Servings
Font
Back
Creamy Chicken, Spinach and Mushroom Tortellini Soup
5 from 69 votes

Creamy Chicken, Spinach and Mushroom Tortellini Soup

Creamy Chicken, Spinach and Mushroom Tortellini Soup is a comforting blend of sautéed vegetables, chicken, fresh spinach, and three-cheese tortellini in a smooth, lightly thickened broth. The soup features tender pieces of chicken and mushrooms enriched with a creamy sauce made from a butter and flour roux with milk and cream. The fresh spinach added near the end brightens the flavor and adds color. This hearty soup serves well as a warming main dish.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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. 
  2. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper.
  3.  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).
  4. While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute.
  5.  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.
  6. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. 
  7. 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.
  8. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.