Chicken Tortellini Soup with Mushrooms and Spinach

Warm, comforting, and packed with vibrant flavors, this Chicken Tortellini Soup with Mushrooms and Spinach is the ultimate one-pot meal for cozy evenings. Featuring tender shredded chicken, earthy mushrooms, and nutrient-rich spinach, this hearty soup is elevated by the addition of fresh cheese tortellini that makes every bite satisfying. Aromatic herbs, including thyme and oregano, infuse the broth with a fragrant depth, while a splash of lemon juice and fresh parsley brighten the dish. Quick to prepare in under an hour, this recipe is perfect for weeknight dinners or meal prepping. Serve it with a sprinkle of Parmesan for extra indulgence, and watch it become a family favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 medium Carrots, peeled and diced
• 2 stalks Celery stalks, diced
• 8 ounces White mushrooms, sliced
• 8 cups Chicken broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 10 ounces Fresh cheese tortellini
• 4 cups Fresh spinach
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Lemon juice
• 0 as needed Parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Season chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3

Sear the chicken in the pot for 4-5 minutes on each side until golden brown (it does not need to be fully cooked at this stage). Remove the chicken and set aside on a plate.

Step 4

In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.

Step 5

Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and start to brown.

Step 6

Pour in the chicken broth and stir in the dried thyme, dried oregano, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 7

Return the chicken breasts to the pot and bring the soup to a boil. Lower the heat to a simmer, cover, and cook for 15 minutes.

Step 8

Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup.

Step 9

Add the fresh tortellini to the pot and cook according to the package instructions, typically 3-5 minutes.

Step 10

Stir in the fresh spinach and cook for 1-2 minutes until wilted.

Step 11

Turn off the heat and add the chopped parsley and lemon juice for a burst of freshness.

Step 12

Taste and adjust the seasoning, if needed.

Step 13

Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(3305.4g)

Amount per serving	% Daily Value*
Calories	2137.0

Total Fat 66.1g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 383.8mg	0%
Sodium 8542.5mg	0%
Total Carbohydrate 193.9g	0%
Dietary Fiber 19.5g	0%
Total Sugars 27.8g
Protein 184.1g	0%

Vitamin D 28.2IU	0%
Calcium 953.1mg	0%
Iron 21.2mg	0%
Potassium 4515.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 35.0%

Carbs: 36.8%