Give it up for soup season! Chicken Tortellini Soup is creamy, full of vegetables, and comes together in just 10 minutes! Quick, easy and everyone will devour it.
I love a nice, warm soup on a cold, wintry day or if someone is feeling under the weather it’s the perfect soup to make. Something about homemade soup just soothes the soul and fills your belly in just the right way. Chicken Tortellini Soup tastes like you have been letting it simmer all day but really you can make it in just a few minutes.
Chicken Tortellini Soup with Mushrooms and Spinach
Chicken Tortellini Soup is a great soup to make on a busy weeknight when you are short on time. You can even use rotisserie chicken to make it even faster. This soup is so hearty and satisfying.
This is one of those recipes that is great for making your own, using what you like and have on hand, and it’s delicious enough you can serve it to company. The leftovers are fabulous as well so plan on enjoying it for lunch later in the week too. I highly recommend serving it with some crusty no-knead bread or a loaf of sourdough bread. SO good.
This creamy tortellini soup is made with mushrooms, carrots and spinach. Trust me when I say that it is both delicious and filling.
What other vegetables can I add to this soup?
If you want to add more veggies you can use peas, onions, bell peppers, kale, or even squash would work great.
Does this soup freeze well?
I don’t recommend freezing this soup. The dairy components tend to separate and the pasta doesn’t thaw too well, but that being said, if it comes down to tossing out extra soup or stashing it in the freezer and just dealing with pasta that is very soft, I’d pick the freezer. It’s better, in my mind, to have a slightly lesser quality soup than to throw it out.
What is the best way to reheat soup?
I like to reheat my soup on the stovetop over medium heat on the stove top. Or you can put the soup in the slow cooker to reheat and let it warm up throughout the day. The stove is quick and easy, the slow cooker you don’t have to think about it too much.
More Soup Recipes:
- Old Fashioned Chicken and Dumplings Soup
- Classic Minestrone Soup
- Hearty Lentil Soup Recipe
- Healthy 30 Minute Alphabet Soup
- Chunky Chicken Noodle Soup Recipe
If you’ve tried this Creamy Chicken Tortellini Soup recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.Print
Creamy Chicken Tortellini Soup with mushrooms and spinach is a quick and easy hearty soup recipe that the whole family will love!
- 2 tablespoons butter
- 1 medium onion, chopped
- 6–8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 3–4 large carrots, peeled and sliced
- 2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 quart chicken broth (linked to my recipe for homemade)
- 13 ounces frozen cheese tortellini
- 2 cups shredded cooked chicken (see notes)
- 1/2 cup cold water
- 2 tablespoons cornstarch
- 1 cup cream
- 2 ounces baby spinach, chopped (loose 2 cups or so)
- Additional salt and pepper to taste
- In a large stock pot or Dutch oven add the butter, onions, and mushrooms. Cook over medium to medium high heat until the onions are tender, stirring often, about 6 minutes.
- Add the garlic and stir to combine. Cook for an additional 30 seconds.
- Add the carrots, salt, dried thyme, and black pepper and stir to combine. Cook an additional 30 seconds.
- Add the chicken broth and stir to combine.
- Bring the mixture to a boil.
- Add a lid to the pot, reduce the heat to medium, and simmer, stirring occasionally, until the carrots are tender, about 15 minutes.
- Remove the lid and increase the heat a bit to bring the pot back up to a boil.
- Add the frozen cheese tortellini and cook for as long as the package indicates, stirring occasionally.
- Add the cooked chicken and stir to combine.
- In a small bowl combine the cold water and cornstarch (I whisk it together with a folk), add the cornstarch mixture to the boiling soup and stir to combine. Let the mixture cook an additional 1-2 minutes or until is thickens slightly.
- Remove the soup from the heat.
- Add the cream and the baby spinach and stir to combine. The heat from the soup will wilt the spinach.
- Serve the soup hot right away with additional salt and pepper to taste.
- If you don’t have shredded cooked chicken in your fridge already you can cut a chicken breast or 2 into bite-sized pieces and toss it in when you add the carrots. It’ll cook while they do.
- You can use shredded turkey in this recipe in place of the chicken.
- This recipe is very flexible. Don’t want mushroom? Leave them out. Love peas? Toss them in. This is often a soup I make to help clean our the vegetable drawer. The chicken, pasta. and a little bit of cream are really delicious with lots of kinds of vegetables.
- If you don’t have cream you can add a can of evaporated milk as a substitute.
- You can use dried or fresh tortellini in place of the frozen, just make sure you cook it as long as the package directions indicate. You might need to add a little water or broth (1-2 cups) if using dried tortellini as it absorbs more water than the fresh or frozen.
- Category: main dish
- Method: stove top
- Cuisine: American
Keywords: chicken tortellini soup, creamy tortellini soup, tortellini soup recipe, how to make tortellini soup, soup with chicken, easy soup recipe
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Chicken Tortellini Soup is just the thing that you need during the winter months. Tastes delicious and is a breeze to fix too.