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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 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
    • on January 31, 2012

      55

      Very good soup! I had some leftover chicken to use up, but not having much I compensated by adding extra tortellini. I also used a Parmesan rind to flavor the soup in place of freshly grated cheese. And lastly I used curly kale in place of the spinach. Otherwise made as written. I think this would be great as a "post-Christmas" soup using turkey in place of the chicken. Thank you, Kim127! [Made for The I Recommend Tag Game]

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

    Read All Reviews (13)

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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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