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
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.
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.
Recipe 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.
More easy tortellini recipes you may like: my sausage tortellini skillet with peppers and my spinach tortellini salad.
Kelly Lane says
Thank you for another fantastic recipe! I am a huge fan of all your recipes.
Natasha says
You’re very welcome!! Thanks for coming back to this blog!! 🙂
Nancy says
This was delicious!!! I used baby portabella mushrooms and was a hit with my husband. Thank you!!
Natasha says
So happy you liked it, Nancy! Thanks for letting me know!
Pam says
My family loved this. Hubby asked for it again. The carrots, celery and mushrooms make it hearty and filling.
Natasha says
Yay!! I am so happy to hear that, Pam! 🙂
Warren says
Amazing, such a great meal! Kids liked it too!
Natasha says
That’s great to hear! Thanks!
Elke says
Another fantastic recipe, thank you!
Natasha says
You’re very welcome!!
Carly says
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!
Natasha says
So happy you liked them, Carly! 🙂 Happy Thanksgiving!
Julia says
Can I use half and half instead of full cream? It’s all I have right now!
Natasha says
Absolutely, Julia! Hope you enjoy the soup! 🙂
Jean says
Please, what type of tortellini cheese do you
Recommend?
Frozen?
Or possibly fresh?
Thank you
Natasha says
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.