of that at the same time as the tortellini. Wonderful flavor and fast!
I'm so glad it worked out, Jody! Thanks for your review!
Alyce Quinn says
Do you know the nutritional values of this delicious soup? Particularly wondering about the sodium content.
Hi Alyce! Just added it for you. Please keep in mind this is an estimate that I simply plugged into a nutrition calculator that pulls from a database. The actual ingredients can vary (like brands of tortellini). There's also no salt & pepper "to taste" included in the sodium estimate. Hope you enjoy the soup!
Bobbye Rudisill says
Delicious!! I used chicken and herb tortilleni in place of the cheese and it was fabulous. My new favorite soup 😋
I'm so pleased you enjoyed it, Bobbye!! 🙂
Made this last night and it was so delicious! I'm already looking forward to the leftovers.
I substituted light cream for the heavy cream. I increased the veggies (used a whole bag of baby carrots, all of the celery heart, a whole onion) and added more chicken since I bought a rotisserie just for this meal. And more garlic and seasoning like I always do.
My husband is visiting his mom today and is bringing some for her to try.
Second new recipe of yours this week, with one more to try tonight. All of have been hits! Thank you again.
Excellent!! I'm so glad you enjoyed it and tweaked it to your liking. 🙂
I always season my chicken before cooking whatever the recipe, used cajun poultry seasoning. Surprised this recipe just need that dash of italian seasoning on top of that to bring it together. Nice!
Great!! So glad you enjoyed it.
Melissa Smith says
I made this tonight and it turned out great. I only adjusted the seasonings, to add a bit more flavor. Thank so much for the recipe!
Kelly Lane says
Thank you for another fantastic recipe! I am a huge fan of all your recipes.
You're very welcome!! Thanks for coming back to this blog!! 🙂
This was delicious!!! I used baby portabella mushrooms and was a hit with my husband. Thank you!!
So happy you liked it, Nancy! Thanks for letting me know!
My family loved this. Hubby asked for it again. The carrots, celery and mushrooms make it hearty and filling.
Yay!! I am so happy to hear that, Pam! 🙂
Amazing, such a great meal! Kids liked it too!
That’s great to hear! Thanks!
Another fantastic recipe, thank you!
You're very welcome!!
I just made this soup and it’s incredible! Perfectly hearty for a cold fall day. I’ve tried a few of your soup recipes and I have loved them all, thank you!
So happy you liked them, Carly! 🙂 Happy Thanksgiving!
Can I use half and half instead of full cream? It’s all I have right now!
Absolutely, Julia! Hope you enjoy the soup! 🙂
Please, what type of tortellini cheese do you
Or possibly fresh?
Hi Jean! I just buy the kind that they sell in the refrigerated section - I guess it would be called fresh. Frozen should work too, but you may need to give it another minute or two cooking time. Here in Canada I generally buy the Olivieri brand.