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    You are in: Home / Recipes / Chicken Tortellini Soup With Mushrooms and Spinach Recipe
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    Chicken Tortellini Soup With Mushrooms and Spinach

    Chicken Tortellini Soup With Mushrooms and Spinach. Photo by averybird

    1/2 Photos of Chicken Tortellini Soup With Mushrooms and Spinach

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kim127's Note:

    I wanted some soup one winter night and came up with this one using what I had on hand. I served it with toasted Italian bread and topped with parmesan cheese. Hope you enjoy it!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons butter
    • 1/4 cup carrot, chopped
    • 1 stalk celery, chopped
    • 1 medium onion, chopped
    • 1 tablespoon garlic, minced
    • 1/2 teaspoon fresh thyme, minced
    • 1 teaspoon Mrs. Dash seasoning mix (original blend)
    • 8 ounces sliced mushrooms
    • 6 cups low sodium chicken broth
    • 9 ounces 3 cheese tortellini (refrigerated, I used Butoni)
    • 2 cups cooked chicken, chopped
    • 2 cups baby spinach leaves, loosely packed
    • fresh parmesan cheese, grated

    Directions:

    1. 1
      In a large pot, heat the butter until melted.
    2. 2
      Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
    3. 3
      Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
    4. 4
      Add the broth and heat to almost boiling.
    5. 5
      Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
    6. 6
      Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
    7. 7
      Serve hot, topped with parmesan cheese.

    Ratings & Reviews:

    • on January 21, 2012

      55

      We really enjoyed this soup. I used boneless skinless thighs (DH's favorite) and browned them in a little olive oil. I then added the mushrooms to the "drippings" and sweated those until tender. I added the butter (increased to 4 tbsp) and sauteed the vegetables until soft and slightly carmelized. I didn't use the thyme or Mrs. Dash - just an all purpose seasoning. My last change was to add 1/2 cup dry white wine. I had picked up a loaf of french bread from a local bakery and it went great with the soup. I shared some with my neighbor and we all agreed this soup warmed our souls on a cold and dreary night.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2014

      55

      This is a great basic recipe. I increased the amount of carrots, onion, and celery to compensate for not doing any mushrooms (while I would have loved having the addition of mushrooms, my son would have been terribly upset). I also used Italian seasoning and some additional oregano and basil instead of using Mrs. Dash. Everyone loved the soup! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2013

      55

      I really enjoyed this soup. I thought I had tortellini & discovered I had ravioli. I decided, this time I would save the ravioli (since the kids aren't fond of mushrooms) & used a 1/2 cup of pearl barley in step 5, in it's place. I also left out the chicken & upped the veggies. Next time I'll make it per the recipe, but it was great as I made it this time. Thanks for sharing this warm & filling recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Chicken Tortellini Soup With Mushrooms and Spinach

    Serving Size: 1 (632 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.2
     
    Calories from Fat 157
    34%
    Total Fat 17.5 g
    26%
    Saturated Fat 7.9 g
    39%
    Cholesterol 94.5 mg
    31%
    Sodium 633.8 mg
    26%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.0 g
    16%
    Protein 36.1 g
    72%

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