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This creamy spinach tortellini soup recipe is easy to make and on your table in just 35 minutes. The richly flavored broth perfectly complements the chicken, pasta, and vegetables!
You might also like my One Pan Tortellini with Sausage or Tomato Tortellini Soup.
Why you’ll love it
Adding tortellini to soups is always a good idea. It transforms it into a hearty meal that will actually keep you full without being heavy. This creamy chicken soup is brimming with fresh vegetables like carrots, spinach, and mushrooms. Cheese pasta makes it next-level cozy!
A homemade soup with feel-good ingredients like this creamy tortellini soup doesn’t have to be time consuming or break the bank. We’re also using rotisserie chicken for convenience and pantry seasonings in this no-fuss soup to warm up with on a chilly day.
What you’ll need
- Olive oil – for sautéing
- Onion – I like sweet (Vidalia) onions here
- Carrots, celery, and garlic – the base of many great soups!
- Mushrooms – I use cremini aka baby bellas
- Flour – to thicken the broth
- Chicken broth – to add more savory depth
- Chicken – use leftover chicken or rotisserie
- Italian seasoning – my fave all-purpose blend of dried herbs
- Cheese tortellini – I chose the refrigerated variety
- Heavy cream – for a touch of creaminess to enhance the texture and taste
- Fresh spinach – more vegetable goodness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use a Dutch oven to make many of my soup recipes.
- My favorite cooking spoon comes in handy here and won’t scratch cookware.
- Store the other half of the onion in this cute onion saver.
How to make spinach tortellini soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onions, carrots, and celery in a soup pot until softened. Add in the mushrooms and garlic, cooking for a few minutes more, stirring every so often. Stir in the flour, and cook for a minute.
Add in the broth, water, Italian seasoning, and chicken. Bring to a boil, then add in the tortellini. Reduce the heat, then simmer until the pasta is done. Add in the cream and spinach, and warm through. Season with salt & pepper.
Substitutions and variations
- This is a pretty flexible soup, so feel free to throw in whatever veggies you have that need using up.
- I don’t recommend substituting the cream for something lower fat. Spread over 6 servings, it’s not a lot overall and really adds to the silkiness and taste of the broth!
- Readers have also changed up the variety of tortellini in this soup to get creative.
What to serve with tortellini soup
- Grab some fresh crusty bread, and you’re good to go! Cheesy Garlic Bread is another option.
- I also like to pair it with a salad. Try spring mix with my Homemade Ranch Dressing, or make this Arugula Salad with Fennel and Cheese for something different.
Leftovers and storage
- Store leftover tortellini soup in the fridge for 3-4 days in an airtight container.
- The pasta will soak up the broth over time. If you’re planning on having a lot of leftovers, wait to add the tortellini until you’re ready to eat. It’ll cook fast when reheating.
- I don’t recommend freezing this one.
If you made this creamy chicken spinach tortellini soup, please leave a star rating and review below! I can also answer any questions. Tag me on Instagram with your creations.
Creamy Spinach Tortellini Soup with Chicken
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 medium carrots peeled & chopped or sliced thin
- 3 sticks 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 cooked chicken (leftover or rotisserie)
- 1/4 teaspoon Italian seasoning
- 2 generous cups refrigerated cheese tortellini
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (packed)
- Salt & 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on October 17, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
I always season my chicken before cooking whatever the recipe, used cajun poultry seasoning. Surprised this recipe just need that dash of italian seasoning on top of that to bring it together. Nice!
Great!! So glad you enjoyed it.
I made this tonight and it turned out great. I only adjusted the seasonings, to add a bit more flavor. Thank so much for the recipe!
Wonderful!
Thank you for another fantastic recipe! I am a huge fan of all your recipes.
You’re very welcome!! Thanks for coming back to this blog!! 🙂
This was delicious!!! I used baby portabella mushrooms and was a hit with my husband. Thank you!!
So happy you liked it, Nancy! Thanks for letting me know!
My family loved this. Hubby asked for it again. The carrots, celery and mushrooms make it hearty and filling.
Yay!! I am so happy to hear that, Pam! 🙂
Amazing, such a great meal! Kids liked it too!
That’s great to hear! Thanks!
Another fantastic recipe, thank you!
You’re very welcome!!
I just made this soup and it’s incredible! Perfectly hearty for a cold fall day. I’ve tried a few of your soup recipes and I have loved them all, thank you!
So happy you liked them, Carly! 🙂 Happy Thanksgiving!
Can I use half and half instead of full cream? It’s all I have right now!
Absolutely, Julia! Hope you enjoy the soup! 🙂
Please, what type of tortellini cheese do you
Recommend?
Frozen?
Or possibly fresh?
Thank you
Hi Jean! I just buy the kind that they sell in the refrigerated section – I guess it would be called fresh. Frozen should work too, but you may need to give it another minute or two cooking time. Here in Canada I generally buy the Olivieri brand.