Creamy spinach tortellini chicken soup is a silky pot of shredded chicken, cheese tortellini, and fresh spinach in a milk based broth seasoned with thyme and nutmeg. It takes fifteen minutes to prepare, cooks in thirty, and serves four.
A simple butter and flour roux thickens the broth, so the soup feels rich without heavy cream. Carrots, celery, and onions build the flavor, and the tortellini cook right in the pot, which means there is no separate pasta to boil and no extra pan to wash.
Table of Contents
What Makes Creamy Spinach Tortellini Chicken Soup Work
The roux gives the broth a smooth, velvety body using pantry ingredients.
Cooked chicken and store bought tortellini make it fast, so dinner is ready in about forty five minutes.
Spinach adds color and freshness, and the nutmeg gives the cream base a subtle warmth.
Ingredients for Creamy Spinach Tortellini Chicken Soup
- The base is two tablespoons of butter, two cups of mirepoix made from onion, carrot, and celery, three minced garlic cloves, and two tablespoons of flour.
- The soup is four cups of chicken broth, two cups of milk, two cups of cooked shredded chicken, twelve ounces of cheese tortellini, two cups of spinach, one teaspoon of thyme, and a quarter teaspoon of nutmeg.
Tortellini. They add cheesy filling and tender pasta.
Shredded chicken. It adds protein and a mild savory flavor.
Butter and flour. They make a roux that thickens the broth.
Milk and broth. They create a light, creamy base.
Spinach. It wilts into the soup and adds color.
Cooking Creamy Spinach Tortellini Chicken Soup Step by Step
1. Soften the vegetables. Melt the butter in a large pot over medium heat and cook the mirepoix and garlic until soft, about five minutes.
2. Make the roux. Stir in the flour and cook for one minute.
3. Add the liquid. Slowly pour in the broth and milk, whisking constantly, and add the thyme and nutmeg.
4. Simmer. Bring the soup to a gentle simmer and cook for five minutes until slightly thickened.
5. Add the rest. Stir in the chicken, tortellini, and spinach and cook for the time on the package until the pasta is tender.
6. Serve. Adjust the seasoning and ladle into bowls.
Pour the liquid in slowly while whisking. Adding it all at once makes lumps in the roux, but a slow stream blends smoothly. If lumps do form, keep whisking over low heat, or pour the soup through a sieve and return the smooth broth to the pot.
Keep the soup at a gentle simmer once the milk goes in. A hard boil can curdle the milk and make the broth look grainy. The tortellini are done when they float and feel soft, so watch the clock and avoid overcooking them, since they absorb liquid as they sit.
Tips and Variations for Creamy Spinach Tortellini Chicken Soup
Flag the allergens. This soup contains wheat, milk, egg, and often soy, and tortellini fillings vary, so check every label.
Do not taste undercooked chicken. If you cook the chicken yourself, do not taste it until it is cooked through, and wash your hands and tools after handling it.
Check the temperature. Reheat leftovers to 165 F before serving.
Use rotisserie chicken. It saves time and adds flavor.
Pick refrigerated tortellini. They cook faster and taste fresher.
Add Parmesan. A handful stirred in makes the broth richer.
Season late. Broth and cheese already carry salt.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of soups.
For a lighter soup, use all broth and replace the milk with a mix of broth and a splash of half and half. For a thicker one, add another tablespoon of flour to the roux. A squeeze of lemon at the end brightens the flavor and balances the richness of the cheese.
Swap the spinach for kale, which needs about five extra minutes, or add frozen peas and chopped sun dried tomatoes in the last two minutes. A pinch of red pepper flakes gives gentle heat, and a spoonful of pesto stirred into each bowl adds fresh basil flavor.
Serving Ideas for Creamy Spinach Tortellini Chicken Soup
Serve the soup hot with garlic bread, a green salad, or a sprinkle of grated Parmesan. For more chicken soup ideas, try crock pot chicken tortellini, creamy zucchini chicken soup, jalapeno popper chicken soup, or slow cooker Mexican chicken soup.
Storing and Reheating Creamy Spinach Tortellini Chicken Soup
Refrigerate leftovers in an airtight container for up to three days. The tortellini keep absorbing broth, so the soup thickens, and you may need to add a splash of broth or milk when reheating over medium heat. Freezing is not recommended because the pasta turns soft and the milk can separate.
Questions About Creamy Spinach Tortellini Chicken Soup
How do you thicken creamy spinach tortellini chicken soup?
Add more roux or simmer a few extra minutes before adding the pasta.
Can you make creamy spinach tortellini chicken soup ahead of time?
Make the base early, then add the pasta and spinach when serving.
Can you freeze creamy spinach tortellini chicken soup?
Freezing is not recommended because the pasta softens and the milk separates.
Can I use frozen tortellini?
Yes. Add them straight from the freezer and cook a minute longer.
Can I use rotisserie chicken?
Yes. Shred it and add it with the tortellini.
Creamy Spinach Tortellini Chicken Soup
Equipment
- Large pot
- Whisk
Ingredients
Main Ingredients
- 2 tbsp butter
- 2 cup mirepoix mix chopped onion, carrot, and celery
- 3 cloves garlic minced
- 2 tbsp all purpose flour
- 4 cup chicken broth
- 2 cup milk
- 2 cup cooked shredded chicken
- 12 oz cheese tortellini
- 2 cup fresh spinach
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Soften. Cook the mirepoix and garlic in butter for 5 minutes.
- Roux. Stir in the flour for 1 minute.
- Liquid. Whisk in the broth, milk, thyme, and nutmeg and simmer 5 minutes.
- Add. Add the chicken, tortellini, and spinach and cook until the pasta is tender.
- Serve. Adjust the seasoning and ladle into bowls.
