Creamy Chicken, Spinach and Mushroom Tortellini Soup


Now is the time you definitely can’t have too many soup recipes! It’s been soup half the time around here for the last few weeks and I’m sure that’s not about to change, I’ll probably only start making it more often to get through this bitter cold season. Ahhhh to sink my toes into the warm sand on a tropical island somewhere is sounding really nice just about now! But until then I’ll sit back and dream and sip on a warm bowl of this delicious Creamy Chicken, Spinach and Mushroom Tortellini Soup (and I know isn’t that a ridiculously long name that seems so unnecessary? Well each word is must because you need to know how much goodness is packed into this soup).

Creamy Chicken, Spinach and Mushroom Tortellini Soup | Cooking Classy

This is a deliciously creamy and hearty soup and it’s total comfort food for this season! The chicken, spinach, mushrooms and tortellini all just go so well together and they are perfectly complimented by the creamy broth. Try it, you’ll love everything about this soup…unless you are like my husband and hate mushrooms then you just may find yourself picking them out. I don’t get the mushroom hate – they’re just so good! But if you hate them you can definitely omit them. Tortellini soups are some of my favorite kinds of soup, tortellini has got to be the best kind of pasta, right? I’m mean anything with a hidden pocket of cheese inside has got to be good! Enjoy and stay warm!

Creamy Chicken, Spinach and Mushroom Tortellini Soup | Cooking Classy Creamy Chicken, Spinach and Mushroom Tortellini Soup | Cooking Classy


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Creamy Chicken, Spinach and Mushroom Tortellini Soup

4.93 from 13 votes

Yield: About 5 servings


  • 1 1/2 Tbsp olive oil
  • 1 1/3 cups chopped yellow onion (1 medium)
  • 1 1/3 cups diced carrots (about 3 medium)
  • 6 - 8 oz cremini mushrooms , sliced
  • 3 cloves garlic , minced
  • 4 1/2 cups low-sodium chicken broth
  • 1 lb bonless skinless chicken breasts , pounded evenly to about 1/2-inch thickness
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1/4 cup unsalted butter , sliced into 1 Tbsp pieces
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 9 oz refrigerated three cheese tortellini
  • 4 oz fresh spinach (4 cups)
  • 1/3 cup heavy cream
  • Finely shredded parmesan cheese , for serving


  1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through (it should register 165 degrees in center on an instant read thermometor).
  2. While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
  3. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.
  4. Recipe source: Cooking Classy


  • Carla Henry: Flavor bomb! This might just be the best soup I’ve ever had! All the ingredients work so well together, and I loved being able to incorporate healthy veggies! I did lighten it up a bit, but it still had the best flavor!! November 7, 2018 at 7:12am Reply

    • Jaclyn: I’m so happy to hear that Carla! Thanks for taking the time to leave a review! November 7, 2018 at 9:53am Reply

  • Meagan: I have been making this soup for a while now. It’s also a shortcut on my phone😁 love it!! Love it!! August 29, 2018 at 5:49pm Reply

  • Bobby Bass-Gibson: Last nights’ Monday on the run dinner with Italian rolls. Delicious, wonderful rich full bodied flavor, very satisfying July 17, 2018 at 9:12am Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:39pm Reply

  • Angela: Sooo delicous! I used regular pasta instead of tortellini (didn’t have any) and sour cream instead of heavy cream…what a yummy soup! March 27, 2018 at 12:16pm Reply

    • Jaclyn: I’m so glad you enjoyed it! :) March 27, 2018 at 2:17pm Reply

  • Shannon: Can I use almond flour to make this gluten free? February 23, 2018 at 1:06pm Reply

  • Lacey: Delicious! I wasn’t too sure about this as it was cooking, but the finished produce is great! I love most soups, and usually stick with broth based so it’s a little healthier. This was so good that it will definitely be in my recipe box for a treat every now and then. February 11, 2018 at 1:05pm Reply

    • Jaclyn: Thanks for taking the time to leave a review, glad you loved it Lacey! February 12, 2018 at 10:17am Reply

  • Kim: This was a big hit tonight when we had some friends over for dinner. My husband and my friend’s husband kept raving about it. They loved the tortellini in it. My husband said this is his new favorite soup that I make!!! Amazing. January 7, 2018 at 6:11pm Reply

    • Jaclyn: So glad it was a hit! Thanks Kim! January 8, 2018 at 12:07pm Reply

  • Jayne: I noticed that you didn’t respond to the questions on can you make it the day before and reheat it.

    I have made the soup the day of but wondering if it reheats okay because I never have any leftovers. Great recipe thank you January 5, 2018 at 1:19pm Reply

    • Alexa: Did you end up making it and having leftovers? I’m making this soup today but bringing it to work tomorrow for a potluck. Worried the tortellini will be mushy April 8, 2018 at 7:35am Reply

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