Creamy Chicken, Spinach and Mushroom Tortellini Soup

Name: Creamy Chicken, Spinach and Mushroom Tortellini Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 serving
Ingredients: 1 1/2 Tbsp olive oil; 1 1/3 cups chopped yellow onion; 1 1/3 cups diced carrots; 8 oz cremini mushrooms; 3 cloves garlic; 4 1/2 cups low-sodium chicken broth; 1 lb bonless skinless chicken breasts; 1 tsp dried oregano; 1/2 tsp dried thyme; Salt and freshly ground black pepper; 1/4 cup unsalted butter; 1/3 cup flour; 2 1/2 cups milk; 9 oz refrigerated three cheese tortellini; 4 oz fresh spinach; 1/3 cup heavy cream; finely shredded parmesan cheese

User Reviews

5.0

69 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
5
Course
Soup
Cuisine
Italian

Creamy Chicken, Spinach and Mushroom Tortellini Soup

Iris Warren

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A favorite tortellini soup recipe! This is loaded with hearty bits of chicken, cheesy tortellini, fresh nutritious spinach, and flavorful tender mushrooms and a creamy garlic and herb broth. What's not to love? It's the perfect cozy recipe for a chilly day!

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Ingredients

Servings

1 1/2 Tbsp olive oil
1 1/3 cups chopped yellow onion (1 medium)
1 1/3 cups diced carrots (about 3 medium)
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 lb bonless skinless chicken breasts, pounded evenly to about 1/2-inch thickness
1 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1/4 cup unsalted butter, sliced into 1 Tbsp pieces
1/3 cup flour
2 1/2 cups milk
9 oz refrigerated three cheese tortellini
4 oz fresh spinach (4 cups)
1/3 cup heavy cream
finely shredded parmesan cheese, for serving

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Instructions

Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer.
Add in chicken broth, chicken, oregano and thyme and season with salt and pepper.
Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).
While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute.
While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces.
Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute.
Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.