Community Pick
Chicken Tortellini Soup With Mushrooms and Spinach
"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!"
photo by DianaEatingRichly
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
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.
Questions & Replies
-
sorry meaning the chicken tortellini soup with mushrooms and spinach. -
How much dried thyme can be used in place of the fresh?
-
Is the Mrs. Dash intended to replace salt or something else?
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I was wondering if this recipe could be done in a slow cooker, (crockpot style)?
Reviews
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This recipe is complete comfort food bliss for our family! I typically double it, adding lots more carrots and celery than listed, and a 20 oz. package of tortellini. I also add a large can of diced tomotoes and a couple of frozen cubes of basil. It's just as yummy as leftovers. -
This has become my go-to "chicken soup" recipe. It's very filling, easy to make, and just plain tastes wonderful. I didn't have Mrs. Dash's so I substituted the same amount of Herbs de Provence, which gave the soup and nice, delicate flavor. -
Used a bunch of Italian seasoning and some salt and pepper in place of the Mrs. Dash.
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We really enjoyed this soup. I used boneless skinless thighs (DH's favorite) and browned them in a little olive oil. I then added the mushrooms to the "drippings" and sweated those until tender. I added the butter (increased to 4 tbsp) and sauteed the vegetables until soft and slightly carmelized. I didn't use the thyme or Mrs. Dash - just an all purpose seasoning. My last change was to add 1/2 cup dry white wine. I had picked up a loaf of french bread from a local bakery and it went great with the soup. I shared some with my neighbor and we all agreed this soup warmed our souls on a cold and dreary night. -
Loved this recipe! It works great as a summer soup, too. And my family loved it, I just had to double the recipe. ??
see 16 more reviews
Tweaks
-
Used a bunch of Italian seasoning and some salt and pepper in place of the Mrs. Dash.
-
I made this recipe and it was really good, everyone enjoyed it. I had to make a few changes - I didn't have any celery so I used a pablano pepper in place of it and used half the thyme as well as some cumin and dried cilantro to taste. -
Delicious... and I love how it is substantial enough for a meal! It came together quickly even though I had to cook the chicken from its frozen state. Only change I made was to use green pepper instead of celery (personal preference) and it worked beautifully. Thanks for sharing!
RECIPE SUBMITTED BY
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