Creamy Chicken, Spinach and Mushroom Tortellini Soup

December 26, 2015

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Tasty Tortellini Soup recipe! This is loaded with hearty bits of chicken, cheesy tortellini, fresh nutritious spinach, and flavorful tender mushrooms and a creamy garlic and herb broth.

What’s not to love? It’s the perfect cozy recipe for a chilly day!

Creamy Chicken, Spinach and Mushroom Tortellini Soup | Cooking Classy

A Tortellini Soup with the Works!

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 cold winter 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

Can I Use Rotisserie Chicken?

Store-bought rotisserie chicken or leftover cooked chicken would work great here as well, just wait to add it until the end since it’s already cooked.

More Soup Recipes to Try!

4.95 from 17 votes

Creamy Chicken, Spinach and Mushroom Tortellini Soup

A favorite tortellini soup recipe! This is loaded with hearty bits of chicken, cheesy tortellini, fresh nutritious spinach, and flavorful tender mushrooms and a creamy garlic and herb broth. What's not to love? It's the perfect cozy recipe for a chilly day!
Servings: 5
Prep15 minutes
Cook40 minutes
Ready in: 55 minutes


  • 1 1/2 Tbsp olive oil
  • 1 1/3 cups chopped yellow onion (1 medium)
  • 1 1/3 cups diced carrots (about 3 medium)
  • 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


  • 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 thermometer).
  • 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.
  • 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.
Nutrition Facts
Creamy Chicken, Spinach and Mushroom Tortellini Soup
Amount Per Serving
Calories 608 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 133mg44%
Sodium 499mg22%
Potassium 1212mg35%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 12g13%
Protein 32g64%
Vitamin A 8495IU170%
Vitamin C 13.4mg16%
Calcium 298mg30%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Angelina MICHAELS

    The flavor of this soup sauce is amazing. But instead of making it as a soup, I chose to use less of the ingredients and used fettuccine, making it into more of a a pasta dish (thicker than soup). I also used rotisserie chicken and half and half instead of heavy cream. It turned out delicious!! My husband who always says I serve him too much, didn’t object to the amount I served of this dish and left the plate clean! Thank you for the recipe!

  • Joyce

    I love this soup and have made it several times for friends. My husband doesn’t like spinach so I chop it up and it looks more like herbs than spinach. He loves the soup and never says anything about the spinach! Great recipe!

  • denise

    We love this soup, a meal in a bowl. it’s very flavorful, the mushrooms especially give it a wonderful taste. I’m wondering about the calories. the nutrition guide says 608 per serving. What is a serving amount? the recipe says it serves 5, does that mean total calories divided by 5, or is a serving a cup?

    • Jaclyn

      Jaclyn Bell

      Sorry for the late reply, nutrition estimate is per serving based on total yield divided by 5.

  • Shannon

    This dish is tender, the timings are all good but it’s SUPER bland. Double the garlic, use a heavy hand with salt and pepper, add a little cayenne – whatever flavors you like, just to keep it from tasting like straight milk.

    • Jaclyn

      Jaclyn Bell

      If you are looking to up the flavor I’d highly recommend a homemade chicken stock. You can also add fresh basil. Another option is to simmer the rotisserie chicken bones/skin in cheesecloth with the soup then remove at the end.

  • J. Ogilvie

    Awesome! I made this today for our dinner. It’s cold and snowy today, so a perfect comfort meal to warm the insides. I sample tasted it and fell in love! So easy to make and only gets better as the flavors meld together. Thank you for this recipe!

  • Linda

    What’s your take on how to lighten this up a bit? Less butter? Milk or evaporated milk. Etc?

    • Jaclyn

      Jaclyn Bell

      You could try omitting the cream and using skim milk, it just won’t be as rich. Hope you enjoy!