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Creamy Spinach Tortellini Soup Recipe

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This recipe for Creamy Spinach Tortellini Soup is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



medium onion chopped
3 medium carrots peeled & chopped or sliced thin
3 sticks celery chopped
1 T olive oil
3 cloves garlic minced
7 ounces cremini mushrooms sliced
1 T flour
4 c chicken broth or stock
1 c water
2 c cooked chicken (leftover or rotisserie)
2 dashes Italian seasoning
2 c cheese tortellini
1 c heavy/whipping cream
2 c fresh baby spinach (packed)
Salt & pepper to taste


Prep your onions, carrots, & celery, then add them along with the oil to a large pot over medium-high heat. Cover with the lid slightly ajar, and cook for 8-10 minutes, stirring occasionally.

Add the mushrooms and garlic to the pot. Cook for a few more minutes, with the lid off, stirring occasionally.

Add the flour and give it a good stir. Let it cook for about a minute.

Add the chicken broth, water, chicken, and Italian seasoning.

Increase the heat to high, and once the soup's boiling, add the tortellini.

Reduce the heat to medium or even lower (we want a gentle boil) and cook for 5 minutes.

Add the cream and spinach and let the soup heat through. Season with salt & pepper as needed. Serve immediately.




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