Recipes / Chicken

Chicken Tortellini Soup With Mushrooms and Spinach
(20)
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!

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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