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!
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Recipe Information
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
- as needed Parmesan cheese, grated (optional, for serving)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Season chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
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.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.
Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and start to brown.
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.
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.
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Add the fresh tortellini to the pot and cook according to the package instructions, typically 3-5 minutes.
Stir in the fresh spinach and cook for 1-2 minutes until wilted.
Turn off the heat and add the chopped parsley and lemon juice for a burst of freshness.
Taste and adjust the seasoning, if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 756 mg | 16% | |
*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.
