This post may contain affiliate links. Please read our disclosure policy.

This creamy spinach tortellini soup recipe is easy to make and on your table in just 35 minutes. The richly flavored broth perfectly complements the chicken, pasta, and vegetables!

You might also like my One Pan Tortellini with Sausage or Tomato Tortellini Soup.

a bowl of creamy spinach chicken tortellini soup with a spoon

Why you’ll love it

Adding tortellini to soups is always a good idea. It transforms it into a hearty meal that will actually keep you full without being heavy. This creamy chicken soup is brimming with fresh vegetables like carrots, spinach, and mushrooms. Cheese pasta makes it next-level cozy!

A homemade soup with feel-good ingredients like this creamy tortellini soup doesn’t have to be time consuming or break the bank. We’re also using rotisserie chicken for convenience and pantry seasonings in this no-fuss soup to warm up with on a chilly day.

What you’ll need

  • Olive oil – for sautéing
  • Onion – I like sweet (Vidalia) onions here
  • Carrots, celery, and garlic – the base of many great soups!
  • Mushrooms – I use cremini aka baby bellas
  • Flour – to thicken the broth
  • Chicken broth – to add more savory depth
  • Chicken – use leftover chicken or rotisserie
  • Italian seasoning – my fave all-purpose blend of dried herbs
  • Cheese tortellini – I chose the refrigerated variety
  • Heavy cream – for a touch of creaminess to enhance the texture and taste
  • Fresh spinach – more vegetable goodness
ingredients for creamy spinach tortellini chicken soup in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I like to use a Dutch oven to make many of my soup recipes.
  • My favorite cooking spoon comes in handy here and won’t scratch cookware.
  • Store the other half of the onion in this cute onion saver.

How to make spinach tortellini soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing aromatics in a soup pot and adding flour

Sauté the onions, carrots, and celery in a soup pot until softened. Add in the mushrooms and garlic, cooking for a few minutes more, stirring every so often. Stir in the flour, and cook for a minute.

adding chicken and broth to a pot of soup and then tortellini and spinach

Add in the broth, water, Italian seasoning, and chicken. Bring to a boil, then add in the tortellini. Reduce the heat, then simmer until the pasta is done. Add in the cream and spinach, and warm through. Season with salt & pepper.

Substitutions and variations

  • This is a pretty flexible soup, so feel free to throw in whatever veggies you have that need using up.
  • I don’t recommend substituting the cream for something lower fat. Spread over 6 servings, it’s not a lot overall and really adds to the silkiness and taste of the broth!
  • Readers have also changed up the variety of tortellini in this soup to get creative.

What to serve with tortellini soup

Leftovers and storage

  • Store leftover tortellini soup in the fridge for 3-4 days in an airtight container.
  • The pasta will soak up the broth over time. If you’re planning on having a lot of leftovers, wait to add the tortellini until you’re ready to eat. It’ll cook fast when reheating.
  • I don’t recommend freezing this one.
a ladle of creamy spinach tortellini soup with chicken

If you made this creamy chicken spinach tortellini soup, please leave a star rating and review below! I can also answer any questions. Tag me on Instagram with your creations.

a bowl of creamy spinach chicken tortellini soup with a spoon
5 from 14 votes

Creamy Spinach Tortellini Soup with Chicken

This creamy spinach tortellini soup recipe is easy to make and on your table in just 35 minutes. The richly flavored broth perfectly complements the chicken, pasta, and vegetables!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6

Ingredients 

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 3 medium carrots peeled & chopped or sliced thin
  • 3 sticks celery chopped
  • 3 cloves garlic minced
  • 8 ounces cremini mushrooms sliced
  • 1 tablespoon flour
  • 4 cups chicken broth or stock
  • 1 cup water
  • 2 cups cooked chicken (leftover or rotisserie)
  • 1/4 teaspoon Italian seasoning
  • 2 generous cups refrigerated cheese tortellini
  • 1 cup heavy/whipping cream
  • 2 cups fresh baby spinach (packed)
  • Salt & pepper to taste

Instructions 

  • Add the olive oil, onions, carrots, & celery to a large soup pot over medium-high heat. Cover with the lid slightly open, 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.

Nutrition

Calories: 390kcal, Carbohydrates: 25g, Protein: 20g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 103mg, Sodium: 826mg, Potassium: 640mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6734IU, Vitamin C: 18mg, Calcium: 136mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on October 17, 2018. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

36 Comments

  1. 5 stars
    This soup is SO good! It was easy to make and super tasty – we are all fighting for the leftovers. I have already sent this recipe to several family members. I have now made it twice in 2 weeks – a keeper, yum!

  2. 5 stars
    Accommodations: one large onion, lots and lots of spinach, extra carrots & celery. No flour. Home made chicken broth. Sliced all veggies super thin for ease in cooking & eating. Started in double oven but needed larger pot. Served with homemade crusty artisan bread. A home run! Absolutely delicious!

  3. 5 stars
    Such a filling creamy soup. It has all the vegetables that we like. We enjoyed it so much we made it again the next week. I’m making it again today to send to my son’s house because they all have a cold.

  4. Creamy Spinach Tortellini soup with or without chicken. Can you freeze this soup without the tortellini’s and for how long?

  5. 5 stars
    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!

  6. Do you know the nutritional values of this delicious soup? Particularly wondering about the sodium content.

    1. 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!

  7. 5 stars
    Delicious!! I used chicken and herb tortilleni in place of the cheese and it was fabulous. My new favorite soup 😋

  8. 5 stars
    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.