Creamy Chicken Spinach Tortellini Soup

A bowl of chicken tortellini soup with carrots and spinach in a creamy broth.

Creamy Chicken Spinach Tortellini Soup

Creamy Chicken Spinach Tortellini Soup is loaded with carrots, onions, mushrooms (if you like), and cheese-filled tortellini pasta! Heavy cream gives it a hearty, creamy, and rich chicken broth flavor! You'll love this 30 minutes, easy soup recipe!

Course Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 356kcal

Author Amy

Equipment

Ingredients

2 Tablespoon butter
1 cup diced celery
1/2 cup diced onion
1 cup diced carrots
4 cups chicken broth
1 cup water
1 Tablespoon flour
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon tumeric Optional- see note
1/2 teaspoon salt
1/4 teaspoon cracker pepper
2 cups cooked shredded or diced chicken
12 ounces package frozen cheese tortellini
2 cup fresh baby spinach roughly chopped
1 cup heavy cream
1 cups grated cheddar cheese optional

Instructions

Over medium heat, melt butter in a large pot (I used a large dutch oven). Add diced celery, onions, and carrots. Saute until the veggies are tender
Sprinkle flour over the veggies and stir to coat with the flour.
Add seasonings, shredded chicken, and chicken broth. Turn the heat to high and bring it to a boil, and boil for 5 minutes while stirring occasionally.
Add frozen cheese tortellini. The soup will quit boiling when frozen tortellini is added. Bring it back to a boil. Turn the temperature down to medium-high heat and gently boil for 2 more minutes.
Keep warm on low heat. Add roughly chopped fresh spinach and heavy cream. Stir.

Notes

Tumeric adds a beautiful yellow color and a great flavor. If you don't have it or don't like it you can skip it.

Fresh thyme can be used. Use 2 teaspoons.

Italian seasoning can be substituted instead of thyme and oregano. Use 2 teaspoons.

Store leftover soup in the fridge for up to 5 days. Reheat individual servings in a bowl in the microwave.

Freeze soup for 2-3 months.

Nutrition