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a bowl of creamy spinach chicken tortellini soup with a spoon
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5 from 15 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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: creamy spinach tortellini soup
Servings: 6
Author: Natasha Bull

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