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
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
Instructions
- 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.
- 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.
- 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.
- Add Liquids and Chicken: Pour in the chicken broth and water, then add the cooked chicken and Italian seasoning. Stir to combine all ingredients.
- 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.
- 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.
- 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
