Creamy Spinach Tortellini Soup with Chicken Recipe

There is something incredibly comforting and satisfying about a warm bowl of soup that feels like a hug in a bowl, and our Creamy Spinach Tortellini Soup with Chicken Recipe delivers exactly that! This soup perfectly balances tender cheese tortellini and hearty chicken with vibrant fresh spinach in a luscious, creamy broth. Every spoonful is packed with layers of flavor and textures—from the sweetness of carrots and celery to the earthiness of mushrooms and the gentle heat of garlic—all rounded out by the richness of cream. It’s an easy-to-make soup that elevates simple ingredients into a truly memorable meal perfect for any day of the year.

Ingredients You’ll Need

This recipe is a beautiful example of how straightforward, wholesome ingredients come together to create deep flavor and appealing textures. Each component has a role: the olive oil and vegetables build a savory base, the chicken adds protein and heartiness, while the cheese tortellini creates a comforting, pillowy bite. Let’s dive into the essentials that will make your Creamy Spinach Tortellini Soup with Chicken Recipe a standout.

• Olive oil: Ideal for gently sautéeing the vegetables and adding a subtle fruity richness.
• Onion (1/2 medium, chopped): Brings sweetness and depth to the soup’s flavor foundation.
• Carrots (3 medium, peeled & chopped or sliced thin): Adds color, crunch, and natural sweetness to brighten the broth.
• Celery (3 sticks, chopped): Imparts a fresh, slightly peppery undertone that complements the soup.
• Garlic (3 cloves, minced): Provides aromatic warmth and a subtle bite to elevate the overall taste.
• Cremini mushrooms (8 ounces, sliced): Their earthy tones give a hearty, savory note that enhances the soup’s complexity.
• Flour (1 tablespoon): Helps thicken the soup, creating that luscious creamy texture we all adore.
• Chicken broth or stock (4 cups): The soul of the soup, delivering rich, savory flavor throughout.
• Water (1 cup): Balances the broth for perfect consistency without overpowering.
• Cooked chicken (2 cups, leftover or rotisserie): Adds satisfying protein and tender bites in every spoonful.
• Italian seasoning (1/4 teaspoon): A delicate herb blend that ties all the savory notes together.
• Refrigerated cheese tortellini (2 generous cups): The star of the dish, offering a melty, cheesy delight that soaks up the broth beautifully.
• Heavy/whipping cream (1 cup): Makes the soup irresistibly creamy and smooth.
• Fresh baby spinach (2 cups, packed): Adds vibrant color and a fresh, slightly earthy flavor, plus extra nutrients.
• Salt & pepper (to taste): Essential seasoning to personalize and enhance every ingredient’s natural flavor.

How to Make Creamy Spinach Tortellini Soup with Chicken Recipe

Step 1: Sauté the Aromatics and Veggies

Start by warming your olive oil in a large soup pot over medium-high heat. Then add the chopped onions, carrots, and celery. Cover the pot with the lid slightly ajar, allowing the vegetables to soften gently for about 8 to 10 minutes while stirring occasionally. This step infuses the base of your soup with wonderful sweetness and aroma that sets the tone for everything else.

Step 2: Add Mushrooms and Garlic for Earthy Depth

Next, toss in the sliced cremini mushrooms and minced garlic. With the lid off, cook for a few more minutes until the mushrooms start releasing their rich, earthy flavor and the garlic becomes fragrant. Stir occasionally so nothing sticks or burns. This mix adds layers of complexity that deepens every spoonful.

Step 3: Stir in the Flour to Thicken

Sprinkle the tablespoon of flour over your sizzling vegetables, stirring it all together well. Allow it to cook for about a minute so that the flour’s raw taste cooks off. These few moments are crucial because the flour will gently thicken your soup later, transforming it into a creamy delight we’re aiming for.

Step 4: Pour in Broth, Water, Chicken, and Italian Seasoning

Slowly add the chicken broth and water to the pot, carefully stirring to combine with the thickened vegetable base. Then add your cooked chicken pieces and sprinkle in the Italian seasoning. Crank the heat up to high until the soup reaches a rolling boil. This is where the flavors start melding together beautifully and the chicken warms through perfectly.

Step 5: Cook the Tortellini

Once boiling, gently add the refrigerated cheese tortellini to the pot. Lower your heat to medium or even a gentle simmer. Let the tortellini cook for about 5 minutes, just until tender but still maintaining a nice chew. This quick cooking time keeps your pasta from becoming mushy and ensures the cheesy centers stay delightfully melty.

Step 6: Finish with Cream and Spinach

Finally, stir in the heavy cream along with the fresh baby spinach. Let the soup heat through until the spinach wilts but stays bright green, about 1-2 minutes. Season generously with salt and pepper to your preference. This finishing touch adds the signature creamy texture and fresh vibrancy that makes this Creamy Spinach Tortellini Soup with Chicken Recipe such a crowd-pleaser.

How to Serve Creamy Spinach Tortellini Soup with Chicken Recipe

Garnishes

To elevate your bowl, consider topping the soup with a sprinkle of freshly grated Parmesan cheese or a few torn basil leaves. A drizzle of good quality olive oil or a dash of crushed red pepper flakes can add a lovely aroma or hint of heat. Garnishes are a simple way to add a personal touch and enhance the overall flavor experience.

Side Dishes

This soup pairs wonderfully with warm, crusty bread or garlic knots—perfect for dipping and soaking up all that creamy broth. A light side salad with lemon vinaigrette also complements the richness of the soup, balancing the meal with fresh, crisp greens. These sides make the meal feel complete and extra satisfying.

Creative Ways to Present

For a fun twist, serve this soup in mini bread bowls to impress guests or pack it in mason jars for a convenient and charming meal on the go. You can also garnish each bowl with a swirl of pesto or sprinkle some toasted pine nuts for added texture and flavor. Presentation adds another level of joy to enjoying this comforting dish.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Spinach Tortellini Soup with Chicken Recipe keeps beautifully in the refrigerator for up to 3 days in an airtight container. Give it a good stir when reheating to redistribute the cream and flavors, and add a splash of broth or water if it has thickened too much.

Freezing

Because of the cream and tortellini, freezing this soup can slightly alter its texture—tortellini may become a bit softer after thawing. If you want to freeze it, omit adding the spinach and cream initially; freeze the base soup separately. When ready to eat, thaw, reheat gently, and then stir in fresh spinach and cream for best results.

Reheating

To reheat, warm the soup gently over medium-low heat, stirring frequently. If the soup seems too thick, add a little extra broth or water. Avoid boiling vigorously as the cream might separate. Reheating slowly helps retain the soup’s velvety texture and vibrant flavors that you love in the original dish.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini works just fine; just add a couple of extra minutes to the cooking time to ensure they cook through evenly without becoming mushy.

Is there a dairy-free option for this soup?

You can substitute heavy cream with coconut cream or a cashew cream for a dairy-free version. Just note it will change the flavor slightly but remain yummy and creamy.

Can I use raw chicken instead of cooked chicken?

Yes, you can add raw diced chicken at the same time as the broth, then simmer until it’s cooked through before adding the tortellini. Make sure the chicken reaches a safe internal temperature.

What can I substitute for cremini mushrooms if I don’t have any?

Button mushrooms or shiitake mushrooms work well as substitutes. They bring a similar earthy flavor to the soup.

How do I make this soup spicier?

To add spice, toss in some crushed red pepper flakes when adding the garlic, or garnish with sliced fresh chili peppers for a spicy kick.

Final Thoughts

If you’re craving a comforting, flavorful meal that combines creamy textures, fresh greens, and cheesy pasta all in one bowl, you have to give this Creamy Spinach Tortellini Soup with Chicken Recipe a try. It’s straightforward, satisfying, and perfect for sharing with loved ones any day of the week. Once you make it, I bet it’ll become one of your go-to soups for chilly evenings or anytime you need a warm, nourishing hug!

Creamy Spinach Tortellini Soup with Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 23 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Creamy Spinach Tortellini Soup with Chicken is a hearty and comforting one-pot meal, perfect for weeknight dinners. Loaded with tender chicken, fresh spinach, and cheesy tortellini simmered in a rich, creamy broth, this soup is easy to make and packed with flavor.

---

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 medium onion, chopped
• 3 medium carrots, peeled and chopped or sliced thin
• 3 sticks celery, chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 cups fresh baby spinach, packed

Proteins and Dairy

• 2 cups cooked chicken (leftover or rotisserie), shredded or chopped
• 1 cup heavy/whipping cream

Pantry

• 1 tablespoon olive oil
• 1 tablespoon flour
• 4 cups chicken broth or stock
• 1 cup water
• 1/4 teaspoon Italian seasoning
• 2 generous cups refrigerated cheese tortellini
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Vegetables: Heat olive oil in a large soup pot over medium-high heat. Add chopped onions, carrots, and celery. Cover with a lid slightly ajar and cook for 8-10 minutes, stirring occasionally until vegetables soften.
2. Add Mushrooms and Garlic: Stir in the sliced cremini mushrooms and minced garlic. Continue cooking with the lid off for a few minutes to release their flavors, stirring occasionally.
3. Create Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for about one minute to remove the raw flour taste and help thicken the soup.
4. Add Liquids and Chicken: Pour in the chicken broth and water, then add the cooked chicken and Italian seasoning. Stir to combine all ingredients.
5. Boil and Add Tortellini: Increase heat to high and bring the soup to a boil. Once boiling, add the refrigerated cheese tortellini to the pot.
6. Simmer Tortellini: Reduce the heat to medium or lower to maintain a gentle boil. Cook for 5 minutes, allowing the tortellini to cook through and the flavors to meld.
7. Finish Soup: Stir in the heavy cream and fresh baby spinach. Allow the soup to heat through until the spinach wilts. Season with salt and pepper as needed. Serve immediately for best taste.

Notes

• Use leftover or rotisserie chicken for easy prep and added flavor.
• Refrigerated tortellini cooks quickly and adds a cheesy texture to the soup.
• You can substitute heavy cream with half-and-half for a lighter option, though it will be less rich.
• Adjust seasoning gradually to suit your taste preference.
• For a gluten-free version, use gluten-free flour and gluten-free tortellini.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American