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This easy creamy spinach tortellini soup is loaded with chicken, mushrooms, garlic, and carrots for amazing flavor that the whole family will love! 

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 Natasha Bull


  • 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


  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.