Creamy Spinach Tortellini Soup with Chicken
User Reviews
5
Creamy Spinach Tortellini Soup with Chicken
Description
This soup starts by sautéing onions, carrots, celery, mushrooms, and garlic to build a flavorful base. A bit of flour is stirred in to create a gentle thickening agent for the broth. Chicken broth and water provide the liquid, to which cooked chicken and Italian seasoning are added. Once boiling, cheese tortellini is cooked directly in the soup, absorbing the broth flavors. Fresh baby spinach and heavy cream are stirred in last, softening the greens while enriching the soup's texture. Salt and black pepper adjust the seasoning. The result is a creamy, hearty soup with tender veggies, chewy pasta, and savory chicken.
This dish serves well as a filling lunch or light dinner. The fresh spinach adds a mild earthiness and nutrients, complementing the richness of the cream and cheese tortellini. The mix of textures—from the soft vegetables to the tender pasta and chicken—makes each spoonful interesting.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 medium carrot peeled & chopped or sliced thin
- 3 ticks 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 chicken leftover or rotisserie, cooked
- 1/4 teaspoon Italian seasoning
- 2 generous cups cheese tortellini refrigerated
- 1 cup heavy cream aka whipping cream
- 2 cups baby spinach packed, fresh
- salt to taste
- black 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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 103mg | 34% |
| Sodium | 826mg | 34% |
| Potassium | 640mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6734IU | 135% |
| Vitamin C | 18mg | 20% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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