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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.
Easy, right?
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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!
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!! 🙂
Hi Natasha,
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. 🙂