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Bowls filled with creamy soup with mushrooms, tortellini and chicken. Served with toasted bread.

Creamy Mushroom and Chicken Tortellini Soup

A hearty and filling bowl of soup that is loaded with bits of chicken, cheesy tortellini, carrots and spinach, all in a creamy garlic parmesan mushroom broth!
Course Main Course, Main Dish
Cuisine American
Keyword Creamy Mushroom, Creamy Mushroom and Chicken Tortellini Soup, Creamy Mushroom Chicken, Soup, Tortellini, Tortellini Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 10 servings (1 cup)
Calories 324kcal


  • 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.


Serving: 1serving, 1 cup | Calories: 324kcal | Carbohydrates: 34g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 58mg | Sodium: 716mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4456IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 2mg