Creamy Mushroom and Chicken Tortellini Soup is an easy and hearty recipe bursting full of flavor. Tender bits of chicken, cheesy tortellini, carrots, celery and spinach all in a creamy, garlic parmesan mushroom broth. Ready in approximately 30 minutes, this is a comforting, cool weather recipe the whole family will love.
If you’ve tried my Creamy Chicken and Wild Rice Soup recipe, then you will love this dish!
CREAMY MUSHROOM AND CHICKEN TORTELLINI SOUP
It’s the perfect time of year to have as many soup recipes on hand as possible. Not only because they are heartwarming, but also because they are super simple to make, ingredient adjustable, sometimes freezer-friendly, and always a family favorite.
With the cold weather really hitting us here in Michigan, I am finding myself gravitating to more cups of hot coffee and extra helpings of soup to warm up. Which brings me to this irresistibly delicious Creamy Mushroom and Chicken Tortellini Soup recipe. Each ladle full contains tender bits of chicken, cheesy tortellini, and tons of veggies smothered in a creamy, garlic parmesan cheese mushroom broth. A broth perfectly soaked up with your favorite dinner roll or my Easy and Quick Garlic Cheese Bread.
This creamy mushroom soup is the ultimate comfort food. Because no matter what is going on in life – we all deserve and need a bowl of pasta to indulge in from time to time. Life is all about balance in my opinion.
Hope you’re ready for a super simple, delicious soup recipe that will quickly become your go-to weeknight dinner option time and again.
Get ready for a bowl packed full of comfort!
INGREDIENTS NEEDED FOR THIS CREAMY MUSHROOM AND CHICKEN TORTELLINI SOUP
Full recipe with directions can be found via the printable recipe card at the bottom of this blog post. Simply scroll down!
- Veggies: onions, carrots, celery, and baby spinach
- Baby bella mushrooms
- Olive oil
- Unsalted butter
- All-purpose flour (or thickener of choice)
- Salt, pepper, and Italian seasoning
- Minced garlic
- Unsalted chicken or vegetable stock/broth
- Cooked chicken (leftover or rotisserie)
- Half and half (or milk, heavy cream)
- Freshly grated parmesan cheese
- Cheese tortellini
Is it a super healthy recipe? No so much. But the mushrooms, carrots, and spinach are super nutritious. So it balances out, right?? 😉
Try it, because I guarantee you will love every single spoonful about this soup!
COOKING TIPS, SWAPS, AND QUESTIONS ANSWERED
- Tortellini – Feel free to use fresh tortellini (as fresh is always best). You can also use dried or frozen tortellini. Cook according to the package instructions.
- Stock – Use chicken or vegetable stock/broth. If using regular broth or stock, I recommend adding salt 1/2 teaspoon at a time, rather than the 1 teaspoon listed. I prefer unsalted stocks and broths so that I can control the sodium in a dish as much as possible. Always season to taste.
- Leftovers – I recommend adding a splash or two of extra stock/broth when reheating as the tortellini will absorb the liquid as it sits, causing the broth to thicken.
- Freezing – Cream-based soups do not generally freeze well. The cream/milk will separate from the broth and get chunky. Personally, I don’t mind this. I add a few splashes of extra stock/broth when reheating and allow it to blend a little. Some don’t prefer it. If making to freeze, I recommend cooking this without the half-and-half and adding it when thawed and ready to eat.
- Mushrooms – baby bella, white, or cremini all work well in this soup. Save prep time and buy pre-sliced mushrooms.
- All-purpose flour – used to thicken the broth to make it creamy.
- If you need a gluten-free option, I recommend GF flour, cornstarch, or arrowroot as a thickener. If you prefer a more broth-like soup, you can omit the flour and even the half and half. Season to taste!
Do I need to add chicken?
Although delicious and adds a good amount of protein, you can omit the chicken if you prefer a meat-free meal. Swap out the chicken stock/broth for vegetable stock/broth for a vegetarian-friendly option!
Pre-cooked turkey or pork sausage or shrimp is an absolutely delicious option, as well. You can cook it in the pan after the mushrooms before adding it to the soup at the end to re-warm.
Or you can simply double up on the amount of mushrooms!
HOW TO COOK MUSHROOMS
Seems strange, right? There’s a right or wrong way to sauté mushrooms?? I wouldn’t say a wrong way. Simply a better way in my honest, taste-bud-approved opinion. I find this method of cooking them keeps them tender, without being soggy.
- Whether rinsing or using a damp paper towel to remove the dirt and clean your mushrooms, you want the mushrooms to dry completely before cooking.
- Slice the mushrooms however you like; halved, quartered, or sliced. I prefer thick slices.
- Place a large stock pot over high heat. Add the olive oil and allow it to coat the hot pan. Once heated, add the mushrooms in a single layer.
- Cook anywhere from 5-7 minutes, stirring occasionally, until the mushrooms have cooked out their juices and have started to crisp up a bit. Quickly remove to a plate and lower the temperature to medium heat.
If you’re not a mushroom fan, you can swap them out for extra carrots, spinach, broccoli or cauliflower.
MORE COMFORTING SOUP RECIPES TO TRY:
If you enjoyed this Creamy Mushroom and Chicken Tortellini Soup, then you will love these other soup recipes!
- Unstuffed Cabbage Roll Soup
- Cheesy Chicken Enchilada Soup
- Lemon Chicken Zoodle Soup
- Easy One Pot Lasagna Soup
- One Pot Sausage Tortellini Tomato Soup
Creamy Mushroom and Chicken Tortellini Soup
- 1 tablespoon olive oil
- 8 ounces baby bella mushrooms, (washed and sliced)
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, chopped (1/2 cup)
- 3 stalks celery, chopped (1 1/2 cups)
- 3 large carrots, peeled and sliced (1 1/12 cups)
- 1 1/2 teaspoons minced garlic (approx. 3 cloves)
- 1/4 cup all purpose flour (*see notes below)
- 1 tablespoon Italian seasoning
- 6 cups unsalted chicken stock (or broth *see notes below)
- 1 cup water
- 1 teaspoon salt (more or less, to taste *see notes below)
- 1/2 teaspoon black pepper (more or less, to taste *see notes below)
- 20 ounce cheese tortellini
- 1 cup half and half (or milk, heavy cream)
- 2/3 cup grated parmesan cheese (fresh is best)
- 2 cups fresh baby spinach (chopped & packed)
- 2 cups cooked chicken (leftover or rotisserie)
- Add olive oil to a large stock pot and place over high heat. Once the oil is hot, add the mushrooms. Saute 5-7 minutes or until the water has released from the mushrooms and cooked out of the pot.Remove to a plate.
- Lower temperature to medium heat. Add butter and once melted & bubbly - add the carrots, celery, and onion. Saute 5-7 minutes or until fork tender.
- Add garlic and saute 30 seconds. Add flour and Italian seasoning. Stir well to coat. Cook 1 minute.
- Pour in stock/broth and water. Season with salt and pepper, to taste. Using a spatula, scrape along the bottom of the pot to remove any brown bits left from sauteeing.
- Increase heat to high and bring to a boil. Once boiling, add the tortellini. Lower temperature to medium-low. Cook 5 minutes or according to package instructions.
- Pour in half and half and parmesan cheese. Stir to thoroughly mix before adding the chopped spinach.
- Add chicken and mushrooms to warm, cooking 5-6 minutes on a low boil until the soup has thickened.
- Serve garnished with freshly cracked pepper and basil.
- All-purpose flour: Can sub for thickener of your choice; cornstarch, arrowroot, rice flour, etc.
-Use half as much cornstarch, rice flour, or arrowroot. Mix it with about four times that of the half and half to create a slurry. Pour in after tortellini has cooked to thicken.
- Salt and pepper: Both are to taste preference. If using regular stock or broth, decrease the amount of salt listed to 1/2 a teaspoon. Add more to taste, if needed.
- Stock: Can use chicken or vegetable stock or broth.
- Uncooked chicken breast: If you don't have leftover or rotisserie chicken on hand, add approximately 1 to 1 1/2 pounds of raw chicken breast to the pot once you've brought the stock to a boil (before adding the tortellini). After adding the chicken, lower the temperature to medium-low, cover the pot with a lid and allow to simmer 10-15 minutes. Once cooked through, 165 degrees F at the thickest part, remove to a plate and then add the tortellini to the pot to cook. You may need to add extra stock if it cooks down too much. Cut the chicken into chunks and add back to the pot at the end to warm.