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Chicken Tortellini Soup


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 8 1x

Description

Creamy Chicken Tortellini Soup with mushrooms and spinach is a quick and easy hearty soup recipe that the whole family will love!


Scale

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 68 ounces sliced mushrooms
  • 3 cloves garlic, minced
  • 34 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

Instructions

  1. 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.
  2. Add the garlic and stir to combine. Cook for an additional 30 seconds.
  3. Add the carrots, salt, dried thyme, and black pepper and stir to combine. Cook an additional 30 seconds.
  4. Add the chicken broth and stir to combine.
  5. Bring the mixture to a boil.
  6. Add a lid to the pot, reduce the heat to medium, and simmer, stirring occasionally, until the carrots are tender, about 15 minutes.
  7. Remove the lid and increase the heat a bit to bring the pot back up to a boil.
  8. Add the frozen cheese tortellini and cook for as long as the package indicates, stirring occasionally.
  9. Add the cooked chicken and stir to combine.
  10. 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.
  11. Remove the soup from the heat. 
  12. Add the cream and the baby spinach and stir to combine. The heat from the soup will wilt the spinach.
  13. Serve the soup hot right away with additional salt and pepper to taste.

Notes

  • 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
Nutrition Information: YIELD: 8 SERVING SIZE: large bowl
Amount Per Serving: Calories: 325.8 Fat: 13.6g Cholesterol: 87.8mg Sodium: 1,287.1mg Carbohydrates: 29.7g Sugars: 3.7g Protein: 21.6g Vitamin A: 367.4µg Vitamin C: 5.6mg

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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