Chicken Tortellini Soup With Mushrooms and Spinach

READY IN: 45mins
Recipe by Kim127

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!

Top Review by Luby Luby Luby

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.

Ingredients Nutrition

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

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