Creamy Spinach Tortellini Soup with Chicken

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.

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.

If you love tortellini in soup, you may also like my Italian sausage tortellini soup, my easy chicken tortellini soup, or my vegetarian tortellini soup.

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.

Will you make this creamy chicken spinach tortellini soup?

Questions? Ask me in the comments below!

5 from 1 vote

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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.

Course Soup

Cuisine American

Keyword creamy spinach tortellini soup

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Author Salt & Lavender

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

1. 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.

2. Add the mushrooms and garlic to the pot. Cook for a few more minutes, with the lid off, stirring occasionally. 

3. Add the flour and give it a good stir. Let it cook for about a minute.

4. Add the chicken broth, water, chicken, and Italian seasoning.

5.  Increase the heat to high, and once the soup's boiling, add the tortellini.

6. Reduce the heat to medium or even lower (we want a gentle boil) and cook for 5 minutes. 

7. 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.